Summer home cooking recipes, summer recipes home cooking recipes

Lemon barley soup.

1 lemon wash and cut into small pieces.

2 Wash the barley, put it in a pot and add 1200ml of water to cook, cook until the barley blooms, soak in lemon slices and serve.

This porridge is the best to eat in summer, and it has the effect of whitening.

Sour and spicy shredded potatoes.

1. Shred the dried red pepper, shred the potatoes and soak them in water, and slice the garlic.

2. Put the wok on the fire, add an appropriate amount of vegetable oil after heating, after the oil is hot, put in the pot of Sichuan pepper, dried red pepper shreds, ginger shreds, and then put in shredded potatoes, stir-fry over high heat, add salt, sugar, vinegar and stir-fry, and get out of the pot.

Chilled black fungus shreds.

1. Soak the black fungus in warm water and cut into shreds. Mince the garlic and chop the vegetables into sections.

2. Add old vinegar and mix it, and finally have some cooked sesame seeds.

The fungus can clean up intestinal garbage, **constipation.

Lotus leaf porridge. Ingredients: 1 fresh lotus leaf, 100 grams of rice, a little rock sugar.

Preparation and usage: Wash the lotus leaves and cut them into 3 cm squares, add an appropriate amount of water to the pot, boil them over a fire, and then fry them for 10-15 minutes with a simmer to remove the slag and retain the juice. Then, wash the rice into the pot, pour in the lotus leaf juice, add rock sugar and an appropriate amount of water, and boil it into porridge.

This product can be used as a staple food, 1 time a day, should be eaten regularly.

Efficacy: Clears heat and dampness. It is used for people with obesity.

Grape mash porridge.

1 rice and raisins separately washed.

2. Put water in the pot, add rice and cook into porridge, put mash and raisins and cook until sticky.

In summer, the weather is hot, and many people suffer from symptoms such as poor appetite, fatigue and fatigue. At this time, we can adjust by eating some light summer recipes. Now we recommend summer home-cooked recipes to help you beat the heat, reduce the fire and regulate the stomach.

Braised fish in soybean sauce

Ingredients: 2 crucian carp (about 750 grams).

Excipients: 2 green onions, 3 slices of ginger, 4 cloves of garlic, 1 large ingredient, 10 Sichuan peppercorns.

Seasoning: 30 ml cooking wine, 30 grams of soybean paste, 10 grams of sugar, 2 grams of salt, 30 ml of oil.

Method: 1: Dig the gills and scales of the crucian carp, clean it, add about 1 tablespoon of cooking wine and pour it into the fish body and belly, marinate for 10 minutes, add water to the soybean paste and dilute;

2) Pour the oil into the pan.

3) Add the crucian carp, put the green onion, ginger, garlic, spice and pepper on the crucian carp;

4) Pour cooking wine evenly over the crucian carp;

5) Pour soybean sauce over more;

6) Add 500ml of cold water to the pot;

7: Cover the pot and wait for the meal.

Salt-and-pepper pork ribs

Ingredients: 750 grams of pork ribs, green onion, ginger, minced red pepper, minced green pepper, 2 eggs, black pepper, monosodium glutamate, Huadiao wine, pepper and salt.

Method: 1. Cut the pork ribs into long sections (5 cm) and wash them, and use a cloth to absorb the moisture of the pork ribs for retention.

2. Then pickle, add salt, black pepper, monosodium glutamate, Huadiao wine, and minced ginger and marinate for 15 minutes;

3. During the firing process of the oil, mix the main ingredient into an egg batter and stir it well with a small spoon;

4. Evenly coat the marinated pork ribs with egg batter and put them in boiling oil, fry them until golden brown and crispy, and put them on the plate;

5. Add the cuts. After the minced red pepper, white onion, green pepper and an appropriate amount of salt and pepper are slightly sautéed until fragrant, and sprinkled evenly on the ribs, then the dish is ready.

Chilled kelp celery

Ingredients: Appropriate amount of dried kelp, 300 grams of celery, salt, aged vinegar, ginger and garlic, sugar, sesame oil, cooked white sesame seeds.

Method: 1. Soak the dried kelp, wash the sediment, cook and shred.

2. Remove the leaves of celery, scald it with hot water, then use cold water, and rinse it for later use.

3. Put oil in the pot, wait for the oil to be hot, add ginger and garlic slices, stir-fry until fragrant, and make ginger and garlic oil for later use (ginger and garlic slices can be thrown away).

4. After the ginger and garlic oil is cool, pour in the vinegar, sugar and salt.

5. Pour in the celery segments, kelp shreds and the above seasonings and mix well, and finally pour in sesame oil and salt and mix well.

6. Sprinkle in cooked white sesame seeds and mix well, then serve on a plate.

Tips: 1. Soak the dried kelp and wash the sediment. Don't buy fresh kelp that is very green, soaked in a solution of copper sulfate.

2. The celery should be scalded in hot water, and it should be cold water, otherwise it will not be brittle or green.

3. Aged vinegar is mainly made by fermentation of sorghum and other cereals. Balsamic vinegar can also be used, which is generally made by fermenting glutinous rice.

4. If you are not afraid of spicy, you can use garlic to mash garlic and salad, garlic is a natural disinfectant and antibacterial ingredient.

