Stir-fried tomatoes with bitter gourd
1. Slice the bitter gourd. If it is beautiful, flush the pulp on the chopping board, and cut it forward with a knife, so that the melon slices are crescent-shaped; Slice tomatoes for use. Cut some garlic slices.
1. Heat the oil in the wok, add garlic slices, stir fry the garlic slices for a while after they are browned, and add appropriate amount of salt;
3. Stir-fry the tomato slices quickly. Before the tomato slices are disfigured, put some chicken essence in the pan and put it on the plate.
this dish is very nutritious, tastes fresh, sour and slightly bitter, and is suitable for summer.
lotus leaf porridge
Ingredients: fresh lotus leaf, 1 piece of japonica rice, 1g of rock sugar, appropriate amount of source folk prescription
Features: suitable for hypertension, hyperlipidemia, obesity, dizziness, chest tightness, polydipsia, short and red urine caused by summer heat, etc.
Method of making: Wash fresh lotus leaves and fry them in soup, and then cook porridge with lotus leaf soup, japonica rice and rock sugar.
Usage can be used as a cool summer drink, or as a snack for breakfast, dinner and warm food.
Chicken oil cucumber pot
Making method: ingredients: 5g cucumber, 15g chicken oil, 4g refined salt, 3g monosodium glutamate, 5g yellow wine, 2g fresh soup, 2g refined vegetable oil, 15g coriander and 5 slices ham.
method: firstly, peel the cucumber with a knife, cut it in half, dig out the core, cut it into a finger strip about 6.5 cm long, and trim it to the same thickness with a knife for later use. Heat the wok, add the oil, heat it to 3%, add the cucumber and pull the oil until the cucumber is soft and shriveled, remove and drain. Put fresh soup in the pot, add cucumber, refined salt, monosodium glutamate and yellow rice wine, bring to a boil, then simmer on low heat, simmer until crisp, then bring to a boil on high heat, soak the starch, push it evenly with an iron spoon, and push it into thin slices. Heat the pot with base oil, add coriander, pour cucumber with brine, pour chicken oil, add ham slices and cover. This product is characterized by various colors, fat and fresh taste, warming the middle warmer, benefiting qi, replenishing essence and marrow, and clearing away heat and diuresis.
Suitable season: in summer
Mixed mushrooms and bitter gourd
Wash 2-3 mushrooms, straw mushrooms and mushrooms, and slice them for later use. Cut a bitter gourd straight into four pieces, remove the seeds, wash it, slice it with an oblique knife, pickle it with salt for half an hour, and drain the salt water. Boil the water in the pot until it boils, pour the bitter gourd into it and scald it, that is, take out the pot, drain the water, mix in the salt, sugar, monosodium glutamate and sesame oil, and spread it at the bottom of the plate. Add oil to the wok, stir-fry the mushroom slices a few times, pour in oyster sauce, add water and sugar, thicken and serve on the bitter gourd.
1. cold-mixed Flammulina velutipes
Flammulina velutipes is cut into finger-length sections, mushrooms are shredded, celery is also cut into sections, half carrots are shredded
two red peppers are shredded, young ginger is shredded, and then heated in an oil pan. First, shredded ginger and Chili peppers are sauté ed, then a little old wine is poured, and then shredded carrots, mushrooms and celery are sauté ed. Finally, Flammulina velutipes is sauté ed.
= = = = = = = = = = = = = = = = = = = = = = = = = Second, cold celery
celery is a common dish, and most of them will be fried with meat or preserved meat, but it will lose a lot of nutrients. Take the celery out and put it in cold water to cool the river. Peel the celery (boiled celery is easy to peel). Cut the peeled celery into sections (not too short). Sprinkle a little salt on the plate and mix well. Pour in a little sesame oil and mix well. This cold celery is green and crisp, which is a good appetizer.
a: try 3 times?
@. @, that's what I always do at home:
It's delicious! Colorful asparagus-
Ingredients:
asparagus, cooked ham and mushrooms. Seasoning:
chopped green onion, Jiang Mo and salt.
