In summer, it is recommended that men have 7 'Fuyang' dishes, which are nutritious and nourishing, eliminate worries and fatigue, and have a stable degree

Stir-fried shrimp in three colors

1. Prepare ingredients: fresh shrimp, carrots, yams, snow peas, black fungus, minced ginger, minced garlic, starch, edible oil, cooking wine, light soy sauce, salt, water

2. How to fry shrimp in three colors:

(1) Remove the shrimp head, shell, shrimp line from the shrimp and wash the shrimp, wash and peel the carrots and cut them into slices, wash and peel the yam and cut them into slices, remove the tendons and remove the head and tail of the snow peas, soak the black fungus in advance and cut it into small pieces, wash the ginger and garlic, add water and stir the starch into water and starch for later use.

(2) Shrimp marinating: Add the shrimp to cooking wine and light soy sauce and marinate for 15 minutes.

(3) Heat the oil, add the marinated shrimp and stir-fry until it changes color and set aside.

(4) Leave oil in the pot, stir-fry minced ginger and garlic until warm, add black fungus and stir-fry until soft, add snow peas and stir-fry until broken, then add yam and carrot and stir-fry until cooked.

(5) Continue to add the fried shrimp and salt to the pot and stir-fry evenly, and finally add water starch and stir-fry until the soup is thick and reduce the juice over high heat.

Stir-fry the kidney flowers

1. Prepare ingredients: pork kidney, green onion, shredded ginger, chili, pickled pepper, Sichuan pepper, starch, bean paste, edible oil, cooking wine, light soy sauce, salt, chicken essence

2. The practice of stir-frying kidney flowers:

(1) Cut the kidney flower into small pieces and soak for 15 minutes to wash off the blood, wash the chili pepper and cut it into shreds, wash and chop the pickled pepper into pieces, wash and cut the green onion and ginger and set aside.

(2) Pickling of kidney flowers: Add the washed kidney flowers to shredded ginger, starch, cooking wine, and light soy sauce, stir evenly and marinate for 10 minutes.

(3) Heat the oil, add the shredded chili pepper and stir-fry evenly after heating.

(4) Leave oil in the pot, stir-fry shredded ginger, chopped pickled pepper and Sichuan pepper, add the pickled kidney flower, add the bean paste and stir-fry evenly, then add the fried shredded chili pepper and green onion and stir-fry for 1-2 minutes, add salt and chicken essence and stir evenly after the time is up.

Crispy tofu stir-fried leeks

1. Prepare ingredients: old tofu, leeks, millet pepper, minced garlic, starch, pepper, cooking oil, light soy sauce, salt, chicken essence, water

2. How to stir-fry leeks with crispy tofu:

(1) Wash the old tofu and cut it into pieces and wrap it with a layer of starch, pick the leeks and wash them and cut them into sections, wash and cut the millet peppers into small pieces, wash and cut the garlic and set aside.

(2) Heat the oil, adjust the temperature to low heat and fry until golden brown on both sides.

(3) Leave oil in the pot, stir-fry minced garlic and millet pepper, add a small amount of water, pepper, light soy sauce, salt, and chicken essence to boil.

(4) After boiling, add leeks and stir-fry until soft, and finally add tofu and stir-fry evenly.

Scoop up the juice of the sixtieth nail

1. Prepare ingredients: flower nails, coriander, minced garlic, millet pepper, cooked white sesame seeds, chili powder, cooking oil, oyster sauce, cooking wine, light soy sauce, aged vinegar, salt, water

2. The practice of scooping juice nails:

(1) After rinsing the nails, put them in clean water, add salt, soak them for 1 hour, remove them and drain them, wash the coriander and cut them into sections, wash and cut the millet pepper into small sections, wash and cut the garlic and set aside.

(2) Prepare the sauce: Stir the minced garlic, millet pepper, cooked white sesame seeds, chili powder, boiling hot oil, oyster sauce, light soy sauce, aged vinegar and cool white boil for later use.

(3) Boil the water, add cooking wine to the pot under cold water after soaking, boil until the mouth of the nail is opened, drain it, remove the other half of the empty shell, and let it cool for later use.

(4) Pour the prepared flower nail into the juice, add the coriander, and stir well.

Scrambled eggs in sauce

1. Prepare ingredients: eggs, chopped green onions, starch, chili powder, edible oil, oyster sauce, light soy sauce, aged vinegar, sugar, water

2. How to make scrambled eggs with sauce:

(1) Beat the eggs and stir well, wash and cut the green onions and set aside.

(2) Prepare the sauce: Stir the starch, chili powder, oyster sauce, light soy sauce, aged vinegar, sugar and water evenly and set aside.

(3) Heat the oil, pour in the egg liquid and stir-fry until cooked, mash it, add the seasoned sauce, stir-fry until the soup is thick, reduce the juice on high heat, and sprinkle with chopped green onions.

Spicy lotus root

1. Prepare ingredients: lotus root, chili, millet pepper, chopped green onion, minced ginger, minced garlic, bean paste, edible oil, light soy sauce, salt

2. How to make spicy lotus root:

(1) Wash the lotus root, peel and cut it into small cubes, soak it in water for 10 minutes, then remove and drain, wash the chili pepper and cut it into cubes, wash the millet pepper and cut it into small pieces, wash the green onion, ginger and garlic and cut it for later use.

(2) Heat the oil, stir-fry chopped chives, minced ginger, minced garlic and millet pepper after heating, add bean paste and stir-fry until it is red oily, add the prepared diced lotus root and stir-fry evenly.

(3) Continue to add light soy sauce and water to the pot and bring to a boil, turn to low heat, add diced chili pepper and stir-fry for about 1 minute, and finally add salt and stir well.

Braised crucian carp

1. Prepare ingredients: crucian carp, chopped green onion, minced garlic, ginger slices, red pepper, thirteen spices, bean paste, soybean paste, edible oil, cooking wine, light soy sauce, dark soy sauce, aged vinegar, sugar, water

2. How to make braised crucian carp:

(1) Remove the scales and internal organs of the crucian carp and wash it, wash the red pepper and cut it into small pieces, wash the green onion, ginger and garlic and cut it for later use.

(2) Cut two bites on the surface of the crucian carp, smear with a little salt, and marinate for 30 minutes for later use.

(3) Heat the oil, adjust the temperature and fry the fish over medium-low heat until the surface is golden brown.

(4) Leave oil in the pot, turn on high heat chopped chives, ginger slices, minced garlic, add bean paste and soybean paste and stir-fry the red oil, then add cooking wine, light soy sauce, dark soy sauce, aged vinegar, sugar, water, thirteen spices and stir-fry evenly.

(5) After stir-frying evenly, then add the crucian carp, cover the pot, adjust to low heat, simmer until the soup is thick, then add the red pepper to boil, and sprinkle with chopped green onion after the pot.