The recipe for summer gastronomy is as follows:1. Sweet and sour bitter gourd. Ingredients: 1 bitter gourd. Excipients: 1 tablespoon of white vinegar, 1 tablespoon of sugar, 2 grams of salt, appropriate amount of hawthorn cake, 1 garlic.

Steps: 1. Wash the bitter gourd, remove the gourd, and cut it into thin slices.

2. Add water to a pot and bring to a boil, add salt and a few drops of oil, and blanch the bitter gourd.

3. Blanch the bitter gourd directly into the ice water.

4. Drain after showering.

5. Add sugar, white vinegar and minced garlic. Stir to combine.

6. Add diced hawthorn cake to the bitter gourd to garnish, and mix sweet and sour bitter gourd to eat.

Second, cucumber scrambled egg method.

Ingredients: 1 egg, 200g cucumber. Ingredients: 5g green onion, 2g ginger, appropriate amount of peanut oil, appropriate amount of salt.

Steps: 1. Wash and slice the cucumber, and mince the green onion and ginger.

2. Beat the goose eggs into a bowl and heat the oil in the pan.

3. Put in the goose eggs and stir-fry until they are 8 ripe, put them out for later use, and put the oil in the green onion and ginger pot in another pot.

4. Stir-fry the cucumber until it is broken. Add the goose eggs.

5. Add salt and the remaining minced green onion and ginger and stir-fry for 20 seconds, turn off the heat and serve on the plate, and the cucumber and goose eggs can be eaten.

1. Scrambled eggs with leeks.

Leeks can help the kidneys and replenish yang, and eggs are fried together, which is nutritious and is a light meal.

1. Wash the leeks and cut them into sections; Beat the eggs with salt and set aside.

2. Put an appropriate amount of oil in the pot, pour in the egg mixture, turn over and serve.

3. Put a little oil in the pot, fry the leeks, and add an appropriate amount of salt. Then pour in the scrambled eggs, stir-fry evenly, add a little sugar, pepper and sesame oil and mix well.

2. Green pepper and garlic pork ribs.

Now is the season of green peppercorns, the strong fragrance of peppercorns, the taste of pork ribs is special, and eating peppercorns can also repel insects.

1. Cut the ribs into sections and wash them. Cut a small handful of garlic into minced pieces, prepare cooking wine, ginger slices, minced ginger, chili pepper, a small handful of green peppercorns, pepper, a little sugar, a little balsamic vinegar, salt, light soy sauce, chicken essence, green onions, etc.

2. Add an appropriate amount of water to the pot, put in the pork ribs, ginger slices, green onions, cooking wine, salt, bring to a boil over high heat, turn to low heat and cook for 20 minutes, the ribs can be removed and set aside.

3. Heat the pot and drain the oil, and burn 5 to mature. Add garlic, minced ginger and green peppercorns and stir over low heat until fragrant. Add the pork ribs and fry until the ribs change color, add cooking wine and stir-fry, let the soy sauce stir-fry to taste, and add the chili pepper to fry for about 1 minute.

Put the green onion, chicken essence, sesame oil, a little sugar, a little balsamic vinegar, pepper and so on and fry evenly.

3. Stir-fried squid with onions.

Squid is a valuable seafood with high nutritional value, which contains a lot of protein and amino acids needed by the human body, and also contains a lot of taurine, which can improve liver function. In addition, squid is also rich in calcium, phosphorus, iron and other mineral elements, which is conducive to bone development and hematopoiesis, and is a good tonic for people with anemia.

1. Prepare seasoning and side dishes: peel the onion, wash and cut into small pieces, and cut the red pepper into pieces. Prepare green onions, ginger slices, garlic, cooking wine, salt, light soy sauce, Pixian bean paste, a little sugar, a little balsamic vinegar, Sichuan pepper, pepper, etc.

2. Remove the inner and outer membranes of the squid, clean it and set aside. Cut the squid into cross-shaped knives.

3. Add an appropriate amount of water to the pot, put in the squid after the water boils slightly, blanch the water for about 30 seconds, the squid can be rolled up a little, remove and rinse.

4. Heat rapeseed oil in a hot pan, add shredded ginger, green onions, pepper and peppercorns and stir until fragrant. Add the squid and stir-fry over high heat, add an appropriate amount of cooking wine and stir-fry. Add bean paste, light soy sauce and stir-fry to make red oil.

Stir-fry the onion and pepper garnish and season with salt. Stir-fry until the onion is cooked, add a little sugar, balsamic vinegar and pepper and stir evenly.

Fourth, pan-fried small yellow croaker.

This pan-fried small yellow croaker has a crispy skin and tender meat, which is particularly fragrant.

1. Wash the small yellow croaker, put cooking wine, ginger slices, green onions, pepper, a little sugar, salt to taste, and then wrap it with dry flour before frying.

2. Turn on medium-low heat, put an appropriate amount of oil in a frying pan, fry the small yellow croaker on both sides, and sprinkle with black pepper. Fry and put on a plate.

3. Stir up another pot, put hot oil, add minced ginger, minced garlic and chili flakes and fry until fragrant, add a little water, release soy sauce, put less sugar, pepper, peppercorns, a little balsamic vinegar, minced chives and mix evenly, and then pour it on the fish.