What is better to eat in summer?

The first dish you must eat in summer: three fresh vegetarian dishes

[Required ingredients]

A handful of dried fungus, a handful of celery, half a carrot, a handful of seafood mushrooms, a proper amount of chopped green onion, a spoonful of salt, a little sesame oil and a proper amount of cooking oil.

[Practice Steps]

1. First prepare a handful of dried fungus and soak it in water. Prepare a handful of celery, wash it, cut it into long strips with a knife and put it on a plate for later use. Prepare some carrots and cut them into your favorite shapes. They are delicious and can match colors.

2. Prepare a handful of seafood mushrooms and break them into pieces by hand. It's easy to taste when fried. Putting seafood mushrooms into a boiling water pot, boiling for one minute to remove the bitterness of mushrooms, and then putting auricularia auricula into the pot for 30 seconds can effectively remove oxalic acid from auricularia auricula. Finally, add celery and carrot, blanch until it is broken, pick it up and let it cool and drain for later use.

3. Pour oil in a hot pan and add chopped green onion and stir fry. Stir-fry until fragrant, add the boiled water of mushrooms, and stir-fry the excess water at the highest fire. These ingredients are delicious, just add a spoonful of salt to taste, keep warm and continue to stir fry, so that the flavors of these ingredients blend with each other. Pour a little light oil and mix well before taking out the pan. It is delicious.

The vegetarian dishes made in this way are fresh, fragrant, tender, refreshing, greasy, beautiful, healthy and nutritious. Please collect it as soon as possible!

The second dish that must be eaten in summer: scrambled eggs with white jade mushrooms and fungus.

Scrambled eggs with mushrooms and fungus

[Required ingredients]

Appropriate amount of white mushrooms, a handful of dried fungus, a tomato, a few shallots, a few garlic grains, three eggs, and appropriate amount of cooking oil, soy sauce, oyster sauce, salt and sugar.

[Practice Steps]

1. First, prepare an appropriate amount of Pleurotus nebrodensis, cut off the roots, then put it in a large bowl, pour in clean water and clean it. Drain the water after cleaning and put it in a bowl for later use. Prepare some soaked fungus in advance, clean it, then control the moisture and put it in a bowl for later use. Prepare another tomato, cut it in half, cut off the hard core in the middle, cut it into small pieces and put it in a bowl for later use.

2. Prepare a few shallots, cut them separately, and cut the onion leaves into small pieces and put them in a bowl for later use. Cut the green onions into chopped green onions. Prepare a few cloves of garlic, slice them and put them in a bowl for later use. Prepare three more eggs in the bowl, and then break them up with chopsticks.

3. Boil the water in the pot, pour in the white mushrooms and fungus, blanch for 3 minutes and cook, remove and drain the water and put it in a bowl for later use. Heat oil in the pot. When the oil is hot, pour in the egg liquid. Turn on the fire. After the egg liquid solidifies, stir-fry it into larger pieces, and then put it in a bowl for later use.

4. Pour the onion and garlic slices into the pot, stir-fry the fragrance, and then add the tomatoes and stir-fry into soup. Add black fungus and white mushrooms, stir well. Then add a spoonful of soy sauce, oyster sauce, salt and sugar and mix well. Then add scrambled eggs and shallots and stir well. Then you can take them out of the pot.

The scrambled eggs with Pleurotus nebrodensis and Auricularia auricula made by this method are light in taste and rich in nutrition, which is very suitable for the elderly and children. Favorite friends hurry to collect it!

The third dish that must be eaten in summer: fried yam with fungus

[Required ingredients]

A handful of dried fungus, sugar, green pepper, carrot, salt, white vinegar, yam, edible oil and water starch.

[Practice Steps]

1. Prepare a handful of dried fungus, add some sugar and warm water, cover it, and shake it constantly. It only takes 3 minutes, and the black fungus is soaked, smooth and shiny. Simple and quick, don't worry about black fungus soaking for a long time.

2. Other necessary side dishes, half green pepper and half red pepper, cut into horseshoe-shaped slices, peel a carrot, cut into small pieces with an oblique knife, and then slice. Peel the yam, cut it into sections with the same oblique knife, and then cut it into horseshoe-shaped pieces. At the same time, boil the water in the pot and add a spoonful of salt and a spoonful of white vinegar to make the ingredients more crispy. Then pour yam, fungus and carrot in turn, blanch and take out.

3. The material header is relatively simple. Just cut two garlic grains into pieces. Heat the oil in the pan, first add the garlic slices, then add the green and red peppers, and stir-fry the green and red peppers until they are 70% to 80% ripe. Then pour in the remaining ingredients and stir-fry evenly over high heat. Add a spoonful of salt to taste, a spoonful of sugar to refresh, and continue to stir-fry to improve the taste. Then add a little water starch, thicken it, stir-fry it a few times, and then take it out of the pot and plate it.

