Lotus leaf porridge
Ingredients: 1 piece of fresh lotus leaf, 100 grams of japonica rice, appropriate amount of rock sugar
Features: Suitable for hypertension, hyperlipidemia, and obesity Disease and summer heat can cause dizziness, chest tightness, polydipsia, short and red urine, etc.
Preparation method: Wash the fresh lotus leaves and decoct them into soup, then use the lotus leaf soup, japonica rice and rock sugar to cook the porridge.
Chicken oil and cucumber stew
Ingredients: 500 grams of cucumber, 15 grams of chicken fat, 4 grams of refined salt, 3 grams of MSG, 5 grams of rice wine, 200 grams of fresh soup, 200 grams of refined vegetable oil , 15 grams of coriander, 5 slices of ham.
Preparation method: First peel the cucumber with a knife, cut it in half, scoop out the core, cut it into finger-shaped strips about 6.5 cm long, trim it with a knife to the same thickness and set aside. Heat a wok, add oil, heat until it is 30% hot, add cucumbers and drain the oil, until the cucumbers are soft and shriveled, remove and drain. Put fresh soup in the pot, add cucumber, refined salt, monosodium glutamate, and rice wine. Bring to a boil, then turn to warm heat and simmer. After simmering, turn to high heat and bring to a boil. Wet the starch, push evenly with an iron spoon, and mix into a thin gravy. Heat the oil in the pot, add the coriander, add the cucumber and marinade, pour in the chicken oil, add the ham slices, cover and serve. The characteristics of this product are various colors, rich and fresh taste, warming and replenishing qi, replenishing essence and marrow, clearing away heat and diuresis. Suitable season: Summer
Fresh Mushroom Asparagus
Ingredients: 150g asparagus, 120g fresh mushrooms, 2g salt, 1g MSG, 1g sugar, 15 onions grams, 4 grams of ginger, 4 grams of starch, 3 grams of sesame oil, 20 grams of vegetable oil, and 50 grams of chicken broth.
Preparation method: Blanch asparagus and fresh mushrooms in boiling water respectively, remove and remove the water. Heat the wok, add vegetable oil, stir-fry onions and ginger until fragrant, pour in the chicken stock, take out the onion and ginger, add the main ingredients, season and cook for 2 minutes, thicken, pour in sesame oil and serve.
Features: white juice, fresh taste, light and elegant.
Mixed Mushrooms and Bitter Melon
Wash 2-3 each of shiitake mushrooms, straw mushrooms, and mushrooms, and slice them into pieces for later use. Cut a bitter melon into four quarters, remove the seeds, wash, cut into thin slices with a diagonal knife, marinate with salt for half an hour, and drain the brine. Heat water in a pot until it boils. Pour in the bitter melon and scald it. Remove from the pot, drain the water, stir in salt, sugar, MSG and sesame oil, and spread on the bottom of the plate. Add oil to the wok, stir-fry the mixed mushroom slices for a few times, pour in oyster sauce, add water and sugar, thicken the sauce and serve on top of the bitter melon.
In the emerald bitter gourd cup, cut off the top quarter of the bitter gourd to make a lid, and hollow out the seed pulp; add egg white to the ground pork (or chicken) and stir well; add the water to the mushrooms, Chop the shrimp and mustard into fine pieces, add chives and refined salt and mix together to form a filling. When the filling is embedded in each bitter melon, close the lid and secure it with wooden toothpicks. Put a small amount of cooking oil in the pot and stir-fry until cooked. Add sugar and MSG. , add thin gravy and stir-fry before serving. Bitter melon is crystal green and tastes delicious and refreshing.
Sesame Bitter Melon Scrambled Eggs. Wash one bitter melon, remove the pulp, and cut into thin slices. Boil water in a small pot, add some salt, put the bitter melon slices in, blanch it, rinse with cold water, and drain. 2-3 eggs, beat with salt. If you want a smooth and tender texture, you can add some water starch and break it up together. Heat oil in a pan, add garlic cloves and stir-fry until fragrant, add bitter melon, stir-fry a few times, add salt, add a handful of fried white sesame seeds, stir-fry evenly, pour in the egg liquid, spread evenly, and wait until the eggs are cooked. If you like scrambled eggs, fry them in the pot for a while.
Wash the bitter melon. First wash the bitter melon, remove the seeds, and cut it into 4 cm straight strips. Then put the cut bitter melon into boiling water and blanch it, then put it into cold water and rinse it. Then arrange the blanched bitter melon neatly on the plate, sprinkle salt, monosodium glutamate, sugar, and vinegar (a little) evenly, and marinate for 10 minutes. Finally, add some oil in the wok, add a little salt, fry the chili peppers to make chili oil, pour it evenly on the plate and serve. The taste of sour bitter melon is refreshing, and its light bitterness makes it a delicious side dish to drink with wine, and it can also cool down the heat.
