14 summer home-cooked dishes, light and nutritious, better than big fish and meat, simple and quick to make

The weather is getting hotter and hotter. In such a hot summer, I am less and less willing to cook in the kitchen. After staying in the kitchen for more than ten minutes, I was sweating non-stop. Don't want to cook when the weather is hot? But I want to eat home-cooked dishes. Today I bring you 14 very simple and quick home-cooked dishes. I will teach you the detailed recipes below. What do you think?

Ingredients: half a cabbage, a handful of vermicelli, half a carrot, two eggs, soy sauce, salt, oyster sauce

Step 1: Clean all ingredients and make vermicelli in advance Soak until soft, remove hard stems from cabbage, cut into shreds, shred carrots and set aside.

Step 2: Put oil in the pot, heat it to 80% heat, pour in the egg liquid, break it up with chopsticks, and set aside.

Step 3: Stir-fry the shredded carrots until soft, then add the shredded cabbage and stir-fry evenly with a spatula until the shredded cabbage becomes soft and shredded

Step 4: After stir-frying evenly, pour in the soaked rice noodles, stir evenly with a spatula, and stir-fry continuously. Add edible salt, light soy sauce, and oyster sauce and stir-fry evenly. No need to add water (a nagging note: water will come out when the rice noodles are soaked)

Step 5: Pour in the pre-fried rice noodles before serving. of eggs, stir well and serve.

Ingredients: 400g shredded potatoes, 50g green pepper, 3g garlic, 5g green onion, appropriate amount of salt, appropriate amount of vinegar, appropriate amount of oil.

Step one: After drying the wok, pour in cooking oil and heat it to 70% heat, add chopped green onions and saute until fragrant, three to four seconds.

Step 2: Pour in shredded potatoes and shredded peppers, then turn up the heat and mix quickly for 1 minute.

Step 3: Then add salt and vinegar respectively, continue to stir-fry quickly over high heat.

Ingredients: 250 grams of mung bean sprouts, 1 small handful of leeks, 1 chili millet, white vinegar, appropriate amount of garlic, appropriate amount of salt

Step 1: Clean the leeks and cut them into small pieces , slice garlic, dice spicy millet and set aside

Step 2: Pour an appropriate amount of water into the pot and bring to a boil, add half a spoonful of oil and half a spoonful of salt, stir evenly, then pour in the bean sprouts and blanch them for 2 seconds. Drain the supercooled water and set aside.

Step 3: Pour a little cooking oil into the pot, add garlic slices and millet pepper and stir-fry until fragrant.

Step 4: Pour in mung bean sprouts and leeks, and stir-fry quickly over high heat for 1 minute. The leeks will be cooked when heated. Do not fry for too long.

Step 5: Add a small spoonful of white vinegar, a spoonful of salt, then pour a little sesame oil, stir-fry evenly and serve.

Ingredients: 1 handful of enoki mushrooms, appropriate minced garlic, 1 chili millet, chopped green onion, light soy sauce , salt, cooking oil, sugar, oyster sauce

The first step: Cut off the roots of the enoki mushrooms, clean them, drain the water, place the enoki mushrooms on a plate, mince the garlic and millet, and set aside the green onion.

Step 2: Prepare the garlic sauce, heat the pot over medium heat, pour in an appropriate amount of cooking oil, then add the minced garlic and millet and stir-fry until fragrant, add an appropriate amount of light soy sauce, salt, a drop of oyster sauce, and stir Turn off the heat evenly and the garlic sauce is ready. (Friends who don’t like spicy food can also omit the millet spicy)

Step 3: Pour the garlic sauce directly on the washed enoki mushrooms, boil the water and steam for 6-8 minutes before taking it out. , steam out the water and pour the juice back into the pot, add fresh soy sauce and sugar to the juice, adjust the taste, not too salty, then pour it back into the enoki mushroom plate, and finally sprinkle with chopped green onion, it's done, especially for rice, and the ingredients And the method is also very simple.

Ingredients: 300g enoki mushrooms, appropriate amount of cucumber shreds, 3 corianders, 1 spicy millet (you can add more if it is very spicy), appropriate amount of minced garlic, sauce: 2 spoons of light soy sauce, 2 spoons of mature vinegar , a little sugar, an appropriate amount of salt, an appropriate amount of cooked peanuts

The first step: cut off the roots of the enoki mushrooms and clean them, shred the cucumbers, cut the millet into small pieces, cut off the coriander, and chop the garlic and set aside

Step 3: Squeeze out the water from the enoki mushrooms and put them on a plate, then pour in the sauce prepared in advance

Step 4: Then add shredded cucumber, spicy millet and minced garlic, heat the oil in the pan and pour it on, then add coriander and peanuts, mix evenly.

