What dishes are delicious when you go to a restaurant in summer

Cuisine due to geography, climate, customs, specialties of the different formation of different local flavors, the division of cuisine in terms of the dietary characteristics of the Han nationality alone, there are four major cuisines, eight cuisines, ten cuisines said, and the division of the system still continues to increase the trend. If it is divided into four major cuisines: Sichuan cuisine, Cantonese cuisine, Suzhou cuisine and Shandong cuisine.

There are also eight major cuisines. Among them, the major cuisines complement each other, each with its own merits, and has become a precious cultural treasure of the Chinese nation!

1. Sichuan cuisine, referred to as Sichuan cuisine.

Features: It is mainly characterized by spicy, fishy, homely, strange taste, sour and spicy, pepper and vinegar pepper.

Representative dishes: fish-flavored shredded pork, mapo tofu, kung pao chicken, camphor tea duck, etc.

2. Cantonese cuisine, referred to as Cantonese cuisine.

Features: It is characterized by a wide selection of materials, paying attention to freshness, tenderness, coolness, smoothness and thickness. It mainly consists of Cantonese cuisine, Teochew cuisine, and Dongjiang cuisine.

Representative dishes: Dragon and Tiger Fight, Crispy Suckling Pig, Gulu Pork, Daliang Stir-fried Fresh Milk, Chaozhou Tube Stewed Abalone Wing, Oyster Sauce Beef Tenderloin, Winter Melon Cup, Wenchang Chicken, etc.

3. Shandong cuisine, referred to as Shandong cuisine.

Features: fine selection of materials, delicate knife skills, pay attention to affordability, variety of colors, and make good use of green onion and ginger.

Representative dishes: sweet and sour fish, pot roasted elbow, fried lamb with green onions, sea cucumber with green onions, pot collapsed tofu, braised conch, fried oysters, etc.

Fourth, Jiangsu cuisine, referred to as Suzhou cuisine. It is composed of Huaiyang cuisine, Suzhou cuisine, Nanjing cuisine, etc.

Features: fine production, according to the material, different seasons, thick but not greasy, fresh taste, pay attention to modeling.

Representative dishes: roasted party, Huaiyang lion head, called flower chicken, burned saddle bridge, squirrel osmanthus fish, salted duck, etc.

Chilled loin slices. Sliced garlic meat.

Chilled eggplant. Chilled three shreds.

Cold noodles.

There are many types of vegetables that can be eaten in summer, but what is the best dish to eat? The first is to eat more cold vegetables. The most important effect of summer on the human body is heat humidity.

After the summer humidity invades the human body, it will cause the pores to open up, sweat excessively, cause qi deficiency, and also cause spleen and stomach dysfunction and indigestion. Eating too much meat food will make the human body acidic, more internal heat, proper intake of cold vegetables is conducive to quenching thirst, removing annoyance and relieving heatstroke, clearing heat and water, detoxification and laxative. Cucumbers, tomatoes, celery, lotus roots, mung bean sprouts, water spinach, Chinese cabbage, white radish, winter melon, loofah, bitter gourd, eggplant, spinach, bok choy, rape, lettuce, amaranth, callus white, seaweed, etc. all belong to this category of cold vegetables.

Because these vegetables are cooler, they should also be taken care of when eating. People who have been sick for a long time and are weak and cold should not eat more cold vegetables, so as not to add cold to cold and adversely affect the body. The second category of vegetables is melon vegetables.

Summer is the peak season for cucumbers, loofahs, bitter gourds, chayote, pumpkins, winter melons and other melon vegetables, which have high water content and high potassium and low sodium, which are suitable for people to replenish water and lose inorganic salts after sweating a lot in summer. In particular, bitter gourd not only clears away evil heat, relieves fatigue, but also increases appetite and refreshes the mind. Melon vegetables can be mixed cold, can be fried, can also be made into soup, can also be cooked with meat, fish, crisp and refreshing, unique flavor.

