The diet in summer is slightly different from that in other seasons. Because the temperature is high, it is easy for bacteria to breed. Therefore, you must pay more attention to dietary hygiene in summer than in other seasons. In addition, try to eat more raw garlic to sterilize. This is a preface, please don’t turn a deaf ear.

Furthermore, summer is easy to cause fatigue and loss of appetite. Many people regard summer as "bitter summer". If you lose your appetite in summer, you will lose weight. Losing weight is a good thing, but losing appetite will lead to nutritional deficiencies. Can't keep up. Therefore, the main purpose of summer diet is to increase appetite. I would like to share with you seven dishes that are suitable for summer. They are easy to make and taste great. I will tell you the detailed steps.

This dish is rich in plant protein and has a rich taste. It is suitable for eating with a spoon and is suitable for all ages. It is recommended.

Ingredients: 1 piece of northern tofu, appropriate amount of minced pork, 1 tablespoon of soybean paste, 5 grams of chopped green onion, 1 coriander, a little starch, appropriate amount of oil and salt.

Specific methods:

1. Cut the northern tofu into small pieces of about 1 cm and set aside.

2. Put the minced pork in a bowl, add a little salt, soy sauce and starch, mix well, then pour in a little oil, continue to mix well and marinate for a few minutes.

3. Heat oil in a hot pan, sauté chopped green onion, add marinated minced pork and stir-fry until it changes color, then add soybean paste, stir-fry over low heat until fragrant.

4. Add an appropriate amount of boiling water, put the tofu in, add a little salt, stir evenly with a spatula, cover the pot, and cook over low heat for a few minutes.

5. During the cooking process, the volume of the tofu will increase slightly. After a few minutes, the tofu will absorb the flavor. Turn to high heat to absorb the juice. Don't make the juice too dry, leave some for mixing with the rice, and sprinkle with chopped coriander before serving.

The closer summer comes, the more popular this dish becomes among foodies. Men drink it while women drink it for beauty (although the beauty effect is average, but the main focus is on the psychological effect). Because of the high temperature, even if the pig's trotters are cooled, the fat on the surface will not solidify, so cold pig's trotters are more popular among people. I cook a pot from time to time and can eat it for two days, which is very satisfying.

Ingredients: 2 raw pig trotters, 2 spoons of rice wine, 2 spoons of dry yellow sauce, 2 spoons of braised soy sauce, 1 green onion, 1 piece of ginger, 2 cloves of garlic, 1 piece of cinnamon, 2 star anise, 20 Sichuan peppercorns grains, 2 bay leaves, 5 dry red peppers (you can adjust the amount according to your own taste), 8 rock sugar, and appropriate amount of salt.

Specific methods:

1. Wash the pig's trotters and chop them into small pieces, put it into a cold water pot, add 1 spoon of rice wine, blanch the bleeding powder over high heat, be sure to put it in cold water, otherwise If the blood water is not treated cleanly, it will have a fishy smell. If there is any hair, you need to deal with it, either by burning it or blanch it in water and use a small clip to remove the hair one by one. After blanching the water, wash off the scum on it with water, wash it clean, drain it and set aside.

2. Add a few spoons of water to the dry yellow sauce and mix well.

3. Heat the cold oil in the pan, first add the dry spices and stir-fry over low heat until fragrant, then add onions, ginger, garlic and dry red pepper and stir-fry until fragrant. Finally, add 1 tablespoon of rice wine and stir-fry until fragrant. Add braised soy sauce.

4. Add the blanched pig's trotters and stir-fry for a few times, then pour all the ingredients into the casserole, add enough hot water at one time, put the yellow sauce in, and for the last 10 minutes, add rock sugar and cover. Cover and simmer for another 10 minutes before turning off the heat.

Most of the boiled fish or pickled fish in restaurants now use Longli fish instead of other fish with spines. Longli fish has a smooth texture and is spineless. You don’t have to worry about being eaten open. Fish bone stuck. The same goes for my family. I always have Longli fish in the refrigerator, and I cook Longli fish in sour soup from time to time. Of course, there is also today's spicy and fragrant boiled Longli fish.

Ingredients: 1 box of Longli fish fillets, 300 grams of soybean sprouts, 1 lettuce, half green onion, 1 piece of ginger, 1 head of garlic, 2 tablespoons of Pixian bean paste, a little cornstarch, An appropriate amount of rice wine, a little sugar, some dried chili peppers, 1 handful each of Sichuan peppercorns and peppercorns, an appropriate amount of camellia oil, and an appropriate amount of salt.

Specific methods:

1. Put the Longli fish fillet into a large bowl, add a little salt, an appropriate amount of rice wine and cornstarch, gently mix it and marinate for a while. use.

2. Blanch the soybean sprouts and lettuce in boiling water, then pick them up and put them in the bottom of the basin. Do not blanch the lettuce for too long. If it is too soft, it will not taste good and it will not be crisp.

3. Heat oil in a hot pan, add Pixian bean paste and stir-fry over low heat until red oil comes out, then add onion, ginger, garlic, dried chili and continue to stir-fry until fragrant.

4. Add appropriate amount of water, appropriate amount of salt and a little sugar. The amount of clean water should not be too much, just enough to fill the basin with fish. Cover the pot, bring the water to a boil, then reduce the heat to low, and continue to cook for about seven or eight minutes, so that the soup can absorb the flavor.

5. Open the lid of the pot, use a slotted spoon to take out the ingredients in the soup one by one and throw them away, so that the soup will be clear.

6. Put the marinated fish fillets into the pot. The fish fillets will slowly turn white and float. When all the fish fillets float, turn off the heat. Put the fish fillets into a basin with vegetables, pour the soup into it, add minced onions, minced garlic, dried chili peppers, Sichuan peppercorns, heat a spoonful of hot oil and pour it over to stir the aroma, and you can enjoy it!

