Summer weather is hot, the temperature is high and sweaty, many people have no appetite, most of the time just want to eat some cool and cool food, occasionally want to eat some dishes to relieve hunger, and feel troublesome do not want to work hard to do, today to share 8 suitable for summer cooking to eat the unwinding dish, cooking is relatively simple and convenient, delicious and less greasy, are not difficult home-cooked dishes, hot days can also eat meat, collect down to do, summer has a good dish.
<h1 class="pgc-h-arrow-right" data-track="2" ></h1>
The classic next meal, with chicken thighs instead of chicken breasts, takes the taste to the next level.
1: Wash the chicken thighs and slowly remove them along the bones, leaving only the chicken and cut into larger cubes. Peel the fried peanuts, cut the cucumber into cubes, cut the onion, ginger and garlic into sections and set aside.
2: Put the chicken in a bowl, add 1 spoonful of five-spice powder, 1/2 tablespoon of cooking wine, 2 spoons of soy sauce, 1 spoon of dry starch, grasp well and marinate for 10 minutes.
Blending of Kung Pao juice: 4 parts of aged vinegar, 2 parts of light soy sauce, 1/2 part of dark soy sauce, 2 parts of sugar, 1 part of salt, 1 part of dry starch
3: Put more oil in the pot, open the medium heat and heat to 60%, put the chicken cubes into the slippery fry for 1 minute until the chickens change color and fish out for later.
4: Add an appropriate amount of oil to the pot, put the onion, ginger and garlic into the stir-fry, pixian bean paste a spoonful into the stir-fry red oil. Stir-fry the diced chicken, 2 dried chili peppers, and 2 pickled peppers and stir-fry for 1 minute. When the chicken is sautéed to color, add the fried peanut rice and diced cucumber and continue to stir-fry for 1 minute.
5: Turn on the heat, pour in the mixed kung pao juice, quickly stir-fry a few times to get out of the pot and plate.
<h1 class="pgc-h-arrow-right" data-track="66" >2, Longjing shrimp</h1>
An "elegant" dish, unpretentious, but with endless memories.
1, peel the shrimp, rinse the shrimp repeatedly with water, try to rinse until snow white. Pick the shrimp line clean and place it on kitchen paper to absorb the moisture thoroughly.
2: Add half an egg white, an appropriate amount of salt, some MSG, add about half a spoonful or so of dry starch, continue to grasp well, let stand and marinate for 20 minutes.
3: In the process of marinating shrimp, brew Longjing tea in hot water and let it sit for later.
4: Turn on low heat, put more oil in the pot, when the oil temperature rises to about 3 layers of heat, put the marinated shrimp into the slip and scatter, about two minutes or so to fish out the oil control.
5, another pot, a small amount of bottom oil, oil temperature 70% heat, pour in the shrimp quickly stir-fry a few times, pour into the brewed Longjing tea.
6, high heat to collect the juice, add an appropriate amount of water starch to hook, the soup is basically dry, put out the plate can be.
<h1 class="pgc-h-arrow-right" data-track="68" >3</h1>
Prawns are eaten like this, the taste is really great, fresh and not fishy.
1, wash the shrimp, cut off the shrimp whiskers from the shrimp eyes, the shrimp feet should also be cut off to avoid frying paste, and then open a knife from the back of the shrimp, pick out the shrimp line, and let the shrimp taste better.
2: Peel the ginger and cut into coarse strips, cut the shallots into sections and set aside; Sauce: 2 tbsp cooking wine, 2 tbsp soy sauce, 1 tbsp sugar, 1 spice spoon pepper and stir well.
3: After the oil temperature is 60% hot, put in the prawns with controlled dry water and fry slowly over medium heat. After one side is fried red, turn the noodles over, then use a spatula to press the shrimp brain to allow the shrimp oil to seep out of the pan. After the shrimp are fried red and cooked thoroughly, cook half a spoonful of white wine along the edge of the pan to remove the fishy smell.
4, finally add ginger shredded, green onion, pour the prepared sauce into the pot, stir-fry on high heat to collect the juice evenly, when the soup in the pot is very small, you can come out of the pot and plate.
<h1 class="pgc-h-arrow-right" data-track="70" >4, loofah curry stewed blackfish</h1>
Born for the next meal, I am sure that there is no soup left.
1: After the blackfish is scaled, it becomes a slice of fish meat, rinse the blood and water for later. Peel the loofah and cut into hob pieces and soak in salt water for later.
2: Put the blackfish fillets into a bowl, add 1 spoonful of cooking wine, 1 spoonful of light soy sauce, 1 spoonful of salt and 1/2 tablespoon of corn starch, grasp well and marinate for 10 minutes.
3: Put an appropriate amount of oil in the pot, burn until it is 50% hot, add a small amount of garlic and ginger slices to the bottom of the pan, pour the marinated fish into the pot and stir-fry until the fish fillets are curled and discolored.
4: Put a little oil in the pot, add garlic cloves and shallots to fry until fragrant, pour the loofah into the pot and stir-fry for 3 minutes, and fry the loofah basically.
5: Pour the sautéed fish fillets into the pot, add about 50g curry, add a bowl of water, cover the pot and simmer for 5 minutes.
6: Before coming out of the pot, add the appropriate amount of salt, monosodium glutamate, a small spoon of sesame oil, continue to simmer for 1 minute to taste, and then put on the plate and out of the pot.
<h1 class="pgc-h-arrow-right" data-track="72" > five, saliva steamed chicken</h1>
Summer cold mixed vegetables, delicious or not, the key depends on the quality of chicken.
