Summer nutritional supplements are indispensable, sharing 7 hot meat dishes, refreshing and not greasy to eat

Stir-fried diced                                                   beef with mixed vegetables                                                

Ingredients: 200g beef tenderloin, 1 red bell pepper, 1/2 potato, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, a little white wine, a little cornstarch, an appropriate amount of oil, 2 cloves of garlic, 2 slices of ginger, a little sugar

Method: 1. Cut the beef tenderloin into fine cubes, gently grasp it with oyster sauce, light soy sauce and cornstarch, and marinate for 10 minutes.

2. Potatoes and red bell peppers should be washed, peeled and peeled, and cut into fine dices similar to beef for later use.

3. Stir-fry the ginger and garlic in the oil pan, and stir-fry the beef in the pan, without blood.

4. Add diced potatoes and stir-fry together to taste, add bell peppers to stir-fry after the diced potatoes are cooked, and let the soy sauce and sugar to taste before leaving the pot.

Roasted small yellow croaker with chopped pepper

Ingredients: 2 small yellow croaker, 2 tablespoons of red chopped pepper, 2 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, 3 slices of ginger, appropriate amount of beer, appropriate amount of oil

Method: 1. Clean the scales, gills, internal organs and bruises close to the spine of the small yellow croaker, wipe off the water with kitchen paper and marinate with a layer of beer for ten minutes.

2. Heat the oil in the pan for six or seven minutes, fry the small yellow croaker in the pan until golden brown on both sides, add ginger slices and stir until fragrant.

3. Add red chopped pepper, light soy sauce and aged vinegar to taste and enhance freshness, add beer and simmer for 10 minutes after the fragrance comes out.

4. Slowly collect the soup, and pour some aged vinegar before leaving the pot to taste better.

Steamed garlic double fresh

Ingredients: 100 grams of clams, 100 grams of prawns, 10 grams of vermicelli, 3 tablespoons of minced garlic, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of beer, 1 teaspoon of sugar, appropriate amount of oil, 1 tablespoon of cooking wine

Method: 1. Clean the clams of impurities on the surface, cut off the shrimp whiskers and shrimp feet, remove the shrimp line, and marinate them in cooking wine for ten minutes.

2. Soak the vermicelli in hot water to soften, cut a few sections for later use,

3. Finely chop the garlic, stir-fry in oil until fragrant, add light soy sauce, oyster sauce, beer, and sugar and cook together to make garlic juice.

4. Bring the water to a boil in the steamer, spread a layer of vermicelli on the steaming plate, put clams and prawns, steam for two minutes on high heat, add garlic juice to taste after the clams are opened, continue to steam for eight minutes, and remove from the pot.

Roasted sesame duck with winter melon

Ingredients: 500 grams of winter melon, 1/2 sesame duck, 2 bay leaves, 1 star anise, 2 dried chilies, a little Sichuan pepper, 3 slices of ginger, 2 tablespoons of light soy sauce, 1 tablespoon of braised soy sauce, 1 teaspoon of sugar, 330 ml of beer, a little cooking wine

Method: 1. Boil half a pot of water, add cooking wine, star anise, and bay leaves to boil together, blanch the hemp duck to remove the blood, wash it with warm water and set aside.

2. Stir-fry ginger slices, Sichuan peppercorns and dried chili peppers in a frying pan, and fry the water vapor on the surface of the duck in the pan until fragrant.

3. Add light soy sauce, braised soy sauce and sugar to taste, then add beer to boil and simmer over low heat for half an hour.

4. Cut off the gourd of the winter melon, do not peel it, cut it directly into pieces and throw it in and cook for ten minutes.

5. Collect the soup on high heat, to your satisfaction, you can also pour some sesame oil before the pot, add green onions and other freshness, and you can also put it away.

Roasted beef brisket with oyster mushrooms

Ingredients: 500g beef brisket, 1 oyster mushroom, 2 slices of ginger, a pinch of chopped pepper, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 1 tablespoon of white wine, 2 bay leaves, 1 star anise, a little cooking wine, 500ml of beer

Method: 1. Cut the beef brisket into pieces, add bay leaves, star anise and cooking wine to boil in half a pot of water, blanch the beef brisket to remove the blood, and take it out for later use.

2. Stir-fry the ginger slices in the oil pan, and stir-fry the beef brisket in the pan to make it fragrant, and the surface is slightly browned.

3. Pour a spoonful of white wine along the edge of the pot, add light soy sauce, oyster sauce and crushed pepper to taste and enhance freshness, add beer to boil after coloring, and simmer slowly over low heat for half an hour.

4. Cut the oyster mushroom hob into cubes, stir-fry a few times in the pot and continue to simmer for a quarter of an hour.

5. After the ingredients are cooked thoroughly, collect the soup on high heat, and turn off the heat and put it on a plate when you are satisfied.

Steamed sea bass

Ingredients: 1 sea bass, 3 slices of ginger, 2 tablespoons of light soy sauce, 2 tablespoons of sesame oil, appropriate amount of shallots

Method: 1. Clean the scales, gills, internal organs and bruises of the sea bass, and cut a few knives with a knife on the front and back after drying the water.

2. Boil a pot of water, throw the sea bass in and blanch for 3 seconds, then take it out.

3. Spread the green onion and ginger slices on the plate, put the sea bass on it, put it in the steamer, and steam it over high heat for six minutes.

4. Take it out, remove the green onion and ginger slices, re-spread the green onion shreds, and drizzle with the sauce.

Stir-fried shrimp with water chestnut rice

Ingredients: 200 grams of water chestnut rice, 100 grams of shrimp, a little cooking wine, 2 slices of ginger, 1 tablespoon of light soy sauce, a little cornstarch

Method: 1. Wash the shrimp and marinate in minced ginger and cooking wine for 10 minutes.

2. Stir-fry the shrimp in a frying pan until the shrimp completely change color.

3. Add water chestnut rice and stir-fry together, drizzle with light soy sauce to taste.

4. Before removing from the pot, hook a thin layer of starch water, stir-fry evenly, turn off the heat and put on a plate.