1. Bitter melon Bitter melon is a delicious food in summer and is rich in nutrients. It mainly contains protein, fat, carbohydrates, vitamins and other nutrients. The unripe and tender fruits are used as vegetables, and the ripe fruit pulp can be eaten raw. It can be eaten cold, stir-fried with meat, or grilled fish. It is crisp and refreshing, with a unique flavor. Bitter melon has the functions of increasing appetite, aiding digestion, removing heat evil, relieving fatigue, clearing the mind and improving eyesight, replenishing qi and aphrodisiac, etc. In addition to bitter quinine, bitter melon also contains protein. Studies have found that protein can stimulate immune cells and have anti-cancer effects. Recommended consumption method: Bitter melon tea 1. Cut the bitter melon into 1~2 mm thin slices, dry-fry in a pan to dry out the water. 2. Fry the bitter melon until it turns brown. After cooling, put it into an airtight jar and store it in the refrigerator. It can be stored for 2 months. 3. Soak in heated water and drink. Just drink 3 to 4 cups a day. Bitter melon juice: 1. Grate the bitter melon with a grater and squeeze out the bitter melon juice into a cup using a tea strainer or gauze. 2. Add half a cup of water, the amount of water can be adjusted freely. 3. If you are afraid it will be too bitter, you can add lemon juice or apple puree to adjust the taste. 2. Bitter greens Bitter greens, also known as tea, tea grass, bitter horse grass, and endive, is the whole plant of the Asteraceae plant, endive. Bitter vegetables mainly contain nutrients such as carbohydrates, B vitamins, vitamin C and minerals. Traditional Chinese medicine believes that bitter vegetables are bitter and cold in nature and have the effects of clearing away heat, cooling blood and detoxifying. Li Shizhen pointed out in the book "Compendium of Materia Medica": "Bitter vegetables regulate the twelve meridians, calm the mind and replenish qi, lighten the body and resist aging, and strengthen eyesight..." Pickled bitter vegetables are a delicious dish that goes with rice in summer. It is refreshing, appetizing, and It has the effect of relieving heat, clearing the mind and removing troubles. Recommended way to eat: Cold bitter vegetables: Seasonings: garlic, salt, monosodium glutamate, vinegar, sesame oil Method: 1. Remove the impurities and wash the bitter vegetables, blanch them in a boiling water pot for 2 minutes; 2. Quickly take them out and soak them in cold water to cool, then Control the water; 3. Cut into sections and put in a basin for later use; 4. Mix the minced garlic, salt, monosodium glutamate, sesame oil and vinegar in a small bowl, pour it over the bitter vegetables and mix well. 3. Bitter bamboo shoots: Chinese medicine believes that bitter bamboo shoots are sweet in taste, cool in nature but not cold, and have the functions of relieving heat and detoxification, losing weight and fitness, strengthening the stomach and eliminating accumulation. Bitter bamboo shoots are a delicious dish on the summer table. People usually use bitter bamboo shoots, pork ribs, and pickles to prepare bitter bamboo shoots stew. It is bitter, sweet, delicious, and leaves people with endless aftertaste after eating it. Recommended way to eat: Stir-fried pork belly with bitter bamboo shoots: You can add green peppers to stir-fry, and you can also add red peppers to stir-fry. In order to maintain the original flavor of the bitter bamboo shoots, it is not advisable to heat the bitter bamboo shoots for a long time during initial processing; there is no need to boil the bitter bamboo shoots until they are soft during cooking, otherwise the flavor will be lost. If you are still not used to the bitter taste, you can eat the pork belly and bamboo shoots together. It has a unique taste and the bitter taste seems to be diluted. Cold Bitter Bamboo Bamboo Shoots: Cut the fresh and tender bitter bamboo shoots into thin slices, add a little salt, monosodium glutamate, and sesame oil. It is extremely fragrant and bitter yet sweet. It is endlessly memorable. Grilled Bitter Bamboo Bamboo Bamboo Shoots: Select tender bamboo shoots under 2cm in size, place them in shells in red fire charcoal ash, cover with ashes and grill, preferably without burning the shells; after the bamboo shoots are soft and cooked, remove the shells and shred them, put them on a plate and mix with the ingredients. Just add salt, red oil, sesame oil, etc. 4. Lettuce: Lettuce is also called lettuce and lettuce. Traditional Chinese medicine believes