In the hot summer, remember to eat more than 6 kinds of vegetables, which are nutritious and delicious, and eat them according to the season

1. Bitter gourd

Recommended recipe: Scrambled eggs with bitter melon

1. Prepare three slices of bitter gourd, remove the inner pulp, cut into oblique slices, put them in a basin for later use, take a small basin, beat in 4 eggs, add 1 gram of salt, a few drops of balsamic vinegar to taste, stir well with chopsticks, cut two shallots into chopped green onions, and put them in a small pot for later use.

2. Heat the wok, add the cooking oil to the pan, add a little cooking oil, first pour in the green onion and stir-fry until fragrant, then pour in the bitter gourd, stir-fry quickly for 15 seconds, add 1 gram of salt, stir-fry for 40 seconds, and fry the bitter gourd until it is broken.

3. Then pour the egg liquid evenly on top of the bitter gourd, pour in a little oil, stir-fry a few times quickly, so that all the eggs are wrapped in the bitter gourd, and after the eggs are fried, you can turn off the heat and put on the plate.

Well, this simple and delicious bitter gourd scrambled egg is ready.

2. Winter melon

Recommended recipe: braised winter melon

1. Peel half of the winter melon, first cut into wide strips, then cut into hob pieces, put into a small basin, half of the green pepper cut into triangular pieces, half of the red pepper is also cut into small pieces, used for color matching, half of the green onion is cut into oblique slices, a few garlic grains are cut into garlic slices, and then put in a few red peppers and peppercorns for later use.

2. Add an appropriate amount of water to the pot, add a spoonful of salt, a little vegetable oil, put in the winter melon after the water boils, push continuously with a spoon, blanch for about 2 minutes, pour in the green and red pepper pieces, continue to cook for 15 seconds, and then pour out the water.

3. Add a little cooking oil to another pot, pour in green onions, garlic and red peppers, stir-fry peppercorns, stir-fry 5 grams of oyster sauce, stir to dissolve, pour in side dishes, stir-fry for a while, and start seasoning.

4. Add 2 grams of salt, 1 gram of chicken powder, 1 gram of pepper, 5 grams of light soy sauce from the side of the pot, continue to stir-fry on the heat, add a little water starch to increase the delicate taste of the dish, and then pour in a little oil to brighten the color, simply stir-fry evenly, delicious and ready.

3. Lotus root

Recommended recipe: cold lotus root slices

1. Prepare a section of peeled lotus root, cut it into thin slices, soak it in a basin of clean water, add a little white vinegar and half a spoon of baking soda, 1 small piece of ginger and cut it into ginger rice, 2 millet peppers cut into thin rings, half a slice of green pepper and cut it into green pepper grains, and set aside in a basin together.

2. Boil water, add a little white vinegar and oil, after the water boils, put in the lotus root slices, cook until the lotus root slices are transparent, pour into the colander to control the water, rinse with cold water several times for later use.

3. Add half a spoon of cooking oil to another pot, turn off the heat when the oil temperature is 7 hot, and then pour the hot oil on top of the chili pepper and ginger to stimulate the aroma of raw ginger and chili pepper.

4. Add 3 grams of salt, 1 gram of monosodium glutamate, 1 gram of sugar, 10 grams of white vinegar, 1 gram of red oil, stir well with chopsticks, dissolve the seasoning, and do not like to eat spicy food without red oil and millet pepper.

Finally, pour the lotus root slices after controlling the water into the mixing pot, then pour in the sauce just adjusted, stir the basin with chopsticks and mix well, so that the seasoning at the bottom of the pot and the lotus root slices are fully integrated together, and then put it on the plate, and you can serve it on the table.

Fourth, tomatoes

Recommended recipe: tomato with cucumber

1. Wash a cucumber, first cut off the head and tail, one point 6 and a half, remove part of the inner pulp, and then cut it into segments with an oblique knife, put it on a plate for later use, cut a tomato from the middle, remove the root, cut it into hob pieces, and put it together with the cucumber.

2. Pat a few grains of garlic flat, cut it into minced garlic, pour it into a vegetable bowl, add 1 gram of salt, 1 gram of sugar, 1 gram of monosodium glutamate, 10 grams of aged vinegar, 5 grams of light soy sauce, 3 grams of sesame oil, stir to dissolve.

3. Pour in the tomatoes and cucumbers, stir with chopsticks, stir well, and put on a plate. Finally, add a coriander to garnish, and it is delicious.

5. Water spinach

Recommended recipe: Stir-fried water spinach

1. Prepare a handful of washed water spinach, put it in a pot for later use, pat a few garlic grains in turn, cut it into minced garlic, and put it in a small bowl.

2. Add an appropriate amount of water to the pot, add a spoonful of salt and a little vegetable oil, put in the water spinach after the water boils, turn it a few times with a spoon to heat the water spinach evenly, and remove the water control after 10 seconds.

3. Add a little cooking oil to another pot, pour in minced garlic and stir-fry a few times, after the garlic fragrance is stirred, add 5 grams of oyster sauce, stir to dissolve, pour in water spinach, add 2 grams of salt, 1 gram of sugar to improve freshness, 1 gram of chicken powder, quickly stir-fry for 10 seconds, then turn off the heat and put it on a plate.

Sixth, bean sprouts

Recommended recipe: Stir-fried soybean sprouts

1. Prepare 400 grams of soybean sprouts for later use, a small piece of ginger flattened, cut into ginger grains, a few garlic grains flattened, half a green onion cut into green onion granules, and then put in a small handful of red peppers, a green pepper cut into oblique slices, half a red pepper cut into small slices, a small piece of pork belly cut into thin slices, put in a pot for later use.

2. Boil the water, add the soybean sprouts after the water boils, turn a few times with a spoon, blanch for one minute to remove the beany smell, and pour it into a colander to control the water.

3. Add cooking oil to another pot, add meat slices and stir-fry, pour in green onions, ginger, garlic and red peppers and stir-fry until fragrant, add green and red pepper slices, stir-fry a few times, pour in soybean sprouts, turn on medium heat and stir-fry quickly.

4. 2 grams of salt, 1 gram of chicken powder, 1 gram of sugar, 5 grams of light soy sauce, 3 grams of oyster sauce, a few drops of dark soy sauce, turn on the high heat and stir-fry quickly for 30 seconds, dissolve all the seasonings, pour in a little oil, simply stir-fry evenly, you can turn off the heat and start the pot and put it on the plate.