Stir-fried tomatoes with bitter gourd

1. Slice the bitter gourd. If it is beautiful, flush the pulp on the chopping board, and cut it forward with a knife, so that the melon slices are crescent-shaped; Slice tomatoes for use. Cut some garlic slices.

1. Heat the oil in the wok, add garlic slices, stir fry the garlic slices for a while after they are browned, and add appropriate amount of salt;

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

this dish is very nutritious, tastes fresh, sour and slightly bitter, and is suitable for summer.

chopped pepper, shredded chicken and konjac

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

1. Shredded chicken breast and mixed with wet starch for later use; Konjac can be bought in general supermarkets, so it is not necessary to cut it directly, or you can buy pieces or slices of konjac and cut them into shreds yourself, and cut pepper or green pepper into shreds to match the color; Jiang Mo chopped green onion and garlic slices for later use.

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

3. Add garlic slices into the remaining oil to stir-fry the fragrance, add chopped peppers, and then add shredded konjac. The chopped peppers are salty, and no salt is needed. Stir-fry for about 2 or 3 minutes, then add shredded pepper and stir-fry for a while, then pour in the fried shredded chicken, mix well, take the pan and plate.

this dish is tender and smooth with shredded chicken, and the konjac tendon is smooth. It tastes fresh and slightly spicy, and its color is very beautiful.

preserved egg jellyfish chicken

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

ingredients: shredded green and red pepper, shredded red radish and Chili oil.

practice: after soaking chicken in soup, it is cooled with cold water, the meat is boneless and cut into pieces, the preserved eggs are cut into pieces and stacked on top of each other, and the jellyfish is cold and then surrounded.

features: distinct layers and north-south flavor.

master teaches the way: choose farm orchard chicken with short feet and fat body, soak the chicken for 2 minutes and pick it up, that is, it is too cold, and the chicken skin is smooth.

chilled suckling pig

material: 5g suckling pig.

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

Practice:

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

2. Slice after snow storage, with papaya acid at the bottom. Sliced cucumber, shredded ginger, fried peanuts, served with a dish of ginger soy sauce.

characteristics: the taste is refreshing and light, and it is suitable for hot weather.

Master teaches you the way: you should choose suckling pigs that have been raised for 3 days and are about 5-6 kg, and the meat is smooth and smooth.

Lotus leaf porridge

Ingredients: fresh lotus leaf, 1 piece of japonica rice and 1 grams of rock sugar. Appropriate sources

Features: it is suitable for hypertension, hyperlipidemia, obesity, dizziness, chest tightness, polydipsia, short and red urine caused by summer heat.

Method of making: Wash fresh lotus leaves and fry them in soup, and then cook porridge with lotus leaf soup, japonica rice and rock sugar.

Usage can be used as a cool summer drink, or as a snack for breakfast, dinner and warm food.

Chicken oil cucumber pot

Making method: ingredients: 5g cucumber, 15g chicken oil, 4g refined salt, 3g monosodium glutamate, 5g yellow wine, 2g fresh soup, 2g refined vegetable oil, 15g coriander and 5 slices ham.

method: firstly, peel the cucumber with a knife, cut it in half, dig out the core, cut it into a finger strip about 6.5 cm long, and trim it to the same thickness with a knife for later use. Heat the wok, add the oil, heat it to 3%, add the cucumber and pull the oil until the cucumber is soft and shriveled, remove and drain. Put fresh soup in the pot, add cucumber, refined salt, monosodium glutamate and yellow rice wine, bring to a boil, then simmer on low heat, simmer until crisp, then bring to a boil on high heat, soak the starch, push it evenly with an iron spoon, and push it into thin slices. Heat the pot with base oil, add coriander, pour in cucumber with brine, pour in chicken oil, put in ham slices and cover. This product is characterized by various colors, fat and fresh taste, warming the middle warmer, benefiting qi, replenishing essence and marrow, and clearing away heat and diuresis.

