It's summer now, and people basically don't eat much. Is there anything particularly delicious to relieve the heat? What are the recipes for treating people in summer? The following are some of the contents I collected, hoping to help you.

Summer treat menu recommendation 1 pickled chicken feet.

Ingredients: cooking wine, pepper, aniseed, onion, ginger slices, chicken feet 2 kg, white vinegar, crystal sugar, millet pepper, garlic powder, pickled pepper 1 bag.

Exercise:

1. Put the washed chicken feet into the pot, add cooking wine, aniseed pepper, onion and ginger slices, and cook for 15 minutes until chopsticks can be inserted. Reminder: cut off the nails of chicken feet, clean them, and cut them into two parts to taste. )

Take it out and rinse it with cold water, then soak it in ice water for a while. Prepare white vinegar, rock sugar, millet pepper, minced garlic and a bag of pickled peppers. 3. Add garlic, a whole bag of pickled peppers, fruit juice, vinegar, ginger slices, salt, millet pepper segments and rock sugar into cold water, mix well, and then soak chicken feet in the refrigerator for one night to eat.

2 stewed chicken with mushrooms

Ingredients: 1 chicken leg (about 300g), 5 dried mushrooms, 4 slices of ginger, 3 cloves of garlic, 1/4 red peppers (about 10g), 1/4 green peppers (about 10g), and

Exercise:

1. Slice garlic cloves. Red pepper and green pepper are cut into filaments. Soak dried mushrooms in water until they are soft, wash the sediment and drain the water. Wash the drumsticks, use kitchen paper towels to absorb water and cut them into moderate pieces.

2. Take a deep container suitable for microwave oven, pour sesame oil, move the container into microwave oven, and heat it with 900 watts (or fire) 1 min.

3. Take out the container, add the chopped chicken legs, garlic slices and ginger slices, mix well with chopsticks, cover the container (or seal the container mouth with special plastic wrap for microwave oven), put it back in the microwave oven, and heat it with 900 watts (or fire) for 5 minutes.

4. Take out the container, put in the soaked mushrooms, add soy sauce, rice wine, sugar and salt, then add 500ml water, mix well, then put it back in the microwave oven and stew with 900 watts of fire for 20min.

5. Sprinkle shredded red pepper and shredded green pepper.

3 pieces of red-cooked chicken

Ingredients: broiler 500g, salt, ginger 1, onion 1, chives 1, sugar 1 teaspoon, beer, oil and soy sauce.

Exercise:

1. Cut chicken into pieces, blanch and drain, slice ginger, cut onion, and cut leek into small pieces for later use.

2. After the wok is hot, pour in the oil. When the oil is 60% hot, add ginger slices and shallots and stir-fry until fragrant.

3. Stir-fry the chicken pieces until they are slightly yellow, pour in beer and soy sauce, add sugar, boil over high fire, simmer for about 25 minutes, collect juice over high fire, sprinkle with shallots and serve.

4 Chili chicken diced

Ingredients: chicken breast 150g, green pepper 60g, dried pepper 20g, ginger 10g, 2 onions, Chili sauce 1 tablespoon, soy sauce 1 tablespoon, cooking wine 1 spoon, white vinegar 1 spoon.

Exercise:

1. Wash and cut the chicken breast, add all the marinades, grab well and marinate for about 2 minutes.

2. Wash and dice the green pepper, cut the dried pepper into sections, wash and cut the onion into small pieces, and wash and cut the ginger into small pieces for later use.

3. Mix all seasonings into juice for later use.

4. Hot pot, pour 2 tablespoons salad oil, add diced chicken breast with method 1, stir-fry over high fire for about 1 min, until diced chicken breast is cooked for about 8 minutes, and take it out for later use.

5. Heat another pot, pour in 1 tablespoon salad oil, stir-fry onion, ginger slices and dried Chili slices with low fire, then add diced green pepper and chicken breast with high fire for about 5 seconds, and then stir-fry evenly to collect juice.

5 three cups of chicken meat

Ingredients: 2 chicken legs, ginger 10 slice, 6 garlic slices, pepper 1 slice, right amount of nine-story tower, 2 tablespoons of garlic sauce, 2 tablespoons of soy sauce 1 tablespoon, 2 tablespoons of rice wine and 2 tablespoons of sesame oil.

Exercise:

1. Cut the chicken leg into pieces of appropriate size; Slice the pepper for later use.

2. Heat the wok, add the chicken leg pieces with the method of 1 and stir fry until the surface is slightly burnt.

3. Take another wok, add sesame oil, garlic, ginger slices and pepper slices, stir-fry until slightly burnt, then add the chicken leg pieces and all seasonings in the second step, and simmer on low heat until the soup is dry. Add a nine-story tower and stir-fry slightly before taking out the pot.

6 Crystal brine chicken

Ingredients: half a chicken and half a bag of salted chicken powder.

Exercise:

1. Wash the chicken, drain the water with kitchen paper, roast the chicken with salt powder (2/3 of half a bag), evenly spread on both sides, and marinate for 2-3 hours;

2. Boil the pot with clear water, steam it for 20 minutes, and chop the chicken and put it on a plate after cooling. Use the chicken juice left on the plate, pour it into another small bowl, add 1/3 chicken powder and mix well, and finally add a little sesame oil.

7 zhishou fried chicken

Ingredients: 1 Broiler, Auricularia auricula, lime, chives, coriander, salt, oil, sesame oil, soy sauce, red oil, sugar, oyster sauce, garlic, star anise, pepper, ginger slices and cooking wine.

Exercise:

1. Wash the chicken, boil a pot of water, put the whole chicken in the pot, cook until the chicken is not cooked, take it out and let it cool.

