Leaf porridge ingredients: fresh lotus leaf 65438+ 0 pieces of japonica rice 65438+ 000 grams of rock sugar. It is suitable for hypertension, hyperlipidemia, obesity, dizziness due to summer heat, chest distress, polydipsia and short urine. Production method: Wash the fresh lotus leaves and fry the soup, and then use the lotus leaf soup with japonica rice and rock sugar to cook porridge. Usage can be used as a cool summer drink, or as a snack and warm food for breakfast and dinner. Making method of cucumber pot with chicken oil: ingredients: cucumber 500g, chicken oil 15g, refined salt 4g, monosodium glutamate 3g, yellow rice wine 5g, fresh soup 200g, refined vegetable oil 200g, coriander 15g, and 5 slices of ham. Method 1: Peel the cucumber with a knife, cut it in half, dig out the core, cut it into fingers about 6.5 cm long, and trim it into the same thickness with a knife for later use. Heat the wok, put the oil in, and heat it to 30%. Add the cucumber and pull the oil until the cucumber is soft and shriveled. Remove and drain. Put the fresh soup into a pot, add cucumber, refined salt, monosodium glutamate and yellow wine, boil it, simmer it on low fire until it is crisp, then boil it on high fire, soak the starch, push it evenly with an iron spoon and push it into thin slices. Heat the pan with base oil, add coriander, salted cucumber, chicken oil, ham slices and cover. This product is characterized by various colors, fat and fresh taste, warming the middle warmer, invigorating qi, replenishing essence and marrow, clearing away heat and promoting diuresis. Suitable season: fresh mushroom Gracilaria lemaneiformis in summer ■ Raw materials: Gracilaria lemaneiformis 150g, fresh mushroom 120g, salt 2g, monosodium glutamate 1g, sugar 1g, onion 15g, ginger 4g, starch 4g, sesame oil 3g, sesame oil 3g. ■ Method: Blanch Gracilaria lemaneiformis and fresh Lentinus edodes with boiling water respectively, then remove and control the water. Heat wok, add vegetable oil, stir-fry shallot ginger, pour chicken soup, take out shallot ginger, add main ingredients, season and cook for 2 minutes, thicken and pour sesame oil. ■ Features: white juice, fresh taste, light and elegant. Mix mushrooms and bitter gourd. Wash 2-3 mushrooms, straw mushrooms and shiitake mushrooms and slice them for later use. Cut a bitter gourd into four pieces, remove seeds, wash, slice with oblique knife, marinate with salt for half an hour, and drain the salt water. Boil the water in the pot, pour the bitter gourd in and scald it, that is, take out the pot, drain the water, mix in salt, sugar, monosodium glutamate and sesame oil, and spread it at the bottom of the plate. Add oil to the wok, stir-fry the mushroom slices a few times, pour in oyster sauce, add water and sugar, thicken and serve with bitter gourd. Cut off the emerald bitter gourd cup in the upper quarter of bitter gourd to make a cover, and hollow out the seed pulp in bitter gourd; Stir minced meat (or chicken) with egg white; Chopping water mushroom, shrimp and pickled mustard tuber into fine powder, adding chives and salt, and mixing into stuffing; When the stuffing is embedded in each bitter gourd, close the lid and fix it with a wooden toothpick. Stir-fry a small amount of cooking oil in the pan until cooked, add sugar and monosodium glutamate, stir-fry until thin, and serve. Bitter gourd is crystal green and delicious. Scrambled eggs with sesame seeds and bitter gourd, one bitter gourd, washed, peeled, sliced, boiled in a small pot, scalded with salt, rinsed with water and drained. 2-3 eggs, add salt and break up. If you want a smooth and tender taste, you can add some water starch and break it up. Heat oil in the pot, add garlic cloves and stir fry, pour bitter gourd, stir fry a few times, add salt, add a handful of fried white sesame seeds, stir fry evenly, pour egg liquid and spread evenly until the eggs are cooked. If you like hard-boiled eggs, fry them in the pan for a while. Wash bitter gourd, remove seeds and cut into 4 cm strips. Blanch the cut bitter gourd with boiling water, and then take a shower with cold water. Then put the blanched bitter gourd neatly on the plate, evenly sprinkle with salt, monosodium glutamate, sugar and vinegar (a little) for curing 10 minute. Finally, base the oil in the wok, add a little salt, stir-fry the small peppers to make Chili oil, and pour it evenly on the plate to eat. Bitter