Summer cookbooks, what to eat in summer, summer cookbooks

Drinking porridge in summer, soup or porridge made of lotus leaves, Smilax glabra, lentils, coix seed, polyporus, Alisma orientalis and kapok, sweet or salty, is very suitable for this solar term. Eating more fruits is also good for heatstroke prevention. Xiao Shu's recipes include hand-torn Pleurotus eryngii with cold sauce, mutton soup with leek and fungus, diced lotus root with hot and sour sauce, and fried bean sprouts with spinach.

Stir-fried bean sprouts with spinach: Rooted bean sprouts, washed and soaked in cold water 10 minute. Wash spinach and soak it in cold water 10 minute. Blanch the spinach in a pot, then take it out and drain it; Take spinach stems and cut them into sections. Stir-fry onions and ginger in the oil pan. Stir-fried bean sprouts in the pot; Stir-fry until slightly collapsed, add salt and monosodium glutamate and stir-fry. Turn off the heat and stir-fry the spinach stalks in the pot. Stir well and serve.

Mutton soup with leek and fungus: the mutton is cut into small pieces, the leek is washed and cut into sections, and the fungus is soaked and torn. Put a proper amount of water into the pot, pour the mutton into the cooking wine, blanch it, skim off the floating foam and blood, and then take it out. Most of the pots in the casserole are clear water, with mutton and fungus added; After the fire boils, simmer for 40 minutes on low heat, and then add the leeks. Season with salt. Leek is just cooked. You can cook it after tasting it.