2. Wash the auricularia auricula, tear it into pieces, and cook it in boiling water for two minutes.

3. Take a small bowl, take out a bowl of sauce with seasoning, cut half a lime and squeeze the juice into the seasoning bowl.

4. Tear the cold chicken into small strips by hand, add the fungus, and pour in the sauce and mix well.

5. Shred the other half of the lime, mix it into the bowl, and finally put some parsley.

Summer treat menu selection 1 saute spicy chicken

Ingredients: one fresh chicken, four potatoes, one belt, one green pepper, several onions, ginger and garlic, one pepper, one star anise, fragrant leaves, cinnamon, pepper, soy sauce, sugar and salt.

Exercise:

1. Dice the chicken, put it in the pot, add soy sauce, salt and cooking wine 15 minutes, wash the side dishes and cut into pieces.

2. put more oil, add pepper and stir-fry the pepper thoroughly.

3. Pour in chicken, onion, ginger, garlic, star anise, cinnamon, fragrant leaves and pepper. Stir-fry for a few minutes, pour in soy sauce and water, and the water must not exceed the chicken pieces.

Add sugar, salt and cooking wine.

5. Start stewing 15 minutes.

6. Pour in the potatoes and continue to cook on low heat until the potatoes are cooked.

7. Pour in green pepper and red pepper. Play a role in coloring.

8. stir fry a little and you can cook.

2 boiled fish

Ingredients: fish, boiled fish seasoning, bean sprouts, Chinese cabbage, salt, cooking wine, raw flour, protein, pepper, pepper.

Exercise:

1. Bean sprouts, Chinese cabbage, blanched with water, put in a large pot.

2. Wash the fish, cut it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes.

3. In a clean wok, add seasoning packets, add some hot water, add fish chops, turn on the fire, wait until the water boils, keep the fire, put the fish fillets one by one, spread them out with chopsticks, and turn off the fire after 3-5 minutes. Pour the cooked fish and all the soup into the big bowl just filled with bean sprouts and Chinese cabbage.

4. Take another clean pot and pour in half a catty of oil. Add seasoning bag containing pepper and dried pepper, stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode. When the pepper changes color, turn off the fire immediately and pour the oil and pepper in the pot into the big pot of fish.

3 pieces of sweet and sour fish

Ingredients: grass carp 1, egg 1, cooking wine 3 tablespoons 45 ml, dry starch 2 tablespoons 30 g, tomato sauce 2 tablespoons 30 ml, shredded ginger 15 g, sugar 50 g, rice vinegar 3 tablespoons 45 ml, salt 1 teaspoon 5 g, wet starch/kloc.

Exercise:

1. Remove fish head, fish scales and internal organs from grass carp, wash it, cut it from the middle along the back bone, remove fish from both sides, obliquely slice it, and marinate it with cooking wine for 20 minutes.

2. Beat the eggs into a bowl, add dry starch and beat them into egg paste.

3. Add oil to the pot. When the fire is 70% hot, evenly wrap the fillets in egg paste, fry until golden brown, and remove and drain the oil. Put it on the plate.

4. Leave a little oil in the pot, stir-fry the shredded ginger for a few times, add vinegar, soft candy, tomato sauce, salt and 40ml water in turn, stir-fry for a few times, then add wet starch, stir in one direction with a shovel, and adjust to sweet and sour juice.

5. Quickly pour the prepared sweet and sour juice on the fried fish fillets.

4 fish with Chinese sauerkraut

Ingredients: 1 freshwater fish, 1 pickled cabbage, 6 pickled peppers, 3 cloves of garlic, 1 ginger, 1 star anise, 1 small pepper, 1 dried pepper,/coriander.

Exercise:

1. Put the fish flat on the chopping board, slice it from the tail with a sharp knife, stick the fish bone in the middle to slice it off, and then turn it over and slice it off the other side; Put the sliced fish flat on the chopping board, cut the knife at an angle of 45 degrees with the chopping board, and cut the fish into thin slices for later use.

2. Add all the marinated fish ingredients into the cut fish, gently grasp with your hands and marinate for 15 minutes.

3. Wash sauerkraut and cut it into small strips, garlic and ginger into pieces, and dried peppers into sections.

4. Pour a little more oil into the pot than cooking, stir-fry until it is 70% hot, then add 1.5 slices of pepper and dried pepper to choke the pot, and then add star anise, garlic, ginger, pickled pepper and sauerkraut to stir fry.

5. Stir-fry the pickled cabbage, add water about 1 liter, then add the fish head and bones removed before, cover the pot, bring to a boil with strong fire, and then turn to slow fire 15 minutes until the soup becomes thick.

6. Gently pour in the fish fillets and turn off the heat after cooking. Pour the cooked fish with Chinese sauerkraut into a big bowl or casserole.

7. Clean the pan, then pour in a little oil and heat it to 70% heat. Add the other half pepper and dried pepper and stir-fry until fragrant. Pour it on the cooked pickled fish and add 2 parsley.

5 Duojiao Fish Head

Ingredients: 1 fish head (2 kg), Hunan special chopped pepper, 2 g salt, 3.5 g monosodium glutamate, 1 g sugar, 60 g salad oil, 10 g red oil, 10 g ginger and 8 g onion.

Exercise:

1. Wash the fish head, cut it in half, connect the back of the fish head, soak the red pepper and chop it, chop the onion, chop the ginger and chop the garlic in half.

2. Then put the fish head in a bowl and grease it.

3. Sprinkle pepper, Jiang Mo, salt, lobster sauce and cooking wine on the fish head.

4. Add water to the pot and bring it to a boil, then steam the fish head and bowl in the pot (about 10 minute).

5. Spread minced garlic and onion on the fish head and steam for another minute.

6. After taking out the bowl from the pan, put oil on the wok and heat it to 100%, then scoop it up and pour it on the fish head.