On a hot day, share 5 refreshing home-cooked dishes, which are light, nutritious and delicious, and very comfortable to eat in summer

1. [Stir-fried chicken breast with sword beans]

1. Remove the two ends of the sword beans, tear off the bean tendons, and then cut them into thin slices diagonally. Cut the green onion into white sections, cut the ginger into thin strips, and cut the chili diagonally into small pieces for later use.

2. Wash the chicken breast, then cut it into strips along the lines. Add light soy sauce, white pepper, starch and cooking oil and marinate for about 10 minutes.

3. Pour cooking oil into the pot, when it is hot to 6, add the chicken breast, stir-fry over high heat until it changes color, add green onion and ginger shreds and stir-fry evenly, and set aside.

4. Add a little cooking oil to the pot, add the sword beans and stir-fry slowly until the sword beans change color and mature. Then add the fried chicken breast and chopped chili, add an appropriate amount of salt to taste, stir-fry evenly and then get out of the pan.

2. 【Oyster sauce lettuce】

1. Remove the roots and old leaves of the lettuce and rinse them with water. Pour water into the pot, add a spoonful of salt and a spoonful of oil, blanch the lettuce for about 20 seconds after the water boils, then quickly pick it up and put it on a plate for later use.

2. Peel the garlic and cut it into minced garlic for later use. Take a small bowl, add 1 tablespoon of starch and 8 tablespoons of water, mix well to form water starch and set aside. In a small bowl, add 2 tablespoons of oyster sauce, 1 tablespoon of light soy sauce, 1/2 tablespoon of sugar and a pinch of salt.

3. Pour cooking oil into the pot, add minced garlic and stir-fry over low heat, pour in 2 small bowls of prepared juice and boil over high heat, turn off the heat, and pour the juice evenly on the lettuce.

3. [Tomato and egg stewed tofu]

1. Wash the tomatoes and cut them into granules, cut the tender tofu into 1CM cubes, wash them with water and set aside; Crack the eggs into a bowl, add a pinch of salt, mix well and set aside.

2. Pour a little cooking oil into the pot, after heating, pour the egg liquid into the pot, quickly shake the bottom of the pot to make the egg liquid evenly spread all over the bottom of the pot, turn it over immediately after being heated and discolored, use chopsticks to break up the eggs, and put them out of the pot for later use.

3. Pour a little cooking oil into the pot again, pour the tomatoes into the pot and stir-fry slowly, about 1 minute later, add the scrambled eggs, pour in enough water, and it is advisable to cover the tomatoes and eggs.

4. Pour the diced tofu into the pot, wait for the soup to boil, simmer for about 8 minutes, add a little salt to taste, and sprinkle a few chopped green onions out of the pot.

4. [Garlic amaranth]

1. Remove the old roots, stems and leaves of the amaranth, leave only the fresh and tender part at the top, rinse it with water 3 times, then soak it in water for about 10 minutes, remove and drain the water for later use. Peel and mince the garlic and set aside.

2. Pour an appropriate amount of cooking oil into the pot, add 2/3 of the minced garlic, stir-fry over medium-low heat to bring out the fragrance, add amaranth, turn to high heat and stir-fry quickly.

3. After the amaranth becomes soft and discolored, quickly add salt to taste. Add the remaining 1/3 minced garlic, stir-fry quickly, remove from the pan and serve.

5. [Fish-flavored king oyster mushroom]

1. Rinse the oyster mushrooms with water, wipe off the surface moisture, and then tear them into strips. The black fungus is soaked in warm water in advance and cut into shreds. Wash the carrots and green peppers, shred and set aside. Peel and mince the garlic.

2. Prepare the fish sauce: Put 1 tablespoon of light soy sauce + 1 tablespoon of dark soy sauce + 1 tablespoon of balsamic vinegar + half a tablespoon of sugar + small spoon starch + a little salt + 2 tablespoons of water in a bowl, mix well and set aside.

3. Pour cooking oil into the pot, add chopped garlic and 1 tablespoon of bean paste, and stir-fry over low heat to bring out the red oil and fragrance. Then add the oyster mushrooms, slowly fry the fragrance, until the oyster mushrooms are soft, add carrots and fungus and stir-fry for 30 seconds, then add shredded green peppers, stir-fry evenly.

4. When the ingredients are fried until they are almost cooked, pour in the adjusted fish sauce, stir-fry over high heat to reduce the juice, and then put it on the plate.