After entering the dog days, the sultry temperatures in summer are really getting more and more intense. Although the weather in summer is hotter, there are also benefits. There are many more seasonal vegetables in summer than in winter. The seasonal vegetables at this time are much better than the other three seasons in terms of nutrition and taste. So you don’t have to worry about what to eat when cooking in Futian. Next, I will share with you 6 seasonal home-cooked delicacies. After learning the lesson, the adults and children in the family all rushed to eat it.

1. Wash a fresh eggplant in clean water. Use a paring knife to peel off the skin. Then use a knife to cut into thin slices of about two centimeters and steam them directly in cold water for ten minutes.

2. Prepare the sauce: smash one end of garlic into minced garlic, cut two green and red peppers into rings. Cut off one coriander and set aside. Add mature vinegar, light soy sauce, extremely fresh flavor, sugar, refined salt and then pour a spoonful of hot oil on top.

3. After the eggplant is steamed, turn off the heat and let it cool, then tear it into long strips of about 1cm by hand. Just pour the prepared sauce directly on the eggplant. Eggplants made using this method have less oil and fat and are more satisfying.

1. Peel a yellow potato and grate it into thin strips with a grater. Rinse it twice more in clean water to remove the starch on the surface.

2. Add appropriate amount of water to the wok, cover with lid and bring to a boil over high heat. After the water boils, blanch the prepared potatoes in it for 80 seconds, then take them out immediately and put them in cold water to cool down. Remove the potatoes after they cool down. Place chopped green onion, minced garlic and minced ginger inside the potatoes.

3. Heat the wok again and add cooking oil. When the oil is hot, add a small handful of Sichuan peppercorns. Fry over high heat until fragrant. Take out the peppercorns. Just pour the boiled hot oil directly into the potatoes. Add light soy sauce, mature vinegar, refined salt, sugar and chili oil. Stir evenly and take it out of the pan and onto a plate.

1. Wash the prepared mung bean sprouts in clean water, cut the dried chili segments, two green and red peppers into thin strips, and put them into a bowl for later use.

2. Heat the wok and add cooking oil. After the oil is hot, put the prepared ingredients in it and stir-fry until fragrant. Then add the mung bean sprouts and stir-fry over high heat to release the steam inside. Then add a little light soy sauce, mature vinegar, sesame oil and soy sauce, stir-fry evenly and serve!

1. Soak the fungus and yuba for two to three hours in advance. After soaking, we cut them into sections. Cut the fungus into thin strips. Place the cucumber directly on the chopping board, break it into pieces and put it into a bowl for later use.

2. Heat the wok and add appropriate amount of water to boil. After the water boils, add the yuba and blanch it for two minutes. Then put it in cold water to cool down. Put the fungus in and blanch for one to two minutes. Place in cold water to cool down.

3. If you have peanuts at home, you can fry some peanuts. Put peanuts, fungus and yuba in a large bowl, add chili oil, salt, light soy sauce, mature vinegar, and white sugar, stir well, and then remove from the pot and serve on a plate.

1. Cut the prepared beans into long sections of about 3 cm, add an appropriate amount of cooking oil, and stir them evenly. Place it in a grate and steam it for five minutes. This way the green beans won't turn yellow when fried.

2. Heat a wok and add cooking oil. When the oil is hot, add minced garlic and stir-fry until fragrant. Then add the steamed beans and stir-fry over high heat until fragrant. Add light soy sauce, mature vinegar, and refined salt, stir-fry evenly, and serve!

1. We wash the prepared bitter melon in clean water and then cut it into thin slices. Blanch it in boiling water for 30 seconds. After 30 seconds, take it out and put it in cold water to cool down.

2. Break three hen eggs into a bowl and add an appropriate amount of refined salt to taste. Give it a stir and mix well. Heat a wok and add cooking oil. When the oil is hot, add the eggs and stir-fry until fragrant. Stir-fry until fragrant. Remove and set aside.

3. Heat the wok again, add hot oil, put the processed bitter melon in it, and stir-fry over high heat for two minutes. Then add the scrambled eggs, season with refined salt and light soy sauce, stir-fry evenly, and then take it out of the pan and serve it on a plate.

Ok, the above is the specific sharing about this article. Is there anything else you would do differently? Welcome to share with us in the comment area. See you next time.