What foods can be eaten in season to survive the hot weather and enter autumn safely?

Ingredients of lemon chicken feet: fresh chicken feet 500g, millet spicy 10, 2 green lemons, more than half of onion, vinegar 25g-30g, soy sauce 25g-30g, sugar 20g-25g, salt 15g, ginger 1, rice wine 65438. Exercise 1. Cut off the nails of fresh chicken feet, clean them, split them in two with an oblique knife, add cold water without chicken feet, put a few pieces of ginger, and bring to a boil. After the water is boiled, keep the fire and cook for 8- 12 minutes. 2. Prepare a bowl of cold water in advance, pour it into the pot for 2-3 times, cook the chicken feet for 3 minutes, pick them up immediately after boiling, and clean them in cold water. After letting the chicken feet cool, soak them in cold water for 30 minutes. 3. Chop ginger, chop pepper, chop onion, stir pepper, take a lemon, squeeze lemon juice to filter out lemon seeds, add rice wine, salt, sugar and sesame oil, and finally cut a little vanilla and a small lemon. 4. Cut the seasoning, adjust the sauce, and soak the chicken feet in place. Pick up the drained water, stir it, find a flat plate, pat the packaging bag flat, scrape it flat, let the sauce encapsulate the food as much as possible, put the packaging bag in the freezer, turn it over when you have time, and try to marinate it.

Sauté ed Sausage with Kimchi Ingredients: 720g sausage, 120g kimchi, 6 peppers, 1 teaspoon old rock sugar 1, 60g ginger slices, 90g barbecued pork sauce, 1 and 1 2 teaspoons fresh chicken essence powder,1salt. Set aside a 3 cm section. 2. Mix the seasoning (2) evenly, and then put the sausage segment completed by the method (1) into stirring. 3. Cut the kimchi into pieces, blanch it with boiling water to remove the salty taste, take it out, rinse it with cold water, and then drain it for later use. 4. Mix the pickles with the method (2), put them in a small dish, and then steam them in a steamer for 5 minutes.

Spicy fish-soaked food: 300g fish-soaked, 2 green peppers, 1 pepper, appropriate amount of fragrant lai, appropriate amount of onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of pepper, appropriate amount of sugar, appropriate amount of Pixian bean paste, appropriate amount of soy sauce, appropriate amount of salt and appropriate amount of edible oil. Practice: 1, prepare the raw materials in advance, soak the fish clean, and divide it into two halves (I didn't cut the conclusion, it was fried very much, so I proposed to divide it into two halves). 2. Cut pepper, green pepper, vanilla and onion into 3-4 inner sections, slice garlic and shred ginger, and prepare seasoning juice in advance: Pixian bean paste, sugar and soy sauce. 3. Heat the oil in the pot to 70% heat, and add pepper, garlic, ginger and pepper into the pot to stir fry. 4. Pour the prepared fish bubbles into the pot and stir fry again (the fish bubbles must be cut open, otherwise they will explode when put into the pot). Fish bubbles contain a lot of collagen, so it is no problem to ooze some mucus when cooking. 5. When the fish is soaked, pour in the fried juice and stir fry for 1-2 minutes. 6. Finally, pour in Lai Xiang and Dongru, and add some salt to serve.