that lettuce is cool in nature, bitter and sweet in taste, and enters the intestines and stomach meridian. It has the functions of promoting urination, opening the chest and diaphragm, regulating Qi, clearing away heat and quenching thirst. It is suitable for treating conditions such as difficulty urinating, stagnation of spleen and stomach qi, poor diet, thirst and polydipsia. Lettuce can be stir-fried or mixed. For stir-frying, stir-fry quickly over high heat. For stir-frying, add a little salt to marinate, squeeze out the juice, and then eat. Recommended way to eat: Cold lettuce: Ingredients: fresh lettuce, green onions, sesame oil, MSG, salt, sugar. Method: wash and peel the lettuce, cut into long strips, put into a plate, stir with refined salt, marinate for 1 hour, and decant to remove the water. , add MSG and sugar and mix well. Cut the green onion into chopped green onion and sprinkle it on the lettuce. Heat the pot and add sesame oil. When the oil is hot, pour it on the green onion and stir evenly. Ingredients for sweet and sour lettuce: young lettuce, tomatoes Accessories: 25 grams of minced green garlic, lemon juice (or fresh orange juice), sugar, water, a little salt Method: 1. Remove the leaves, peel and roots of the lettuce, wash and dice it Boil boiling water; wash, peel and cut tomatoes. 2. Put lemon juice, sugar, water and salt into a large porcelain bowl and mix well. Adjust the taste. Add lettuce cubes, tomato cubes and minced green garlic and mix well. Store in the refrigerator and take as you go. . In summer, the three internal organs of the heart, spleen, and stomach are most susceptible to damage. Special attention should be paid to the diet of these three internal organs. You can eat barley, gorgon seeds, yam, etc. to strengthen the spleen and stomach.

In the Huangdi Neijing's "Su Wen Zang Qi Fa Shi Lun", it is also stated that "the heart governs summer, and when the heart is bitter and slow, eat sour food quickly to soften it; if the heart is soft, eat salty food quickly to soften it." This sentence tells We can also eat more sour or salty foods in summer to nourish the heart. The reason is that people tend to sweat more in summer, and Chinese medicine theory believes that "sweat is the fluid of the heart." Excessive sweating will lead to insufficient heart qi and a loss of both qi and body fluids. For this reason, we can selectively eat some sour products, such as ebony plums, schisandra chinensis decoction instead of tea... Food always tempts us to work up an appetite. Unfortunately, every time after a heavy meal, it is inevitable to feel bloating and other indigestion. Not only is it uncomfortable, but what is even worse is that after eating too much, once you weigh yourself, you will have accumulated fat again. If you also have the above worries, you might as well try the following 6 healthy foods to relieve your worries. The first food, tomatoes, popularity index: ★★★★★ Tomatoes can significantly reduce the risk of pancreatic cancer and other cancers, and they are also the best source of vitamin C. The lycopene in tomatoes can prevent cancer and cardiovascular diseases, and reduce the occurrence of prostate cancer. Tomato juice without salt is more beneficial to the health of patients with cardiovascular diseases such as hypertension. Researchers from the Institute of Biochemistry, National Taiwan University School of Medicine believe that lycopene in tomatoes has strong antioxidant capacity, can scavenge free radicals in the human body, prevent the oxidation of low-density lipoproteins in the blood, and can reduce cholesterol concentrations, which has the potential to prevent cardiovascular disease. disease function. In addition, because the lycopene in tomatoes has strong antioxidant and anti-cancer abilities, it can reduce the risk of prostate cancer. Nutrition experts suggest that people should eat one or two fresh tomatoes every day, or supplement tomato juice and other tomato products. Patients with cardiovascular diseases such as high blood pressure or heart disease should consume tomato juice or tomato products without added salt or salt. The second food nut popularity index: ★★★★ Nuts, which can not only increase good cholesterol, but also reduce triglycerides in the blood, are the best formula for preventing heart disease, whether they are peanuts or almonds, etc. All are good choices. Nuts are the essence of plants. They are generally rich in nutrients and contain high levels of protein, oil, minerals, and vitamins. They