Summer is here in the blink of an eye. In the hot summer, what dishes can please customers?

Come and see the skillful creations of Cantonese chefs!

Spicy Squab Pigeon with Herbs From the outside, this dish is no different from crispy squab, but when you eat it, the taste of lemongrass is prominent and the spiciness is rich.

When making this dish, millet peppers are used to pickle it to make it spicy; when marinating it, spicy brine is used to make it spicy; the accompanying dipping dish comes with Thai sweet and spicy sauce, which adds sweetness and spiciness.

Preparation: 1. Slaughter and clean the squabs, put them in a basin, add thyme, lemongrass, fresh lemongrass, millet pepper segments and fresh lemon slices, mix well, marinate for 30 minutes, put it in a boiling water pot, remove and rinse

clean.

2. Bring the spicy brine to a boil, put in the squab, turn to low heat, soak until just cooked, then take it out, then hang it with crispy skin water, and then hang it up to dry the surface moisture.

3. When serving, put the dried squab into a 50% hot oil pan, fry until the skin is golden and crispy, remove and cut into pieces and serve on a plate. Serve with five-spice salt and Thai sweet and spicy sauce for dipping.

Preparation of strange-flavored sea bass steak: 1. Kill and clean the sea bass, take two clean fish meat, and cut it into thick slices with a slanted blade.

2. Chop the fish head in half, put it in a basin and marinate it with salt, cooking wine, ginger and green onion juice, then mix the egg liquid and bread crumbs evenly, put it into a 50% hot oil pan and fry until it is golden and crispy.

, remove, drain and serve on a plate.

3. Finally, serve with tomato sauce and peanut salt sauce for dipping.

Preparation of lotus root fragrant in lotus pond: 1. Cut the lotus root into clip blades, stuff it with water chestnut cubes and pork gelatin and pat dry cornstarch evenly, then fry it in a pan with a little oil and set aside.

2. Put the yellow pepper cubes, red pepper cubes and honey bean segments into a small amount of oil and salt water, stir-fry and set aside.

3. Heat the chicken oil in the pot, add the lotus root clips, red pepper cubes, yellow pepper cubes and honey bean segments. While stir-frying, pour in a bowl of gravy (add salt, chicken powder and sesame oil to mix well), and remove from the pan.

Serve immediately.

Preparation of Honey Bean Double Crisp: 1. Put the palm treasure in a basin, add ginger slices, green onion segments and water, mix well, marinate for 1 hour, then rinse with running water.

2. After draining the palm treasure, add salt, sugar, oyster sauce, custard powder and garlic powder to marinate and set aside.

3. Stir-fry the honey beans in a small amount of oil and salt water, pour out the water and set aside.

4. Put salad oil in the pot and heat it until it is 50% hot. Add the zhangzhongbao until it is cooked. Pour out and drain the oil.

5. Heat the chicken oil in the pot, first add the garlic and sauté until fragrant, then add the honey beans and stir-fry for a few times, then pour in half a bowl of gravy (add salt, chicken powder, sesame oil, and pepper), and pour

Add the treasure to your palm, then pour in the remaining bowl of gravy, stir well, take it out of the pan and put it on a plate, sprinkle in amber walnuts and serve.

Preparation of Steamed Okra with Seafood and Minced Garlic: 1. Wash the okra and cut it in half, mix it with an appropriate amount of cooked garlic, and place it on the bottom of a disc.

2. Clean the cuttlefish, mix it with an appropriate amount of cooked garlic and cornstarch, place it on the okra on the plate, then steam it in a steamer for 5 minutes, take it out, put a little vermicelli that has been soaked in water, and sprinkle with chopped green onion.

, pour hot oil to stir the aroma, and finally drizzle with soy sauce and serve.

Preparation of lotus-flavored glutinous rice razor clam king: 1. Soak the glutinous rice in water, add salt, sesame oil and carrot cubes and mix well, then place it on the shell of the razor clam king, put it into a bamboo cage covered with lotus leaves and steam it over high heat.

2. Wash the meat of the razor clam king, add black bean sauce and mix well, then put it on top of the steamed glutinous rice, steam for 3 minutes until cooked, take it out, sprinkle with chopped green onion and pepper rings, steam again for a few seconds and serve.