The first one: stewed tofu with donggua, the method of stewed tofu with donggua, is very simple and can be served in two steps. The cost is also very affordable. A small piece of pumpkin and a small piece of tofu can be done without five yuan. Step 1: Prepare food in advance. East melon 1 block, south tofu 1 block, a little shrimp skin, appropriate onion and garlic, and appropriate chives. Step 2: Peel the melon, remove the pulp and cut it into pieces, cut the tofu into pieces, and chop the onion and garlic. Step 3: Pour a little oil into the pot. After the oil is burned, put the onion and garlic into the pot and stir-fry for fragrance. Step 4: put the pumpkin pieces into the pot and fry the pot evenly. Step 5: Pour a bowl of water into the pot, then cover it. After the fire boils, turn to low heat and stew for 5 minutes. Step 6: Put the tofu in the pot, and then stew for 3-5 minutes. Step 7: Lift the lid, put the dried shrimps into the pot, add 1 spoon of salt and a little monosodium glutamate seasoning, stir fry evenly, and then stew for about 1 minute. Step 8: Turn off the fire, put it in a bowl, and sprinkle some chopped shallots before serving.
The second course: Donggua meatball soup This Donggua meatball soup has a light taste and a delicious aftertaste. It is a very healthy tea soup. It is worth mentioning that today's meatballs are made without tapioca starch, which is more delicate than what we usually eat outside. Step 1: Prepare food in advance. 200 grams of minced meat, 400 grams of pumpkin, 2 small pieces of vermicelli, a small piece of ginger/kloc-0, a little vanilla, and a whole egg white. (It's best to choose the meat stuffing with three parts fat and seven parts thin, so the taste is the best.) Step 2: Cut the east melon into pieces with the size of 1.5cm, chop the ginger and chop the fragrant lai for reservation. (The more crushed the ginger foam, the better.) Step 3: Soak the fans in warm water in advance. Step 4: Gradually mix the meatball stuffing. First pour a little sesame oil into the dumpling stuffing, and then keep mixing in one direction to make the dumpling stuffing more and more sticky.
Step 5: Put ginger foam, 1 teaspoon salt, less teaspoon monosodium glutamate and 1 teaspoon soy sauce into the dumpling stuffing, and then mix them evenly in one direction. This meatball is not suitable for the heavily colored soy sauce king. If there is no soy sauce, it is ok not to put it.) Step 6: Put the egg white into the dumpling stuffing and mix it evenly. (Mix until the dumpling stuffing is strong, and I feel that the mixing is not moving.) Step 7: Keep breaking the dumpling stuffing with your hands. (This step can make meatballs more shaped and taste better.) Step 8: Boil a pot of hot water, and then make meatballs. Put a proper amount of dumpling stuffing in your hand and squeeze a meatball with the tiger's mouth. Step 9: Put the meatballs into the boiling water pot with a spoon. Step 10: After all the meatballs are put into the pot, the fire will boil. Then use a spoon to skim the blood foam along the edge of the pot. (This step will make the tea soup clearer and more delicious.) Step 11: Put the east melon in the pot and cook for 6-8min. Step 12: Put the fans in the pot and cook for 30 seconds. Step 13: put a teaspoon of salt and a little white pepper seasoning into the pot, and then put the coriander powder into the pot before taking it out.
The third way: Oil-guzzling East Melon This oil-guzzling East Melon is easy to make, and you can basically learn it by reading one article. It tastes soft and delicious, as delicious as meat. Step 1: Prepare food in advance. A piece of melon and onion and garlic are appropriate. Step 2: Peel the melon, remove the pulp and cut it into pieces, and chop the onion and garlic for later use. Step 3: Heat the pot with proper amount of oil, put the onion and garlic in the pot and stir-fry the fragrance. Step 4: put the east melon in the pot and stir-fry evenly. Step 5: Put 2 tablespoons of oil consumption, 1 tablespoon of soy sauce, a little soy sauce and a small spoonful of white sugar into the pot, then stir well. Step 6: Pour 1 small plate of cold water into the pot, then cover it and simmer for about 10 minutes. Step 7: after stewing, lift the lid, sprinkle a little monosodium glutamate on it, then stir fry evenly to turn off the fire, and then serve.
The fourth way: there is an old saying in the duck soup with melon and barley that says, "Avoid heatstroke and eat more ducks." Goose meat is not only delicious, but also nourishing and keeping in good health. Traditional Chinese medicine believes that it is cool, has the functions of nourishing, strengthening the spleen and nourishing the stomach, and removing edema, and is very suitable for meat food in summer. Stew the coix seed rice, pumpkin and goose together to make soup, which is not only delicious, but also has more and more benefits in relieving summer heat and removing moisture. Step 1: Prepare food in advance. 2 duck legs, east melon 1 piece, half bowl of coix seed rice, and appropriate ginger. Step 2: Clean the coix seed rice, and then soak it for about 1 hour. Step 3: Chop the goose, remove the pulp from the east melon and slice it, and slice the ginger for later use. Step 4: Pour a little water into the pot, put the goose into the pot, add 1 spoon of rice wine, and bring to a boil with slow fire. Step 5: Put the blanched goose, pumpkin, coix seed and ginger slices into a rice cooker or an electric pressure cooker, and then pour in an appropriate amount of cold water, as shown below. And put the pot in place, and choose the role of "cooking" or "boiling soup". After the soup is stewed, lift the lid, put in 2 spoons of salt, then cover the lid and cook for 10 minutes.