The raw materials include 1 balsam pear, 5g garlic paste, 2g Jiang Mo, 5g white sugar, 20g balsamic vinegar,10g sesame oil, 2g monosodium glutamate and 3g refined salt.

Making:

1. Wash Natsuna bitter gourd, cut into strips, mix well with salt, and gently knead and marinate.

2. Wash with cold boiled water to remove salt, drain, and add vinegar, sugar, mashed garlic and Jiang Mo. Mix well and drizzle with sesame oil.

Characteristic melon strips are slightly bitter and refreshing, crisp and appropriate.

2. Fried pork slices with cold potatoes:

Ingredients: 500g cold potato, 250g sliced meat, Shaoxing wine 1 0g, refined salt10g, sugar10g, 2g monosodium glutamate, 50g starch10g, and 50g vegetable oil.

Making:

1. Wash the cold potato, peel the recipe and slice it.

2. Slice pork and mix well with cooking wine, salt, sugar and starch.

3. Heat the pan, put the oil in, heat it to 40% to 50%, pour in the meat slices, and stir fry until it is just cooked.

4. Pour in the cold potato chips, stir fry for 2 minutes, and add monosodium glutamate to serve.

The characteristics of cold potato are tender, sweet and crisp, and the meat slices are soft and delicious.

3, home-cooked crucian carp:

Raw materials: a live crucian carp, 50g pork slices, 25g fresh bamboo shoots, sliced water-soaked mushrooms15g, 2g ginger slices, 50g Shaoxing wine, 0/0g rice vinegar10g soy sauce10g bean paste15g sugar/kloc.

Making:

1. Slaughter and clean the live crucian carp, and cut a knife pattern on both sides of the fish's back.

2. Heat the casserole, boil the oil and heat it. Soak crucian carp in soy sauce for half an hour, fry it in a hot oil pan and pour out the oil.

3. Leave 50 grams of oil in the pot, add bamboo shoots, sliced meat, sliced mushrooms, sliced onions, sliced garlic and bean paste and stir-fry until red. Put the fish back into the pot, add Shaoxing wine, soy sauce, white soup and clear water (submerged fish) and boil. Turn to medium heat for about 5 minutes until cooked, add monosodium glutamate, concentrate the juice on high heat, evenly pour in water starch and pour in oil.

Featuring fresh and tender fish and rich soup.

4. Soft herring segment:

Raw materials: 500g of live herring, 50g of starchy shrimp, 50g of starchy pork slices (about 1cm square), cooked sausage slices14, green peas15g, 20g of onion ginger slices, 5g of Shaoxing wine15g, 2g of refined salt and 20g of water starch.

Making:

1, put the wok on the fire and add 500 grams of water.

2. Add onion and ginger slices to boil, add Shaoxing wine, put herring pieces (remove the big bones and cut the fish into 3-4 knives) with the skin facing up, cook for about 4 minutes until cooked, remove and drain, and put them in a big fish dish.

3. Leave about 200 grams of fish soup in the pot, add shrimp and meat slices, add green peas, sausage slices and salt, add water, starch, monosodium glutamate and cooked green oil when boiling, and take it out and put it on the fish section.

Featuring white and tender fish dishes, the ingredients are tender and fragrant.

5. Fried pork slices with zucchini:

Ingredients: sliced meat 100g, zucchini 1(500-600g), Shaoxing wine 10g, starch 8g, refined salt 2g, monosodium glutamate 2g, pepper 1g, refined oil 15g, garlic 3.

Making:

1. Wash the zucchini and cut it into 0.3 mg thick slices. After the pork is cut, mix well with salt, salt and water starch.

2. Heat the pan, put the oil, add the meat slices, stir-fry until the meat slices are scattered and discolored, and take out the pan.

3. Heat the pan, add the oil, saute the flattened garlic, put the zucchini slices into the summer dishes, add a little water, and stir-fry until the color changes.

4. Pour the sliced meat into the pot, stir-fry until it tastes good, add monosodium glutamate, and then take it out of the pot.

Features fragrance, meat, melon and garlic, moderate depth and unique flavor.

6, milk asparagus soup:

Ingredients: asparagus 200g, sliced mushrooms 25g, white broth 400g, chopped green onion 5g, refined salt 2g, monosodium glutamate 2g, refined oil15g.

Making:

1. Wash asparagus and cut it into 3 ~ 4cm long sections.

2. Put oil in the wok and burn it to 40% hot summer dishes. Add chopped green onion and stir-fry until fragrant. Pour in the white broth and bring to a boil.

3. Add asparagus, salt, monosodium glutamate, etc. , cook 1~2 minutes.

Features asparagus is green, fragrant and tender.

7. pumpkin flowers scrambled eggs:

Raw materials: 40-50 fresh pumpkin flowers (male flowers), 3 eggs, 10g chopped green onion, 2g refined salt, 2g monosodium glutamate and 50g refined oil.

Making:

1. pumpkin flowers, remove pedicels (pedicels and stems), wash, beat eggs into a bowl, add salt and stir well.

2. Heat the oil pan, add the chopped green onion and stir fry, and pour in the eggs and stir fry until it is 90% mature.

3. Stir-fry pumpkin flowers. When the eggs are caked, add monosodium glutamate and serve immediately.

The characteristic color is golden and attractive, with the unique flavor of pumpkin and delicious taste.

8, cold melon:

Ingredients: 1 ripe golden melon (also known as golden melon and stirred melon), 1 cucumber, 10g minced garlic, 3g Jiang Mo cookbook, 5g sugar, 30g balsamic vinegar, 10g sesame oil, 2g monosodium glutamate and 3g refined salt.

Making:

1. Wash the wax gourd, cut it in half, remove seeds and pulp, put it in the freezer (-18℃) for more than half a day, take it out and thaw it before eating.

2. Stir the thawed golden melon with chopsticks to get shredded melon. Wash cucumber and shred.

3. Wash shredded cucumber with cold water, drain the vegetables in summer, add shredded cucumber, add garlic, ginger, vinegar, sugar, monosodium glutamate and other seasonings, mix well and plate.

Features yellow and green, crisp and refreshing.