Chengdu’s dried radish is now the most popular dish. The dishes are bright red in color, spicy, spicy, fresh, fragrant, sour, sweet, salty and crispy, and are delicious.

Vendors selling dried radish all over the street shouted: "Dried radish is very delicious."

Everyone has a different answer to what dish goes best with rice, but according to restaurant cooking standards, no matter what kind of vegetables, as long as they are high in oil, sugar and salt, they can still win the big prize. The hearts of some people. But when it comes to what ingredients are the most convenient to make this season, it’s cucumbers and tomatoes.

Nowadays, supermarkets sell vegetables regardless of season. Although cucumbers and tomatoes are available in all seasons, summer cucumbers and tomatoes are the most delicious. Because of the abundant sunshine, cucumbers in this season taste more cucumber-y, and tomatoes taste sweeter and juicier. You can try it from other seasons, it will taste just like boiled water.

As a cook who cooks all year round, cucumbers and tomatoes are my favorite cooking ingredients:

① Easy to clean, just rinse with water. It’s not like green leafy vegetables, where every leaf has to be washed, which is very time-consuming and water-consuming; it’s also not like cauliflower, where you have to worry about pesticide residues and has to be repeatedly soaked in salt water; it’s also not like lettuce and loofah, where you have to peel it and it can be damaged if you’re not careful. Some blood will be drawn.

② After washing, it can be eaten raw as fruit. Cucumbers cut into slices and dipped in sweet sauce are a taste I never get tired of eating. Not to mention tomatoes, they are a kind of fruit, low in calories, full of water, and very easy to fill up the stomach. It is very suitable for people who want to lose weight to satisfy their cravings.

③ Cucumbers can be cooked alone: ??cucumbers can be fried or stir-fried, or they can be fried with tomatoes. The fragrance of cucumbers combined with the sweetness of tomatoes and the rich soup make it the most delicious pure dish in my opinion. It’s a vegetarian dish and is perfect for meals.

④ Tomatoes can be paired with more ingredients: scrambled eggs with tomatoes, fried eggplants with tomatoes, fried loofah with tomatoes...a truly versatile ingredient.

There are so many delicious ingredients in summer, but eggplants, cowpeas, green beans... are not easy to cook. They need to be steamed first and then cooked. Only cucumbers and tomatoes are the most economical. There is no one ingredient that saves time and effort.

Hello, I am a food expert. I am happy to answer your questions. In this season, it is most convenient to eat water spinach stir-fried with chili and black bean paste.

Summer is here, water spinach is on the market, and water spinach with chili and black bean sauce is the perfect addition to rice. It is also very convenient to make. Come with me and see how I make water spinach.

1. Wash the water spinach, cut the stems into small pieces with your hands, sprinkle some salt and marinate for 5 minutes, then rinse with water;

2. Wash the peppers and cut them diagonally Blade;

3. Heat oil in a pan, add chili pepper and tempeh, stir-fry for 2 minutes;

4. Add water spinach stems;

5. Add oyster sauce , add light soy sauce and appropriate amount of salt;

6. Stir-fry for 3 minutes, stir-fry until cooked and serve on a plate.

1. Marinate the water spinach stems with salt for 5 minutes, so that the flavor will be absorbed easily when stir-fried;

2. Stir-fry over high heat for 3 minutes and then turn off the heat;

3. When choosing vegetables, it is best to choose water spinach, which is the long water spinach.

Hello, I am honored to answer your question. I am a chef and a food lover. Your question is what vegetables are in season that are convenient and go well with meals. In fact, there are many dishes that are easy to go with rice. It also depends on your personal taste. Here are two dishes that are recommended for you that are easy to go with rice. One is a cold dish, one is a hot dish, one is spicy, and the other is light.

Stir-fried shredded potatoes

Ingredients: Two potatoes of normal size and three green onions.

It is best to choose potatoes that are light yellow after peeling. Cut the potatoes into shreds and put the cut shreds in water to prevent oxidation and blackening, and to wash away excess starch. Cut the green onions into sections, then cut the back into chopped green onions.

Boil water in a pot. When there are small bubbles at the bottom of the pot, add shredded potatoes. Boil until the water boils for a while and take it out. Put an appropriate amount of oil in the pot. When the oil is hot, add shredded potatoes and stir-fry the green onions. Stir-fry evenly, add salt, chicken essence and MSG to taste, stir-fry evenly, and then put it on a plate. Sprinkle the chopped green onion on top and a plate of refreshing fried shredded potatoes is ready. If you haven’t learned it yet, you can check out the instructional videos on my homepage.

Cold water spinach

Ingredients: A handful of water spinach, 3 to 5 chilli padi, and 3 cloves of garlic.

