What to eat in summer is a good recipe (practice)
What to eat in summer is the most important thing, and how to eat in hot summer is the most important thing. Here are some recipes and practices for everyone. Let's take a look!
1. Stir-fried minced meat with sour beans
25g of sour beans, appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper and 1g of minced meat.
prepare sour beans, drop them with boiling water and wash them. Dice the sour beans to prepare red and green peppers. Stir-fry the marinated minced meat with oil in a hot pan. Stir-fry the fragrant red and green peppers in another pot, and pour in the sour beans and stir fry. Finally, pour in the fried minced meat evenly and add oyster sauce sugar to taste.
2. Hot and sour cucumber strips
Cucumber, proper amount of sesame oil, proper amount of salt, 15g shredded ginger, 1g dried pepper, 1g shredded onion, 2g white sugar, 2ml balsamic vinegar, 1ml soy sauce and 4g pepper.
wash and cut cucumber into strips, and marinate with a little salt for a while. Shred onion, ginger and pepper. Take a small bowl, add sugar, balsamic vinegar, soy sauce and a little salt, and stir the chicken essence evenly. Add sesame oil to the wok and heat it. Pour the onion, ginger and pepper into it and fry it until fragrant. Then pour in the prepared juice, and turn off the fire after cooking with low heat. Pour the cooked juice into the cucumber. Add a little fried fragrant pepper to the wok. Then pour pepper oil into the cucumber. Soak the cucumber for 5 minutes, and then serve.
3. Duck with sour plum and mint
Half a young duck, 1 small handful of mint, 8 pieces of preserved plum (even if not put), 3ml of sour plum sauce, 1 section of green onion, 1 piece of ginger, 2 cloves of garlic, 2 pieces of star anise, 5ml of rice wine, 2ml of light soy sauce, a little salt and an appropriate amount of oil.
Wash the duck and chop it into large pieces, cut the green onion into small pieces, slice the ginger, peel the garlic, wash the mint and remove the leaves; Pour enough water into the pot to boil, blanch the duck pieces to change color, take them out and dry them for later use; Pour a little oil into the wok, stir-fry the onion, ginger and garlic until fragrant, stir-fry the duck pieces for a while, add rice wine, soy sauce, sour plum sauce, preserved plum, salt and an appropriate amount of hot water, the amount of which is equal to that of the duck pieces, and simmer for 3 minutes after boiling; After the soup is concentrated, add mint leaves and stir-fry evenly to serve.
4. Sesame crisp melon
.5 watermelon peels, 5g black sesame seeds, .25 tsp salt, .125 tsp monosodium glutamate and .25 tsp sesame oil.
peel watermelon to remove the outer green peel and the inner red pulp, and cut into thin strips. Pour clean water into the pot. When the water boils, add watermelon peel and blanch it slightly. After blanching, rinse with cold water, take out and add seasoning, and finally sprinkle with black sesame seeds.
5, cold red oil Flammulina velutipes
Flammulina velutipes, carrots, purple cabbage, millet pepper, shallots, garlic, white vinegar, red pepper oil, salt.
cut off the roots at the bottom of Flammulina velutipes, boil water, add some salt and oil, put Flammulina velutipes in and cook. When Flammulina velutipes is cooked to 9% maturity, add shredded carrots and cook together. After all cooking, let it cool, drain and put it in a bowl. Add the prepared shredded purple cabbage, then add minced garlic, millet pepper, salt and white vinegar. Add the prepared Chili oil and mix well. Put a round mold in the middle of the bowl and put the cold Flammulina velutipes in the middle. Remove the mold, and finally sprinkle some shallots on the surface.
6. sour radish
.5 package of saccharin, 1 radish, proper amount of salt and 1 bottle of white vinegar.
First, you need half a pack of saccharin, each pack of .5 yuan, which can be bought in the grocery store, and then a radish, a proper amount of salt and a bottle of white vinegar. Peel the radish, wash it with cold boiled water, cut into pieces, and marinate it with appropriate amount of salt for half an hour. Find a dry pot, then add saccharin and white vinegar and mix well. Add the pickled radish and soak it for a day, and you can eat it.
7. celery peanuts
small peanuts are half a catty, a few knots of celery, a few pieces of salt, rock sugar and aniseed, thirteen spices powder and sesame oil.
Add thirteen spices powder, salt and aniseed to the peanuts and cook them. When they are almost ripe, add rock sugar. Tear celery, dice, and filter with boiling water for later use; Mix peanuts and celery together, add sesame oil and mix well. Serve. The taste can be adjusted according to your preference.
8. appetizing small cold dish
3 leaves of cabbage, half a carrot, salt, sugar, white vinegar, Chili oil and sesame oil.
shredded cabbage leaves and peeled carrots. Blanch in boiling water for two minutes, remove and cool. Half a spoonful of white sugar, 3 grams of salt and 1 spoonful of white vinegar are marinated for at least half an hour. When eating, pour a spoonful of homemade Chili oil and a little sesame oil and mix well.
1. Pat cucumber, cold tomato, sweet and sour taste, old vinegar peanut, cold radish skin, cold lettuce and mashed garlic eggplant are all good cold dishes. Light food is appetizing and palatable, and can also relieve summer heat. Such as mung bean porridge, lotus leaf porridge, mint porridge and noodle soup.
2. Add acid and spice appropriately. Sour and spicy are typical appetizers. Proper amount of acid and spicy can help digestion, increase appetite, and help prevent the common phenomena of decreased secretion of digestive juice and weakened gastrointestinal peristalsis in high temperature and high humidity.
3. Milk, yogurt, soybean milk and freshly squeezed fruit juice are all nutritious liquid foods. When eaten in hot weather, it will not reduce our appetite, but also quench our thirst and reduce summer heat, and provide us with many essential nutrients. ;