summer is getting stronger, so what kind of food should we eat, which is comfortable and suitable for all ages? Honey-refined loquat cream

Food: 2 kg of loquat fruit, 2 g of crystal sugar, and 2 spoonfuls of lemonade. Practice: Wash and peel loquat fruit, remove the kernel in the middle, and tear off the yellow film inside the fruit as much as possible, and put the loquat fruit into a blender and crush it. You can also keep a number of cut-off meat particles if you like fruit particles.

pour loquat fruit into a large iron pot, add crushed rock sugar (the sweetness is adjusted according to the taste of your home and the maturity of loquat), add some lemonade, boil it with slow fire first, and then boil it with low heat all the time. Be careful to keep mixing to avoid pasting the bottom of the pot.

Be sure to wear gloves when cooking loquat cream, but the spilled juice is very hot. About 4-5 minutes, until the water is gone, it turns into thick mud and turns off. After cooling, it can be put into a sterilized glass bottle without water and oil. A cold room with good sealing after it is completely cooled. Soak ginger in sweet and sour

Food: ginger (fresh ginger) 5g, crystal sugar 15g and white vinegar 4ml. Practice: clean fresh ginger, clean the skin with a knife, and dry the water. Then cut into thin slices, marinate with salt for 3min, and then squeeze out the marinade to be born in Jiang Shui. Boil the water in the pot, quickly blanch the ginger slices and cook for 2 minutes. Then it is fished up and dried, and the ginger slices are put into sterilized glassware for reservation.

Prepare the juice in advance, take a clean pot, pour in white vinegar and rock sugar, bring it to a boil with slow fire, and then turn off the fire. Let it cool before changing it. Pour the cool juice into the ginger slices. If all the ginger slices are not covered, put them in the cold room for storage, and eat them after staying overnight. I like to marinate them for a week before eating them, and the color of ginger will turn slightly pink. Spiced tea eggs

Food: an appropriate amount of eggs, 2g of green tea, 3 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 tsp of salt, a small amount of rock sugar, and a small amount of Amomum villosum. Practice: put the eggs 5minto a pot with cold water, boil them for 5 minutes after the water is boiled, take them down, soak them in cold water for a while, and smash them for reservation (smashing is to make them taste and beautiful patterns) Pour in soy sauce, add salt and rock sugar, turn to low heat and cook for 15min, so that the flavor of seasoning and tea can be advanced into the water. Add the smashed eggs, then cook for 2min minutes, then turn off the fire, soak for three hours to taste, and let the eggs color and taste. Cooking sliced meat with black bean sauce and bitter gourd

Food: appropriate amount of bitter gourd, appropriate amount of raw pork, appropriate amount of black bean sauce, 2 tablespoons of oil consumption, 1 tsp of white sugar, 2 cloves of garlic, 1 tsp of salt and 1 tsp of water starch. Practice: cut a piece of bitter gourd in half, dig out the gourd ladle inside, then slice it, boil a pot of water, add salt and oil, drain the bitter gourd for 3 seconds, and then drain the water. Slice pork, add oil consumption, water starch and 1 teaspoon of oil, grab and marinate for 2min；;

chop the garlic cloves, clean and chop the douchi, boil the oil in the pan, add the garlic paste and douchi to stir-fry until the flavor is faded, and add the sliced meat to stir-fry. Then stir-fry the bitter gourd until it is cooked and soft, add a proper amount of salt and sugar and stir well, and you can get out of the pot.