It's the solstice of summer. I recommend eight "summer dishes", which are delicious and easy to preserve. They are often cooked for family in midsummer.

As the saying goes, "The summer solstice is the fourth solar term in summer, and it is the longest day in a day. The "cold" between heaven and earth has disappeared, and it is about to enter the dog days, and the hottest time of the year is coming. According to the ancient tradition, you should eat "summer solstice noodles" on the day of summer solstice. The obvious feature of summer solstice noodles is that they are "too cold" and pay attention to eating cold noodles. In fact, this is mainly to reduce the discomfort caused by high temperature in summer. People think that letting go of eating raw and cold things at this time will not damage your health because of cold. There are also a variety of dishes for three meals a day. Try to reduce spicy, greasy and high-calorie foods as much as possible. Some refreshing and delicious side dishes are more popular with family members, and share eight "summer dishes" suitable for summer.

1. Soaking Coicis Semen in clear water in advance 1 hour or more can reduce the cooking time by about 20 minutes.

2. After quail eggs are cooked, shell them for later use.

3. Put the soaked coix seed and red dates into the pot together, add appropriate amount of water, bring to a boil on high fire, and simmer for 25 minutes on medium and small fire.

4, glutinous rice does not need to be cooked, it can be cooked soft and rotten, and quail eggs and rock sugar are added to melt when eating.

1. Beat three eggs, add a proper amount of salt, pour in half a bag of milk, and completely beat and mix.

2. Chop the onion and put it in the cooking machine, peel the tomato and cut it into cubes for later use.

3. Put a little more oil in the pot, heat the hot oil in the pot, and pour the eggs into the fried chunks until they are solidified.

4, the right amount of oil in the pot, pinch a little pepper powder to taste, pour the chopped green onion into the pot and fry for about 5 minutes, slightly brown and rich in flavor.

5. Pour diced tomatoes into the pot, sprinkle with a spoonful of sugar, and stir-fry over medium heat until it is paste. Pour the remaining half a bag of milk into the pot, add 1 spoonful of balsamic vinegar, 1 spoonful of pepper and a proper amount of salt to boil.

6. Finally, pour the fried milk and eggs into the pot, simmer for 2 minutes, then take the pot, put it on the plate, and sprinkle some chopped shallots.

1. After washing the shrimps several times, add 1 spoon of cooking wine and more water to the basin, and pour the shrimps into it for soaking 10 minute to reduce the fishy smell of the shrimps. Rinse loofah with clean water, scrape off the skin, cut into hob pieces, soak in light salt water for 10 minute, wash ginger, scrape off the skin and shred.

2. Take out the shrimps and control the water. Add a small amount of cooking oil to the wok. When the oil is hot, add the shrimps and stir-fry slowly until all the shrimps change color.

3. Take out the loofah and control the water. When the wok oil is hot, add shredded ginger. After stir-frying, pour the loofah into the wok and stir-fry for about 2 minutes until it breaks. Add 1 spoon of water, and the loofah is softer and more palatable.

4. Pour the fried river shrimp into the pot, stir well, add appropriate amount of salt to taste according to your own preferences, and add a small amount of sugar and oyster sauce to refresh and stir well.

1, slice ginger, wash red dates and medlar and soak for a few minutes.

2. Clean the sweet potato, peel and cut into pieces, and put it in water for elutriation and soaking. Sweet potato is rich in starch, and the sugar water boiled directly will be turbid, so change the water to remove the starch from sweet potato, so that the sugar water soup will be clearer.

3. Add a proper amount of water to the pot, add brown sugar and ginger slices after the water boils, and cook for 6 to 8 minutes on medium heat.

4. Pour in the washed sweet potato pieces and red dates, and turn to low heat for 5 minutes. After the sweet potato is soft and rotten, pour in the medlar and stew for about 2 minutes. Turn off the fire and serve.

1. Wash the sauerkraut several times and cut it into sections. Put two spoonfuls of cooking wine in pork belly, cook and cut into pieces. Chop onion, ginger and garlic for later use.

