Ingredients: 25 grams of tremella, 20 grams of lotus seeds, and appropriate amount of sugar or rock sugar.

Method: Wash and soak tremella, break it for later use, peel lotus seeds, cook for 20 minutes, and add rock sugar to serve.

Salad egg

Ingredients: 4 eggs, 2 potatoes, carrot 1 root, 250g ham and 2 cucumbers.

Seasoning: salt 1/2 tsp, salad dressing.

Practice: peeled potatoes and carrots, washed, sliced, steamed and mashed.

Rub the cucumber with salt, scald it, take it out, soak it in cold water, let it cool and slice it.

Dice ham, boil eggs and slice.

Mix potatoes, carrots, ham and cucumber, arrange eggs and squeeze salad.

Hot and sour shredded radish

Ingredients: 300 grams of white radish. Accessories: coriander 15g, Chili oil 30g, sesame oil 4g, soy sauce 10g, vinegar 20g, sugar 15g, monosodium glutamate 1g, ginger 10g, green garlic 25g, and a little refined salt.

1. Wash radish, peel it, cut it into 5 cm long and 0.3 cm square shreds, add a little salt, mix well, marinate for 5 minutes, and squeeze out water; Wash the green garlic and cut it into thick shreds 3 cm long; Peel and wash ginger and cut into filaments; Wash coriander and cut into sections. 2. Put shredded radish, shredded ginger, shredded garlic and shredded coriander into a basin, add soy sauce, sugar, vinegar, monosodium glutamate, sesame oil and Chili oil, and mix well to serve.

Winter melon and shrimp soup

[Ingredients] 500 grams of wax gourd and 20 grams of dried shrimp.

[production]

Wash the wax gourd and cut into pieces, and wash the shrimps with water. Stir-fry the wax gourd in the oil pan, add the shrimps, add water to cook, season and serve. Daily 1 feed.

【 Efficacy 】 Clearing heat and relieving summer heat, eliminating dampness and diuresis. Used for people who are sleepy in summer, and can also be used as home cooking in summer.

Name of the dish: purple vegetable roll

Ingredients: laver, red meat, white meat, shrimp, bamboo shoots, water mushroom.

Ingredients: soy sauce, oyster sauce, monosodium glutamate, pepper, sugar.

Method of making: The stuffing of "Purple Vegetable Roll" is 200g of red meat, 50g of white meat, 20g of shrimp, 50g of bamboo shoots and 50g of water-soaked mushrooms. Cut the red meat into small pieces, add a proper amount of refined salt, put it in a pot and stir in the same direction until it is thick, then add the white meat, shrimp, bamboo shoots and mushrooms, and add a proper amount of soy sauce and oyster sauce. Put the stuffing on laver, roll it into a long roll with a diameter of about 2.5 cm, steam it in a steamer, cool it, cut it into small pieces of about 2 cm, and steam it in the steamer when eating.

Beiqisheng fish soup

Ingredients: 20 grams of Beiqi, 450 grams of raw fish (1 or 2 pieces), and 3 red dates.

Methods: 1, Beiqi and Jujube were washed.

2. Wash the raw fish after slaughter and dry the water.

3. Heat a flat-bottomed wok or a Chinese wok, add 1 tbsp oil to smooth the wok, put down the raw fish, fry it until it is slightly yellow, and serve.

4, 5 cups of water or an appropriate amount into the pot to boil, add raw fish, Beiqi, red dates to boil, simmer for 3 hours, add salt to taste.

Features: Beiqi can replenish qi, consolidate exterior, clear asthenic fire, strengthen spleen and stomach, produce fish and body fluid, moisten skin and increase vitality, and jujube can invigorate spleen and stomach, replenish qi and promote fluid production. Beiqi sashimi soup can also prevent colds. If you want the soup to be more delicious, you can add lean meat to the pot.

Eggplant salad

1. Wash eggplant, cut it in half vertically from the middle, steam it in a steamer, steam it thoroughly, cool it and tear it into small pieces.

2, garlic peeled and mashed into mud, add salt, chicken essence, soy sauce and mix well.

3. Mix eggplant and garlic with sesame sauce and serve.

Cold asparagus tomato sauce

Asparagus, eggplant, cooked meat floss, salt, oyster sauce, sugar, soy sauce, chicken essence, pepper noodles, minced garlic, sesame oil and water.