Fried yam with fungus is delicious, quick, simple and nutritious. Eating more can also improve immunity. Favorite friends hurry to collect it!

The fourth dish that must be eaten in summer: cold shredded lettuce.

[Required ingredients]

One lettuce, half a carrot, salt, sugar, garlic, millet, vinegar, soy sauce and sesame oil.

[Practice Steps]

1. Prepare a lettuce. If the lettuce is peeled, start at the bottom. Don't buy too big when buying. It is easy to be hollow. If you want to shred lettuce beautifully, it is very important to change the knife. It's easy to slip when cutting this round food. Turn it over after cutting three times, so that it is not easy to slip your hands when cutting. Cut lettuce with a knife. Slice the lettuce as thin as possible. Cut lettuce with a knife.

2. Cut more shredded carrots to match the color and put them in a bowl. Add a spoonful of salt and a spoonful of sugar to marinate evenly, so that the green taste of lettuce will be more crisp and refreshing. Prepare a few more garlic grains, flatten them and chop them into minced garlic. When cooking cold dishes, garlic is essential. Then cut some millet pepper to increase the spicy taste. Add half a spoonful of salt, half a spoonful of sugar, half a spoonful of white vinegar, half a spoonful of soy sauce and one spoonful of sesame oil. Stir well with a spoon.

3. The pickled shredded lettuce becomes soft and a lot of water is killed. Rinse them under the tap, and the rinsed lettuce will harden and taste more crisp. Wash and drain. We can press it by hand before the cold salad to effectively remove excess water. Squeeze, add the cold sauce and pour into a bowl. Stir well with chopsticks. After mixing, you can start eating.

The shredded cold lettuce made in this way is delicious and crisp, and both adults and children like it. Favorite friends hurry to collect it!

The fifth dish that must be eaten in summer: fried three-silk dish

[Required ingredients]

A carrot, a potato, a celery, a few shallots, a ginger, a few dried peppers, a little vegetable oil, a little salt, a little monosodium glutamate, a little sugar and a little sesame oil.

[Practice Steps]

1. Prepare a carrot and a potato and peel them. Prepare a handful of celery and choose leaves. We only use stems. Since it is a vegetarian dish fried with three shreds, the side dishes should naturally be shredded, not too fine. It's about as thick as a matchstick. If it is too thin, it will fade easily when fried, and it will not be crisp enough to eat.

2. Shred radish and potato and soak them in water as much as possible. One is to prevent oxidation blackening, the other is to prevent water loss. Celery is broken, cut into slender strips, and cut into sections. After the side dishes are cut, brew with clear water for a while and drain for later use.

3. Cut some onion rings and ginger slices, put them in a bowl, and then add some dried peppers to taste. If you don't like spicy food, you can stay where you are. First blanch the ingredients, boil the water in the pot, and add a little vegetable oil and salt. Vegetable oil can lock nutrition and keep green, and salt can increase the bottom taste. After boiling, pour in the side dishes and cook quickly for 3-5 seconds. After the celery turns green, pour it out immediately, rinse it with clear water and let it cool. The purpose of blanching is to facilitate the quick stir-frying in the later period, while maintaining a crisp feeling.

4. Heat oil in the pot, add onions, ginger and dried peppers, which are small and fragrant. Pour a little water along the side of the pot, add a little salt, monosodium glutamate and sugar, add side dishes to control the water, and stir fry for 20 seconds. After the fragrance comes out, pour in sesame oil to brighten the fragrance and taste delicious.

Sixth place must eat in summer: garlic and peas.

[Required ingredients]

200g beans, salt, garlic, cooking oil, chicken powder, sugar, starch and sesame oil.

[Practice Steps]

1. Prepare 200 grams of Dutch beans, cut off both ends, put them in a pot, and add water and a spoonful of salt to the pot, which can effectively remove pesticide residues from Dutch beans. Prepare a piece of red pepper and cut it into wide strips, which is mainly used for color matching. A little garlic, cut into thin slices and put in a basin for later use. The amount of garlic can be a little more.

Next, we blanch the peas, boil the water in the pot and add a spoonful of salt, so that the blanched peas will be very bright in color. When the peas are blanched, pour in the red pepper strips, turn them over, and then pour out the water.

3. Heat the oil in the pan and pour in the garlic slices and stir fry. After the garlic is fried, add some water. Clear water cooking is light in taste, easy to thicken, and delicious in the later stage. Now start seasoning, add a spoonful of salt, a spoonful of chicken powder and a spoonful of sugar. Sugar is not necessary, you can leave it.

4. Continue to stir, melt the seasoning, pour in the peas and red pepper strips, and continue to stir fry. Then pour in a little water starch and stir-fry quickly and evenly. After the juice is collected by fire, pour in bright oil, and the color of peas will be brighter. After turning it evenly, you can take it out of the pot and put it on the plate.