Ingredients: 1 portion of water spinach, a little garlic, appropriate amount of cooking oil, 1 spoon of salt

Step 1: Clean the water spinach, preheat the oil in the pot, add garlic and saute until fragrant .

Step 2: Add water spinach and stir-fry, add a spoonful of salt and stir-fry for two minutes before serving.

Ingredients: 300 grams of enoki mushrooms, 5 fungus, half a carrot, 2 teaspoons of balsamic vinegar, 2 teaspoons of light soy sauce, garlic, green onion, starch, 1 teaspoon of sugar, 2 tablespoons of balsamic vinegar

The first step: Cut the soaked fungus into shreds, shred the carrots and set aside, and set aside the garlic

Step two: First remove the roots of the enoki mushrooms, break them into small florets, and wash them in clean water. When blanching in cold water, add some salt to the water to make the mushrooms more flavorful. After blanching, cool them immediately so that they have a crispy texture. Be sure to add this step, it is very important.

Step 3: Make fish-flavored sauce, stir soy sauce, balsamic vinegar, sugar, starch and water evenly.

Step 4: Heat the oil and sauté the garlic until fragrant, add the shredded carrots and fungus, stir-fry over high heat for three minutes.

Step 5: Then pour in the enoki mushrooms, pour in the sauce and stir-fry evenly, then reduce the juice over high heat, add green onions before serving, and you are done

Ingredients : One section of lotus root, appropriate amount of coriander, appropriate amount of green onion, appropriate amount of salt, appropriate amount of sugar, appropriate amount of white vinegar, two red peppers, appropriate amount of corn oil.

Step one: Wash, peel and slice the lotus root into thin slices. Soak in water. Wash the green onions and coriander.

Step 2: Cut the coriander and green onion into small pieces, and break the red pepper into small pieces.

Step 3: Put the lotus root slices into a pot of boiling water, blanch them, take them out, and put them into cold water to cool down to keep them crisp and tender.

Step 4: Remove the water, add appropriate amount of salt, white sugar and white vinegar, mix well to taste, and put coriander, green onion, red pepper on top.

Step 5: Heat the oil in the pot. When it smokes slightly, pour it on top and serve.

Ingredients: 400 grams of enoki mushrooms, two spoons of Pixian bean paste, 1 teaspoon of salt, 1 spoon of light soy sauce, 1 spoon of sugar, an appropriate amount of cooking oil, and a bowl of water

First Step: Cut off the roots of the enoki mushrooms, clean them and drain them, put an appropriate amount of cooking oil in the pot, heat it up and add Pixian bean paste and stir-fry until fragrant

Step 2: Add a spoonful of light soy sauce and a pinch of soy sauce. Bring a spoonful of sugar, a small spoonful of salt and a bowl of water to a boil. Don’t use too much water.

Step 3: After the pot boils, add the enoki mushrooms. It doesn’t matter if you don’t have more. After a while, the enoki mushrooms will soften and water will come out

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Step 4: Boil again, taste the saltiness after the enoki mushrooms become soft. If it is salty, you can add more salt, put it on a plate and eat, it is spicy and delicious, perfect for rice

First Step: Prepare the ingredients, a handful of leeks, 5 eggs, an appropriate amount of salt, clean the leeks, chop them into pieces and set aside, beat 4 eggs into a larger bowl.

Step 2: Beat the eggs in a bowl with appropriate amount of salt, then add chopped leeks and stir evenly. Heat oil in a pan, pour the mixture of eggs and leeks, do not stir-fry first, stir-fry with a spatula after the bottom is solidified, until everything is cooked and clumps together. Just a few simple steps and within a few minutes, a delicious plate of scrambled eggs with chives will be ready.