1. Wash asparagus, peel eggplant, slice it, steam it, take it out and mash it for later use;

2. Pour a little oil into the pot, add onion and garlic, fry them over low heat and remove them, leaving a little oil to pour in.

Measure the broth, then add salt, pepper, chicken essence and sugar in turn, add asparagus after the soup is boiled, and take it out after cooking.

Cut into pieces in a dish;

3. Put the soy sauce, sugar, pepper, sesame oil and eggplant into the stock in turn, stir well together and cover with reeds.

Sprinkle a little floss on the bamboo shoots.

Roasted peppers are crisp.

Ingredients: fresh goose intestine duck 100g? Liver100g, green pepper 200g, ginger slices10g, and scallion 30g.

Salt, cooking wine, soy sauce, vinegar, monosodium glutamate, red oil, sesame oil.

Method:

1? Wash the fresh goose intestines, cut them into 3.5 cm long sections, blanch them in a soup pot until they are broken, and take them out; Duck? Cut the liver into wheat ears, marinate it with ginger slices, scallion and cooking wine for a while, then blanch it in a soup pot until it is cut. Put on the small green peppers with iron labels, roast them on the fire, take them off and tear them into shreds.

2? Will it be fresh goose intestines, ducks? Put the liver and small green pepper into the dish, pour in the seasoning such as refined salt, soy sauce, vinegar, monosodium glutamate, red oil and sesame oil, and mix well.

Qin Xifeng Wei Yaohua

Ingredients: pork tenderloin, 2 slices of ginger, 20g onion, 50g fresh pepper, 10g millet spicy, 30g pepper, 20g pickled pepper, 20g celery, 50g coriander, 15g star anise, 1g cinnamon, 3g cooked salted egg yolk, appropriate amount of salt, pepper, cooking wine, wine, etc.

Method:

1? Wash pork tenderloin, cut it into phoenix tail slices, wash it with blood, and then marinate it for a while with ginger slices10g, onion 25g, pepper powder 3g, salt, cooking wine, etc. Broken millet, pepper, pickled pepper; Cut celery into elephant eyes; Cut coriander into sections; Boil salted egg yolk and press it into mud.

2? Heat a wok, add refined oil to heat it, add the remaining ginger slices, scallion, fresh pepper, millet pepper, prickly ash, pickled pepper, celery, coriander, star anise, cinnamon and cooked salted egg yolk, cook the wine, add fresh soup, add salt, pepper, soy sauce and chicken essence, cook until the taste is full, and take out all the residues.

3? Blanch the phoenix-tailed kidney flower in a boiling water pot until it stops growing, take it out and let it cool, then soak it in the sauce for about 1 hour, and take it out and serve.

Coral white jade roll

Ingredients: peeled wax gourd 500g winter bamboo shoots 75g peeled green bamboo shoots 75g red pepper 1 corn, peanut, canned green beans 20g wild pepper 50g millet spicy 25g fresh pepper 5g dried onion 1 root lemon, half carrot 50g celery 50g parsley15g ginger slices10g onion segments 30g anise cinnamon.

Method:

1? Dice pepper and millet; Peel the dried onion and cut it in half; Peel lemon, take clean meat, and grind it into velvet with carrot; Cut celery into elephant eye slices and coriander into sections. Then put the above raw materials into a container, add ginger slices, onion, star anise and cinnamon, add cold boiled water, and then add refined salt, white sugar, white vinegar and monosodium glutamate. And get flavored juice.

2? Soak corn kernels, peanuts (peeled) and green beans in the sauce for 2-3 days; Cut the wax gourd into extremely thin slices, soak them in boiling water pot, take them out and soak them in flavor juice for 20 minutes; Cut winter bamboo shoots into pieces, soak them in boiling water pot, take them out and soak them in flavor juice for 90 minutes; Slice green bamboo shoots, marinate with salt, rinse, and soak in flavor juice for 90 minutes; Stems and seeds of red pepper are removed, soaked in sauce for 90 minutes, and then taken out and shredded.