1: Rinse 2 chicken thighs, add 1 spoonful of cooking wine, appropriate amount of water and salt to the basin, soak for 10 minutes and remove
2: Add half spice soup five-spice powder, 1 spoonful of cooking wine and salt to the chicken thighs, knead repeatedly and marinate for 15 minutes.
3: Put the marinated chicken thighs into the steamer, steam for 25 minutes, then remove and put them in ice water to cool down.
4: Peel the garlic, peel the ginger, cut into pieces, clean and cut the millet pepper, add to the stone mortar, mash into a puree and pour into a bowl. Add 2 scoops of soy sauce, 1 scoop of vinegar, 1 scoop of sugar, 5 tbsp mineral water, 5 tbsp of chili oil, 1/2 tbsp of peppercorns, salt and chicken essence to a bowl and stir well
5, tear the cool chicken thigh into large pieces into a bowl, the sauce is poured on the torn chicken pieces, a bowl of spicy and fragrant saliva chicken is ready.
<h1 class="pgc-h-arrow-right" data-track="74" > six, spicy chicken</h1>
The famous spicy chicken in the mountain town needs to be fried, a little troublesome, but it must be worth the money.
1: Wash the chicken thighs and remove the bones, first cut the flower knife in the slash knife, cut the dried chili pepper into sections, slice the garlic, and cut the green onion into sections and set aside.
2: Put the cut chicken nuggets into a bowl, add 1 spoonful of pepper, 1 spoon of cooking wine, 1/2 spoon of salt and appropriate amount of starch and knead evenly, then add a small amount of sesame oil to grasp the moisture, the chicken nuggets will be more crispy, marinate for 15 minutes. Add 1 tablespoon of cooking wine, soy sauce and salt to a bowl and stir well.
3: Add more blending oil and a small amount of sesame oil to the frying pan, the oil temperature is 60%, and the chicken nuggets are fried until golden brown. Heat the oil to 80%, then fry it twice to make it date red, making the skin even more crispy.
4: Leave the bottom oil in the pot, add a small amount of sesame oil again, heat the oil to 40% and add a small half of the peppercorns to stir-fry, add the dried pepper segments and stir-fry continuously to stir-fry the aroma.
5: Add the fried chicken nuggets and stir-fry for a while, continue to add 1 spice spoon candy, turn the heat to stir-fry the sauce along the side of the pot for a while, and finally add the shallots and garlic slices and stir-fry for a few seconds to put on the plate.
<h1 class="pgc-h-arrow-right" data-track="76" > seven, fried jellyfish with shredded meat</h1>
The wonderful taste of crisp and fresh flavor, don't you come to try it?
1, jellyfish directly buy the treatment, because jellyfish are soaked in salt water, need to be placed in water to rinse several times, it is best to soak for half an hour and then rinse clean, reduce saltiness.
2: Cut the beef into strips, first add a small amount of salt, pepper and 1 spoonful of raw soy sauce and marinate for 5 minutes, then add 1 spoonful of oil and set aside.
3: Bring water to a boil in a pot, pour the jellyfish skin into the sea for 10 seconds and then remove and set aside.
4: Add shredded shallots, garlic and dried chili peppers to the bottom of the frying pan. Pour the marinated shredded beef into the pan and stir-fry over high heat until the beef changes color.
5, pour into the blanched jellyfish, add some green and red pepper shreds to match the color, like to eat spicy at this time to add some minced pickled pepper, the taste is particularly good. Sauté over high heat for 1 minute.
6: Stir-fry evenly, add 2 spoons of soy sauce, 1 spoon of oyster sauce, 1/2 tablespoon of sugar and stir-fry evenly. Finally, add the cleaned coriander, drizzle with a small amount of sesame oil, stir-fry evenly and then put it on the plate.
<h1 class="pgc-h-arrow-right" data-track="78" > eight, fried lamb with green onions</h1>
Stir-fry, hand fast, stir-fry out of the soup is a failure.
1, mutton horizontal knife cut into thin slices, the old saying "cross cut beef and sheep oblique cut pig", so that the meat can be easier to chew, eat it feels tender, green onion take the white part of the onion cut the hob pieces.
2, prepare the seasoning in advance, this dish because the cooking time is very short, you need to prepare the sauce in advance in the bowl, so as not to delay the heat; add 3 spoons of light soy sauce, 1 spoon of cooking wine, 1 spoon of sugar, 1 spoon of dry starch, 1 spoon of sesame oil and a small amount of salt to stir evenly and set aside. Set aside 2 scoops of rice vinegar, 3 cloves of garlic and a small amount of ginger finely chopped and set aside.
3: Heat the pot over high heat, then add peanut oil that is slightly more than usual, when it is 80% hot, pour in the garlic slices and ginger and fry for 2 seconds.
4: Pour 2 tablespoons of rice vinegar directly into the oil pan along the edge of the pot on high heat.
After 5 or 2 seconds, quickly pour the lamb and green onion into the pan, cover the oil that is preparing the fryer, and stir-fry on high heat.
6, more than ten seconds later, the lamb in the pot is basically discolored, pour in the second step of the mixed sauce, stir-fry on high heat for ten seconds can be out of the pot plate, so that a plate of meat smooth and tender, the taste of fresh and fragrant fried lamb onion fried lamb is ready.
<h1 class="pgc-h-arrow-right" data-track="80" >- laojing said</h1>
The summer food collection is updated to the second period, and the next few issues will be updated one after another to update some summer vegetarian dishes, fungi and summer refreshing soups, welcome to collect attention, so that everyone can have a good appetite in the hot summer.
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.