The third category of vegetables is "sterilized" vegetables. Mainly refers to onion and garlic vegetables, garlic, onions, leeks, green onions, chives, green garlic, garlic seedlings, etc., they are rich in plant broad-spectrum fungicides, which have the effect of killing and inhibiting various cocci, bacilli and fungal viruses.

Garlic with gherkins.

Ingredients: gherkins, red peppers, garlic.

Seasoning: 1 tablespoon each of salt, sugar, vinegar.

Method: 1. Peel the garlic, remove the stem of the red pepper, wash and mince it.

2. Wash the cucumbers, cut them in half, cut them into sections, pat them with the back of a knife, put them in a bowl and mix well with seasonings, and marinate for 3 minutes.

3. Put red pepper and minced garlic in a pickled cucumber bowl, stir well, put it on a plate, and drizzle with sesame oil.

Cold bitter gourd slices.

Ingredients: 500 grams of fresh and tender bitter gourd.

Seasoning: 15 grams of refined salt, 15 grams of sugar, 10 grams of balsamic vinegar, pickled chili, monosodium glutamate, pepper oil, chopped green onions, minced ginger.

Production: 1. Cut the bitter gourd to the stem and tail, cut it, dig out the seeds and pulp, wash it, cut it into thin slices, put it in a bowl and mix the bitter gourd with salt, marinate for about two hours, and remove the bitterness.

2. Wash off the salt smell with cold boiled water, then add the above seasonings and mix well, 30 minutes later, you can eat.

Function: clear away heat and relieve heat, detoxify the eyes, appetize and quench thirst, with sour, sweet, numb, spicy, salty five flavors, unique flavor.

Cold lotus root Ingredients: lotus root, red pepper, green onion.

Seasoning: 1 tablespoon each of sugar, vinegar and sesame oil.

Method: 1. Peel the lotus root, wash it, slice it, put it in a bowl and add a small tablespoon of vinegar and a little water to soak.

2. Wash and mince the red pepper and green onion separately.

3. Pour an appropriate amount of water into the pot and boil, put in the lotus root slices to cook, remove it, drain the water, put it on a plate, let it cool, add the red pepper powder, green onion and seasoning and stir well.

Mung bean honey cream.

Ingredients: 100 grams of mung beans, 100 grams of japonica rice, 100 grams of glutinous rice, 50 grams of almonds, 100 grams of honeysuckle.

Excipients: 200 grams of honey.

Method: 1 Wash the mung beans and soak them in water for 1 hour; After washing the almonds and soaking them in boiling water for 20 minutes, peel off the kernel skin and crush them with a crusher; Wash the japonica rice and glutinous rice, soak it in water for 1 hour, and then crush it with a crusher; Wash the honeysuckle, soak it in boiling water for 1 small bridge, and then remove the flower with its juice.

2 Put the mung beans in a pot on the fire, add 700 grams of water, boil the mung beans over low heat until the skin is peeled, and remove the mung bean skin.

3 Pour almond flour, rice flour and honeysuckle juice into the mung bean soup, stir constantly, add honey after boiling, wait until the mung bean rice paste is thick and ripe, leave the fire and let it cool, pour it into a flat plate, put it in the refrigerator and cool it through.

Chilled 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.

Bitter gourd After boiling lightly with boiling water, then rinse it with cold water It will not be very bitter Mix well with sesame oil, salt and sugar (the ratio of salt and sugar is generally 3:1, of course, you can also rent your own taste and add to the lack of mountains) bitter gourd cools the blood and relieves the heat, calms the nerves and calms the mind, and also has a certain effect on **.

Cucumbers have a small only pretend to be a sign of fire and also eat (that is, excessive use reduces appetite).

It is best to eat cucumbers in summer, smash them with a knife and cut them into small pieces, sprinkle ginger and garlic, pour vinegar and mix well.

There are 2 principles of cooking in summer, one is refreshing, the other is appetizing, and coleslaw is a good choice.

1. Yuba mixed with cucumber.

Ingredients: yuba, cucumber.

