It’s summer, and people basically don’t eat much. Is there any special delicacy that can relieve the heat? What are some summer treat recipes? Here are some contents I collected and compiled. I hope it will be helpful to you.

Recommended summer treat recipes

1 Pickled pepper chicken feet

Ingredients: cooking wine, pepper, aniseed, green onions, ginger slices, 2 pounds of chicken feet, White vinegar, rock sugar, millet pepper, minced garlic, 1 bag of pickled pepper.

Method:

1. Put the washed chicken feet into the pot, add cooking wine, peppercorns, green onions and ginger slices, cook over high heat for fifteen minutes, until As long as the chopsticks can be inserted. (I remind you: Trim off the nails of the chicken feet, clean them, and chop them into two sections for better flavor.)

2. Take them out and rinse them with cold water, then soak them in ice water for a while. Prepare white vinegar, rock sugar, millet pepper, minced garlic, and a bag of pickled peppers. 3. Add garlic, a whole bag of pickled peppers with their juice, vinegar, ginger slices, salt, millet pepper segments, and rock sugar to the cold water. Mix well, soak the chicken feet in it, and soak it in the refrigerator overnight before eating. .

2 Mushroom Stewed Chicken

Ingredients: 1 chicken leg (about 300g), 5 dried shiitake mushrooms, 4 slices of ginger, 3 cloves of garlic, 1/4 red bell pepper ( About 10g), 1/4 green pepper (about 10g), 1 tablespoon sesame oil (15ml), 2 teaspoons dark soy sauce (10ml), 1 tablespoon rice wine (15ml), 1 teaspoon sugar (5g), 2g salt.

Method:

1. Slice the garlic cloves. Cut red and green peppers into thin strips. Soak the dried mushrooms in water until soft, clean the sediment and drain off the water. Wash the chicken legs, drain them with kitchen paper towels, and cut into medium pieces.

2. Take a deep container suitable for microwave ovens, pour sesame oil, move the container into the microwave oven, and heat it at 900 watts (or high heat) for 1 minute.

3. Take out the container, put in the cut chicken drumsticks, garlic slices, and ginger slices, mix well with chopsticks, cover the lid (or seal the mouth of the container with microwave-safe plastic wrap) and put it back in the microwave. Heat at 900 watts (or high heat) for 5 minutes.

4. Take out the container, add the soaked mushrooms, add dark soy sauce, rice wine, white sugar and salt, then add 500ml of water, mix well and put it back in the microwave to heat at 900 watts for 20 minutes.

5. Sprinkle with shredded red cabbage pepper and green pepper for decoration.

3 braised chicken nuggets

Ingredients: 500g chicken, appropriate amount of salt, 1 piece of ginger, 1 section of green onion, appropriate amount of chives, 1 teaspoon of sugar, beer, oil, appropriate amount of light soy sauce.

Method:

1. Cut the chicken into pieces, blanch and drain, slice the ginger, cut the green onions into sections, and cut the chives into small pieces and set aside.

2. Heat the wok and pour in the oil. When the oil is 60% hot, add the ginger slices and green onions and stir-fry until fragrant.

3. Pour in the chicken pieces and stir-fry until slightly brown. Pour in the beer and soy sauce, add sugar, bring to a boil over high heat, simmer over low heat for about 25 minutes, reduce the juice over high heat, and sprinkle with chives on the plate. Can.

4 Spicy Chicken Dices

Ingredients: 150 grams of chicken breast, 60 grams of green pepper, 20 grams of dried chili, 10 grams of ginger, 2 green onions, 1 tablespoon of chili sauce, 1 soy sauce tablespoon, 1 tsp cooking wine, 1 tsp white vinegar, 1 tsp fine sugar, 1/2 tsp cornstarch, 1 tsp water, 1 tsp cornstarch, 1/8 tsp salt, 1 tbsp egg white.

Method:

1. Wash and dice the chicken breast, add all the marinade ingredients and mix well, marinate for about 2 minutes and set aside.

2. Wash, remove seeds and dice the green peppers, cut the dried peppers into sections, wash the green onions and cut into small sections, wash and cut the ginger into small slices and set aside.

3. Mix all the seasonings thoroughly and set aside.

4. Heat the pan, pour 2 tablespoons of salad oil, add method 1 diced chicken breast and fry quickly over high heat for about 1 minute until the diced chicken breast is about 8 minutes cooked, take it out and set aside.

