What's good for dinner in hot weather?

It's getting hotter and hotter. I have no appetite and don't know what to eat. Next, I will introduce you to what to eat for a hot dinner. I hope it works for you!

Summer dinner recipe 1: braised tofu with bacon

Ingredients: bacon 1 piece of Beidoufu 1 box of leek, 2 pieces of oyster sauce, 2 tablespoons (30ml), sugar 1 teaspoon (5g), salt 1/4 teaspoons (1g) and white pepper/kloc.

Exercise:

1) Put the bacon in a cold water pot, cook it for 10 minutes, take it out and slice it for later use. Cut the tofu into 2cm pieces, put them in a frying pan and fry them on both sides over medium heat until golden brown. Wash shallots and cut into sections.

2) Pour some oil into the frying pan. When the fire is heated to 70% heat, add shallots and stir-fry until fragrant. Then pour in bacon and tofu, add oyster sauce, sugar, salt and pepper, stir well, then pour in water (not more than half of the ingredients), cover the lid, stew for 5 minutes on medium heat, open the lid and pour in water starch and stir well.

Summer dinner recipe 2: Fried beef with sweet beans in oyster sauce

Materials:

Ingredients: 200g beef tenderloin and 250g sweet beans.

Accessories: soy sauce, dried starch, cooking wine, oyster sauce, onion, salt and oil.

Exercise:

1) Remove the old tendons from sweet beans, wash them, blanch them with boiling water, soak them in cold water after taking them out, and then take them out and drain them when they are completely cool.

2) Slice beef tenderloin, stir evenly with soy sauce, dry starch and cooking wine, and marinate for 10 minute. Wash the green onions and slice them.

3) Pour oil in the wok. When the oil is 70% hot, add beef slices and stir-fry until 80% cooked, then add sweet beans, add oyster sauce and salt, and stir-fry until cooked.

Features: This dish is green in color, crisp and delicious.

Tip: Soak sweet beans, peas, broccoli and other vegetables in cold water as much as possible after blanching. Don't omit this step, otherwise the green color of vegetables can't be maintained.

Summer dinner recipe 3: Fried shredded pork with ginger

Materials:

Ingredients: 22 taels of fresh pork, 22 taels of ginger, one green pepper, and two inches of green onions.

Seasoning: salad oil, yellow wine, salt and vinegar.

Exercise:

1, pork, ginger, green and red pepper (cored), onion shredded;

2. Marinate the pork with yellow wine and salt for a while;

3, the oil burned to 80% heat, ginger;

4. Pour the shredded pork, shredded pepper and shredded onion together, stir fry, add a little yellow wine and salt, and drop a little vinegar when taking out the pot.

Remarks: This dish is elegant in color. Although it is not thickened, it also has transparent thin juice, which is naturally delicious without monosodium glutamate. Because it is fried by fire, it tastes tender, ginger, pepper and onion are crisp and fat, and shredded pork is mixed with the fragrance of ginger, which is particularly attractive.

Summer dinner recipe 4: roast chicken with green pepper

Materials:

Ingredients: chicken and green pepper

Accessories: cooking wine, soy sauce, pepper, garlic and ginger.

Ingredients: Broiler 1 ginger, 5 slices of onion, 4 segments of green pepper, one cooking wine, 1 tablespoon (15ml), soy sauce, 1 tablespoon (15ml), sugar, 1 small.

Exercise:

1) Remove the internal organs, head and tail, claws, wash and cut into 3cm pieces. Slice ginger and cut onion. Wash green peppers, remove seeds and cut into triangular pieces.

2) Pour the oil into the wok. When the oil is 60% hot, pour in the chicken pieces and stir-fry until the surface changes color. Add ginger slices and onion and stir-fry until fragrant. Cooking wine and soy sauce. After the chicken pieces are colored, pour in a little water, add sugar, salt and pepper, stir fry evenly, and turn to medium heat to burn the chicken (about 25 minutes). Stir-fry the green and red pepper pieces for 2 minutes, thicken the water starch and collect the soup.

Summer dinner recipe 5: spicy fried preserved eggs

Ingredients: preserved eggs (preserved eggs), 2 coriander, 5 red peppers, 2 minced meats, 200g chives, 5g ginger, 2 tablespoons soy sauce (30ml), Laoganma Douchi sauce 1 teaspoon (5ml), salt 1 teaspoon (15g), etc.

Exercise:

1) Put the meat stuffing into a bowl, mix in cooking wine and soy sauce, and marinate for 10 minute.

2) Peel the preserved eggs and cut them into dices. Celery is defoliated, washed and chopped. After removing pedicels and seeds, wash and chop red peppers. Wash onion and ginger and chop them.

3) Pour the oil into the wok, and when the fire is heated to 70% heat, pour the meat and fry it until cooked, and take it out for later use.

4) Add a little oil to the wok, heat it, add chopped green onion and Jiang Mo until fragrant, add chopped celery, chopped red pepper and diced preserved eggs, stir-fry for 1 min, then add the fried meat, add lobster sauce, salt and sugar, stir-fry for 1 min, and then sprinkle with chicken essence and mix well.