Pepper explodes at the bottom of the pot. Stir-fry the peppers a little darker, then take them out and throw them away.

3. Add pork belly slices and slowly fry pork belly for oil. After the pork belly is browned on both sides, add onion, ginger and garlic powder, add a hot pot seasoning and stir well.

4. After the pickled cabbage is drained, squeeze it dry by hand, turn on medium heat, stir-fry in the pan for 3 minutes, add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine and half a tablespoon of sugar, stir-fry for 2 minutes, and then take out the pan and plate.

1. Add four or two tenderloin pork shreds into the bowl, add half a spoonful of salt and about 5 spoonfuls of water (about 60 ml), stir well, and fully knead until all the water is absorbed into the pork shreds, showing a shiny watery state.

2, 1 tbsp raw extract flavor, add 1 tbsp cooking wine to remove fishy smell, fully knead and grasp, so that light soy sauce and cooking wine can be fully integrated with shredded pork. Add 1 tablespoon oil, stir thoroughly, and lock the water in the shredded pork with oil, so that the fried shredded pork is more tender.

3. Add 1 spoon water starch, fully knead it, so that the starch is wrapped in each piece of shredded pork, and lock the moisture of shredded pork again. Cut coriander into long sections, just cut it with a knife, cut ginger into filaments, and cut onion into sections for later use.

4. Add the right amount of oil to the wok, and the oil temperature is 60% hot. Add onion, shredded ginger and four dried peppers and stir-fry until the shredded pork becomes discolored.

5. Add chopped coriander segments, half a spoonful of pepper, appropriate amount of salt and chicken essence, stir well, and pour a spoonful of sesame oil before taking out the pot.

1, add water to the pot, bring the noodles to a boil, pour them into the pot, cover the lid and cook slowly. Good-quality thin face is very resistant to cooking, and it will only be delicious if it is completely cooked, which takes about 10 minutes.

2. There will be some stickiness on the surface of the cooked face-lifting knife, which will be too cold in cold water to wash off the sticky starch on the surface.

3. Add 3 spoonfuls of sesame paste and 2 spoonfuls of sesame oil into the bowl and stir well. Add 2 spoonfuls of soy sauce, 2 spoonfuls of Chili oil, 1 spoon of mustard sauce and 1 spoon of cooked white sesame seeds and continue to stir well.

4. Add 1 tbsp sugar, 4 tbsp water, 5 cloves garlic and millet pepper, chop them, add appropriate amount of salt according to personal taste, and stir well until the sugar melts, so that the mixture is ready.

5. Cut all the ingredients such as cucumber, carrot, red pepper and ham sausage into filaments and put them around the plate. Put the boiled skin cream in the middle, pour the ingredients evenly, put some coriander on it, and mix well when eating at last.

1. Cut the potatoes into filaments and soak them in water to prevent oxidation and blackening. Slice six or seven cloves of garlic and a handful of dried peppers.

2. Rinse the shredded potatoes in water and rinse off the starch. When fried, it is crisp and non-sticky.

3, there is a lot of oil in the pot, and the hot pot is cold, and the dried Chili and garlic slices are directly fried. Add about 4-5 spoonfuls of rice vinegar about 30 ml.

4. When the fire is heated, the oil and vinegar in the pot begin to bubble intensively, so you can fry the shredded potatoes.

5. Cut the potatoes and drain them, pour them into the pot and stir fry for about 1 minute. When the shredded potatoes become translucent, pour 2 tablespoons of balsamic vinegar along the edge of the pot, add salt, pepper, monosodium glutamate and shredded green and red peppers for color matching, and stir quickly and evenly to serve.

I have written about fried hot and sour potato shreds. The key seasoning for frying hot and sour potato shreds is vinegar. I usually like to use vinegar twice. For the first time, vinegar is the most important thing. You should add a lot of vinegar before the potatoes are put into the pot, so that the aroma of vinegar can really evaporate. Don't worry about the frying pan. When there is little oil, you won't spill a lot, and the shredded potatoes will be covered soon.