3? Wrap winter bamboo shoots, green bamboo shoots and shredded red peppers into rolls with wax gourd slices, then put them in a plate neatly, then take out the soaked corn kernels, peanuts, green beans, wild peppers, millet peppers, fresh peppers and dried onions and grind them into paste, then add sesame oil, onion oil, tomato sauce, Thousand Island juice and so on. Put them in a seasoning tray and dip them on the table, wrapped in coral white jade rolls in front.

Orange peel cabbage

Ingredients: 500g of Chinese cabbage, fresh orange peel100g, white sugar, white vinegar and white soy sauce.

Method:

1? Wash the cabbage, tear off the old tendons and cut into 6 ~ 8 cm long silk; Wash the fresh orange peel and cut it into fine powder. Then put shredded Chinese cabbage and orange peel together in a dish.

2? Put the white sugar, white vinegar and white soy sauce into a bowl and stir them into flavor juice, then pour them on the shredded Chinese cabbage and orange peel in the dish and stir them evenly.

Country beef

Ingredients: beef tendon 350g, taro150g, ginger slice10g, onion 30g, coriander15g, a little refined salt, cooking wine, sugar, monosodium glutamate, pepper water and pickled pepper salt.

Method:

1? Wash the beef tendon, blanch it in a cold water pot, remove it and pour out the water in the pot. Add water to the pot, boil, add ginger slices, onion, refined salt, cooking wine and seasoning packages wrapped with pepper, star anise, mulberry, cinnamon, fennel and cardamom, then put the beef in the pot, pickle, take it out and let it cool; Scrape taro, washing, slice, cooking in boiling water pot, and taking out; Wash coriander.

2? Mix pepper water, pickled pepper salt water, sugar, monosodium glutamate, etc. In a container, soak the beef in the sauce until it tastes delicious, take it out and cut it into thin slices, then put the taro slices at the bottom of the abalone plate, put the beef slices on it, and finally pour a little sauce soaked in the beef and sprinkle with coriander.

Osmanthus tofu

Ingredients: Japanese tofu, preserved egg protein 3 pieces, cooked salted duck egg yolk 2 pieces, coriander 2 pieces, refined salt15g, sugar, monosodium glutamate, fresh soy sauce, sesame oil and chicken soup.

Method:

1? Japanese tofu is cut into a 4 cm long cylinder, and a 2 cm deep nest is dug on it with a small spoon; Cutting egg white into granules, and mixing with refined salt, monosodium glutamate and sesame oil to form Tricholoma matsutake stuffing; Cooked salted duck eggs are yellow and pressed into mud; Wash coriander and cut into powder.

2? Light the wok, add chicken soup and cook until it is slightly boiling, add refined salt and cooking wine, put the tofu in the wok and take it out after being slightly scalded, and drain. Then put the stuffed pine flowers into the tofu nest, cover them with salted egg yolk mud, and sprinkle with coriander powder to make sweet-scented osmanthus tofu. Then, put it neatly into a glass plate, and then pour it with refined salt, sugar, monosodium glutamate, fresh soy sauce, sesame oil and monosodium glutamate.

Iced four-dimensional conch

Ingredients: dried conch slices 450g, lean meat1000g, wide carrot 300g, white radish150g, ginger slices150g, onion 20g, refined salt 50g, rose wine, monosodium glutamate, fresh soup, sesame oil, crushed ice and red oil seasoning dish I.

Method:

1? Wash conch slices, soak in warm water for 5-6 hours, take out, remove fascia, wash, and wrap with gauze; Wash the old hen and lean meat, wash and break the bones of the stick, then soak them in the water pot and take them out.

2? Put the old hen, bonzi bone and lean meat into the pot, add ginger slices and chopped green onion knots, then add conch slices, add fresh soup, boil over the fire and skim off the floating foam, then add rose wine, simmer for 3-4 hours on low heat until the conch slices are soft and elastic, take out the washed oil foam, and change knives to cut into 4 cm long and 2.5 cm wide slices.

3? Heat the wok, add clear water, add refined salt and rose wine, bring to a boil, then put the conch slices into the wok and soak them in ice water. Scrape carrots and white radishes, cut them into filaments and soak them in ice water.

