Light home-cooked recipes to relieve the heat in summer. If you want to eat some light home-cooked dishes to relieve the heat, I would like to recommend several home-cooked recipes suitable for summer for your reference.
Warm reminder: Don’t eat too greasy and spicy food in summer to avoid getting angry.
Beer duck ingredients: 700g duck meat, 1 green pepper, 600ml beer, appropriate amount of ginger slices, appropriate amount of green onions, 3ml of salt, 15ml of dark soy sauce, 15g of dried chili pepper, 15ml of cooking wine, 10g of Sichuan peppercorns, 20ml of light soy sauce. Method: 1. Wash the duck meat
Clean and cut into medium-sized pieces to facilitate the flavor. Remove any duck skin that is too fat.
2. Put the duck meat into a bowl, add cooking wine, salt, light soy sauce, ginger slices, green onions and marinate for 20 minutes.
3. Put the excess fat from the duck skin into the pot.
4. Use a shovel to press over low heat to slowly squeeze out the duck fat.
5. When both sides of the duck skin turn golden and a lot of duck fat has come out, take out the duck skin.
6. Pour dried chili peppers into the duck fat and stir-fry the Sichuan peppercorns until fragrant.
7. Pour in the marinated duck meat and stir-fry until cooked.
8. Pour in dark soy sauce and stir-fry until browned.
9. Pour in a bottle of beer, cover the duck meat, and cook slowly over medium-low heat.
10. Slowly reduce the juice, add green pepper and stir-fry.
Ingredients for cold pig ears: 300g pig ears, appropriate amount of sesame oil, appropriate amount of light soy sauce, appropriate amount of minced garlic, appropriate amount of colored pepper, appropriate amount of sugar, appropriate amount of shredded cucumber, appropriate amount of abalone juice, appropriate amount of mature vinegar Method: 1. Cut the colored pepper and cucumber into shreds and pat the garlic
Chop into pieces.
2. Cut the pig ears into shreds 3. Put the ingredients into a basin and add an appropriate amount of sugar.
4. Add mature vinegar 5. Add a little light soy sauce 6. Add some abalone juice 7. Finally pour in sesame oil and mix well to fry the river shrimp Ingredients: 300g shrimp, appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of coriander,
Appropriate amount of cooking wine, appropriate amount of sugar, appropriate amount of Lee Kum Kee premium premium whipped cream, and appropriate amount of balsamic vinegar. Method: 1. Use a toothpick to remove the intestine from the third section of the back of the shrimp, wash it, and marinate it with scallions, ginger peel, and cooking wine for a while. 2. Green onions.
Cut into sections, peel and shred the ginger. 3. Wipe dry with kitchen towels. 4. Pour oil into the pot. The oil temperature reaches 80% heat. Add the shrimp and fry until cooked, then fry again to make the shell crispy. 5. Wash the coriander.
Cut off the net. 6. Wash the pot, add a little oil and sauté the onions and ginger. 7. Add all the seasonings and a little water and bring to a boil. 8. Pour in the fried shrimps and stir-fry until fragrant. 9. Sprinkle in the coriander segments, garlic paste and white meat ingredients before serving.
: 200g pork belly, 1 cucumber, 1 garlic, 2 chilli padi, 2 green onions, 2 coriander, 2 slices of ginger, 20ml light soy sauce, 10ml vinegar, 5g sugar, 10ml sesame oil, 15ml chili oil. Method: 1.
Prepare the ingredients 2. Put the pork belly in a pot, add ginger slices and cook until raw, then soak in the original soup until warm. 3. Slice the meat into thin slices as much as possible.
4. Wash the cucumber and cut it into long thin slices. Take a meat slice and a cucumber slice, fold them in half, and place them neatly on a plate.