Share that summer appetizers are nutritious and delicious to keep you cool off for the summer

Spicy lotus root slices

Ingredients: 2 lotus roots, 3 red peppers, 2 tablespoons of red oil chili seeds, 2 green onions, a little pepper, appropriate amount of vinegar, appropriate amount of salt, 2 cloves of garlic

Method:

1. Cut the lotus root into thin slices, the cut lotus root slices can be soaked in water, and the green onion and red pepper can be cut and set aside.

2. Preheat the wok, pour in cooking oil and boil for 5 years, then add green onions and red peppers to burst the fragrance

3. Pour in the lotus root slices and stir-fry, fry until the lotus root slices are slightly sticky, add chopped green onions, salt and vinegar, continue to stir-fry, then add red oil and spicy seeds and stir-fry well, after one minute, you can turn off the heat and put on the plate

Refrigerated before eating, it's even more refreshing!

Shiitake mushroom yuba

Ingredients:

A handful of yuba, cut into small sections, soaked in advance, four or five shiitake mushrooms, half a green pepper shredded, carrot slices, two green onions cut into sections, four cloves of garlic, two spoons of starch, mix with water and stir well, one spoonful of dark soy sauce, one spoonful of light soy sauce, one spoonful of oil consumption, and an appropriate amount of salt

Method:

1. Heat the oil, add the green onion, garlic and mushroom slices and stir-fry until fragrant

2. Then add the soaked yuba and side vegetables green pepper carrots, continue to stir-fry, then pour in light soy sauce, dark soy sauce, oyster sauce, salt, and continue to stir-fry

3. Then add an appropriate amount of water, and finally pour in the mixed water starch, and boil until the soup is thick

Garlic sweet potato leaves

Sautéed sweet potato leaves on a blue plate

Ingredients: Prepare minced garlic and dried chili peppers, wash and set aside sweet potato leaves

method

Pour oil into the pot and fry the minced garlic and dried chili peppers, add the sweet potato leaves and stir-fry evenly, stir-fry until the color deepens, add salt and a little light soy sauce and stir-fry evenly! Simple but super delicious garlic sweet potato leaves

Drizzle lettuce with garlic oil

Ingredients: 1 lettuce, 3 cloves of garlic, about 10ml of soy sauce, 1 teaspoon of oyster sauce, appropriate amount of sugar, a little oil

1. Wash the lettuce, break open a slice, wash the garlic and pat it into minced garlic.

2. Stir-fry the garlic in hot oil until fragrant

3. Pour in soy sauce, oyster sauce and sugar, stir-fry well and bring to a boil.

4. Good garlic sauce for later use

5. Bring hot water to a boil in a pot, pour in a little oil, then add lettuce and blanch for half a minute. Serve the blanched lettuce and pour the garlic sauce over it

Minced meat tofu

Ingredients:

100 grams of minced meat, a piece of soft tofu, minced garlic and a little chopped green onion:

1. Adjust the sauce: Put a spoonful of light soy sauce, a spoonful of dark soy sauce, a little salt, a spoonful of starch and half a bowl of water into the bowl and stir evenly for later use

2. Add a spoonful of minced meat to cooking wine, a spoonful of light soy sauce and half a spoonful of pepper and stir evenly and marinate for half an hour

3. Heat oil in a pot, stir-fry garlic until fragrant, stir-fry minced meat in the pot, pour in tofu and sauce and cook slowly over low heat until thick

Loofah egg soup

Ingredients: 1 loofah, 2 eggs, oil, salt, ginger, monosodium glutamate

method

1. Wash the loofah with water, scrape off the skin of the loofah, rinse it again, and cut it into pieces with a hob and put it in a bowl for later use

2. Wash the ginger and cut into shreds, beat the eggs and set aside.

3. Heat the oil in a pan, fry the egg mixture, and divide the eggs into small pieces

4. Bring hot water to the pot, add eggs and ginger shreds and cook until the soup turns white, add salt to the loofah, and cook monosodium glutamate