Practice:
1. Wash asparagus and cut off its roots; Slice the ham; Wash mushrooms; Chop the onion and ginger separately for later use.
2. blanch asparagus and mushrooms in boiling water respectively, take them out and let them cool to drain; Cut asparagus into sections.
3. Heat the wok with oil. When it is 5% hot, add minced onion and ginger and saute until fragrant. Then add asparagus, ham and mushrooms to stir fry. Finally, season with salt and stir well. Then take out the wok.
4. You can also put in some clear soup and take it out of the pot after collecting the juice.
there is also a meat dish! "Mushroom Slipping Chicken"-
Ingredients:
One chicken
Accessories:
1 water-soaked mushrooms, 5 small onions and 5 garlic
Practice:
1. Add oil to the casserole and heat it on the fire, and add onions and garlic when it is 7% hot.
2. After the onion and garlic are fried for half a minute, add the chicken pieces and stir-fry until the chicken turns white.
3. Add mushrooms, one spoonful of cooking wine and two tablespoons of light soy sauce and stir well.
4. finally, pour the clear water and proper amount of refined salt over the chicken, cover the pot, simmer slowly until the water is dry, and then serve.
another soup! Tea-flavored beef soup-
Ingredients:
Beef accessories:
Green beans, Tieguanyin tea, lemon (two pieces), orange (several pieces of orange peel), star anise (two or three pieces), a little medlar, chopped black pepper, cinnamon, fragrant leaves and pepper
Practice:
Stew in a pressure cooker (or stew in a stew pot)
2. Steam in the pressure cooker, adjust the pressure to the minimum, stew for another 2 minutes, open the lid, pour in tea, and cook for another 5 minutes.
A: Scallops steamed in garlic family
Ingredients: 1 grams of wax gourd, 1 grams of scallops, and appropriate amount of garlic.
Practice: Peel the wax gourd, remove the capsule and cut it into 3cm thick slices; Shelling scallops, taking meat and washing; Put the sliced wax gourd on the bottom of the dish, put scallop meat on the sliced wax gourd, add garlic and steam for 1 minutes.
features: fragrant and sweet, which can relieve summer heat and increase appetite in summer.
Jiaolu: "Kejia" means wax gourd. Because scallops are too cooked, the meat will be tough. Therefore, it is suggested that the wax gourd should be boiled in water first and then steamed, which will be cooked more quickly.
golden melon with egg sand
Ingredients: 5g pumpkin, 2 salted egg yolks.
practice: peel the pumpkin and cut it into strips; Shelling salted eggs, taking out yolk, steaming, crushing steamed yolk, adding raw oil, stirring, and shoveling into mayonnaise; Pumpkin strips fall into wok, fry with medium oil temperature, and pick up; Saute the mayonnaise in a wok until fragrant. Add pumpkin strips and stir well.
features: sweet and tender, delicious.
teaching: pay attention to the heat of the fried pumpkin strips, and fry them thoroughly and moderately.
Four Treasures of Farmhouse
Ingredients: 25g of taro, 25g of pumpkin, 25g of yam and 25g of sweet potato, and an appropriate amount of crushed columns.
practice: peel taro, pumpkin, yam and sweet potato, cut them into 3cm thick slices, add the chopped column, steam them together, and thicken them with broth.
features: rural farmers are full of flavor and healthy.
teaching: four kinds of materials should be selected with high quality and enough powder, and steamed; Chicken juice, chicken powder, etc. can be used instead of broth.
soaked pork floss tofu in corn juice
ingredients: 1g minced meat, 1g corn kernels, and 1 box of landscape tofu (about 5g).
practice: add 2 grams of ice to corn kernels and beat them into juice, and separate the residue; Cook the separated corn juice and minced meat together, and then pour it on the steamed landscape tofu.
features: delicate and smooth, it is a simple and nutritious summer food.
teaching: we should master the consistency of corn juice, too thick will make it greasy, too thin will not form juice.
Summer cold dishes are delicious.