Pick the water spinach into segments and throw away the old stalks. Chop the chilli padi and mince the garlic.

Boil water in a pot. When there are small bubbles in the pot, add water spinach. Cook until raw and then take it out to control excess water. Put the water spinach in a larger pot, add chopped chili padi, chopped garlic, salt, chicken essence and MSG. If there is red oil, add an appropriate amount of red oil. If not, you can also add sesame oil. Stir well and serve.

Hope you like it!

Now that we have entered the summer, the weather is hot. Eating some cold dishes can clear away the heat and can also be eaten with rice. This "vinegar soaked cherry peach radish" is a good cold dish with rice and can also enhance immunity. .

Hi, I'm happy to answer your question.

Now that it’s summer, I personally think it’s more appetizing to eat some sour and delicious dishes. Here are some summer dishes I recommend.

1. Jade cucumber: 1 cucumber, peel part of the skin slightly, break the cucumber with a knife, cut into large and small pieces as you like and put on a plate. Add appropriate amounts of salt, light soy sauce, sesame oil, balsamic vinegar, minced garlic, dried chili flakes, and sesame paste (according to your own taste) into a small bowl and stir evenly, pour it on top of the cucumber, sprinkle some white sesame seeds, green onion and coriander, and a jade cucumber is ready. Done!

2. Cold kelp shreds: Take an appropriate amount of dried kelp shreds and soak them in warm water for 1 hour. Because sand is easy to hide in kelp, you need to rinse it several times after soaking, put it in water and boil it for 8 to 10 minutes (boil The taste of kelp will become soft if it takes too long), take it out and put it in cold water. Take appropriate amount of salt, light soy sauce, sesame oil, balsamic vinegar, minced garlic, and crushed rice pepper in a bowl, mix well, pour it on top of the cooked kelp shreds, and you are ready to serve!

3. Bitter Melon Pork Slices: Cut the pork into thin slices, add cornstarch and light soy sauce and marinate for preparation. Slice the bitter melon with a diagonal knife and boil it in boiling water. Adding a small amount of salt during boiling can make the bitter melon look greener. Prepare an appropriate amount of shredded ginger and green onion, put oil in a cold pan, add onion and ginger and stir-fry until fragrant, add sliced ??meat and stir-fry until it changes color, add bitter melon and stir-fry, season with appropriate amount of salt and chicken essence, take it out of the pan and put it on a plate. (Note: Salt has been added when pickling and cooking the bitter melon slices earlier, so less salt should be used when cooking the bitter melon slices later)

OK, the above are the home-cooked dishes I recommend that are more suitable for summer consumption. Hope this helps.

Hello, let me answer your question. There are many delicious vegetarian dishes in summer. The key is not to use off-season vegetarian dishes, so that we can eat fresh, nutritious and delicious food.

Ingredients: green peppers, dried tofu, garlic, green onions, oyster sauce, light soy sauce, salt, chicken essence

5 fresh green peppers, cleaned and shredded, and half dried tofu Cut the garlic into thin strips and set aside. Slice the garlic and cut the shallots into sections. Heat the oil in a pan. Add the chopped green pepper and garlic slices to 50% heat and stir-fry until fragrant. Add the dried tofu and shallots and stir-fry evenly. Add 1 tsp oyster sauce, 1 tsp light soy sauce, appropriate amount of salt, a little chicken essence, stir-fry evenly over high heat and serve.

Ingredients: lotus root, ginger, balsamic vinegar, sugar, salt, chicken essence

One pound of fresh lotus root, peeled, cleaned and sliced ??for later use. Boil water in a pot and add the lotus root. Blanch the slices in water, remove from the boiling water, rinse and set aside. Cut the ginger into shreds. Heat oil in a pan. Add shredded ginger and sauté until fragrant. Add lotus root slices and stir-fry until fragrant. Add 1 spoon of sugar and 1 spoon of balsamic vinegar. , appropriate amount of salt and a little chicken essence, stir-fry evenly over high heat and serve.

Ingredients: amaranth, garlic, salt, chicken essence

One pound of fresh and tender amaranth, clean and set aside, slice the garlic and set aside, put soybean oil in the pot and fry the garlic slices When the aroma comes out, add the amaranth and stir-fry until the amaranth changes color. Add an appropriate amount of salt and a little chicken essence to taste, stir-fry evenly and serve.

Now is the harvest season for tomatoes, cucumbers and loofahs

You can make very simple: Luffa and tofu soup, cold cucumbers and tomatoes in many ways

Braised in soy sauce Eggplant, spicy shredded potatoes, vinegar-coated potato shreds, roasted cabbage heart in a griddle, organic cauliflower

The cucumbers, cold kelp, cold carrot shreds and potato shreds are all delicious