Home-cooked food refers to the dishes that families make and eat every day.

there are too many varieties, and the region is vast, and the production varies from place to place.

In summer, you should eat some light food. Desserts can be mung bean seaweed soup, eight-treasure porridge, tremella lily soup, etc. Soup can be: old duck and winter melon seaweed soup, fish head tofu seaweed soup, straw mushroom minced meat soup, etc.

side dishes can be: beef fried with bitter gourd, luffa fried with chicken liver, eggplant fried with shrimp skin and eggs, etc. Because there are more melons and fewer vegetables in summer, the vegetables in summer are only water spinach and sweet potato seedlings, which can be fried with garlic. It is also delicious and convenient.

recommend several home-cooked dishes:

1. Stewed mushrooms

Grilled rapeseed with mushrooms is smooth and fragrant, and the rapeseed is light green and crisp, full of color and flavor. Moreover, both of them are experts in reducing blood fat, and their effects are doubled. In addition, because mushrooms contain a unique flavor substance-Lentinus edodes essence, frying with rape can not only cover up their bitter taste, but also add flavor and freshness to dishes.

raw materials: rapeseed, mushrooms, shallots, ginger, salt, sugar, starch, chicken essence and monosodium glutamate.

1. Put oil on the pot and heat it to 8%. Put the Chinese cabbage in a slightly stir-fried dish for later use. Wash the pan and put it on the fire. Add oil and heat it to 8%, then add onion and Jiang Mo to stir-fry until fragrant. Then stir-fry the mushrooms in the pan for about one minute.

2. Then put the cabbage in a pot, add a small amount of salt and sugar, put a few spoonfuls of water into the pot, simmer for 6 minutes, then thicken the juice, add monosodium glutamate, and mix well.

second, stir-fried bitter gourd

bitter gourd has a strong antioxidant effect, which can strengthen capillary contraction, facilitate blood circulation and prevent arteriosclerosis. Bitter gourd also has the effects of clearing away heat, relieving summer heat, reducing swelling and detoxifying. Bitter gourd is rich in vitamins B, C, calcium, iron, etc., and has obvious hypoglycemic effect, which has a certain curative effect on diabetes. It also has certain anti-virus ability and anti-cancer effect.

raw materials: 5g of bitter gourd, 5g of peanut oil, 4g of salt, 1g of cooking wine, 2g of monosodium glutamate and 5g of sesame oil.

1. Wash the bitter gourd with clear water, cut it in half, remove the pulp and seeds, then cut it into 5cm and 1cm square strips, put it in a boiling pot for a little scalding, and take it out to control the moisture.

2. Put the clean pot on a strong fire, put peanut oil to burn until it is 8% ripe, add bitter gourd strips and stir-fry for a few minutes, add salt, cooking wine and monosodium glutamate, pour sesame oil on it, and serve on the plate.

third, celery and lily stir-fried cashew nuts

celery and celery have the same nutritional and dietetic value. Celery is cool and sweet. It contains aromatic oil, VP, vitamins, free amino acids and other substances, and has the effects of stimulating appetite, lowering blood pressure, strengthening brain, clearing intestine and facilitating defecation, detoxicating, reducing swelling, promoting blood circulation and lowering blood pressure. Lily can relieve cough and treat insomnia. Men with heavy internal heat often eat it to clear fire, and also to clear heart and improve eyesight. Men who smoke a lot can eat it and moisten their lungs. Women who eat more of it will accelerate the metabolism of skin cells, and it can also play the role of beauty beauty, help the elderly to improve their immunity and prevent and treat cancer.

raw materials: celery 1g, lily 5g, carrot 5g, cashew 5g, salt, white sugar, edible oil

1. Cut the lily into several petals, wash the celery and dice it, and wash the carrot and slice it; Add cooking oil into the wok, add cashew nuts with cold oil and low heat, fry until crisp, then take out and control the oil for later use.

2. Pour out half of the oil, heat the remaining oil with high fire, add carrots and diced celery, and stir-fry for about 1 minute.

3. Add lily, add a small amount of salt and white sugar and stir-fry for about 1 minute. After turning off the fire, sprinkle cashew nuts, mix well and serve on a plate.