This is an oven dish with a special recipe. I hope everyone can master it. My family uses this method to grill lamb chops or eggplants. The grilled food is delicious and juicy, and you won’t get angry after eating it, which is especially suitable for summer.

Ingredients: Two pounds of enoki mushrooms, 1 bag of original barbecue sauce, 1 bag of garlic sauce, 1 tablespoon of sesame oil, a little freshly ground black pepper, 15 grams of minced garlic, and a little salt.

Specific methods:

1. First cut off the roots of the enoki mushrooms, break them apart, and if there are some bacteria in the middle, clean them, and then wash the enoki mushrooms. Drain again.

2. Prepare two flavors of sauce: original barbecue sauce and garlic sauce, squeeze both sauces into the enoki mushrooms.

3. Then pour all the minced garlic in. Put as much minced garlic as possible to enhance the flavor; grind some freshly ground black pepper into it. It is not recommended to use white pepper, as the taste will be very different. Finally, add a little salt and sesame oil. I buy sesame oil ready-made, available in supermarkets. It is often used when making cold dishes, and it is very practical to have a bottle in summer.

4. Then use chopsticks to mix the enoki mushrooms and seasonings evenly.

5. Arrange the tin foil into the shape of a box, then put the enoki mushrooms in, wrap it well, be sure to wrap it. After the oven is preheated, put it in the oven at 180 degrees for about 10 minutes Serve.

In summer, we eat more chicken, especially quick dishes such as cold shredded chicken. The cold shredded chicken dish introduced today is actually one chicken and two. I used the whole chicken to make soup, then tore all the chicken apart, removed the bones, and served it with cold sauce. In this way, one chicken has two. A variety of recipes, soup and vegetables, very satisfying.

Ingredients: 1 old hen, 1 piece of ginger, appropriate amount of purified water, 3 chives, 1 tablespoon of fresh soy sauce, 2 tablespoons of mature vinegar, half a tablespoon of chili oil, 1 teaspoon of sugar, 1 cooked white sesame seed Pinch, 6 grams of salt.

Specific methods:

1. Wash the whole hen, remove the fat in the abdominal cavity, put it into an electric pressure cooker or soup pot, wash and slice the ginger and put it into the pot, and add 6 grams of salt and add enough purified water at a time.

2. Just use the chicken soup procedure. If you use a soup pot, it will take more time.

3. Take out the whole chicken, put it on a plate, let it cool, and we will season it later. After the chicken has cooled, separate the meat from the bones and tear it into small pieces, and place them on a plate.

4. Use fresh soy sauce, mature vinegar, chili oil, chopped chives, sugar, cooked white sesame seeds, a little salt, and a little chicken soup, mix well to make a bowl of juice. If you don’t like spicy food, just omit the chili. A little bit of oil and sugar is enough, the main function is to enhance the freshness and flavor. If there are millet peppers, you can cut them into pepper rings and mix them in.

5. Pour all the prepared bowl juice into the torn chicken. You can also sprinkle some fresh chopped green onions, mix well and serve. It is spicy and appetizing. It is helpful to eat like this in summer. To increase appetite. Drinking chicken soup and eating cold chicken, one word: refreshing.

I particularly like this dish. Summer parsley has a strong flavor and is cheap. It is the best vegetable to go with rice. After my cooking, the tofu skin is very tasty and juicy when you take a bite. It is super delicious. Please pay attention to the steps.

Ingredients: 1 tofu skin, 2 parsley, 4 cloves of garlic, 1 tablespoon of oyster sauce, 1 tablespoon of fresh soy sauce, appropriate amount of oil and salt.

Specific methods:

1. Wash the parsley, remove the old leaves and cut into sections. Cut the tofu skin into short strips, not too long, otherwise the tofu skin will easily get tangled together.

2. Heat oil in a hot pan, add garlic slices, stir-fry over low heat until the garlic aroma is fragrant, then add tofu skin, stir-fry over low heat until the tofu skin is slightly charred. Then add oyster sauce and fresh soy sauce, stir-fry twice, quickly add 20 ml of water, and cook over low heat for two minutes to allow the tofu skin to absorb the flavor. This step is the key to the delicious tofu skin. It is the process of allowing the tofu skin to absorb the seasonings.

3. After two or three minutes, when the soup in the pot becomes less, add the chopped parsley segments. Add a little salt and stir-fry quickly. Once the celery changes color, turn off the heat and remove from the pan.

This is a lazy meal, but it has both nutrition and taste. It is a nutritious meal for everyone in the family. There is always ready-to-eat braised abalone in the refrigerator. Just simmer the rice, heat the instant braised abalone with the abalone soup, and pour it on the rice. During special times, feed your family as much as possible to enhance the resistance of young and old. If you have the conditions, you might as well prepare some ready-to-eat abalone.

Ingredients: appropriate amount of rice, 1 broccoli, 1 can of Wansunchang ready-to-eat abalone, a little oil and salt.

Specific methods:

1. Wash the rice, add no more than one knuckle of water, and simmer until cooked.

2. After the rice is cooked, wash the broccoli and separate it into small florets; boil water, add a little salt and drop a few drops of oil into it, then add the broccoli and blanch until it changes color.

3. Put the rice into a small bowl, turn it upside down on the plate, and place a circle of broccoli around it.

4. Open the can of instant abalone, heat the abalone and the soup together, place the abalone on the rice, pour in the abalone juice, and it's ready to go.

Summer diet should be small and frequent, and should be light, nutritious and easy to digest. The seven dishes above include both meat and vegetable dishes. The vegetarian ones are delicious and the meat dishes are not greasy. They all taste unique and are worth trying.