gourd tastes very cold, and the faint bitterness is a delicious side dish when drinking, which can cool and quench your thirst. Wash the shrimps and bitter gourd, cut them open, and scrape off the seeds and white inner layer with a small spoon. Cut into thin slices, marinate with appropriate amount of salt 15 minutes, then take out and drain. Heat the oil, first add chopped green onion and shrimp skin, then add bitter gourd and stir-fry for 2 minutes, then add a little monosodium glutamate and mix well. This dish is green in color, salty and refreshing, especially suitable for summer. Stewed clam with bitter gourd Wash bitter gourd, remove pulp, blanch in boiling water, remove and soak in cold water, and slice. Wash the Meretrix meretrix, put it in a pot and cook until the Meretrix meretrix opens its mouth, take it out, shell and viscera, fry it in a pot, add ginger juice, cooking wine and refined salt and mix well. Spread bitter gourd slices on the bottom of the pot, put the clam meat on it, add ginger juice, cooking wine, refined salt, garlic paste and appropriate amount of water, stew until the clam meat is cooked and tasty, and pour sesame oil out of the pot. This dish has the functions of clearing the heart, improving eyesight, strengthening the brain and improving intelligence. Sauce burning bitter gourd Wash the pulp of bitter gourd, cut it into 3cm strips, cook it in boiling water, put it in a basin filled with cold water to dissipate heat, and then take it out. Heat the oil, add the sweet noodle sauce, stir-fry until fragrant, add bitter gourd, soy sauce, monosodium glutamate and salt, stir-fry evenly, put on a plate and sprinkle with sesame oil. Serve. Wash Dongpo eggplant, remove the pedicle and peel, and cut into 5 cm square pieces. Cut a knife on the plane of the eggplant block, with a depth of 2 cm. Put the oil in the frying spoon, heat it to 60% to 70%, add the eggplant pieces and fry them into bordeaux, remove and drain the oil, and put them in a large bowl. Leave a little base oil in the spoon, heat it, add pork stuffing and stir-fry until it changes color, add minced onion and ginger and stir-fry, add soy sauce, salt, monosodium glutamate, sugar, cooking wine and soup, then pour it into a bowl filled with eggplant pieces and steam it in a drawer for 10 minute. Drain the soup and put it in a spoon, buckle the eggplant pieces on a plate, thicken the raw juice with wet starch, pour oil on the eggplant pieces. Sauce eggplant Take a long eggplant, peel it and cut it into two-inch long sections, each section is cut into four sections, and one end is connected with a knife. Heat the oil pan, add the eggplant oil, and take it out when the eggplant is golden and soft. In addition, stir-fry minced meat or shredded pork in an oil pan, add a little garlic paste, add eight-point sweet noodle sauce, stir-fry thoroughly, and then add appropriate amount of yellow wine, soy sauce and sugar. Pour eggplant segments into a hot pot, stir-fry with shredded pork repeatedly, and thicken with wet starch. Turn it over a few times and pour it with sesame oil. Sweet and sour eggplant cut the washed eggplant in half, cross it (the knife should not be used hard to prevent the flesh from breaking), then cut it into pieces 6 cm long, marinate it with salt for half an hour to remove the salt water, fry it in an oil pan with slow fire and put it in a bowl for later use. Leave a little oil in the pot. Mix sugar, Zhenjiang vinegar and chicken essence, put them in a pot to boil, stir fry the fried eggplant in a sweet and sour pot, and put them in a pot when there is a little soup left. Acidity and sweetness can be adjusted according to your own taste. The characteristics of this dish: no water is added when cooking, and it is not easy to deteriorate, especially suitable for eating in summer. Boiled shrimp (delicious cooking in summer menu) Ingredients: 500g of new prawn, 50g of soy sauce, 5g of refined salt and sesame oil, onion strips 10g, 25g of shredded red pepper, ginger 10g, peanut oil 15g. Practice: wash the fresh shrimp and put the shredded pepper on the seasoning plate; Pour the hot oil on the shredded pepper, then add the soy sauce, sesame oil, shredded onion, Jiang Mo and salt, and stir well. After the water is boiled, add the fresh shrimps, blanch them until cooked, take them out, put them on a plate and serve them at the same time. Features: fresh and fragrant.