I d like to know some home cooked stir fries that are more suitable for summer

In summer, it is suitable to eat more cold vegetables: it is conducive to quenching thirst, removing annoyance and relieving heat, clearing heat and relieving fire, detoxification and laxative.

So, which ones are cool?

In addition to pumpkin, the rest of the melon vegetables such as bitter gourd, cucumber, melon, loofah, watermelon, etc., tomatoes, eggplant, celery, etc. are cool vegetables.

The summer recipe is as follows:

1.Lotus root, winter melon, lentil soup.

Raw materials 380 grams of lotus root, 450 grams of winter melon, 75 grams of lentils, 150 grams of lean meat, 2 slices of ginger, appropriate amount of salt.

Preparation: 1Peel and wash the lotus root and cut it into cubes.

2.Wash the melon and cut it into thick pieces.

3.Lentils washed.

4.Wash the lean meat, blanch it and rinse it well.

5.Bring an appropriate amount of water to a boil, add lotus root, winter melon, lentils, lean meat, ginger slices, and change to a slow pot for 2 hours, season with salt to taste.

Features: Winter melon has the effect of diuresis, phlegm and heat clearing, a bowl in summer, and the heat is completely eliminated.

2.Cold spinach:

Method: 2 pounds of spinach, washed, cut into sections. Blanch with boiling water on the stove and set aside.

Ingredients: salt, a little monosodium glutamate, garlic powder, sesame oil, stir well. Finally, you can put some amber peanut kernels. It's ready to be served.

Pros: Time-saving, nutritious. It is refreshing and a delicious cold dish in summer.

3.Cold bitter gourd:

Ingredients: 500 grams of bitter gourd, 9 grams of cooked vegetable oil, 10 grams of soy sauce, 20 grams of bean paste, 2 grams of refined salt, 25 grams of shredded chili pepper, 5 grams of garlic.

Production: 1) Cut the bitter gourd in half, cut it into strips 1 cm wide after washing, blanch it in boiling water and soak it in cool boiling water to control the moisture.

2) Add bitter gourd strips with shredded chili pepper and refined salt brain. After that, control the moisture, then soak it in cool boiling water and take it out, put soy sauce, bean paste, garlic paste and cooked oil and mix well.

Our family often eats scrambled bitter gourd with eggs. Not bad.

There are a lot of special delicacies that are delicious and cool off in summer, and when I see this problem, I think of donggua, cucumber, bitter gourd, such as sun cucumber, black bean, tofu brain, and melon in the cold skin. East melon barley rice bone broth: Prepare pork ribs in advance and blanch them for reservation, the barrel bones can be replaced with pork bones or ducks, and the barley rice can be soaked a few hours in advance.

Remove the seeds of the eastern melon, do not peel it, and cut it into cubes and set aside. Put the raw materials into the stone pot, turn to a simmer for 2 hours, and the seasoning can be cooked. The key to this soup is to clear heat, detoxify and dispel dampness, and it is suitable to drink in summer.

Black bean seaweed and red bean syrup: Prepare black beans, seaweed, and old brown sugar slices in advance. Clean up the black beans and put them in the pot on the power switch to simmer, cut a small piece of seaweed into the pot and cook it together during the period, until the black beans of the slag chain are in full bloom, put the old brown sugar slices in, and turn off the heat.

Black beans have the effect of clearing heat, detoxifying and relieving heat, but this is a summer configuration, quenching thirst and relieving heat, relieving heat is very good. Scrambled eggs with loofah: Cucumber is a good product, with protein and fiber, which can assist in the discharge of harmful substances in the body, protect the liver and detoxify the body, clear heat and detoxify and facilitate urination, and it is very delicious to use for scrambled eggs.

Quanzhou City is based on Shihua soup, and the ingredients are four-fruit soup. The gypsum is similar in appearance to crystal jelly, but in terms of taste, it is crisp and tender. When eating, the merchant uses a special tool similar to the blade to scrape the liquid gypsum block neatly, scrape off the plaster and put the evenly proportioned filaments in the bowl, add red bean paste or taro paste, etc., scoop a spoonful of honey lemonade, which is a refreshing snack in summer.

All kinds of seasonal fruits, small red beans, black beans, barley seeds, lotus seeds, white fungus, stone flowers, fairy grass. You can choose, add rock sugar water, and it is famous for "four fruit soup".

Siguo soup has a long history, it is a very famous special food in the southern Fujian region of Fujian Province, which is flourishing in Xiamen City, Quanzhou City and Zhangzhou City, and has the effect of reducing heat and reducing temperature, so it is deeply loved by everyone in summer. Every hot summer, or street stalls, or century-old storefronts, everyone has always liked to order a bowl of four-fruit soup at the right time to eliminate the hot summer heat.

Stir-fried broccoli such as hidden flowers, stir-fried rape, stir-fried mushrooms, scrambled eggs with cucumbers, cold tomatoes; For example, stir-fry broccoli, clean the broccoli, add minced garlic to the oil, add broccoli, pour a little salt and oyster sauce soy sauce, stir well, and stir-fry over low heat for three minutes.

In the hot summer, you can eat some refreshing side dishes, and my favorite is garlic and oil lettuce. You can also stir-fry a little shredded potatoes, eat a wide of this little millet porridge, and take Kai mung bean soup.

1. Dried lettuce: Wash the lettuce and blanch it in a pot of boiling water. Drain and shred, wash and shred cucumbers, and shred red peppers.

Wash the dried beans, blanch them in a pot of boiling water, remove and drain the water and cut into small strips. Mix lettuce with dried bean curd cucumber shreds, add an appropriate amount of white pepper, sesame oil, and soy sauce and mix well.

2. Garlic eggplant: wash the eggplant and cut it into long strips, and press the garlic into a puree with a tool; Pour some water into the steamer, boil the water, and steam on high heat for 5 minutes. Take a small bowl, put the eggplant and add an appropriate amount of salt, pour in a little light soy sauce, add a little boiled water, add a little monosodium glutamate and stir well.

Pour the mixture over the steamed eggplant and pour the garlic over it. Add the coriander and red pepper, boil the oil until it is 90% hot, and pour over the vegetables. Sprinkle with chopped green onions.

3. Scrambled eggs with green peppers: Wash the green and red peppers with water, remove the seeds and cut them into thin strips. Crack the eggs in a bowl and stir them apart with chopsticks.

Put oil (40g) in a pan, heat it, pour in the egg juice, stir-fry and pour out. Pour the remaining oil into the pot, heat it with a shiver, put it into the green onion boiling pot, add the green and red pepper shreds, add refined salt and fry a few times, when the green peppers are emerald green, put in the scrambled eggs and chicken essence, stir-fry evenly, and you can get out of the pot.

4. Pat the cucumber: first pat the whole cucumber from beginning to end with the back of a knife, and then cut it into small pieces. Mash the garlic into garlic puree, mix it with all the seasonings in a bowl, and adjust the sweet, sour and salty according to your taste.

Then pour it into a large basin, pour in the cut cucumbers, mix well, and marinate for 10 minutes.