Summer menu 1 Xiangnuo sparerib
Ingredients: ribs 1000g, lotus leaf, ginger, garlic, glutinous rice, soy sauce, soy sauce, sugar, Erguotou.
Exercise:
1, the ribs were soaked for 2 or 3 hours to remove blood; Chop ginger and garlic; About 200 grams of glutinous rice, soaked for a long time in advance.
2. Put the minced ginger and garlic into the ribs, add 40g light soy sauce, light soy sauce 15g, white sugar 15g, Erguotou 15g, stir well, cover with plastic wrap, put in the refrigerator and marinate overnight.
3. Drain the soaked glutinous rice and mix well with the marinated ribs.
4. Wash the lotus leaves, put glutinous rice and ribs in the middle of the lotus leaves, wrap them up, down, left and right, put them in a steamer, seal them down, put cold water in the pot, steam them for 15 minutes after the water boils, and then steam them on low heat for 2 hours.
Steamed sparerib with millet
Ingredients: a catty of ribs, millet150g, June bean paste, Jiang Mo and yellow rice wine.
Exercise:
1. Wash the millet and soak it for about 20 minutes. Blanch the ribs in boiling water to remove the fishy smell and blood.
2. Drain the blanched spareribs, put them in a bowl, add appropriate amount of June bean paste, Jiang Mo, yellow rice wine and appropriate amount of salt, stir well and soak for nearly 1 hour.
3. Take a round bowl, arrange the soaked ribs along the bottom of the bowl, pour the soaked millet together with the ribs into the bowl, pour the soaked liquid together with the ribs and millet into the round bowl, put it in a steamer and boil it over high heat, turn off the fire for half an hour, and turn off the fire for half an hour.
Sam sun steamed sparerib
Ingredients: 2 spareribs, ham, winter bamboo shoots, mushrooms, ginger slices, onion segments, 1 teaspoon salt, 1 teaspoon sugar, 1 tablespoon soy sauce, 2 tablespoons cooking wine, 1 tablespoon water starch.
Exercise:
1. Cut the ribs into small pieces and cook in water for 3 minutes. Sprinkle some cooking wine after the water boils. Take it out and wash it. Marinate with ginger and all seasonings except water starch 1 hour.
2. Slice winter bamboo shoots, mushrooms and ham, and spread them at the bottom of the plate.
3. Put the ribs on it, pour the juice of the marinated ribs and steam for 30 minutes.
4. Steam the ribs and filter out the soup, add some chicken essence, stir well, thicken with water starch and pour it on the ribs.
Steamed spareribs with plums
Ingredients: a section of onion, a piece of ginger, 4 dried peppers, 1 star anise, 5 fish balls, salt, soy sauce, soy sauce, sugar.
Exercise:
1, ribs drowning; Chop onion and ginger; Soak dried capsicum in water and cut into sections; Crushed star anise; Soak dried plums and wash them.
2, put oil in the pot, stir-fry onion, ginger, star anise, add ribs and dried peppers after fragrance, stir-fry until the ribs are slightly yellow.
3. Pour in half a tablespoon of soy sauce, 1 tablespoon of soy sauce, 1 teaspoon of sugar, 1.5 teaspoon of salt. Stir-fry the ribs over medium heat and color them. Pour in the soaked dried plums, turn off the heat and mix well.
Summer recipe 2 sweet and sour mixed with bitter gourd
Ingredients: bitter gourd 1. Accessories: white vinegar 1 spoon, sugar 1 spoon, salt 2g, hawthorn cake, garlic 1.
Practice steps:
1. Wash bitter gourd, remove pulp and cut into thin slices.
2. Add water to the pot to boil, add salt and a few drops of oil, and blanch the bitter gourd.
3, drowning bitter gourd directly into the ice water.
4. Drain water after shower.
5. Add sugar, white vinegar and minced garlic. Stir well.
6. Add hawthorn cakes to the bitter gourd and mix with sweet and sour bitter gourd.
Sweet and sour hairtail
Ingredients: 2 chilled hairtail (medium size), 2 slices of ginger, chicken essence, proper amount of oil, 2/3 tsp of salt, a little soy sauce, cooking wine and soy sauce 1 tsp, 2 tsps of water, vinegar and sugar, and 2 shredded peppers. Seasoning should be increased or decreased according to your own taste. Don't put more salt, or it will be salty after scalding with sweet and sour juice; Do not like sweet food, put less sugar; Omit peppers)
Practice steps:
1. Wash hairtail, cut into sections, drain water, and evenly smear salt on both sides of hairtail; Adding salt in advance can prevent hairtail from breaking when frying, and can also properly solve the problem of sticking to the pot. )
2. Pour the oil into the pot. When the oil is 60% to 70% hot, add hairtail (be careful to spill oil) and fry it on medium heat until both sides of hairtail are golden;
3. Put the cooking wine, soy sauce, soy sauce, vinegar, sugar and water into a bowl to make juice, pour it into the pot, and add ginger slices and pepper just over the surface of hairtail;
4. Cover the pot, after the fire boils, collect the juice on low heat (you can turn it in the middle to make the hairtail fully tasty), and finally transfer the chicken essence.
