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In the height of summer, the weekend family banquet makes eight home-cooked dishes, and the appetizing meal has an appetite, and it is delicious and not hot

author:Sister Xiang said food

Hello everyone, here is Sister Xiang said food, sharing delicious home-cooked food every day. As soon as the Xiaoman solar term passes, it will step into the hot summer, the temperature is climbing, and I will sweat profusely every day while sitting at home, so hot that I have no appetite to eat. When the weekend comes, the family can get together again, and such a happy moment must be accompanied by good food. Don't let the hot weather affect the appetite of the family, you can arrange these eight home-cooked dishes, which are nutritious and suitable for all ages, and the method is simple and appetizing, delicious and satisfying.

1. Loofah flower nail soup

In the height of summer, the weekend family banquet makes eight home-cooked dishes, and the appetizing meal has an appetite, and it is delicious and not hot

Ingredients: flower nail, loofah, chopped green onion, shredded ginger.

Practical steps:

1. Put the flower nail in clean water, add salt and soak for three hours to spit sand, then wash and drain the water.

2. Bring water to a boil, add shredded ginger and cooking wine after the water boils, and then put in blanched water and boil until the shell is opened, then scoop it up and drain the water for later use.

3. Peel off the outer skin of the loofah, clean and cut into small pieces. Heat the pot and add cooking oil, then add ginger and green onion to stir-fry until fragrant, then add loofah and stir-fry evenly.

4. After stir-frying until the loofah changes color, add enough water, turn on high heat and boil, then turn to low heat and cook for five minutes.

5. Then put in the flower nail, continue to cook for three minutes, after cooking, add salt, pepper to taste, sprinkle with chopped green onion, and serve.

2. Steamed chicken thighs with mushrooms and bamboo

In the height of summer, the weekend family banquet makes eight home-cooked dishes, and the appetizing meal has an appetite, and it is delicious and not hot

Ingredients: mushrooms, curd bamboo, chicken thighs, shredded ginger, green onion, chopped green onion.

Practical steps:

1. Skim off the root of the mushroom, wash and drain after breaking. Soak the curd bamboo in advance, soak soft, squeeze out the water and cut it into small pieces.

2. Clean the chicken thighs, remove the bones and cut them into small pieces. Add shredded ginger, green onion, soy sauce, starch and cooking oil, stir and marinate evenly for 20 minutes.

3. Spread the mushrooms and curd bamboo on the bottom of the steaming bowl, then spread the marinated chicken thighs, boil the water and steam for half an hour.

4. After steaming, take it out, sprinkle with chopped green onion and serve.

3. Stir-fried shrimp with edamame

In the height of summer, the weekend family banquet makes eight home-cooked dishes, and the appetizing meal has an appetite, and it is delicious and not hot

Ingredients: edamame, shrimp, millet spicy, minced garlic.

Practical steps:

1. Remove the head and shell of the fresh shrimp and remove the shrimp line, clean and drain the water, absorb the water with kitchen paper, then add pepper, cooking wine, light soy sauce and starch, grab and mix evenly and marinate for ten minutes.

2. Bring water to a boil, put in edamame and blanch for two minutes after boiling, then scoop it up and drain for later use.

3. Heat the oil, add minced garlic and millet spicy to stir-fry until fragrant, then add shrimp and stir-fry evenly until discolored.

4. After stir-frying the shrimp, add edamame and stir-fry evenly. Add salt and pepper to taste, stir-fry quickly, stir-fry evenly, and then take it out of the pan and serve on a plate.

4. Cold curd bamboo fungus cucumber

In the height of summer, the weekend family banquet makes eight home-cooked dishes, and the appetizing meal has an appetite, and it is delicious and not hot

Ingredients: curd bamboo, fungus, cucumber, peanut rice, coriander, minced garlic, millet spicy, white sesame seeds, chopped green onion.

Practical steps:

1. Soak the curd bamboo in advance, drain the water after soaking soft, and then cut it into small pieces. After soaking the fungus, wash it and set it aside. Sprinkle the cucumber with salt and starch, scrub the surface and cut it into small pieces for later use.

2. Cold sauce: put minced garlic, millet spicy, paprika and white sesame seeds in a bowl, pour hot oil to stimulate the aroma, then add light soy sauce, oyster sauce, balsamic vinegar, salt, sugar, stir well.