The first step: Prepare ingredients: 300 grams of shrimp, peas, half a bell pepper, starch, ginger slices, light soy sauce, salt, cooking oil

The second step: open the shrimp Remove the shrimp lines from the back, absorb the water from the shrimp with paper and put it in a bowl. Add half a spoonful of salt, ginger slices and half a spoonful of starch. Stir evenly and marinate for 15 minutes. (Tip: The purpose of adding starch is to make the shrimp taste smoother)

Step 3: Pick out the peas from the pea pods, add water to the pot and bring to a boil, blanch the peas for 3 minutes, add a little bit of water to the water Salt and a few drops of cooking oil will make the peas greener in color when blanched. Blanch the peas for 3 minutes, take them out and put them in cold water to cool. (Tip: After blanching the peas, put them in cold water to cool them, so that the peas will not turn yellow and keep the fresh and tender taste of the peas)

Step 4: Cut the bell pepper into small pieces and put them together with the peas Set aside to avoid running around later. Pour vegetable oil into the pot. When the oil temperature reaches 50% hot, pour in the prepared shrimps and stir-fry until the color changes slightly.

Step 5: Then pour in peas and bell peppers and stir-fry for 30 seconds. Add appropriate amount of water and cook for 20 seconds. Before serving, add light soy sauce, appropriate amount of salt for seasoning, and water starch to thicken the pot. Plate.

Ingredients: 300 grams of enoki mushrooms, 1 piece of tofu skin, appropriate amount of garlic, 12 toothpicks, 2 spoons of light soy sauce, half a spoon of dark soy sauce, 1 spoon of oyster sauce, 1 spoon of sugar, salt and starch

Step 1: First remove the roots of the enoki mushrooms, break them into small florets, wash them in clean water, put the tofu skin in the pot with cold water, add a spoonful of salt, bring to a boil, wait for 2 minutes, and then turn off the heat.

(The purpose of blanching is to remove the beany smell of tofu skin. At the same time, the cooked tofu skin is more tough and convenient for making.)

Step 2: Prepare sauce, light soy sauce, dark soy sauce, and oyster sauce , sugar, salt, and half a bowl of water, mix them all evenly and set aside. Take a handful of enoki mushrooms, wrap them tightly with tofu skin, and insert a toothpick from the middle to fix it to prevent it from falling apart when turning over

Step 3: Heat oil in the pot, pour in the garlic until fragrant, add the tofu skin and enoki mushroom rolls and fry slowly over low heat until the edges of the tofu skin are slightly charred, then flip and fry the other side until the tofu skin is lightly browned. Fry both sides of the enoki mushroom roll until golden brown.

Step 4: Add the sauce prepared in advance to the fried tofu skin rolls, bring to a boil over high heat, then add starch water, and cook over low heat until the juice is reduced.

Step 5: Serve on a plate and sprinkle with chopped green onion and start eating. Enoki mushrooms are rich in amino acids and crude fiber. Fry the tofu skin for a crispy texture. Enoki mushrooms are refreshing. Try this simple How to make it

Ingredients: 6 eggs, 1 spoon light soy sauce, half spoon dark soy sauce, 1 spoon tomato paste, 1 spoon mature vinegar, 1 teaspoon sugar, 1 spoon corn starch, appropriate amount of water, appropriate amount of chopped green onion, garlic Add an appropriate amount

Step 1: Heat oil in a pan, put the eggs in the pan, remember to break them in whole, fry the eggs until they are brown, turn over and fry for about 2 minutes, weigh out and set aside.

Step 2: Start the sauce: light soy sauce, dark soy sauce, tomato paste, mature vinegar, 1 tablespoon sugar, 1 corn starch, appropriate amount of water, stir well and set aside.

Step 3: Add oil to the pot, add an appropriate amount of minced garlic, and bring out the aroma.

Step 4: Pour in the prepared sauce, bring to a boil, and wait until it comes to the pot When the soup bubbles, pour the poached eggs into the pot to ensure that it can absorb the soup evenly. Turn to medium-low heat and cook slowly until the soup thickens. Sprinkle a little chopped green onion before serving.

Ingredients: 3 yuba, 5 fungus, half red bell pepper, light soy sauce, salt, cooking wine

Step 1: Soak the fungus in warm water, remove the roots and wash Soak the yuba in warm water until soft, cut the red pepper into cubes, slice the onion and garlic, and shred the ginger.

Step 2: Add oil to the wok, stir-fry onion, ginger and garlic until fragrant, add fungus and stir-fry for two to three minutes.

Step 3: Add yuba and red pepper cubes and stir-fry evenly. Add salt, Maggi umami juice and cooking wine and stir-fry evenly.

Step 4: Add half a small bowl of water, reduce the juice over high heat, stir in the thin gravy and stir-fry evenly, then serve