I want to eat some light home-cooked dishes to relieve summer heat. I recommend several home-cooked recipes suitable for summer for your reference. Tips: Don't eat too greasy and spicy in summer to avoid getting angry.
Beer Duck
Ingredients: duck 700g, green pepper 1 piece, beer 600ml, ginger slices, onion slices, salt 3ml, soy sauce 15ml, dried pepper 15g, cooking wine 15ml, Chinese prickly ash 10g, etc.
Practice:
1. Wash the duck and cut it into medium-sized pieces. Pieces are easy to taste, and the fat duck skin is peeled off.
2. Put the duck into a bowl, add cooking wine, salt, soy sauce, ginger slices and onion slices, and marinate for 20 minutes.
3. Put the fat from the duck skin into the pot.
4. Use a shovel to press the small fire and slowly force out the duck oil.
5. When both sides of duck skin turn golden, a lot of duck oil comes out and duck skin is served.
6. Pour dried Chili into duck oil and stir-fry pepper.
7. Pour in the marinated duck and stir fry until cooked.
8. Pour in the soy sauce, stir fry and color.
9. Pour in a bottle of beer, without duck meat, and slowly burn it in a small fire.
10. Slowly collect the juice and pour in the green pepper and stir fry.
Cold pig's ear
Ingredients: pig's ear 300g, sesame oil, soy sauce, minced garlic, colored pepper, white sugar, shredded cucumber, abalone juice and aged vinegar.
Practice:
1. Shred colored peppers and cucumbers, and mince garlic.
Step 2 shred pig's ears
3. Put the ingredients into the basin and add the right amount of sugar.
Step 4 add mature vinegar
Step 5 add a little soy sauce
6. Add some abalone juice
7. Finally, pour in sesame oil and mix well
Fried shrimp
Ingredients: shrimp 300g, oil, salt, ginger, onion, coriander, cooking wine, sugar, Lee Kum Kee special head pumping and balsamic vinegar.
Practice:
1. shrimp, take out the catgut from the third position of the back with a toothpick, wash it, and marinate it with scallion, ginger skin and cooking wine for a while.
2. Cut the onion into sections, peel and shred the ginger.
Step 3 dry the water with a kitchen paper towel
4. Pour the oil into the pot, the oil temperature reaches 80% heat, add the shrimp and fry it, and then fry it again to make the shell crisp.
5. Wash and cut parsley.
6. Wash the pot and add a little oil to saute chives and ginger.
7. Add all seasonings and a little water to boil.
8. Pour in the fried shrimp and stir fry until it tastes good.
9. Sprinkle parsley before taking out the pot.
Sliced Boiled Pork with Garlic Sauce
Ingredients: 200g pork belly, cucumber 1 root, garlic 1 head, 2 pepper, 2 shallots, 2 coriander, 2 ginger slices, 20ml soy sauce, vinegar 10ml, 5g sugar, sesame oil 10ml and Chili oil.
Practice:
1. Materials are ready
2. Pork belly is put in a pot and boiled with ginger slices until it is raw, and then soaked in the original soup until it is warm.
3. Slice the meat as thin as possible.
4. Wash and plan the cucumber into long thin slices, take a piece of meat and a piece of cucumber and fold it in half, and put it neatly on the plate.
5. Peel the garlic and mash it. Wash and chop the chopped green onion, coriander and pepper, then put them all into a bowl. Add soy sauce, vinegar, sugar and pepper.
Stir the oil and sesame oil evenly.
6. Pour the seasoning on the sliced meat and enjoy.
Eel pot
Ingredients: 300g Monopterus albus, appropriate amount of bacon, 2 salted taro, appropriate amount of onion, ginger and garlic, appropriate amount of vegetable oil and appropriate amount of yellow wine.
Practice:
1. Monopterus albus is washed and cut into sections.
2. Wash the bacon and slice it
3. Wash the onion, ginger and garlic taro for later use and slice the taro.
4. Heat the oil in the pot, add ginger slices and garlic and stir-fry for a while.
5. Stir-fry garlic, then stir-fry eel.
6. Stir-fry Monopterus albus and add bacon. Stir-fry until the bacon is slightly oily and add yellow wine.
7. Add yellow rice wine and stir-fry for a while, then add boiling water and skim off the floating foam.
8. After the water boils, turn it into a casserole and cook for 10 minutes, then add taro. After the taro is boiled and softened, sprinkle chopped green onion and serve.
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