have excellent effects on human growth and development, strengthening physical fitness, and preventing diseases. Fruit of Longevity: The fat components of pine nuts are oleic acid and linolenic acid, which can lower blood pressure, prevent arteriosclerosis, and prevent cardiovascular diseases caused by increased cholesterol. Kidney Fruit: Chestnut is rich in soft dietary fiber. Strengthens the spleen and stomach, nourishes the kidneys and strengthens the heart. The glycemic index is lower than rice. Diabetics can enjoy it appropriately and only eat 6 to 7 grains a day. Traditional Chinese medicine believes that chestnuts are best for treating kidney deficiency and weak waist and legs. Anti-cancer nuts: Amygdalin acts as an enzyme to produce a natural anti-cancer substance that can selectively destroy cancer cells. Fijians in the South Pacific love to eat apricots and apricot products, and are known as the "Cancer-free and Longevity Country". Bitter almond treats cough and asthma and is slightly poisonous. Sweet almond treats physical deficiency and nourishes the body, is non-toxic, moistens the lungs and intestines, lowers cholesterol, and is suitable for the elderly and the infirm. Heart friend: Pistachios mainly contain monounsaturated fatty acids. This type of fat is very stable, so pistachios are not as prone to rancidity as other nuts. They can lower cholesterol levels and reduce the chance of heart disease. Scientists calculate that eating 10 pistachios at one time is equivalent to eating 1.5 grams of monounsaturated fat. Nutrition experts recommend: Sunflower seeds are also the best among melon seeds. Sunflower seeds contain beta-carotene, which can prevent cell necrosis in the lower layers of human skin and make hair soft and beautiful. Recent research by medical experts believes that sunflower seeds contain vitamin B8, which can cure depression and neurasthenia. You should also pay attention to eating nuts. It is appropriate to eat about 30 grams a day. Eating more will make people fat. If you accidentally eat too many nuts, you should reduce the amount of oil and food consumed in three meals a day. Do not eat too much after eating and drinking. eat. The third type of food, tea, popularity index: ★★★★ Drinking tea has a lower risk of gastric cancer, esophageal cancer and liver cancer. Japanese research also found that drinking 10 cups of tea a day can reduce the risk of heart disease. Experts say that most of the digestive enzymes in our body are acidic enzymes, which are easier to function in an acidic environment. The pH value of phenolic substances is acidic. After entering the human body, it can promote the production of digestive enzymes, which is very important for our gastrointestinal digestion function. It is very beneficial. The polyphenols contained in tea can promote the secretion of digestive juices after entering the human body, and can also promote the digestive juices to work better. Nutrition experts suggest: Here are some simple teas and drinks to aid digestion. 1. The actual difference between cooking rice with tea is whether to use water or tea. The tea used for cooking should not be too strong. Generally, for a family of three, about 3 grams of tea leaves can be soaked for 10 minutes.

Just like the normal rice cooking procedure, pour the tea into the rice pot, simmer over low heat for 20 minutes and then wait for the rice to start. 2. For milk tea, first boil the milk, add sugar, and drink with one spoon of milk and two spoons of tea juice. It can invigorate the spleen and appetizer, and help treat indigestion. 3. Tea porridge: 6 grams of tea leaves and 100 grams of rice. First brew the tea leaves in boiling water for 6 minutes, filter out the tea juice and add the washed rice, cook it into gruel, and eat it once a day. The fourth food, oatmeal popularity index: ★★★★ Eating oatmeal every day can lower cholesterol. The rich fiber it contains will make people feel full quickly, which can reduce the intake of other greasy foods. The purpose of weight control. Eat 35 grams of oats every day to provide nutrition throughout the day and maintain long-term vitality. Nutrition experts suggest: Don’t think that oatmeal can only be eaten, it is also a good product for beauty! Here are a few examples: Mix together half a cup of oatmeal, 1/4 cup of milk, 2 tablespoons of honey, and half a tablespoon of pearl powder. Make it into a dry paste, then put these raw materials into a small cotton bag and soak in the bathtub. The essence of oatmeal and various