Summer recipes to reduce heat

In the hot summer, I would like to recommend some recipes for clearing heat and maintaining health. I hope you like them!

Stir-fried bitter melon

First, wash the bitter melon, remove the seeds, and cut it into 4 cm strips. Then blanch the cut bitter melon in boiling water, and then rinse it in cold water. Then put the blanched bitter melon neatly on a plate, sprinkle salt, MSG, sugar, and vinegar (a little) evenly, and marinate for 10 minutes. Finally, add a little salt to the pan, fry the chili peppers, make chili oil, and pour it evenly on the plate before eating. The taste of the stir-fried bitter melon is refreshing, and the light bitterness makes it a delicious side dish when drinking, and it can also clear heat and cool down the body.

Bitter melon with dried shrimp

Wash the bitter melon, split it open, and use a small spoon to scrape off the seeds and the white inner layer. Cut it into thin slices, add appropriate amount of salt and marinate for 15 minutes, then drain the water. Heat the oil, first add chopped green onion and dried shrimps and stir-fry until fragrant, then add the bitter melon and stir-fry quickly for 2 minutes, add a little MSG and mix well. This dish is emerald green in color, salty and fresh, and is especially suitable for summer consumption.

Bitter Melon Stewed with Clams

Wash the bitter melon, remove the pulp, blanch it in boiling water, remove it, soak it in cold water and slice it. Wash the clams, put them in a pot and cook until the clams open their mouths, remove the shells and internal organs, deep-fry them in a pot, add ginger juice, cooking wine, and refined salt and mix well. Spread the bitter melon slices on the bottom of the pot, put the clam meat on top, add ginger juice, cooking wine, refined salt, mashed garlic, and an appropriate amount of water, stew until the clam meat is cooked through, drizzle with sesame oil and serve. This dish is refreshing and eye-catching, and is good for the brain and the body.

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Sweet and Sour Eggplant

Wash the eggplant, cut it in half, cut it crosswise (do not use force to prevent the skin and flesh from breaking), and then cut it into 6 cm long pieces. Marinate it with salt for half an hour to remove the salt water, fry it in a pan over low heat until it turns golden brown, and serve it in a bowl. Leave a little oil in the pan. Mix white sugar, Zhenjiang vinegar and chicken essence, put it in the pan and boil it. Put the fried eggplant into the sweet and sour pan and stir-fry. When there is a little soup left, you can serve it in a bowl. The sweetness and sourness can be adjusted according to your taste. Features of this dish: It is not easy to go bad without adding water during cooking, especially suitable for summer meals.

Boiled Shrimp

Ingredients: 500 grams of shrimp, 50 grams of soy sauce, 5 grams each of salt and sesame oil, 10 grams of scallion strips, 25 grams of red pepper shreds, 10 grams of ginger, and 15 grams of peanut oil.