5. Heat another pot, pour 1 tablespoon of salad oil, sauté over low heat the onion segments, ginger slices, and dried chili segments from Method 2, then add the diced green peppers from Method 4 and the diced chicken breast from Method 4. Stir-fry quickly over high heat for about 5 seconds, then pour in the sauce and stir-fry evenly.

5 Three Cup Chicken

Ingredients: 2 chicken legs, 10 slices of ginger, 6 garlic, 1 chili, appropriate amount of nine-layer pagoda, 2 tablespoons of garlic sauce, 1 soy sauce tbsp, 2 tbsp rice wine, 2 tbsp sesame oil.

Method:

1. Cut the chicken legs into appropriate size pieces; slice the peppers and set aside.

2. Heat the wok, add the chicken drumsticks from Step 1, and stir-fry over high heat until the surface is slightly charred.

3. In a separate wok, add sesame oil, garlic, ginger slices and chili slices and stir-fry until slightly charred, then add the chicken leg pieces from step 2 and all the seasonings, and simmer over low heat until the soup becomes soupy. Until it becomes dry, add the nine-layer tower and stir-fry briefly before putting it in the pot.

6 Crystal Salt Baked Chicken

Ingredients: half a bare chicken, half a packet of salt-baked chicken powder.

Method:

1. Wash the chicken and pat dry with kitchen paper, bake the chicken powder with salt (2/3 of the half package), spread evenly on both sides, and marinate 2 to 3 hours;

2. Put water in the pot to boil, and steam for 20 minutes. After the chicken has cooled, cut it into pieces and put it on a plate. Use the remaining chicken juice in the plate and pour it into the saucepan. Pour an appropriate amount into another small bowl, add 1/3 of the chicken powder, mix well, and finally add a little sesame oil.

7 Shredded Chicken

Ingredients: 1 chicken, fungus, lemon, chives, coriander, salt, oil, sesame oil, soy sauce, red oil, sugar, oyster sauce, garlic Rong, star anise, pepper, ginger slices, cooking wine.

Method:

1. Clean the chicken, boil a pot of water, put the whole chicken in the pot, cook until the chicken is tender, take out and let cool.

2. Wash the fungus, tear it into pieces, and boil it in boiling water for two minutes and set aside.

3. Take a small bowl, use seasonings to make a bowl of sauce, cut half a lemon, and squeeze the juice into the sauce bowl.

4. Tear the cooled chicken into small strips with your hands, add fungus, pour in the sauce and mix well.

5. Cut the other half of the lemon into shreds, mix it into a bowl, and finally add a few cilantro. Selection of summer treat recipes

1 large plate of chicken

Ingredients: one fresh chicken, four potatoes, belt noodles, one green and red pepper, some onions, ginger and garlic, a handful of Sichuan peppercorns , star anise, bay leaves, appropriate amount of cinnamon, a handful of chili peppers, light soy sauce, sugar, and salt.

Method:

1. Cut the chicken into cubes, put it in a basin, season with light soy sauce, salt, and cooking wine for 15 minutes. Wash and cut the side dishes.

2. Add more oil, add Sichuan peppercorns, and fry the Sichuan peppercorns thoroughly.

3. Pour in the chicken pieces, green onion, ginger, garlic, star anise, cinnamon, bay leaves, and chili pepper. Stir-fry for a few minutes, then pour in soy sauce and water. The water must cover the chicken pieces.

4. Add sugar, salt and cooking wine

5. Start simmering for 15 minutes.

6. Pour in the potatoes and continue to cook over low heat until the potatoes are cooked.

7. Pour in green chili pepper and red chili pepper. Play a coloring role.

8. After stir-frying slightly, you can take it out of the pot.

2 Boiled Fish

Ingredients: fish, boiled fish seasoning, bean sprouts, cabbage, salt, cooking wine, cornstarch, egg whites, Sichuan peppercorns, and chili peppers.

Method:

1. Blanch bean sprouts and Chinese cabbage with water and put them in a large basin.

2. Wash the fish, cut into fillets, and chop the remaining fish fillets into several pieces.

Mix the fish fillets with a little salt, cooking wine, cornstarch and one egg white, and marinate for 15 minutes.

3. In a clean wok, put the seasoning packet, add some hot water, add the fish fillets, turn to high heat, wait until the water boils, keep the heat high, add the fish fillets one by one, and use chopsticks Disperse and turn off the heat after 3-5 minutes. Pour the cooked fish and all the soup into the large basin that held the bean sprouts and cabbage.