nutrients are diluted in the water, which can effectively remove dirt in the deep skin and lock the skin. Moisture; the above materials can also be made into a facial mask and applied to the face and neck to whiten and moisturize; regular consumption of oatmeal food can increase dietary fiber intake, which can smooth the intestines, eliminate toxins and nourish the skin. The fifth food, garlic, popularity index: ★★★★★ The taste of garlic is a bit "rude", but the benefits of eating garlic have been repeatedly discovered by scientists. As well as being rich in antioxidants, garlic has recently been found to be a master at preventing bowel cancer. Japanese scientists have found that people who eat garlic every day, or take a garlic supplement, are less likely to develop bowel cancer. For those patients in the early stages of bowel cancer, eating garlic can also help them improve and recover as quickly as possible. Clinical data shows that people who like to eat garlic have a 53% higher cure rate than those who never eat garlic. Nutrition experts suggest: Now, garlic has almost become an auxiliary product for the treatment of intestinal cancer. Experts even recommend that white-collar workers who sit for a long time and move less should eat more garlic. The 6th Food Red Wine Popularity Index: ★★★★ Red wine is mostly brewed from grapes. The alcohol and tannins it contains have the effect of inhibiting the growth of bacteria. It contains vitamins C, E, carotene and oxygen. Many elements have antioxidant functions, which can effectively prevent aging of human body functions, cataracts, immune disorders, atherosclerosis, cardiovascular and cerebrovascular diseases and cancer, especially the phenolic substances released from grape skins and seeds in red wine. , such as tannins, red pigments, and flavanols, which are stronger antioxidants than vitamin E. They can not only reduce the occurrence of diabetes, but also have certain benefits for patients with hypertension, stroke, myocardial infarction, cancer, arthritis, etc. Nutrition experts suggest: Drinking red wine in moderation is very beneficial to health, but excessive drinking is absolutely harmful to the body. Generally, 1 to 3 cups per day (each cup has a capacity of 120 ml) is best to drink with meals, and no alcohol consumption is required. People should act within their capabilities according to the actual situation and should not drink alcohol blindly for health reasons. Agaric, wolfberry, cassia, straw mushroom, seaweed, lily, and lotus leaf porridge. Ingredients: 1 piece of fresh lotus leaf, 100 grams of japonica rice, appropriate amount of rock sugar. Source of folk prescription. Features: Suitable for high blood pressure, hyperlipidemia, obesity, and dizziness caused by heat in summer. Bloating, chest tightness, polydipsia, short and red urine, etc. Preparation method: Wash the fresh lotus leaves and decoct them into soup, then use the lotus leaf soup, japonica rice and rock sugar to cook the porridge. Usage: It can be used as a refreshing drink to relieve summer heat, or as a snack for breakfast and dinner, or as a warm meal. Chicken oil and cucumber stew Preparation method: Ingredients: 500 grams of cucumber, 15 grams of chicken fat, 4 grams of refined salt, 3 grams of MSG, 5 grams of rice wine, 200 grams of fresh soup, 200 grams of refined vegetable oil, 15 grams of coriander, and 5 ham slices. Preparation method: Peel the cucumber with a knife, cut it in half, scoop out the core, cut it into finger-shaped strips about 6.5 cm long, trim it with a knife to the same thickness and set aside. Heat the wok, add oil, heat until it is 30% hot, add cucumber and pull the oil until the cucumber is soft and shriveled, take out and drain the oil. Put fresh soup in the pot, add cucumber, refined salt, monosodium glutamate, and rice wine. Bring to a boil, then turn to warm heat and simmer. After simmering, turn to high heat and bring to a boil. Wet the starch, push evenly with an iron spoon, and mix into a thin gravy. Heat the oil in the pot, add the coriander, add the cucumber and marinade, pour in the chicken oil, add the ham slices, cover and serve. The characteristics of this product are various colors, rich and fresh taste, warming and replenishing qi, replenishing essence and marrow, clearing away heat and diuresis. Fresh mushroom asparagus ■Ingredients: 150g asparagus, 120g fresh mushrooms, 2g salt, 1g MSG, 1g sugar, 15g green onion, 4g ginger, 4g starch, 3g sesame oil, 20g vegetable oil , 50 grams of chicken soup.