4? Crushed ice is ground into powder, put into a glass plate and covered with plastic film. Then put shredded carrots and white carrots around the glass plate at regular intervals, and put Shanghai snails in the middle of the plate. With a little embellishment, you can dip in four flavors of dishes and eat them on the table.

Spinach with ginger sauce

600g of fresh spinach, 20g of cooked Cantonese sausage, 20g of cooked mushrooms, 20g of egg cakes, 20g of winter bamboo shoots and 0/5g of fresh ginger/kloc-.

Seasoning sesame oil 10g, refined salt 8g, monosodium glutamate 2g.

Method 1. Wash spinach selectively, put it in a boiling water pot, take it out slightly, spread it and cool it, cut it into cubes the size of soybeans, squeeze out the water and put it on a plate. 2. Cut sausages, mushrooms, egg cakes and winter bamboo shoots into diced soybeans, blanch them in a boiling water pot, pour them into a spinach dish, add salt and monosodium glutamate and mix well. 3. Peel and cut fresh ginger, fry it with hot incense, and pour it into spinach and mix well. Serve it on a plate.

Mixed melon skin

First, take out the watermelon pulp, take the melon skin, peel off the green skin and endothelium with red soil, sprinkle a little salt, and put it in the refrigerator for one hour. Take out the peel, wash it with clear water, shred it and squeeze out the water. Add a little salt, monosodium glutamate, sugar and sesame oil (pepper and Chili oil can be added if you like spicy food) and mix well.

This dish has the functions of clearing heat, diuresis and caring skin. On the other hand, it also has the advantage of saving money by using waste.

Salad egg

Ingredients: 4 eggs, 2 potatoes, carrot 1 root, 250g ham and 2 cucumbers.

Seasoning: salt 1/2 tsp, salad dressing.

Practice: peeled potatoes and carrots, washed, sliced, steamed and mashed.

Rub the cucumber with salt, scald it, take it out, soak it in cold water, let it cool and slice it.

Dice ham, boil eggs and slice.

Mix potatoes, carrots, ham and cucumber, arrange eggs and squeeze salad.

Hot and sour shredded radish

Ingredients: 300 grams of white radish. Accessories: coriander 15g, Chili oil 30g, sesame oil 4g, soy sauce 10g, vinegar 20g, sugar 15g, monosodium glutamate 1g, ginger 10g, green garlic 25g, and a little refined salt.

Wash radish, peel it, cut it into 5 cm long and 0.3 cm square shreds, add a little salt and mix well, marinate for 5 minutes, and squeeze out water; Wash the green garlic and cut it into thick shreds 3 cm long; Peel and wash ginger and cut into filaments; Wash coriander and cut into sections. 2. Put shredded radish, shredded ginger, shredded garlic and shredded coriander into a basin, add soy sauce, sugar, vinegar, monosodium glutamate, sesame oil and Chili oil, and mix well to serve.

Flammulina velutipes in sauce

Flammulina velutipes is cut into finger-length segments, mushrooms are shredded, celery is also cut, and carrots are shredded.

Cut two red peppers into filaments, cut ginger into filaments, and then heat in an oil pan. Stir-fry shredded ginger and pepper first, pour some old wine, then stir-fry shredded carrot, shredded mushroom and shredded celery. Finally, stir-fry Flammulina velutipes, add a little Xixian bean paste, a little Zhenjiang balsamic vinegar and a little sugar, and serve. Soft, crisp and q.

Cold celery

Celery is a very common dish, most of which will be fried with meat or bacon, but the nutrients in it will lose a lot. Why don't I teach you a simple and appetizing method: just a handful of celery (more or less casually), a little peanut oil, a little sesame oil, a little salt, a refrigerator and a pot, pick the leaves of celery, put water in the pot, boil the peanut oil, and put the celery in, so it doesn't take long to cook. Take out the celery and put it in cold water to cool the river. Peel celery (boiled celery is easy to peel). Cut the peeled celery into pieces (not too short). Sprinkle a little salt on the plate and mix well. Pour a little sesame oil and mix well. This cold celery is green and crisp, and it is a good appetizer.

Answer: June 2006-10 18: 58 Questioner's evaluation of the answer:

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Other answers, comments/reports, 5 answers in total.

glad

A delicious summer is cool.

Today we are going to talk about summer diet. What foods did you prepare for the audience today?

