Peel the loofah, wash and slice it, wash and chop the raw pork for later use. Soak the vermicelli until soft. Add soy sauce, oil consumption and garlic to the vermicelli. Cool the oil in a hot pan, add minced meat and fry until dry. Stir-fry until it changes color and mix with vermicelli. Add a little salt to taste. Cover the minced meat vermicelli on the bottom of the basin, steam it with loofah 10min and then take it out of the pot.
Bitter gourd is also a kind of melon and vegetable which is very suitable for summer. Bitter gourd is rich in water and nutrients, and it is cold. Eating bitter gourd in hot summer can clear away heat. It's good to eat bitter gourd occasionally, and it's good to cook soup with cold dishes.
Recommended recipe: bitter gourd bone soup ingredients: ribs, bitter gourd, ribs washed, bitter gourd washed and cut into pieces for later use. Put cold water in the pot, blanch the ribs, remove them and rinse them. Put the ribs and bitter gourd into a ceramic pot, add appropriate amount of cold water to cook the soup, and simmer for 90 minutes. Add a little salt to taste before cooking. Remember to eat "three beans"
Pea horn Pea horn is one of the seasonal foods in summer. Pea horn contains vitamins, dietary fiber, zinc and soybean protein, which is especially suitable for eating in summer. In midsummer, a lot of sweat and zinc flowed out. At this time, eating more peas can supplement potassium, which is beneficial to our health. Recommended recipe: Sauté ed edamame and pork with sauerkraut.
Food: Wash peas, pickles, millet peppers and pork, and drain for later use. Wash and shred kimchi, wash and chop millet pepper and garlic for later use. Cool the oil in a hot pan, add lean meat and stir-fry until the color fades, and put it on a plate for later use. Put sauerkraut in a hot pot and cool the oil, stir-fry until dry, add garlic, millet pepper and pea horn and stir well. Stir-fry the food until it is raw. Add a little salt, soy sauce and oil-consuming seasoning and mix well.