■Preparation method: Blanch asparagus and fresh mushrooms in boiling water respectively, remove and remove the water. Heat the wok, add vegetable oil, stir-fry onions and ginger until fragrant, pour in the chicken stock, take out the onion and ginger, add the main ingredients, season and cook for 2 minutes, thicken, pour in sesame oil and serve. ■Features: white juice, fresh taste, light and elegant. Mixed Mushrooms and Bitter Melon Wash 2-3 each of shiitake mushrooms, straw mushrooms, and mushrooms, and slice them into pieces for later use. Cut a bitter melon into four quarters, remove the seeds, wash, cut into thin slices with a diagonal knife, pickle with salt for half an hour, drain the brine. Heat water in a pot until it boils. Pour in the bitter melon and scald it. Remove from the pot, drain the water, stir in salt, sugar, MSG and sesame oil, and spread on the bottom of the plate. Add oil to the wok, stir-fry the mixed mushroom slices for a few times, pour in oyster sauce, add water and sugar, thicken the sauce and serve on top of the bitter melon. In the emerald bitter melon cup, cut off the top quarter of the bitter melon as a cover, and hollow out the seed pulp; add egg white to the ground pork (or chicken) and stir well; chop the mushrooms, shrimps, and pickled mustard into fine pieces. At the end, add chives and refined salt and mix together to form a filling; wait until the filling is embedded in each bitter melon, close the lid and secure it with wooden toothpicks, put a small amount of cooking oil in the pot and stir-fry until cooked, add sugar and MSG, add thin gravy before serving Stir fry and serve. Bitter melon is crystal green and tastes delicious and refreshing. Sesame Bitter Melon Scrambled Eggs: One bitter melon, wash, remove the flesh, cut into thin slices, boil water in a small pot, add some salt, put the bitter melon slices in, blanch, rinse with cold water, and drain. 2-3 eggs, beat with salt. If you want a smooth and tender texture, you can add some water starch and break it up together. Heat oil in a pan, add garlic cloves and stir-fry until fragrant, add bitter melon, stir-fry a few times, add salt, add a handful of fried white sesame seeds, stir-fry evenly, pour in the egg liquid, spread evenly, and wait until the eggs are cooked. If you like scrambled eggs, fry them in the pot for a while. Bitter Melon: First wash the bitter melon, remove the seeds, and cut it into 4 cm straight strips. Then put the cut bitter melon into boiling water and blanch it, then put it into cold water and rinse it. Then arrange the blanched bitter melon neatly on the plate, sprinkle salt, monosodium glutamate, sugar, and vinegar (a little) evenly, and marinate for 10 minutes. Finally, add base oil in a wok, add a little salt, fry small peppers to make chili oil, pour it evenly on the plate and serve. The taste of sour bitter melon is refreshing, and its light bitterness makes it a delicious side dish to drink with wine, and it can also cool down the heat. Shrimp Bitter Melon Wash the bitter melon, cut it open, and use a small spoon to scrape off the seeds and white inner layer. Cut into thin slices, marinate with appropriate amount of salt for 15 minutes and drain off the water. Heat the oil, first add the chopped green onion and dried shrimps and stir-fry until fragrant, then add the bitter melon and stir-fry over high heat for 2 minutes, add a little MSG and mix well. This dish is emerald green in color, salty and refreshing, and is especially suitable for summer consumption. Bitter melon stewed with clams Wash the bitter melon and remove the pulp, blanch it thoroughly in boiling water, take it out, soak it in cold water and slice it into slices. Wash the clams, put them in a pot and cook until the clams open their mouths, remove the shells and internal organs, fry them in a pot, add ginger juice, cooking wine and refined salt and mix well. Spread the bitter melon slices on the bottom of the pot, place the clam meat on top, add ginger juice, cooking wine, refined salt, minced garlic, appropriate amount of water, stew until the clam meat is cooked and fragrant, pour in sesame oil and serve. This dish clears the mind, improves eyesight, and strengthens the brain and intelligence. Sautéed Bitter Melon: Remove the flesh from the bitter melon, wash it, cut it into 3 cm strips, cook it in boiling water, put it in a basin filled with cold water to cool, and then take it out. Heat the oil, add the sweet sauce and sauté until fragrant. Add the bitter melon, soy sauce, MSG and salt and stir-fry evenly. Place on a plate, drizzle with sesame oil and serve. Dongpo Eggplant Wash the eggplant, remove the stems and skin, and cut into 5 cm square pieces. Make a cross cut on the flat surface of the eggplant block to a depth of 2 cm. Heat the oil in a frying spoon until it is 60 to 70% hot. Add the eggplant cubes and fry until they turn red. Drain the oil and put it into a large bowl. Leave a little base oil in the spoon, heat it up, add the pork stuffing and stir-fry until it changes color, add green onions and minced ginger, stir-fry briefly, add soy sauce, salt, MSG, sugar, cooking wine, soup and bring to a boil. Pour it into a bowl with eggplant cubes and put it on the drawer. Steam for 10 minutes. Drain the soup into a ladle and put the eggplant pieces into a plate, thicken the original juice with wet starch, drizzle with oil, and pour it on the eggplant pieces. Sautéed Eggplant: Take a long eggplant, peel it and cut it into two-inch long sections. Use a knife to cut each section into four pieces connected at one end. Heat the oil pan, add the eggplant segments in oil, and take them out when they turn golden brown and have a soft texture. Add one or two pieces of minced meat or shredded pork to the oil pan and stir-fry, add a little minced garlic, and then add eight dollars of sweet noodle sauce. After frying thoroughly, add rice wine, soy sauce, and appropriate amount of sugar. Pour the eggplant segments into the hot pot and stir-fry repeatedly with the shredded pork, then thicken with wet starch. Stir a few times and pour sesame oil over it. Sweet and sour eggplant: Wash the eggplant, cut it in half, cut into cross-cuts (do not use force when holding the knife to prevent the skin and flesh from breaking), then cut it into 6 cm long pieces, marinate it with salt for half an hour to remove the salt water, put it in a pan and fry it until golden Yellow serving bowl set aside. Leave a little oil in the pan.