The raw materials for preparing dishes today are radishes, mushrooms, ducks, fish, fruits and so on. The manufacturing method is also very simple.

China people's requirements for dishes can be summarized into six words: color, fragrance, taste, shape, utensil and effect.

"Omnivores are delicious and wide eaters are nutritious."

Many people don't know how to deal with bitter gourd:

Eating bitter gourd in summer is good. The raw material of our first course is bitter gourd. The most convenient method of bitter gourd is squeezing juice. Put bitter gourd and ice cubes into a juicer, and add some white sugar to the bitter gourd juice to make a cool summer drink. If you have diabetes, you can also change sugar into xylitol. Bitter gourd can be used not only as a drink, but also as a delicious dish. Let's make a lobster sauce and bitter gourd. First put a little salad oil and salt in the water, blanch the bitter gourd in the water, then drain the water, add salt, chicken essence and sugar, and stir well. Then put the chopped green onion, pepper and lobster sauce into the oil pan and stir well with the bitter gourd in the bowl. It tastes thick and bitter. Another method is called squeezing bitter gourd, cutting it into sections and hollowing it out. Add salt, monosodium glutamate, chicken essence, onion, ginger, starch and sesame oil to minced meat, add a little water and egg white and stir well. Then, put the mixed meat into bitter gourd and steam it on a plate for seven minutes. After steaming, take a little steamed juice and add salt, monosodium glutamate, onion and sesame oil.

The bitter gourd juice just mentioned is very distinctive. It is very scientific to add ice and squeeze juice with bitter gourd. Low temperature pressing can keep chlorophyll activity in bitter gourd.

Reasonable production and collocation make bitter gourd taste compound and good.

In addition to the "fire decay" that people often say, what other effects does bitter gourd have?

I recommend a dish called bitter gourd hibiscus egg, which can balance the diet well. Bitter gourd was introduced into China from India. In Indian medicine, people think that bitter gourd can prevent diabetes. I once advised a diabetic to eat half a bitter gourd every morning, chop it up and cook it, and walk 8000 steps every day. After about three or four months, many of his indicators have improved.

Make cucumbers, melons, pumpkins, etc. Is there any effect similar to bitter gourd on the market?

There is a famous proverb called "Eat melons often in summer, but don't take Chinese medicine". These melons are healthy to eat in summer.

The water content of melon food is generally above 90%.

What are the good cold dishes?

It is convenient and simple to eat cold salad in summer. There are three kinds of dishes here. The raw materials and preparation methods of the three dishes are the same. First, cut the asparagus, blanch it in water, put a little oil and salt in the water, take it out two minutes later and drain it for later use. If you like seafood, we will introduce you to a crab asparagus. Stir-fry onion and ginger seasoning in a pot, add shrimps after fragrance, stir-fry for 3-5 minutes, and finally add asparagus and stir-fry evenly. If you are not satisfied, you can change your taste. Add ginger, salt, monosodium glutamate, chicken essence and a little sesame oil to the scalded asparagus, and stir well to make a special asparagus with ginger juice. Some friends may like the taste of mustard, or they can make a mustard asparagus. The method is also very simple. Just change the seasoning. Add salt, monosodium glutamate, sugar, sesame oil and mustard oil to scalded asparagus to make mustard asparagus.

Asparagus is a very high-grade dish.

The price of asparagus in Europe is very high, and the price of a small one is around 10 yuan RMB. Besides, the price in our market is very cheap, so we should eat more. When making asparagus, we should pay attention to the seasoning mainly by salt, but if we want to be more delicious, we should pay attention to the high temperature of blanching and remove a thin layer of skin, so that the taste is fresh, convenient to eat and good in taste.

Asparagus first appeared in Mediterranean countries, such as ancient Greece, and it is said that it was also recorded in ancient Egypt. It was planted in large quantities during the period of Louis XIV, and then spread to China. There are two kinds of asparagus, one is green, and the other is to raise the soil high and make it white. Many western restaurants use white asparagus. Asparagus is mainly related to its healthy components. It was introduced in China a long time ago, but it used to be planted in small batches. After extensive planting in recent years, the broad masses of people have added a healthy food. According to ancient records in China, asparagus has curative effect on rheumatism and arthritis, and also has anti-fatigue effect. It has been reported in modern America that asparagus has anti-cancer effect, which is also very hot in the west.

