Stir-fried pumpkin vine with garlic
Prepare ingredients: pumpkin vine 1 kg, 2 millet peppers, and garlic. Ingredients: oil and salt.
Detailed practice:
1, garlic washed and chopped, millet pepper washed and diced for later use. Peel the pumpkin vines and wash them for later use.
2. Add a proper amount of water to the pot, bring it to a boil, add a little oil and salt, put the pumpkin vines into the pot to boil, and then pick them up and drain them for later use. Cool the oil in a hot pan, add garlic and millet pepper, stir-fry in the pan, and stir-fry until fragrant.
3. Add pumpkin vines with good blanching effect and fry together. Add a little salt to taste and stir well. Serve after serving.
Fried soybean with loofah
Prepare ingredients: a towel gourd (watermelon), a proper amount of edamame, and a little garlic. Ingredients: appropriate amount of oil and salt, a little oyster sauce.
Detailed practice:
1, the loofah is peeled, washed and cut into pieces with a hob, and the garlic is washed and chopped for later use. Peel the edamame, take out the beans and clean them for later use.
2, the pot is hot, the hot pot is cold, the garlic is added, and the fragrance is fried. Add loofah and stir fry.
3. Add edamame and stir well, and add a little oyster sauce to refresh. Add a proper amount of water and stir-fry until the edamame ingredients. Finally, add a little salt to taste, stir well, and serve.
Cold vegetables
Prepare ingredients: a cucumber, yuba, fungus, coriander and chopped green onion, garlic, cooked sesame seeds and fried peanuts. Ingredients: proper amount of oil and salt, 3 tablespoons of soy sauce, 2 tablespoons of vinegar, 40 grams of sugar, 1 spoon of Chili powder.
Detailed practice:
1, yuba and auricularia are respectively soaked, washed, blanched and drained for later use. Wash the cucumber, pat it flat, cut it into pieces and put it in a bowl for later use. Add an appropriate amount of water to the pot, boil it in boiling water, and then drain it for later use.
2. Prepare the juice to be cold, and add minced garlic, chopped green onion, cooked sesame seeds and Chili powder to the bowl. Add a little oil to the pot and heat it until it smokes, then pour it on chopped green onion and garlic to stimulate the fragrance. Add 3 tablespoons of soy sauce, 2 tablespoons of vinegar and 1 tablespoon of salt. Add 40 grams of white sugar to refresh, and stir well for later use.
3. Put the cut cucumber pieces, fried peanuts, baked fungus yuba, coriander and chopped green onion into a large bowl. Pour in the juice we prepared in advance and mix well. Pour into a plate and serve.
Sauté ed cucumber flowers with garlic
Prepare ingredients: appropriate amount of cucumber flowers, appropriate amount of garlic, and a little millet pepper. Ingredients: the right amount of oil and salt, a little chicken essence.
Detailed practice:
1. Wash and drain the cucumber flower, wash and chop the garlic, and wash and cut the millet pepper. Heat the pan and cool the oil. Add garlic and millet pepper and stir-fry until fragrant.
2. Stir-fry the cucumber flowers in the pot, without adding water, and stir them directly until they are broken. Finally, add a little salt to taste, a little chicken essence to refresh them, and stir well. Serve after serving.
Brush tung stalk
Prepare ingredients: appropriate cauliflower stalks, appropriate garlic, a little pepper and a little fat pork. Ingredients: a proper amount of oil, a spoonful of light soy sauce, a spoonful of oyster sauce and a spoonful of Thai sweet and spicy sauce.
Detailed practice:
1. Wash cauliflower stems, pat them flat and cut them into sections. Wash and chop garlic, wash and chop pepper, and wash and cut fat into small pieces for later use.
2. Prepare a small bowl to season the juice. Add a spoonful of soy sauce, oyster sauce and Thai sweet and spicy sauce to the bowl. Stir well and set aside.
3, the pot is hot, fry the fat in the pot and simmer the oil on a small fire. Add garlic and red pepper into the pot, stir-fry together to give a fragrance. Add cauliflower stalks and stir-fry in a pot until it is broken.
4. Add the seasoning juice prepared in advance and mix well. There is no need to add extra salt to taste, the ingredients are salty enough. Stir-fried cauliflower stalks can be eaten in a heated casserole.
Fried amaranth with garlic
Prepare ingredients: appropriate amount of red amaranth (white amaranth is also acceptable), a small piece of fat pork (for frying lard) and appropriate amount of garlic. Ingredients: a little salt and proper amount of chicken essence.
Detailed practice:
1, wash amaranth, pick it up and drain it for later use. Wash and chop garlic, and wash and cut pig fat into small pieces for later use.
2, the pot is hot, the hot pot is cold oil, put the pig fat into the pot and stir fry, and stir the lard out. Stir-fry the fat, add garlic and stir-fry until fragrant.
3. Add amaranth and stir fry. Stir-fry the pickles until they are soft. Add a little salt and chicken essence to taste and stir well. Serve after serving.
Lily talks about food: These are six seasonal vegetarian dishes suitable for summer, which are very suitable for eating in summer. The method is simple, fresh and refreshing, and can relieve summer heat. It is rich in fiber and low in fat. You might as well eat more diet dishes in summer. Attached are detailed practices, and you can collect them if you like.