Shopped Bitter Melon Wash the bitter melon, cut it open, and use a small spoon to scrape off the seeds and white inner layer. Cut into thin slices, marinate with appropriate amount of salt for 15 minutes and drain off the water. Heat the oil, first add the chopped green onion and dried shrimps and stir-fry until fragrant, then add the bitter melon and stir-fry over high heat for 2 minutes, add a little MSG and mix well. This dish is emerald green in color, salty and refreshing, and is especially suitable for summer consumption.
Bitter Melon Stewed with Clams Wash the bitter melon and remove the pulp, blanch it thoroughly in boiling water, take it out, soak it in cold water and slice it into slices. Wash the clams, put them in a pot and cook until the clams open their mouths, remove the shells and internal organs, fry them in a pot, add ginger juice, cooking wine and refined salt and mix well. Spread the bitter melon slices on the bottom of the pot, place the clam meat on top, add ginger juice, cooking wine, refined salt, minced garlic, appropriate amount of water, stew until the clam meat is cooked and fragrant, pour in sesame oil and serve. This dish clears the mind, improves eyesight, and strengthens the brain and intelligence.
Bitter Melon Sauce: Remove the flesh from the bitter melon, wash it, cut it into 3 cm strips, cook it in boiling water, put it in a basin filled with cold water to cool, and then take it out. Heat the oil, add the sweet sauce and sauté until fragrant. Add the bitter melon, soy sauce, MSG and salt and stir-fry evenly. Place on a plate, drizzle with sesame oil and serve.
Dongpo Eggplant Wash the eggplant, remove the stems and skin, and cut into 5 cm square pieces. Make a cross cut on the flat surface of the eggplant block to a depth of 2 cm. Heat the oil in a frying spoon until it is 60 to 70% hot. Add the eggplant cubes and fry until they turn red. Drain the oil and put it into a large bowl. Leave a little base oil in the spoon, heat it up, add the pork stuffing and stir-fry until it changes color, add green onions and minced ginger, stir-fry briefly, add soy sauce, salt, MSG, sugar, cooking wine, soup and bring to a boil. Pour it into a bowl with eggplant cubes and put it on the drawer. Steam for 10 minutes.
Drain the soup into a spoon, put the eggplant pieces into a plate, thicken the original juice with wet starch, drizzle with oil, and pour it on the eggplant pieces. Sautéed Eggplant: Take a long eggplant, peel it and cut it into two-inch long sections. Use a knife to cut each section into four pieces connected at one end. Heat the oil pan, add the eggplant segments in oil, and take them out when they turn golden brown and have a soft texture. Add one or two pieces of minced meat or shredded pork to the oil pan and stir-fry, add a little minced garlic, and then add eight dollars of sweet noodle sauce. After frying thoroughly, add rice wine, soy sauce, and appropriate amount of sugar. Pour the eggplant segments into the hot pot and stir-fry repeatedly with the shredded pork, then thicken with wet starch. Stir a few times and pour sesame oil over it.
Sweet and Sour Eggplant Wash the eggplant and cut it in half, cut into cross-cuts (do not use force when holding the knife to prevent the skin and flesh from breaking), then cut into 6 cm long pieces, marinate with salt for half an hour to remove the salt water. Fry in a pan over low heat until golden brown and serve in a bowl for later use. Leave a little oil in the pot. Mix the white sugar, Zhenjiang vinegar and chicken essence into a pot and bring to a boil. Add the fried eggplants to the sweet and sour pot and stir-fry until a little soup remains. The sweetness and sourness can be adjusted according to your own taste. Features of this dish: No water is added during cooking and it won’t go rancid easily, making it especially suitable for summer meals.
Boiled Shrimp (Summer Recipe of Gourmet Cooking) Ingredients: 500 grams of prawns, 50 grams of soy sauce, 5 grams each of refined salt and sesame oil, 10 grams of green onions, 25 grams of shredded red pepper, 10 grams of ginger, peanut oil 15 grams. Preparation method: Wash the fresh shrimps and place the chili shreds on the sauce plate; heat oil over high heat, pour it on the chili shreds, then add soy sauce, sesame oil, green onion, minced ginger, and refined salt and mix well. After the water is boiled, add the fresh shrimps, blanch them until cooked, remove them, remove the water and put them on a plate, and put them on the sauce plate at the same time. Features: Fresh and fragrant taste.
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