Stir-fried pumpkin vine with garlic
Prepare ingredients: pumpkin vine 1 kg, 2 millet peppers, and garlic. Ingredients: oil and salt.
Detailed practice:
1, garlic washed and chopped, millet pepper washed and diced for later use. Peel the pumpkin vines and wash them for later use.
2. Add a proper amount of water to the pot, bring it to a boil, add a little oil and salt, put the pumpkin vines into the pot and cook them, then pick them up and drain them for later use. Put cold oil in a hot pan, add garlic and millet pepper, and stir-fry in the pan to make it fragrant.
3. Add pumpkin vines with good blanching effect and fry together. Season with a little salt and mix well. Serve after serving.
Fried soybean with loofah
Prepare ingredients: a towel gourd (watermelon), a proper amount of edamame, and a little garlic. Ingredients: oil, salt and oyster sauce.
Detailed practice:
1, the loofah is peeled, washed, cut into pieces with a hob, and the garlic is washed and chopped for later use. Peel the edamame, take out the beans and wash them for later use.
2, the pot is hot, the hot pot is cold, the garlic is put into the pot, and the fragrance is fried. Add loofah and stir fry.
3. Add edamame and stir well, and add a little oyster sauce to refresh. Add a proper amount of water and stir-fry until the edamame ingredients. Finally, add a little salt to taste, stir well, and serve.
Cold vegetables
Prepare ingredients: a cucumber, yuba, fungus, coriander, chopped green onion, garlic, cooked sesame seeds and fried peanuts. Ingredients: appropriate amount of oil, salt, 3 tablespoons of soy sauce, 2 tablespoons of vinegar, 40 grams of sugar, Chili powder 1 tablespoon.
Detailed practice:
1, yuba and auricularia auricula are soaked separately, washed, blanched and drained for later use. Wash the cucumber, pat it flat, cut it into pieces and put it in a bowl for later use. Add a proper amount of water to the pot, blanch it with boiling water, and then drain it for use.
2. Prepare the juice to be cold mixed, and add minced garlic, chopped green onion, cooked sesame seeds and Chili powder into the bowl. Add a little oil to the pot and heat it until it smokes, then pour chopped green onion and minced garlic to stimulate the fragrance. Add 3 tablespoons soy sauce, 2 tablespoons vinegar and 1 tablespoon salt. Add 40 grams of sugar to extract fresh and stir well for later use.
3. Put the sliced cucumber, fried peanuts, blanched fungus yuba, coriander and chopped green onion into a large bowl. Pour in the juice we prepared in advance and mix well. Pour into a plate and serve.
Sauté ed cucumber flowers with garlic
Prepare ingredients: cucumber flowers, garlic and a little millet pepper. Ingredients: oil, salt and chicken essence.
Detailed practice:
1. Wash and drain cucumber flowers, wash and chop garlic, and wash and chop millet pepper. Heat the pan and cool the oil. Add garlic and millet pepper and stir-fry until fragrant.
2. Stir-fry the cucumber flowers in the pot, without adding water, and stir directly until it is broken. Finally, add a little salt to taste, a little chicken essence to refresh, and stir well. Serve after serving.
Brush tung stalk
Prepare ingredients: appropriate amount of cauliflower stalks, appropriate amount of garlic, a little pepper and a little fat pork. Ingredients: appropriate amount of oil, one spoonful of soy sauce, one spoonful of oyster sauce, and one spoonful of Thai sweet and spicy sauce.
Detailed practice:
1. Wash cauliflower stems, pat them flat and cut them into sections. Wash and chop garlic, wash and chop pepper, and wash and cut fat into small pieces for later use.
2. Prepare a small bowl to season the juice. Add a spoonful of soy sauce, oyster sauce and Thai sweet and spicy sauce to the bowl. Stir well for use.
3, the pot is hot, fry the fat in the pot and simmer the oil on a small fire. Add garlic and red pepper into the pot, stir-fry together to get the fragrance. Add cauliflower stalks and stir-fry in a pan until it is broken.
4. Add the prepared sauce and stir well. There is no need to add extra salt to taste, the ingredients are salty enough. Stir-fried cauliflower stalks can be eaten in a heated casserole.
Fried amaranth with garlic
Prepare ingredients: appropriate amount of red amaranth (white amaranth is also acceptable), a small piece of fat pork (for frying lard), and appropriate amount of garlic. Ingredients: a little salt and a proper amount of chicken essence.
Detailed practice:
1, wash amaranth, pick it up and drain it for later use. Wash and chop garlic, and wash and cut pig fat into small pieces for later use.
2, the pot is hot, after the hot pot is cold, put the oil into the pig fat and stir fry in the pot to stir up the lard. Stir-fry the fat, add garlic and stir-fry until fragrant.
3. Add amaranth and stir fry in the pan. Stir-fry the pickles until they are soft. Add a little salt and chicken essence to taste and stir well. Serve after serving.
Lily talks about food: the above are six seasonal vegetarian dishes suitable for summer, which are very suitable for summer. The method is simple, fresh and refreshing, and can relieve summer heat. It is rich in fiber and low in fat. Eat more diet dishes in summer. Attached are detailed practices, and you can collect them if you like.