Suitable season: summer

Fresh mushroom Gracilaria lemaneiformis

■ Raw materials: 15g of Gracilaria lemaneiformis, 12g of fresh mushrooms, 2g of salt, 1g of monosodium glutamate, 1g of sugar, 15g of onion, 4g of ginger, 4g of starch, 3g of sesame oil, 2g of vegetable oil and 5g of chicken soup.

■ Method: blanch Gracilaria lemaneiformis and fresh mushrooms with boiling water respectively, remove and control the water.

heat a wok, add vegetable oil, stir-fry onion and ginger to make them fragrant, pour into chicken soup, take out onion and ginger, add main ingredients, season and cook for 2 minutes, thicken and pour sesame oil.

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

mixed mushrooms and bitter gourd

Wash 2-3 mushrooms, straw mushrooms and mushrooms, and slice them for later use. Cut a bitter gourd straight into four pieces, remove the seeds, wash it, slice it with an oblique knife, pickle it with salt for half an hour, and drain the salt water. Boil the water in the pot until it boils, pour the bitter gourd into it and scald it, that is, take out the pot, drain the water, mix in the 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 on the bitter gourd.

Emerald bitter gourd cup

Cut off the top quarter of bitter gourd as a cover, and empty the seed pulp in bitter gourd; After the minced pork (or chicken) is stirred with egg white; Chopping water-soaked mushrooms, shrimps and pickled mustard tuber into fine powder, adding chives and salt, and mixing to form 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 it is cooked, add sugar and monosodium glutamate, stir-fry it thinly before taking out the pot and serve. Bitter gourd is crystal clear and green, and its taste is delicious and refreshing.

scrambled eggs with sesame seeds and bitter gourd

Wash one bitter gourd, remove the pulp, cut into thin slices, boil water in a small pot, add some salt, put the bitter gourd slices in and scald them, rinse with 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 together. Heat oil in a pan, add garlic cloves and stir-fry, pour in bitter gourd, stir-fry a few times, add salt, add a handful of fried white sesame seeds, stir-fry evenly, pour in egg liquid and spread evenly until the eggs are cooked. If you like to eat hard-boiled eggs, fry them in the pot for a while.

Bake the bitter gourd

First, wash the bitter gourd, remove the seeds, and cut it into 4 cm-shaped strips. Blanch the cut bitter gourd in boiling water, and then take a shower in cold water. Then put the blanched bitter gourd neatly on the plate, evenly sprinkle with salt, monosodium glutamate, sugar and vinegar (a little) and marinate for 1 minutes. Finally, base the oil in the wok, add a little salt, fry the small peppers, make Chili oil, and pour it evenly on the plate to eat. Bitter melon tastes cool, and the faint bitterness is a delicious side dish when drinking, and it can be cool and refreshing.

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 for 15 minutes, and then remove the water. 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 eating in summer.

stewed clam with bitter gourd

Wash bitter gourd, remove the pulp, blanch it thoroughly in 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, remove its shell, remove its internal organs, fry it in a pot, add ginger juice, cooking wine and refined salt and mix well. Spread the 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 heart, improving eyesight, strengthening brain and improving intelligence.

burn bitter gourd in sauce

remove the pulp of bitter gourd, clean it, cut it into 3cm 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 sweet sauce and saute 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

Eggplant was washed, pedicled and peeled, and cut into 5cm square pieces. Cross the knife on the plane of the eggplant block, with a depth of 2 cm. Put the oil in the frying spoon, heat it to 6% to 7%, add the eggplant pieces and fry them into jujube red, remove the oil and put them in a large bowl. Leave a little base oil in the spoon, heat it, add pork stuffing and stir-fry until it changes color, add onion and ginger powder and stir-fry, add soy sauce, salt, monosodium glutamate, sugar, cooking wine and soup to boil, then pour into a bowl filled with eggplant pieces and steam on the drawer for 1 minutes. Drain the soup into a spoon, buckle the eggplant pieces into a plate, thicken the original juice with wet starch, pour the oil on it, and pour it on the eggplant pieces.

