Zhu Huifang/Spicy Summer, no jealousy

It's hot and difficult to breathe your stomach. The vinegar in my kitchen is used very well because vinegar is the best food photographer in summer, so you have to prepare it normally. Friends who have been to my house know that there are tens of pots in my kitchen, and the single one is vinegar, which accounts for almost half of them, including plum vinegar, lemon vinegar, olive vinegar, red vinegar, ginger vinegar, grape vinegar, apple vinegar, mulberry vinegar, …… all kinds of things, so many that I forgot how many flavors I have.

The vinegar made from fruit marinated is mostly soaked in organic apple vinegar or glutinous rice vinegar with sugar for more than two years. When the weather is hot, take juice and ice water, which is the most cool-down drink. I change different flavors every day and make fun of the bitter epidemic without knowing the bottom line. In addition to drinking it as a drink, vinegar is also a magician in summer cuisine. It is used well and can make your appetite wider. Share some of the vinegar dishes I have made recently. If you get fat, don’t blame me!

Mix the sesame seeds and bitter melon, remove the seeds and slice them, soak them in water and put them in the refrigerator for use the next day. The bitter melon slices that have been iced for a day are crystal clear and become beautiful non-bite melon, which is the first focus of this dish. The second key point is not to add water to the sesame sauce. Take the pure white sesame sauce and salt and sugar. After thoroughly using glutinous rice vinegar, add the bitter gourd that has lost moisture and stir. The water contained in bitter melon will be diluted with thick sesame sauce. When the sauce is evenly spread on the bitter melon slices, it is the best state.

Sauce vinegar and beans with minced garlic and stir-fry, add peeled and deseeded winter melon pieces, add pre-adjusted soy sauce, salt, sugar, rice wine, and water, stir-fry a little, add sauté until almost no soup juice is left, and then add glutinous rice vinegar to stir. Since I made this delicious dish, my consumption of winter melon at home has increased significantly. Before, winter melons were bought and sliced, but now they are a whole lot of money.

Purple Plum Dried Plum Blossom Gourd

Vinegar-containing dishes are suitable for fresh dishes. In addition to the previous few dishes, this dried Plum Blossom Gourd can be made more of this dish. Remove the seeds and cut into pieces of bitter melon, soak the dried plums in clear water, chop them up, add oil and stir-fry them, add bitter melon and cook until they are soft and cook them slightly. This dish uses the sweet and sour fruity aroma of purple plums to enhance the flavor, which can be used as a side dish and is suitable for the meal.

The ginger red vinegar pumpkin

comes with a small bag of ginger vinegar, usually with a pack of ginger vinegar. The shops who are interested will use red vinegar. When encountering red vinegar, don’t forget to ask for one or two more packs from the store. Remove the seeds and cut into pieces with the ginger, add the ginger and cook until the pumpkin is soft and cooked, turn off the heat, add white sesame seeds and mix with ginger red vinegar.

Sweet and sour tomato sauce

In addition to vinegar, you can also make the sour flavored glutinous rice at home, such as tomato sauce. Taiwan’s summer is not tomato production season, and it can be replaced with whole-peeled tomato cans, making it tastes delicious and delicious. Cut the whole tomato into pieces, add salt, sugar and flavored vanilla, and add it to a small pot and boil it. There is a gap between the tomato sauce you made yourself and the finished products sold on the market, the most obvious thing is the consistency. If you want to compete with the market, you can put all the ingredients and chopped potatoes into the juice machine, beat them into a thick juice and then add them to heat.

Panut fried rosemary potato & meat

Occasionally make some heavy-tasting dishes to stimulate appetite. Peel and slice the potatoes and add rosemary and salt to fry them to make two sides of charcoal yellow. Add crumbled tangerine to taste, add egg yeast, a little taibai powder and flour to mix, add it and fry it into a meat pan. These two fried foods are very suitable for eating with homemade sweet and sour tomato sauce.

Last reminder, vinegar is used to enhance the flavor and is not suitable for long-term cooking. Usually, I add a little vinegar and stir after turning off the heat. It’s enough to get the sour on the surface. If it’s sour to the bones, I’m afraid all the young and old will not love it anymore!