Summer dinner recipe 1: braised tofu with bacon
Ingredients: bacon 1 block of tofu 1 box of chives, 2 pieces of oyster sauce, 2 tablespoons (30ml) white sugar 1 teaspoon (5g) salt 1/4 teaspoons (1 g) white pepper 1/2 teaspoons.
Practice:
1) Put the bacon in a cold water pot, cook it with high fire for 10 minute, take it out, cool it a little, and slice it for later use. Cut the tofu into 2cm pieces, put them in a frying pan, and fry them on both sides with medium heat until golden brown. Wash shallots and cut into sections.
2) Pour a little oil into the frying pan. When the fire is heated to 70% heat, add chives and saute until fragrant. Then pour in bacon and tofu, add oyster sauce, sugar, salt and pepper, stir well, then pour in water (not more than half of the ingredients), cover the lid, stew for 5 minutes on medium heat, take off the lid and pour in water starch and stir well.
Summer dinner recipe 2: Fried beef with sweet beans in oyster sauce
Materials:
Ingredients: 200g beef tenderloin and 250g sweet beans.
Accessories: soy sauce, dry starch, cooking wine, oyster sauce, onion, salt and oil.
Practice:
1) Remove the old tendons from the sweet beans, wash them, blanch them in boiling water to break them, take them out and soak them in cold water, and then take them out and drain them when they are completely cooled.
2) Slice beef tenderloin, stir evenly with light soy sauce, dry starch and cooking wine, and marinate for 10 minute. Wash the green onions and slice them.
3) Pour oil into the wok. When the oil is 70% hot, add beef slices and stir-fry until 80% cooked, then add sweet beans, add oyster sauce and salt, and stir-fry until cooked.
Features: This dish is green in color, crisp and delicious.
Tips: Vegetables such as sweet beans, Dutch beans and broccoli should be soaked in cold water as much as possible after scalding. Don't omit this step, otherwise the green color of vegetables will not be maintained.
Summer dinner recipe 3: Fried shredded pork with ginger
Materials:
Ingredients: fresh pork 22 liang, ginger 22 liang, one green and red pepper each, and green onions in two-inch sections.
Seasoning: salad oil, yellow wine, salt and vinegar.
Practice:
1, pork, ginger, green and red pepper (cored) and scallion;
2. The pork is marinated with yellow wine and salt for a while;
3, the oil is burned to 80% heat, and the ginger is fragrant;
4. Pour the shredded pork, shredded pepper and shredded onion together, stir-fry, add a little yellow wine and salt, and drop some vinegar when taking the pot.
Remarks: This dish is elegant in color. Although it is not thickened, it also has transparent thin juice, and it is naturally delicious without monosodium glutamate. Because the fire is fried, the mouth is very tender, and the ginger, pepper and scallion are crispy and fat, and the shredded pork is mixed with the ginger flavor, which is particularly attractive.
Summer Dinner Recipe 4: Roasted Chicken with Green Pepper
Materials:
Ingredients: chicken and green pepper
Accessories: cooking wine, soy sauce, pepper, garlic and ginger
Ingredients: Broiler 1 ginger, 5 slices of onion and 4 segments of green pepper, one cooking wine 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) sugar 1 teaspoon (5g) salt/kloc-.
Practice:
1) The chicks are eviscerated, their heads and tails are removed, their paws are removed, they are washed and cut into 3cm pieces. Slice ginger and cut onion into sections. Wash the green pepper, remove the seeds and cut into triangular pieces.
2) Pour the oil into the wok. When the oil is 60% hot, pour the chicken pieces and stir-fry until the surface becomes discolored. Add the ginger pieces and onion and stir-fry until fragrant. Cook the cooking wine and soy sauce. After the chicken pieces are colored, pour a little water, add sugar, stir-fry the salt and pepper evenly, and turn to medium heat to burn the chicken (about 25 minutes). Stir-fry the green and red pepper pieces for 2 minutes, thicken with water starch, and collect the soup.
Summer dinner recipe 5: spicy fried preserved eggs
Ingredients: preserved eggs (preserved eggs), 2 parsley, 5 red peppers, 2 meat stuffing, 200g chives, 5g ginger, 2 tablespoons (30ml) soy sauce 1 teaspoon (5ml) Laoganma Douchi sauce 1 tablespoon (1 5g) salt 1 2.
Practice:
1) Put the meat stuffing into a bowl, stir in cooking wine and soy sauce, and marinate for 10 minutes.
2) Peel the preserved eggs and cut them into dices. The celery is defoliated, washed and chopped. Wash and chop the red pepper after removing its pedicels and seeds. Wash shallots and ginger and chop them.
3) Pour the oil into the wok, and when the fire is heated to 70% heat, pour in the meat and fry until it is cooked, and then take it out for later use.
4) Add a small amount of oil to the wok, heat it, pour in chopped chives and Jiang Mo until fragrant, pour in chopped celery, chopped red pepper and diced preserved eggs, stir-fry for 1 min, then pour in the fried meat, add lobster sauce, salt and sugar, stir-fry for 1 min, and then sprinkle with chicken essence and mix well.