Winter melon and scallop soup
Ingredients: wax gourd 150g, 6 scallops, 6 shrimp skins, 2 slices of ginger, and chives 1 root. A little salt and a little chicken essence.
Practice steps:
1. Scallops and shrimps are soaked in clear water, and wax gourd is peeled and sliced.
2. Heat the oil in the pot to 60% heat, stir-fry the ginger slices, and then stir-fry the wax gourd slices.
3. Add appropriate amount of water and bring to a boil.
4. Add the soaked scallops and shrimps and continue to cook for about 8 minutes.
5. Add a little salt and chicken essence to taste.
Ginger vinegar mung bean
Ingredients: 500 grams of green beans, 2000 liters of water, 30 grams of ginger, 2 tablespoons of balsamic vinegar 1 2, 2 tablespoons of soy sauce, 0/2 teaspoons of white sugar12 teaspoons of sesame oil1teaspoon.
Practice steps:
1. Wash ginger, cut into small pieces, squeeze out ginger juice and put it in a small bowl. Add balsamic vinegar and mix well, then let it stand for 5 minutes, so that the ginger flavor can be blended into the vinegar juice, which will produce the unique fragrance of vinegar ginger. Add soy sauce, sugar and sesame oil and mix well.
2. Pick the ends of the green beans, wash them, put them in a large pot with boiling water, cover the pot, and cook for 10 minutes on medium heat. Take out, drain and set the plate. Pour in the mixed seasoning and mix well. Ginger vinegar mung beans can be eaten hot or cold.
Seafood loofah soup
Ingredients: loofah 1 piece, clam 400g, arctic fish1piece, a little salt and water, and a few drops of oil.
Practice steps:
1. Rub the clams with salt twice, try to clean the dirt on the shell surface, and brush the ones that are difficult to wash with a brush.
2, hot water in the pot, pour the clams, cover, cook for about two minutes, wait for them to open the shell.
3. The towel gourd is peeled in the middle and rolled into pieces.
4. After all the clams are opened, take them out for later use, filter the bottom of the soup to prevent sand from forming at the bottom, and then continue to cook.
5. After the soup is boiled, pour a few drops of oil and loofah. Don't cover it. When the noodles are broken, you can pour the clams back, add the northern lights shrimp and seafood loofah soup and cook for about 2 minutes before adding salt.
Scrambled eggs with cucumber
Ingredients: egg 1 piece, cucumber 200g. Ingredients: 5g onion, 2g ginger, proper amount of peanut oil and salt.
Practice steps:
1, cucumber washed and sliced, onion and ginger chopped.
2, goose eggs into the bowl to break up, the pot is wide and oily.
3. Add goose eggs and stir-fry until medium-ripe. Put the oil in a wok with scallion and ginger.
4. Stir-fry the cucumber until it is broken. Add goose eggs.
5. Add salt and the remaining onion and ginger and stir-fry for 20 seconds. Turn off the fire and serve. Cucumber and goose eggs can be eaten.
Golden beer duck
Ingredients: a grass chicken and a proper amount of yuba.
Ingredients: dried Chili (spicy) ginger, garlic, star anise and pepper.
Seasoning: salt, light soy sauce, beer, white wine, spiced powder, monosodium glutamate and sugar.
Practice steps:
1, add ginger, garlic, dried pepper and star anise, and stir-fry until fragrant. Pour a tablespoon of soy sauce and half a tablespoon of soy sauce along the pot ring, and add some spiced powder and sugar (if you don't master it well, you'd better not use sugar). Stir well.
2. Add yuba and stir well.
Pour a bottle of beer (glass bottle) without water. Boil the beer, adjust the taste of salt, and simmer until the beer is dry. This process takes about an hour.
4, collect juice on fire, put some bright oil, sesame oil is the best. Monosodium glutamate, and then out of the pot, golden beer duck can eat.
Mashed cucumber
Ingredients: 1 cucumber strips, 1 tablespoon fine sugar, 2 tablespoons aged vinegar, 3 tablespoons Lee Kum Kee cold sauce, 3 cloves garlic.
Practice steps:
1. Wash cucumber with salt and soak it in water for 20 minutes.
2. Chop garlic cloves, add all seasoning juice and mix well, and adjust the cold sauce.
3. Cut the cucumber in half and pat it hard with the back of the knife to make it slightly loose.
4. Cut the cucumber into small pieces.
5, a small piece of red pepper was left at home, purely decorative.
6. Put the chopped cucumber and red pepper into the pot, pour in the prepared cold sauce and mix well.