There are too many varieties, vast territory and different production in different places.
Eat some light food in summer, and the dessert 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: fried beef with bitter gourd, fried luffa with chicken liver, fried eggplant 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:
First, the mushroom cabbage
Grilled rapeseed with mushrooms is smooth and fragrant, and the rape is bright green and crisp, with good color, flavor and taste. 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 heart, mushrooms, chives, ginger, salt, sugar, starch, chicken essence and monosodium glutamate.
1, put oil on the fire and burn it to 80% heat. 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 80%, 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 the pot, add a small amount of salt and sugar, put a few spoonfuls of water into the pot, simmer for 6 minutes on low heat, then thicken the juice and add monosodium glutamate, and mix well.
Second, stir-fry 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.
Ingredients: 500g of bitter gourd, 50g of peanut oil, 4g of salt, 0g of cooking wine10g, 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, cut it into strips with a length of 5 cm, 1 cm square, put it in a boiling water pot, and take it out to control the moisture.
2, the net pot is placed on a strong fire, put peanut oil to burn until it is 80% mature, add bitter gourd strips and stir-fry for a few minutes, add salt, cooking wine, monosodium glutamate, pour sesame oil, and serve on the table.
Third, celery and lily stir-fried cashews
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: celery100g, lily 50g, carrot 50g, cashew 50g, salt, white sugar and edible oil.
1, cut off the head and tail of the lily and divide it into several petals, wash the celery and dice it, wash the carrot and cut it into thin slices; 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 little salt and white sugar, stir fry for about 1 min, turn off the fire, sprinkle cashew nuts, mix well and serve.