Cold lotus root slices
Preparation materials of cold lotus root slices:
Ingredients: 5g lotus root, 15g soy sauce, 6g refined salt, 2g monosodium glutamate and 3g chopped green onion.
characteristics of cold lotus root slices:
refreshing, relieving boredom, appetizing and drinking.
Teach you how to make cold lotus root slices, and how to make cold lotus root slices delicious
1. Wash the lotus root, peel it, cut it into pieces, blanch it with boiling water, control the moisture and put it in a plate.
2. Put chopped green onion, shredded ginger, garlic slices, soy sauce, refined salt and monosodium glutamate on the lotus root slices and mix well.
Mix mung bean sprouts
Ingredients: 2 kg of mung bean sprouts, 2 kg of cucumber, 2 kg of refined salt, 5 kg of shredded onion, 2 kg of ginger, 2 kg of vinegar, 5 kg of sesame oil, 1. Wash the mung bean sprouts, cook them in a boiling water pot (be careful not to blanch them too much), and take them out to control the water;
2. Wash cucumber, cut it into slices with a straight knife, then cut it into fine filaments, sprinkle with salt, add shredded onion and ginger, mix well, and finally pour vinegar and sesame oil on the plate. For example, add soaked dried bean sprouts and vermicelli to make mung bean sprouts mixed with three shreds.
cold Flammulina velutipes
Ingredients: Flammulina velutipes, yellow bell pepper, onion, garlic, soy sauce, balsamic vinegar, sesame oil, honey (sugar)
1. Boil the water, first add Flammulina velutipes and yellow bell pepper shreds, then add onion shreds, mix well and take out;
2. Soak the fished material 1 in ice water for half a minute;
3. 1.5 tablespoons of soy sauce, 1 tablespoon of balsamic vinegar, half a spoonful of honey (sugar) and garlic are fully mixed to form a wet material. Take out the two materials, gently squeeze out the water and put them into the mixture.
4. Just drop a few drops of sesame oil before serving.
cold eggplant
ingredients: eggplant, 2 strips of minced garlic, 2/3 tablespoons of minced pepper, 1/3 tablespoons of nine-story tower, 2 tablespoons of soy sauce paste, 2 tablespoons of sugar, 1 tablespoon of sesame oil and 1/2 tablespoons
(1) Wash the eggplant, cut it into 2 cm pieces, blanch it in hot water for 6-8 minutes until it is cooked, take it out, and drain the water for cooling.
(2) Take the leaves from the ninth floor tower and wash them for later use.
(3) Mix the seasoning well, then add all the ingredients and mix well together. When it tastes, you can serve it on a plate.
Chicken feet with pickled peppers
Ingredients: 1, grams of chicken feet and 5 grams of wild peppers.
Accessories: pickle with sour water, celery, pepper, monosodium glutamate, chicken essence, salt and pepper.
1. Select a large chicken claw, wash it, chop it from the middle (the whole chicken claw is ok), boil it in a boiling water pot for 1-15 minutes, then take it out and cool it.
2. Chop garlic and mountain pepper for later use.
3. Put boiling water in a wide-mouthed container, pour chopped garlic and mountain pepper, and cool.
4. Take pickle water from Laotan (about the same amount as boiling water), pour it into a container filled with boiling water, and fully mix it with cold boiling water.
5. Add pepper and a small amount of pepper to the pickle water, and the whole mountain pepper, mountain pepper water, monosodium glutamate and chicken essence are a little.
6. Pour the cooked chicken feet into the cooled pickle water, soak for 3 minutes (generally, it can be left for a longer time to taste better) and serve.
cold fungus
ingredients: fungus, cucumber, walnut kernel salt, chicken essence, sugar, olive oil and garlic
1. Put water in a pan, put the fungus in the pan after the water boils, take it out and let it cool, then tear it into small pieces. Peel the cucumber and cut it into small pieces and put it in a container with the fungus. First, pour a little olive oil and mix well, then add chicken essence, sugar and garlic.
2. Put a little oil in a pan. When the oil is hot, add walnut kernel and fry until fragrant. Take it out, crush it and sprinkle it on the fungus.