What other common vegetable practices are there?

In ancient times, it was thought that "grass can eat vegetables". There are about 160 kinds of vegetables in China, such as Chinese cabbage in winter.

Eating radish can reduce the accumulation of fat in the body and is a good diet food.

Radish is rich in crude fiber. As a fermentable substance, it can change intestinal flora and relieve constipation. It can induce interferon and has anti-tumor effect. Eating radish advocates eating raw and chewing, and don't eat other foods for half an hour after eating radish, so as to play an effective role, which was discovered by scientists in China in 1996.

Some people say that radish is ginseng. Science?

Generally speaking, it refers to radish in autumn, and there is another saying that eating radish in winter and ginger in summer does not require a doctor's prescription.

Let's look at the practice of several dishes:

First, let's look at a sweet and sour radish. Pour a little oil into the pot, add the sliced radish and stir-fry for five minutes. When the radish is 78% ripe, mix the salt, sugar, vinegar, monosodium glutamate, water and starch evenly, pour them into the pot and stir them evenly. Then make a beet orange juice melon strip, cut the radish into strips, blanch it with water and put it on a plate, add a little salt, sugar and fruit, mix well and eat it in about five minutes. Finally, a radish meatball soup is introduced. First, mix the meat and seasoning together, knead into meatballs, and cook on low heat 10 minutes. Add salt, cooking wine and chicken essence to the soup, then shred the radish, pour it into the pot and cook it with the meatballs. When the shredded radish floats, add some coriander and drop sesame oil.

Why does this sweet cold dish with orange juice and melon strips need salt?

This is the skill of seasoning. Putting a little salt in the right place of dessert will make it sweeter.

There is an international saying that China people "eat with their tongues", that is to say, China people are particularly sensitive to taste. If the taste of China people is calculated as 100%, the Japanese can only get 60-70 points, while the Europeans fail. So in the process of catering, chef China's seasoning technique is superb.

Some people think that eating mushroom food is good for health and that mushroom is a magical food. What are the health benefits of mushroom food?

The species of fungus food is particularly far away from human beings, and the farther the species is, the healthier it is for human beings. Fungal foods are low in calories, but protein is very rich, and there are also very rich bioactive substances such as polysaccharides. In the Ming Dynasty in ancient China, many counties were instructed by the government to grow mushrooms. Edible fungi have a long history in China, which is very beneficial to our health. Lentinan in Lentinus edodes has a good effect on preventing and preventing tumor metastasis.

Some people say that eating mushrooms should keep the fresh flavor of mushrooms, and even the water for washing mushrooms should not be wasted, right?

Dried mushrooms need to be marinated for a period of time in the process of making them, because there will be a lot of umami substances left in the soup, which are generally used to make soup (pickling).

Don't pour out the water for soaking mushrooms, it's very fresh.

Let's take a look at the practice of mushrooms:

Boiled mushrooms are more delicious. First, cook the mushrooms with 70 degrees water, and then drain them for later use. Add onion and ginger to the hot oil, add mushrooms and stir-fry for about three minutes, and add half a bowl of water to prevent the pot from drying. Season with salt, monosodium glutamate and chicken essence. When the water is dry, you can put it on the plate. It tastes delicious. Eel is a very common dish, but it is more troublesome to cook. In fact, you can also make a shredded eel with mushrooms. The skill of cooking this dish lies in cutting mushrooms. After the mushrooms are cooked and cooled, cut a long strip along the edge of the mushrooms with scissors, and then marinate the mushrooms with salt, monosodium glutamate, chicken essence, starch and egg white. Then add oil, walk the shredded mushrooms in the oil, then change the pot, add a little oil, add onion, ginger and vinegar, add a little broth, add some wet starch and sesame oil and stir fry for a while, and finally add coriander to the plate. You can also make crispy eel, grab the prepared shredded mushrooms, salt, chicken essence and cooking wine for later use, mix flour and egg white evenly, wrap them on the shredded mushrooms, fry them with medium-low oil temperature, and slowly drop them into the shredded mushrooms. When there are no bubbles in the oil, it can be cooked.