Mix the white sugar, Zhenjiang vinegar and chicken essence into a pot and bring to a boil. Add the fried eggplant to the sweet and sour pot and stir-fry. When a little soup remains, scoop it up and put it into a bowl. The sweetness and sourness can be adjusted according to your own taste. Features of this dish: No water is added during cooking and it won’t go rancid easily, making it especially suitable for summer meals. Boiled Shrimp (Summer Recipe of Gourmet Cookery) Ingredients: 500 grams of prawns, 50 grams of soy sauce, 5 grams each of refined salt and sesame oil, 10 grams of scallions, 25 grams of shredded red pepper, 10 grams of ginger, and 15 grams of peanut oil. Preparation method: Wash the fresh shrimps and place the chili shreds on the sauce plate; heat oil over high heat, pour it on the chili shreds, then add soy sauce, sesame oil, green onion, minced ginger, and refined salt and mix well. After the water is boiled, add the fresh shrimps, blanch them until cooked, remove them, remove the water and put them on a plate, and put the sauce on the plate at the same time. Features: Delicious flavor. Summer home-cooked recipes Summer home-cooked recipes 1: Steamed scallops with garlic paste Ingredients: 1000 grams of winter melon, 1000 grams of scallops, appropriate amount of minced garlic. Method: Peel and capsule the winter melon and cut into 3cm thick slices; remove the shells from the scallops and wash the meat; place the cut winter melon slices on the bottom of the dish, place the scallop meat on the winter melon slices, add minced garlic, and steam for 10 minutes That’s it. Features: Fresh and sweet, it can relieve summer heat and increase appetite. Instructions: "Ke Jia" means winter melon. Since the meat of scallops will become tough if they are overcooked, it is recommended to blanch the winter melon in water before steaming, so that it will cook faster. Summer home-cooked recipe 2: Pumpkin with egg sand Ingredients: 500 grams of pumpkin, 2 salted egg yolks. Method: Peel the pumpkin and cut it into strips; peel the salted eggs, take out the yolks and steam them, crush the steamed egg yolks and mix them with oil, then shovel them into mayonnaise; place the pumpkins in a wok, fry them in medium oil until cooked, and scoop them up; Add the scooped mayonnaise into the pan and sauté until fragrant, add the pumpkin strips and stir-fry evenly. Features: Sweet, fragrant, soft, and delicious. Tips: Pay attention to the heat of fried pumpkin strips, they should be fried thoroughly and the degree of tenderness should be moderate. Summer home-cooked recipes: Four Farm Treasures Ingredients: 250 grams each of taro, pumpkin, yam, and sweet potato, and an appropriate amount of chopped bamboo shoots. Method: Peel the taro, pumpkin, yam, and sweet potato and cut them into 3cm thick slices. Add the chopped bamboo shoots, steam them together, and thicken them with stock. Features: Full of pastoral farmhouse flavor, healthy and beneficial. Tips: The 4 ingredients must be of high quality and powdery enough, and must be steamed; chicken juice, chicken powder, etc. can be used instead of stock stock. Pork floss and tofu soaked in corn juice. Summer home-cooked recipe four: Pork floss and tofu soaked in corn juice. Ingredients: 100g minced meat, 100g corn kernels, 1 box of landscape tofu (about 500g). Method: Add 200 grams of ice to corn kernels and beat into juice, separate the residue; cook the separated corn juice and minced meat together, then pour it on the surface of the steamed Shanshui tofu. Features: Fragrant and tender, it is a simple and nutritious summer delicacy. Tips: Master the consistency of the corn juice. If it is too thick, it will be greasy. If it is too thin, the juice will not form.