Cold bitter gourd
Ingredients: Bitter gourd: to taste, salt: to taste, sugar: to taste, light soy sauce: to taste, balsamic vinegar: to taste, minced garlic: to taste, chili oil: to taste (optional)
Steps:
1. Preparation: Wash the bitter gourd, remove both ends, cut it into thin slices with a knife or planer, and put it in a container for later use.
2. Pickling: Sprinkle an appropriate amount of salt and sugar on the bitter gourd slices, gently rub them with your hands, and marinate for about 10 minutes to make the bitter gourd soft.
3. Blanch: Blanch the pickled bitter gourd slices in boiling water for 1-2 minutes to reduce the bitterness, remove and put them in cold water to cool for later use.
4. To taste: In a large bowl, add minced garlic, light soy sauce, balsamic vinegar and chili oil (if you like spiciness) and mix well to form a sauce.
5. Mix well: Drain the cooled bitter gourd slices, put them in a bowl with good flavor, and mix well with chopsticks or hands to evenly cover the bitter gourd.
6. Let it stand: Put the mixed bitter gourd in the refrigerator and let it stand for a while to make the taste more flavorful.
7. Serving: Place the cold bitter gourd on a plate and garnish with a dash of sesame seeds or chopped green onions.
8. Enjoy: Bitter gourd can be eaten as an appetizer or cold dish, which is refreshing and delicious, and is a good choice to quench your thirst in summer.
Scrambled eggs with toon sprouts
Ingredients: toon sprouts, eggs, salt
Directions:
1. Prepare a small basin, beat a few eggs, add an appropriate amount of salt, and quickly beat it with chopsticks. Clean the tender toon buds, blanch them in boiling water for 40 seconds to turn green, then remove them, and then chop them in cool water. Whisk together the chopped toon sprouts and the eggs.
2. Heat oil in a pot and pour in the stirred toon egg mixture. After setting, turn the pan so that it is not easy to break. Scrambled eggs with toon leaves are easy to cook, and after they are formed, they can be stir-fried a few times before they can be put out of the pot and put on a plate.
Loofah and shrimp soup
Preparation: 1 piece of soft tofu, 10 shrimps, half a loofah, 2 eggs,
Steps:
1. Marinate the shrimp with salt and pepper in advance, and cut the tender tofu and loofah into cubes
2. Beat the eggs and stir-fry them
3. Fry the shrimp and serve when the color turns red
4. Add 3 bowls of water to boil, add loofah and eggs, add salt to taste
木耳炒山药
食材：山药、黑木耳、青红椒、蒜瓣、食盐、白砂糖、生抽、鸡精
做法：
(1) Peel and slice the yam, wash and soak the black fungus, wash the green and red peppers, remove the stems and seeds, and cut into pieces, peel and mince the garlic cloves.
（2）调味汁：碗中加入适量的白砂糖、食盐、生抽、鸡精、适量的清水，搅拌均匀。
(3) Pour an appropriate amount of water into the pot, after the water boils, put in the black fungus, blanch for a while, remove and drain.
（4）爆香：锅中倒入适量的油，待油热后，放入蒜瓣和青红椒，煸炒出香味。
(5) Then put the black wood and yam, stir-fry over high heat until broken, then pour in a good sauce, and stir-fry evenly over high heat.
(6) Until the ingredients are cooked and flavorful, collect the juice on high heat, turn off the heat and put it on a plate, you can start eating, simple and easy to use, strengthen the spleen and stomach, nutritious and healthy, suitable for all ages!
Steamed chicken with shiitake mushrooms
Ingredients: shiitake mushrooms, chicken thighs, minced garlic, chopped green onions.
Steps:
1. Clean the chicken thighs, remove the bones and skin, cut them into small pieces, add minced garlic, cooking wine, light soy sauce, oyster sauce, dark soy sauce and starch, and marinate evenly for 20 minutes.
2. Put the shiitake mushrooms in water, add salt and starch, soak for 10 minutes, clean them, and cut them into thin slices.
3. Place the shiitake mushrooms at the bottom of the steaming tray, then add the marinated chicken thighs, and steam them in water for 20 minutes.
4. After the mushroom and chicken thighs are steamed, take them out and sprinkle them with chopped green onions, and then they can be served on the table and eaten.
Egg pumpkin rings
Ingredients: baby pumpkin, eggs, ham, shallots, onions, oil, salt, pepper
Method:
1. Slice the small pumpkin and remove the seeds to get the pumpkin rings.
2. Dice the ham and onion.
3. Place the pumpkin on a baking sheet lined with oiled paper.
4. Preheat the oven, add the pumpkin and bake for 15 minutes.
5. Remove the baking sheet, place on the pumpkin rings, beat in the eggs, sprinkle with ham and onion, season with salt and pepper. Bake in the oven for another 10 minutes.
6. The fragrant egg pumpkin ring is baked.
Lemon claw acid
Ingredients: chicken feet, lemon, onion, millet spicy, minced garlic, white sesame seeds, coriander, ginger slices.
How it works:
1. Remove the toenail from the chicken feet, then chop them into small pieces for later use, then blanch them in a pot under cold water, add cooking wine and ginger slices to remove the smell, after boiling, skim off the foam, and continue to simmer for about 10 minutes to cook.
2. Then take it out, soak it in ice water for 10 minutes to cool, then remove and drain the water, put it in a large bowl, and then cut the onion, lemon slices, minced garlic, millet spicy, and coriander.
3. Then add a handful of chili noodles, two spoons of light soy sauce, two spoons of aged vinegar and a small amount of salt and sugar, mix well, then cover with plastic wrap, and then put it in the refrigerator for about three hours.
4. In the middle, you need to stir a few times and mix well to let it fully absorb the flavor, and then you can eat.
Beef soup with loofah mushrooms
Ingredients: loofah, mushrooms, beef, chopped green onion, minced garlic.
Steps:
1. Peel off the skin of the loofah, clean it and cut it into small pieces. Wash the mushrooms and cut them into slices.
2. Clean the beef and cut it into slices, add starch and cooking oil, mix evenly and marinate for 10 minutes.
3. Heat the oil, after the oil is hot, put the mushrooms and loofah together and stir-fry, add an appropriate amount of water after frying until soft, cover the lid and cook for five minutes.
4. Then put in the marinated beef, continue to cook for three minutes, and finally add salt to taste, and then you can eat it out of the pot.