What are the benefits of eating vegetables in summer?

Vegetables contain a lot of phytonutrients, that is, various antioxidants and bioactive substances, which are not found in animal foods.

So what kind of meat should we eat in summer besides vegetables?

Nourish yang in spring and summer, nourish yin in autumn and winter, and avoid getting angry in hot weather, so waterfowl such as ducks are good meat.

Let's see how ducks do it:

There are many ways to eat ducks, among which salted duck is a favorite food of many people, and the practice of salted duck is also very simple. When the water boils to 50% to 60% heat, add duck meat, add salt, monosodium glutamate, onion and ginger, cooking wine and a small amount of pepper at the same time, cook together for two hours, cool and cut into plates. Duck also has a very unique way called sesame duck skewers. Peel and bone the duck, slice the duck, and marinate it with salt, onion, ginger, chicken essence and cooking wine. Beat the starch and eggs into a paste and wrap them with duck meat. Then dip sesame seeds, add oil and squeeze until golden brown. The remaining duck bones can be made into duck bone radish soup. First cut the duck bones, put them into 70% to 80% hot water, skim off the foam after the water boils, add salt, onion, ginger and cooking wine, stew for an hour and a half, then add radish and stew for a while.

When making duck soup, it should have a stronger flavor, so as to suppress the fishy smell of ducks. If you add salt, the flavor of the soup is not enough. Don't eat the duck soup immediately after it is cooked, soak it for a while, and then take it out when the soup is cold, so that the duck meat is delicious. If you put it in a hot pot and take it out, the duck meat will be more firewood. In addition, there is a piece of lymph on each side of the duck neck that cannot be eaten and should be removed.

Let's take a look at how fish do it:

Fish fillets with bamboo shoots: Select a large grass carp, peel, remove the head and bones, cut into fish fillets, add cooking wine, onion, ginger, salt, monosodium glutamate, starch and egg white, boil water, then add fish fillets and shredded ginger, and cook for about five minutes on medium heat. After cooking, put it on a plate, drizzle with vinegar and salty juice, and cover with shredded ginger. Steamed fish pieces: Marinate fish pieces with cooking wine, onion, ginger and salt, put them in a drawer for six minutes, pour some sauce, add some shredded onion, put some cooking wine in oil, heat them and pour them on the fish. Hot and sour fish soup: fry the fish head, skin and bones after the oil is hot, add proper amount of water, add vinegar, chicken essence, pepper and salt, pour the cucumber slices together and cook, add some coriander and sprinkle with sesame oil when taking out the pot.

Some people say that Japanese people live long because they often eat fish, right?

Our country once launched a campaign to promote eating fish. The slogans at that time were "the nation that eats fish is the richest", "the girl who eats fish is the most beautiful" and "the child who eats fish is the cleverest". Fish contains high-quality protein, which is easily absorbed. The oil of fish is different from that of land animals. Containers that eat meat are usually difficult to brush, and containers that eat fish are easy to brush. Fish is a healthy food.

Let's take a look at some good ways to eat fruit in summer:

Two-color juice: cut the watermelon open, take out the watermelon meat, put it into a juicer to juice, and then pour it into a glass. Squeeze bitter gourd into juice, mix with honey, scoop out bitter gourd foam with a spoon, put it on watermelon juice, and then slowly pour it into bitter gourd juice. Excess watermelon juice can be made into dessert watermelon cheese: boil watermelon juice with medium heat, add a small amount of agar, that is, food coagulant, heat until it melts, add white sugar according to personal taste, stir well, then take it out of the pot and cool it, put it in the refrigerator for half an hour, take out the frozen watermelon, cut it with a knife, put it in a small bowl, and add a little honey water. Sliced melon with pepper oil: Remove the "Tsing Yi" outside the watermelon skin, cut the red pulp clean, cut the watermelon skin into small pieces one inch square, boil some water in the pot, put it into the melon segments, and when the water boils, the watermelon skin floats, then turn off the fire and put it on the plate. Put some salt, sugar and chicken essence in the watermelon skin and mix well. Pour some oil into the iron pot, stir-fry the pepper into pepper oil, and pour it on the melon segments to make a plate of crispy and delicious pepper oil melon strips.