4. Take another clean pot and pour half a pound of oil. Add the seasoning packet containing Sichuan peppercorns and dried chili peppers, and slowly stir-fry over low heat to bring out the aroma of Sichuan peppercorns and chili peppers. Pay attention not to make the fire too high to avoid burning. When the color of the pepper changes quickly, turn off the heat immediately and pour the oil and Sichuan peppercorns in the pot into the large basin containing the fish.

3 Sweet and Sour Fish Nuggets

Ingredients: 1 grass carp, 1 egg, 3 tablespoons of cooking wine (45ml), 2 tablespoons of dry starch (30g), 2 tablespoons of tomato paste (30ml), 15g of shredded ginger, 50g of soft sugar, 3 tablespoons of rice vinegar (45ml), 1 teaspoon of salt (5g), 1 tablespoon of wet starch (15ml).

Method:

1. Remove the head, scales and internal organs of grass carp, clean it, slice it from the middle along the back bone, remove the fish meat on both sides, and then slice it into thin slices with an angled blade Block, add cooking wine and marinate for 20 minutes.

2. Crack the eggs into a bowl, add dry starch, and beat into an egg paste.

3. Pour oil into the pot and heat it over medium heat until it is 70% hot. Coat the fish fillets evenly with egg batter, deep-fry until golden brown, take out and drain off the oil. Arrange on plate.

4. Leave a little oil in the pot, add shredded ginger and stir-fry for a few times. Add vinegar, soft sugar, tomato paste, salt and 40ml of water in sequence, stir for a few times, then add wet starch, and use Stir with a spatula in one direction to make sweet and sour sauce.

5. Quickly pour the prepared sweet and sour sauce on the fried fish fillets.

4 Pickled Fish

Ingredients: 1 freshwater fish, 1 bag of sauerkraut, 6 pickled peppers, 3 cloves of garlic, 1 small piece of ginger, 1 star anise, 1 small handful of Sichuan peppercorns , 10 dried chili peppers, 1 coriander, pickled fish ingredients: 1 egg white, 1 tablespoon starch, 1 tablespoon cooking wine, 1/2 tablespoon sugar, 1/2 teaspoon salt, 1/3 teaspoon white pepper.

Method:

1. Place the fish flat on the chopping board, use a sharp knife to slice the fish from the tail, and slice the fish against the middle fish bones. Slice it off, then turn it over and slice off the other side of the fish; place the large piece of fish flat on the chopping board, cut the knife at a 45-degree angle to the chopping board, and cut the fish into thin slices for later use.

2. Add all the marinated fish ingredients to the cut fish, gently mix it with your hands, and marinate for 15 minutes.

3. Wash the pickled cabbage and cut it into small strips, cut the garlic and ginger into slices, and cut the dried chili into sections.

4. Pour a little more oil into the pot and heat it until it is 70% hot, then add half of the peppercorns and dried chili segments into the pot. After the aroma comes out, add star anise, garlic, Stir-fry the ginger and pickled peppers with the chopped sauerkraut.

5. After the aroma of the sauerkraut is stir-fried, add about 1 liter of water and then add the fish heads and bones that were removed previously. Cover the pot and bring to a boil over high heat, then reduce to a simmer and simmer for 15 minutes until the soup becomes soft. concentrated.

6. Gently pour in the fish fillets and blanch them, then turn off the heat and pour the cooked pickled fish into a large bowl or casserole.

7. Clean the pot, then pour a little oil and heat it until it is 70% hot. Add the other half of the Sichuan peppercorns and dried chili peppers and sauté until fragrant. Pour it on the cooked pickled fish and add 2 corianders. That’s it.

5 Fish heads with chopped pepper

Ingredients: 1 fish head (2 pounds), Hunan special chopped pepper, 2 grams of salt, 3.5 grams of MSG, 1 gram of sugar, 60 salad oil grams, 10 grams of red oil, 10 grams of ginger, 8 grams of green onions.

Method:

1. Wash the fish head and cut it in half, connect the back of the fish head, soak the red pepper and chop it, chop the green onion, mince the ginger and half the garlic. Chop finely.

2. Then put the fish head in a bowl and apply oil.

3. Sprinkle chopped pepper, minced ginger, salt, black bean, and cooking wine on the fish head.

4. After adding water to the pot and boiling, put the fish head and bowl into the pot and steam until cooked (it takes about 10 minutes).

5. Spread minced garlic and green onions on the fish head and steam for another minute.

6. After taking out the bowl from the pot, put the wok on the fire and heat the oil until it is 100% hot, scoop it up and pour it on the fish head.