3. Bring water to a boil, put in curd bamboo and fungus and blanch for two minutes to cook, then scoop it up and drain the water and put it on a plate.

4. Then add chopped coriander, cooked peanut rice, cold sauce, grab and mix well and serve on the table.

5. Stir-fried shredded meat with garlic

In the height of summer, the weekend family banquet makes eight home-cooked dishes, and the appetizing meal has an appetite, and it is delicious and not hot

Ingredients: garlic, lean meat, minced garlic, chopped green onion.

Practical steps:

1. Clean and shred the lean meat, add cooking wine, light soy sauce, dark soy sauce, starch and edible oil, grab and mix evenly and marinate for ten minutes. Clean the garlic and cut it into small pieces for later use.

2. Heat the oil, add the marinated shredded meat and stir-fry evenly, stir-fry until it changes color, and then put it out for later use.

3. Heat the oil again, add minced garlic to stir-fry the aroma after the oil is hot, then add garlic moss and stir-fry evenly, stir-fry until broken, add shredded meat and stir-fry evenly.

4. After stir-frying, add light soy sauce, salt and chicken essence to taste, stir-fry evenly and stir-fry to taste, you can take it out of the pot and put it on a plate and eat.

6. Stir-fried eggplant with beans

In the height of summer, the weekend family banquet makes eight home-cooked dishes, and the appetizing meal has an appetite, and it is delicious and not hot

Ingredients: beans, eggplant, minced garlic, millet spicy, sauce.

Practical steps:

1: Put the beans in clean water, add salt and stir well and soak for 10 minutes, then clean and cut into small pieces.

2: Sprinkle the eggplant with salt, scrub it clean, and then cut it into hob pieces. Sprinkle with salt and marinate for 10 minutes, then wash and squeeze dry. Sprinkle with starch and grasp well.

3. Sauce: Put light soy sauce, oyster sauce, dark soy sauce, starch, salt, sugar and half a bowl of water in a bowl, and stir well.

4. Heat the oil, add eggplant and stir-fry for a while after the oil is hot, stir-fry until soft, and then put it out for later use. In a pan with oil, add the beans and stir-fry for a while, stir-fry until broken, and then set aside.

5. Start the pot again to heat the oil, add minced garlic and millet spicy after the oil is hot to stir-fry the aroma, then add eggplant and beans and stir-fry evenly, pour in the sauce prepared in advance and simmer for a while, cook until the sauce is thick, stir-fry and collect the juice can be taken out of the pot and put on a plate to eat.

7. Stir-fried shiitake mushrooms with broccoli

In the height of summer, the weekend family banquet makes eight home-cooked dishes, and the appetizing meal has an appetite, and it is delicious and not hot

Ingredients: broccoli, fresh shiitake mushrooms, minced garlic, ground black pepper.

Practical steps:

1. Cut the broccoli into small florets, put them in clean water, add salt, stir well and soak for 10 minutes, then wash and drain the water for later use. Clean the fresh shiitake mushrooms and cut into slices for later use.

2. Bring water to a boil, add salt and cooking oil after the water boils, then put broccoli in blanched water and boil for one minute, then scoop up and drain the water for later use.

3. Heat the oil, add minced garlic to stir-fry the aroma after the oil is hot, then add shiitake mushrooms and stir-fry evenly, stir-fry soft, add broccoli and stir-fry evenly.

4. Add oyster sauce and black pepper to taste, stir-fry evenly to taste, then take it out of the pan and put it on a plate.

8. Stir-fried yam

In the height of summer, the weekend family banquet makes eight home-cooked dishes, and the appetizing meal has an appetite, and it is delicious and not hot

Ingredients: yam, carrot, lettuce, black fungus, minced garlic.

Practical steps:

1: Peel off the skin of yam and carrot, clean and cut diagonally into slices. The lettuce is also peeled, washed and cut into diamond-shaped slices. The black fungus can be soaked and washed.

2. Bring water to a boil, add lettuce, carrot and black fungus and blanch for 2 minutes, blanch yam for 3 minutes, then scoop up and drain for later use.

3. Boiling oil, add minced garlic to stir-fry the aroma after the oil is hot, and then add all the vegetables and stir-fry evenly, add salt and chicken essence to taste after stir-frying, stir-fry evenly and stir-fry into the flavor can be taken out of the pot and put on a plate to eat.

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