Seasoning: salt, sugar, white vinegar, light soy sauce, sesame oil.

Method: 1. Cut the bean curd and fry it in warm oil until golden brown (the focus is on warm oil, use medium-low heat), remove it and then blanch it in boiling water, drain it and set aside.

2. Wash the cucumber and cut it into strips, add seasonings and mix well, if you like the spicy taste, you can add an appropriate amount of chili oil to finish.

Second, pickled pepper phoenix feet.

Ingredients: phoenix claws.

Excipients: carrots, celery.

Seasoning: salt, sugar, monosodium glutamate, pickled pepper, green onion, ginger and garlic, star anise, Sichuan pepper, cooking wine.

Method: 1. Wash the phoenix claws and cut them a few times to facilitate the flavor.

2. Add star anise, Sichuan pepper, green onion and ginger, cooking wine to the pot, the water is not over the phoenix feet, boil, the time is not too long, poke it with chopsticks, it can be easily poked through, and it is taken out for later use.

3. Cut the accessories into strips, slice ginger and garlic, mix the chicken feet, add salt, monosodium glutamate, pickled pepper, Sichuan pepper, a small amount of sugar, an appropriate amount of water, mix well and put it in the refrigerator for 2 days.

Takeaway: Salt should be added a little more to taste.

Roast pork with beans, vinegared cabbage, beef vermicelli, cold tomatoes, cold cucumbers, sauerkraut fish, and watermelon soup are all good, and they are seasonal dishes, healthy and healthy.

I like to eat eggplant in sauce, I don't know if you like it.

Cold dishes! It's pretty easy to do.

A little lighter, preferably with cold dishes.

Coleslaw 1Cold salad lotus root Slice the lotus root, put it in water and cook, add vinegar, soy sauce, a little salt, chicken essence, minced garlic, sesame oil and mix well Very crispy (last time my classmates came to eat it at home, they said it was delicious) 2Tomatoes mixed with sugar Wash the tomatoes, cut them into cubes, lay them flat on a plate, sprinkle a layer of sugar on top, then put them in the refrigerator and refrigerate them, take them out after 2-3 hours, they are ice and sweet 3

Cold eggplant Cut the eggplant into long strips and steam it, or flatten it in a vertical base beam pan (without adding oil) After cooling, add garlic, soy sauce, chili oil, sesame oil, and sesame seeds and mix well 4Cold cucumber Put the cucumber on the board and pat it apart, then cut it into forging, add vinegar, soy sauce, chicken essence, chili pepper, sesame oil and mix well (I like to eat this every time I go out with Yu Yunxuechao Depressed) 5Preserved egg Japanese tofu Cut the preserved egg into pieces, put it flat on the plate, cut the seal of the Japanese tofu, (just cut a little), squeeze the Japanese tofu on top of the preserved egg, and then add soy sauce, a little vinegar, sesame oil, and minced garlic You can also add a little coriander You can eat it The color is good The taste is also good When eating, use a spoon to eat the preserved egg and Japanese tofu together Feng quietly Hot dish:

1.Scrambled eggs with bitter gourd Cut the bitter gourd into thin slices, put oil in the hot pan, put in the bitter gourd and stir-fry quickly, add a little salt, spread the bitter gourd at the bottom of the pot, and then pour in the egg liquid that has been stirred (salt should be put in the egg liquid, only put the amount of salt in the egg), spread the egg liquid on the bitter gourd, turn it off from low to medium heat, and turn it over after solidification, and fry it. It is generally a bitter gourd with 2-3 eggs 2

Cucumber fungus eggs Cucumber slices, beat the eggs into egg liquid, first scramble the eggs, put out the spare hot pan, put in oil, green onions, ginger and garlic, pour in the fungus and stir-fry quickly, then pour in cucumber slices, add salt, chicken essence, fry until the fungus is cooked, pour in the scrambled eggs, and put it on the plate. (If there are elderly people at home, this dish can be eaten often, and fungus has a good effect on the prevention of coronary heart disease).