Sauteed eggplant

Take a long eggplant, peel it and cut it into two-inch long sections, each section is cut into four pieces with one end connected by a knife. Heat up the oil pan, put in the eggplant section oil, and take it out when the eggplant section is golden yellow and soft. In addition, stir-fry minced meat or shredded pork in an oil pan, add a little garlic paste, add eight cents of 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 them repeatedly with shredded pork, and thicken them 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 crosses (the knife can't be used hard to prevent the flesh from breaking), then cut it into pieces with a length of 6 cm, marinate it with salt for half an hour to remove the salt water, fry it in an oil pan with slow fire and put it in a bowl for later use. Leave a little oil in the pot. Mix white sugar, Zhenjiang vinegar and chicken essence, boil in a pot, stir fry the fried eggplant in a sweet and sour pot, and put it in a pot when a little soup is left. The acidity and sweetness can be adjusted according to their own tastes. Characteristics of this dish: it is not easy to spoil without adding water when cooking, especially suitable for eating in summer.

Boiled Shrimp (summer menu of gourmet cooking)

Ingredients: 5g of metapenaeus ensis, 5g of soy sauce, 5g of refined salt and sesame oil, 1g of onion strips, 2g of shredded red pepper, 1g of ginger and 15g of peanut oil.

Method: Wash the fresh shrimps, and put the shredded peppers on the flavor plate; Pour hot oil on shredded Chili peppers, then add soy sauce, sesame oil, shredded onion, Jiang Mo and salt and mix well.

after the water is boiled, add the fresh shrimps, blanch them until they are ripe, remove them, put them in a dish, and serve them at the same time.

features: delicious.

(1) Green tea glutinous rice rolls

1. Glutinous rice is ground into powder by a food processor (it is better to buy glutinous rice flour directly from the supermarket, which is finer than my own, and I beat it myself in order to eliminate the remaining materials of dumplings). Add a spoonful of semi-green tea powder, a spoonful of semi-corn starch, two spoonfuls of salad oil and half a bag of milk (about this amount) and mix well

2. In a large bowl. If it is made of glutinous rice flour, it can be steamed for 1-15 minutes. I beat the flour myself, so I steamed it for 4 minutes. The following picture shows the steamed glutinous rice flour

3. Spread plastic wrap on the sushi curtain, roll the glutinous rice balls into pieces

4. Sprinkle the fragrant sesame seeds on the glutinous rice slices, with peanut butter and soaked raisins in the middle

5. Roll them into this shape < Shred ginger, garlic and red pepper, put oil in a hot pot, add chicken wings and ice plum sauce, stir-fry quickly, add water, rock sugar and soy sauce, and boil over medium heat. When the juice is thick, put it on the plate and sprinkle with ingredients. The ingredients are a little too much, which affects the vision. It tastes good _

Frozen plum sauce and rock sugar _

Out of the oven ~ ~

(3) Summer fragrance in French roasted eel

1. Ingredients: roasted eel (available in JUSCO), fresh cream (available in JUSCO), small tomatoes, green beans, seafood soy sauce and CHEESE

2 Find a PL plate, and of course, good food will sell well.

3. Cut small tomatoes in pairs in an open dish, just a few for seasoning.

4. Add a little seafood soy sauce (I use the best one, the one that eats Japanese food raw).

5. Add whipped cream. Just drench every eel. Cream is used a lot in western food, and fried meat and fish are also fried with cream.

6, put two pieces of CHEESE, the taste is greasy.

7, semi-finished products, first look at the sales. How's it going? Not bad, huh? The next step is to bake it in the oven.

8. Is it tempting after baking? Many western foods are baked, so every family has an oven, just like our family has a rice cooker.

9. We don't have an oven, so we have to use a microwave oven with barbecue function instead, but the effect is also good. It takes about 4 to 5 minutes to bake.

1. Boil green beans in boiling water to make salad. Just boil them in water, and don't cook them badly.