Home cooking suitable for summer meals

In midsummer, the temperature keeps rising, and many friends around me are complaining about the hot weather and bad appetite. They don't want to cook when they come home from work, but it's no way to eat takeout or eat out every day. Eating greasy and heavy meals is even worse. Hot weather really affects people's appetite. At this time, it is necessary to adjust the diet in time, eat more appetizing meals, and the ingredients should be light and nutritious, which can not only increase appetite, but also not increase the burden on the stomach.

Next, I will share with you five home-cooked dishes suitable for summer, all of which are cheap, common and nutritious with fresh ingredients in the season. These meals are easy to make, and you can easily serve delicious food without staying in a stuffy kitchen for a long time. Eating these dishes every day won't get you tired!

1. soybean rice tofu

ingredients: old tofu, tomatoes, soybean, garlic, onion, tomato sauce, soy sauce, oyster sauce, salt, sugar and white pepper.

1. Roast the old tofu or fry it golden on both sides in advance, so as to better absorb the soup. 2. Cut the tofu into small pieces, dice the tomatoes, wash the edamame and chop the onion and garlic for later use. 3. Heat oil in the pot, saute shallots and garlic powder, then add tomato sauce and saute until fragrant, then pour tofu into the pot and stir fry for 1 minute. 4. Add soy sauce, oyster sauce, salt, sugar and white pepper to the pot to taste, and then add a little water to transfer the sweet and sour soup. 5. Pour the edamame rice and diced tomatoes into the pot and stew all the ingredients together for about 3 minutes on low heat. 6. After all the ingredients are fried and fully flavored, open the fire and collect the soup until the soup is rich.

second, bitter gourd scrambled eggs

ingredients: bitter gourd, eggs, garlic, soy sauce, salt, sugar and white pepper.

1. Wash bitter gourd and remove seeds. Scrape the white pulp with a spoon, cut it into thin slices, and chop the garlic for later use. 2. Add a little salt and white pepper to the eggs, and beat them into egg liquid for later use. 3. Heat the hot water in the pot, add a little salt and oil, pour the bitter gourd slices into the pot, blanch for 2 minutes, remove and drain for later use. 4. Heat the oil in the pan and pour the egg liquid into the pan and stir fry. Stir-fry until solidified, and then divide into large pieces for later use. 5. Saute minced garlic with base oil in the pot, then pour bitter gourd slices into the pot and stir-fry for 1 minute, then add soy sauce, salt and sugar to taste. 6. Pour the eggs into the pot, stir-fry evenly with the bitter gourd slices, and turn off the heat when the ingredients taste blended.

Third, carrot and bean sprouts mixed with beef

Ingredients: braised beef, bean sprouts, carrots, green peppers, soy sauce, oyster sauce, Chili oil, pepper oil, salt and sugar

1. Cut the pickled beef into small pieces. If you want to taste soft and rotten, you can heat it in a microwave oven for 2 minutes; 2. Peel and shred carrots, peel and shred green peppers, and wash bean sprouts for use; 3. Heat enough water, add a little salt and oil to the water, blanch the three vegetables in boiling water for 2 minutes, remove and drain for later use. 4. Put the beef and vegetables into the salad plate together, then add the soy sauce, oyster sauce, Chili oil, pepper oil, salt and sugar, and stir well.

fourth, cabbage mixed with dried tofu

ingredients: Chinese kale, spiced dried tofu, salted peanuts, soy sauce, balsamic vinegar, salt, sugar and sesame oil.

1. Wash the kale, break it into small pieces and blanch it in boiling water for 2 minutes. 2. Take out the cabbage and let it cool. Squeeze the dried water into vegetable balls by hand and chop them. Dice the spiced tofu for later use. 3. Put kale, dried bean curd and peanuts together in a salad plate, and then add soy sauce, balsamic vinegar, salt, sugar and sesame oil to taste. Mix well and serve.

5. scrambled eggs with cucumber and tomato

ingredients: tomato, fungus, cucumber, egg, garlic, soy sauce, oyster sauce, salt, sugar, white pepper and starch.

1. Peel tomatoes and slice them. Slice the cucumber. Tear the fungus into small flowers after soaking. Add a little salt and white pepper to the eggs and beat them into egg liquid. 2. Heat the oil in the pot, pour the egg liquid into the pot and fry it into golden fluffy chunks. 3. Stir-fry the garlic slices in the pan with base oil, then pour the fungus, tomato and cucumber into the pan and stir-fry for 2 minutes, then add soy sauce, oyster sauce, salt and sugar to taste and refresh. 4. Pour 2 teaspoons of water around the pot, pour the eggs into the pot, stir-fry all the ingredients together, pour a little water starch, and hook out the thin paste.

in hot summer, eating big fish and meat is not easy to digest. You can prepare some seasonal fresh vegetables for your family, mix them with eggs, bean products and other high-quality ingredients rich in protein, and make delicious meals by simple cooking. Simple, convenient and appetizing. The above five dishes are all home-cooked dishes suitable for summer. Learn if you like!