The weather is getting hotter in early summer, and many people have poor appetite and are irritable and angry. It is recommended to eat more "cooling" vegetables, which can clear away heat and relieve heat. They are seasonal and delicious, and the preparation is simple and delicious.

Ingredients: water spinach, millet pepper, garlic

1. First prepare a handful of water spinach and clean it. Cut into small pieces. Chop the millet, flatten the garlic and mince it into minced garlic.

2. Add an appropriate amount of boiling water to the pot, and then add two tablespoons of salt. The edible oil water spinach will become more green. First add the vegetable stems and blanch them for 30 seconds, then add the vegetable leaves and blanch them for 30 seconds. Pour out the water and set aside.

3. Add appropriate amount of lard and cooking oil into the pot, pour in the ingredients and stir-fry over low heat until fragrant. Pour in the blanched water spinach, add appropriate amount of salt, sugar, chicken essence, turn up the heat and stir-fry quickly. When the pot is steaming, you can take it out of the pot and put it on a plate, and a green water spinach is ready.

Ingredients: red amaranth, lean meat, preserved eggs, garlic

1. Remove the old part of the red amaranth root and rinse it clean. Chop a small piece of lean meat into mince, peel two preserved eggs and cut them into small pieces, and chop the garlic.

2. Heat oil in a pot, add garlic and stir-fry until fragrant, then pour in the preserved eggs and stir-fry, then add an appropriate amount of water, bring the water to a boil over high heat, then put the lean meat into the pot, and then cover it Put the lid on the pot, boil the water again, and cook out the delicious flavor of the lean meat and preserved eggs

3. Then add a spoonful of salt, mix well, and then pour the red amaranth into it. During the cooking process Do not cover the pot, use a spatula to stir frequently. Let it heat evenly, add an appropriate amount of chicken essence to season after it is cooked through, and it is ready.

Ingredients: garlic moss, red pepper, garlic

1. First prepare a handful of garlic moss and cut off the roots. Break off the garlic on top. Then wash the garlic moss, add water to the pot, add a small spoonful of alkali noodles, and the garlic moss cooked with the alkali noodles will be more crispy and tender. After the water boils, add the garlic moss and cook over high heat for one minute. Take it out when the garlic moss is broken and soft. Quickly put it into cold water to cool down.

2. Then use a toothpick to chop the garlic into thin strips. After all is processed, start seasoning. Prepare a little minced garlic and garlic moss together, add an appropriate amount of salt, chicken powder, sugar, white vinegar, sesame sesame oil, pour hot oil to bring out the spicy flavor, mix well.

Ingredients: Beans, millet pepper, garlic, flour

1. Cut the beans into four centimeter long sections, pour them into a vegetable basin, add a little vegetable oil, and stir evenly with chopsticks. Add appropriate amount of flour in batches and mix evenly so that each green bean is evenly coated in flour.

2. Boil the water in the steamer, add the mixed beans, and steam over high heat for five minutes. After five minutes, take out the steamed beans, pour them into a basin, use chopsticks to shake them while they are hot, add a little salt, then add minced garlic and chili, appropriate amount of sesame oil, scallion oil, light soy sauce, stir well again and it is ready. .

Ingredients: cucumber, dried chili pepper, garlic, sugar, balsamic vinegar

1. First rinse the cucumber, you don’t need to peel it, remove the head and tail, and then cut the cucumber into small pieces. , sprinkle with salt, mix well, marinate for a few minutes, cut the garlic into thin slices, and cut the dried chili into rings.

2. Wash the cucumber with cold boiled water to remove the salt on the surface, remove and drain the water, then add garlic slices, pour in appropriate amount of balsamic vinegar and light soy sauce.

3. Heat oil in a pot, add Sichuan peppercorns and fry until fragrant. After frying until slightly mushy, take out the Sichuan peppercorns, then pour in dried chili peppers, stir-fry until fragrant, then pour it on the cucumber, and finally add a little sugar. Mix well and serve.

Ingredients: edamame, millet pepper, garlic, cinnamon, star anise, Sichuan peppercorns

1. Add a spoonful of salt to the edamame, pour in water and soak for a few minutes, then scrub clean before using Cut off both ends with scissors to make it easier to taste.

2. Heat the pot without adding oil. Add cinnamon, star anise, and a handful of peppercorns. Stir-fry over low heat until fragrant. Pour in water. After the water boils, cook for another three minutes to thoroughly cook out the spices. After smelling the aroma, take out the peppercorns, add an appropriate amount of salt, a small amount of cooking oil, pour in the edamame, and add a small spoonful of edible alkali to make the edamame greener in color. Cook over medium-low heat for 20 minutes, then drain into cold water.

3. Cut a little more chili millet and minced garlic, and pour hot oil over it twice. To stimulate the aroma, add half a spoonful of salt, a spoonful of sugar, two spoons of light soy sauce, two spoons of steamed fish soy sauce, and a spoonful of mature vinegar. Pour it over the edamame and stir evenly. Cover with plastic wrap and refrigerate for two hours. Delicious and better tasting.