"Food" is cool on the tip of the tongue.

Text/Yangcheng Evening News all -media reporter Wang Min Ma Siyong

Photo/Interviewee provided

In the blink of an eye, I have entered Sanfu Tian, ​​and the weather has become even more sultry. In order to understand the tired appetite of the rescue in the summer, the restaurant in the city has launched a new wave of summer hot -selling vegetables. It has fresh and appetizing vegetables and vegetables, and a wild fungus banquet.

In the hot summer, there are gourmet partners, so why fear of high temperature!

Zhen is like jasper, it is difficult to find a melon

When the midsummer is the first time, the crispy taste, the green selling phase, all bring a touch of refreshment to the dining table. Although most melons are fresh, each bite is sweet, of course, except for cold melon.

However, the cold melon is the most suitable for summer. It does not have the tenderness of winter melon and the sweetness of watermelon. However, when it comes to the effects of cooling heat and clearing heat, dampness and fire, it is top.

The second -made Du Ruan Lianggua

"Uncle Wei is a chef" recently launched a number of ingenious cold melon cuisine. The chef Master Li chose the materials and joined the banquet. He never delayed the annual cool melon feast at the expense, just to wait for better ingredients -the second -made Du Ruan cool melon. Because of the sun and the rain and water in July and August, the cold melon flavor and quality created by the season are better.

Du Ruan Liangguo, who was admitted to the Du Ruan, from Du Ruan Town, Pengjiang District, Jiangmen, Guangdong. It is surrounded by three mountains. The cool mountain pits are natural irrigation water sources, and the soil soil is cultivated soil to cultivate soil.

Du Ruan Lianggua Decoction

The cold melon has the characteristics of "do not pass on the suffering and his things". It can be the protagonist alone, and it can also be versatile. It is also willing to be a supporting role. Master Li entered the cricket with Du Ruan cool melon, snowflake cattle, and tempeh. The sweet and plump snowflakes and delicious stains can better set off the special sandy mouth of Du Ruan Lianglou.

Iced Du Ruan Lianggua

Du Ruangua took advantage of the cold melon in the low temperature late at night. Master Li's approach is to cut the cool melon slices, which is frozen in the jade plate, which fully retains the original flavor of Du Ruan cool melon.

Materia Medica Wonderful Food Biography of Ancient and Modern, New Summer Banquet on the big name

Who says health can only drink hot water? Young people must be healthy, cool and delicious! This summer, the Nanjing big -name file is based on the "Compendium of Materia Medica", selects fresh ingredients, and is cooked with innovative cooking, which derives many characteristic Huaiyang flavors.

Binghua acid plum bitter gourd

"White bitter gourd, fresh gastrodia, and potato vine ..." The grass guide that was popular in the world was now rejuvenating. Representative dishes "Ice Plum Plum Black Gourd", ingredients include crispy white bitter gourd and special plums. After the bitter gourd passes through the ice, it can maintain a crispy and refreshing taste, and then marinate through the plums to reduce the bitterness and seductive sweetness and sweetness.

Taro rattan crispy bag

Taro vines, also known as longevity vegetables. The chef only takes the tender tip and mix with minced pork. It is wrapped in tofu skin and fry it into a small cake with crispy and tender outside. Bite it away, crispy and tender inside.

Melon noodle fish stew fresh clams

The dishes related to melon are also "瓠 melon noodle fish stew fresh clams". The chef chose fresh cricket melon to cut into thin strips, stew with fresh clams and tomato soup, add hand -made noodle fish, salty fresh and sour sour The taste is the first choice for appetizing summer.

Qing Tang Pu Cai Cai Shrimp Pills

Pu vegetables were born in Shuizawa, and they are also seasonal vegetables in Jiangnan, or fried or burned or stew. Among them, "Qing Tang Pucai Kwalker Pills" are the innovation of the chef this year. Fresh taste.

The new faction fungus banquet focuses on its "fresh"

There is a taste, which makes people dream of leaving the soul, but only one year. Because it has not been tamed by humans into four seasons, it can only come from June to August each year.

For a long time, the Yunnan wild fungus in Guangzhou has always been stir -fry and shabu -shabu. In fact, there are two or three practices that are as simple as wild fungus? This year, a senior Cantonese cuisine used a more detailed way to cook wild bacteria, so that Lao Guangli could eat more peacefully.

Tiger Clamp Emerald Steel Black Tofu

In July and August, the most tender black tiger palm is the best ingredient for soup. Everyone must have eaten too much. The chefs of the Royal Seal and Chinese restaurants with black tofu with tiger palm bacteria are rare. Under the blessing of tiger's palm bacteria, the cooked black tofu is tender and smooth, refreshing and stagnant.

Old man fungus fried Australia

Compared with the black tiger palm, the old man's head is too smooth, the aroma is slightly light, and it is easy to become tough and shrink slightly after a long time. The most advanced old man's bacteria are particularly obvious in this regard, so it should not be cooked, but it is suitable for stir -fry with bands to add freshness. The practice is not clever, but it is simple and moving.

Source | Yangcheng Evening News • Yangcheng School

Editor -in -law | Chen Yuxia

School pair | Pan Liling

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