After entering the dog days of summer, what is the best food to eat? What is the specific production method?

1. Stir-fried shiitake mushrooms and zucchini. Prepare an appropriate amount of shiitake mushrooms, remove the hard roots and slice them. After cutting, sprinkle some salt and knead it to remove the impurities on it. Rinse with water and set aside. Take two zucchini, break them in the middle and remove the pulp inside, then cut them into slices with a diagonal knife, about the same thickness as shiitake mushrooms. After cutting the zucchini, wash it with water, cut the red pepper in half and cut it into water chestnut pieces. Boil half a pot of boiling water, pour a little vegetable oil to lock in nutrients and keep it green, add a little salt to increase the base flavor, put the mushrooms into a stew pot to remove the earthy smell, and cook for about 1 minute. When the surface of the mushrooms is slightly translucent, add the zucchini and continue to simmer for 30 seconds. Once the zucchini turns green, discard it and quickly rinse with cold water to cool it down. Heat oil in a pot, add onion, ginger and garlic slices and sauté until fragrant, add a little oyster sauce and an appropriate amount of light soy sauce, stir-fry a little salt to melt the seasoning, add mushrooms and zucchini, stir-fry over high heat, then add red pepper flakes. After smelling the fresh flavor of the mushrooms, add a little water starch to better wrap the ingredients in the color matching. After mixing evenly, you can take it out of the pan and put it on a plate. Okay, a light and nutritious stir-fried zucchini with mushrooms is ready.

2. Loofah, loofah egg soup, peel the loofah and cut into uniform hob pieces. Pour into clean water and a little white vinegar to prevent oxidation and blackening. Place a cross knife on the tomatoes and scald them with boiling water. Then, peel and dice the tomatoes. Heat oil in a pan, add chopped green onions and saute until fragrant. Add the chopped tomatoes and stir-fry the red sauce. The soup cooked in this way is red in color and very delicious. Then, add some water and simmer for three to five minutes. Boil the tomato juice and set aside. Heat the oil in the pan again, pour in half a bowl of egg liquid, and fry it. Stir gently to heat the egg mixture evenly. This egg can be fried a little older, and it will taste better when cooked later. After all the eggs are set, fry them with a spatula. Then pour in an appropriate amount of boiling water, this step must be used. Fry the eggs in advance and then add boiling water to simmer. The soup cooked in this way is thick, white and delicious. Pour in the tomato juice again and mix well. Add salt, chicken powder, pepper, and soy sauce to taste. Turn to high heat and simmer to allow the nutrients to melt into the soup. Then, add the loofah to bring out the fresh fragrance of the loofah. Cook for about a minute or two until the loofah is about 70% ripe. Pour in appropriate amount of batter and mix evenly.

3. For clams, prepare a plate of clams and wash them with water. Prepare a handful of green onions and cut them into sections, leave a little aside and chop into finely chopped green onions. Crush a few pieces of garlic and mince it. Chili peppers, cut into thin rings. Cut some ginger and onion slices and put them together. Heat the pan and turn down the heat. Put the scallions and ginger slices in and spread them out, then pour the flower armor on top and pour half a bowl of rice wine or cooking wine. Cover the pot and stew the scallops with steam, which can not only remove the fishy smell and increase the aroma, but also fully retain the fresh flavor of the scallops. After boiling, turn off the heat and open the lid to take a look. The flower shells are open and the taste is very fresh. Pick them out in turn. Saute the minced garlic and millet pepper at a high temperature of 200℃ until fragrant. Add three spoons of light soy sauce, one spoon of oyster sauce, one spoon of balsamic vinegar, one spoon of ground sesame oil, and one spoon of fish sauce. No need to add salt, the saltiness of the sauce is enough. After fishing evenly, squeeze a little lemon juice and put some lemon slices. Pour the chopped green onion into it and cut some coriander slices.