There are many kinds of vegetables and fruits in summer. My favorite food is tomatoes. No matter what I do, I like it. When serving tomatoes, my favorite food is fried chicken with tomatoes Besides scrambled eggs, we often eat shredded tomato and eggplant, cauliflower, potato chips, cabbage, cucumber or zucchini, beef and ribs. I recently learned tomato and bitter gourd, and it tastes good when I go back to practice. The bitter gourd made in this way is not so bitter.

Eat less meat in summer, let's talk about tomato vegetarian dishes!

There are two completely different forms of tomato cooking. In most cases, put tomatoes first, put oil in the wok and heat them, then put tomato pieces. When the oil turns red, the fragrance of tomatoes floats out, and then put other vegetarian dishes. The vegetables made in this way, tomatoes are not shaped, and they are wrapped in paste on other vegetables, and the tomatoes are rich in flavor. Before putting vegetables, you can put a little sugar to reduce the sour taste of tomatoes. In this way, tomatoes with shredded eggplant and cauliflower can be made into a soft and rotten taste; And cabbage slices, melon slices and potato chips, with tomatoes, are crispy and delicious. Another way is to put tomatoes in the back, so as to keep the shape of tomatoes. Let's start with fried bitter gourd with tomatoes.

Fried bitter gourd with tomato

1. Slice bitter gourd. If it is beautiful, level the surface of the chopping board with a knife and cut it obliquely forward to make the melon slices crescent; Slice tomatoes for later use. Cut some garlic slices.

2. Heat the oil in the wok, put the garlic slices into the wok, stir-fry the bitter gourd slices for a while after the garlic slices are browned, and add a proper amount of salt;

3. Stir-fry tomato slices quickly. Before the tomato slices are disfigured, put some chicken essence in the pot and put it on the plate.

This dish is extremely nutritious and tastes fresh, sour and slightly bitter, so it is suitable for summer.

Pepper, konjac and shredded chicken

Even in summer, you can't just eat vegetarian dishes. Here is a light meat dish.

1. Shred chicken breast and mix with wet starch for later use; Amorphophallus konjac can be bought in general supermarkets. You don't have to cut it directly. You can also buy a piece or slice of Amorphophallus konjac and shred pepper or green pepper to adjust the color. Jiang Mo onion and garlic are minced and set aside.

2. Heat the wok and drain the oil. When the oil is cold, Jiang Mo and shredded chicken will not stick to the pan easily. Add yellow wine and soy sauce after the shredded chicken becomes discolored, turn the chopped green onion evenly and add shredded chicken;

3. Stir-fry the garlic slices in the remaining oil, add the chopped peppers, and then add the shredded konjac. Chopped peppers are salty and need no salt. Stir-fry for about 2-3 minutes, then add shredded pepper and stir-fry for a while, then pour in the fried shredded chicken, mix well, and put it on the plate.

This dish is tender and smooth with shredded chicken and konjac tendon. The taste is fresh and slightly spicy, and the color is very beautiful.

Preserved egg jellyfish chicken

Ingredients: orchard chicken 1 chicken, 2 preserved eggs, instant jellyfish 100g.

Ingredients: shredded green and red pepper, shredded carrot, Chili oil.

Practice: Soak the chicken in the soup, cool it with cold water, remove the bones from the meat and cut into pieces, cut the preserved eggs and stack them, cool the jellyfish and enclose them.

Features: distinct layers, north-south flavor.

The method taught by the master: choose the chicken in the farm orchard, the feet are short and the body is fat, and the chicken is soaked for 20 minutes, but it is too cold and the skin is smooth.

Bingshuang suckling pig

Material: 500g suckling pig.

Ingredients: papaya acid tablets, cucumber strips, shredded ginger, ginger soy sauce, fried peanuts.

Exercise:

1. After the suckling pig is boned, add spices and cook in clear water for 30 minutes, then repeat it with cold water for 3 times, and then store it in ice and snow.

2, cut thin slices after snow storage, papaya acid bottom. Cucumber slices, shredded ginger, fried peanuts and a plate of ginger soy sauce.

Features: fresh and light taste, suitable for hot weather.

The method taught by the master: choose a suckling pig that has been raised for 30 days, about 5~6 kg, with smooth meat and cool skin.

Lotus leaf porridge

Ingredients: fresh lotus leaf 1 sliced japonica rice100g of rock sugar.

Features: Suitable for hypertension, hyperlipidemia, obesity, dizziness, chest tightness, polydipsia, short and red urine, etc.

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.

Chicken oil cucumber pot

Production method: Ingredients: cucumber 500g, chicken oil 15g, refined salt 4g, monosodium glutamate 3g, yellow rice wine 5g, fresh soup 200g, refined vegetable oil 20g, 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: summer

asparagus

■ Raw materials: Gracilaria lemaneiformis 150g, fresh mushrooms 120g, salt 2g, monosodium glutamate 1g, sugar 1g, onion 15g, ginger 4g, starch 4g, sesame oil 3g, vegetable oil 20g and chicken soup 50g.

■ 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 onion ginger, add main ingredients, season and cook for 2 minutes, thicken and pour sesame oil.

■ Features: white juice, fresh taste, light and elegant.

Mushroom bitter gourd

Wash 2-3 shiitake 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.

Emerald bitter gourd cup

Cut off the upper quarter of bitter gourd as 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 pot 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

Wash bitter gourd, remove pulp, slice, boil water in a small pot, add some salt, blanch bitter gourd slices, rinse with clear water and drain. 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.

bitter gourd

Firstly, the bitter gourd was washed and seeded, 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.

Bitter gourd with shrimp skin

Wash bitter gourd, cut it 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.

Braised clam with bitter gourd

Wash bitter gourd, remove the pulp, blanch it thoroughly with boiling water, take it out, soak it in cold water and slice it. 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.

Bitter gourd with sauce

Wash bitter gourd, cut it into 3 cm long 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.

Dongpo eggplant

Wash the eggplant, remove the pedicle and peel, and cut into small pieces 5 cm square. 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 jujube red, remove them and put them in a big 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.

Sauced eggplant

Take a long eggplant, peel it and cut it into two-inch long sections. Each part is cut into four pieces with one end connected. 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, cut it into a cross shape (the knife should not be forced to prevent it from breaking), then cut it into 6 cm long pieces, marinate it with salt for half an hour to remove the salt water, put it in an oil pan and fry it 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 (summer menu for delicious cooking)

Ingredients: 500g of Neopenaeus monodon, 50g of soy sauce, 5g of refined salt and sesame oil, 20g of onion strips10g, 20g of shredded red pepper, 0g of ginger10g, and 5g of peanut oil15g.

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.