The summer solstice has passed, and the dog days of summer are coming soon, which is our hottest and most humid time of the year. Every time it comes to the dog days of summer, everyone’s appetite is not very good and their appetite is not very high. So at this time, we need to be more particular about eating. When eating vegetables during the dog days of summer, don’t miss the following six kinds of vegetables. Eat vegetables according to the season, and you will have a better appetite and a healthier body.
1. Spinach
Recommended recipe [Egg-skinned Spinach]
Ingredients preparation:
Spinach, eggs, oil, cooked sesame seeds , salt, sesame oil, mustard oil
Preparation steps:
1. Wash the spinach you bought and remove the roots. Break off the leaves.
2. Boil water in a pot. After the water boils, add half a spoonful of salt and a few drops of cooking oil. Add the washed spinach, blanch it for about 30 seconds, drain it into cold water, drain it, and cut it into two pieces.
3. Crack two eggs into a bowl and stir into egg liquid.
4. Preheat the pan, add an appropriate amount of cooking oil, heat over low heat until the oil is about 60% hot, pour in the egg liquid and spread it into a thin egg skin.
5. Let the fried egg skin cool and cut into egg shreds about five millimeters thick.
6. Put shredded eggs and spinach into a plate, add half a spoonful of salt, appropriate amount of sesame oil and mustard oil, stir evenly. After placing on the plate, sprinkle with cooked sesame seeds, stir evenly and serve.
2. Corn
Recommended recipe [ Corn Spare Ribs Soup ]
Ingredients preparation:
Corn, ribs, onions, ginger, salt
Methods:
1. Cut the ribs into pieces, blanch them, wash them and set aside.
2. Peel the ginger, wash it and cut it into slices.
3. Wash the green onions and cut into sections.
4. Cut the corn into small pieces and put it into the stew pot. Then add the blanched pork ribs, scallions and ginger slices, and add an appropriate amount of water so that the water does not cover the ingredients.
5. Then put it into a steamer, steam it over water for about an hour, add an appropriate amount of edible salt , and season.
3. Lotus root
Recommended recipe [Steamed lotus root with black rice]
Ingredients preparation:
Black rice , lotus root, white sugar
Procedure:
1. Wash the black rice and soak it in water for two hours.
2. Peel the lotus root, clean it, and cut off the head of the lotus root.
3. Use chopsticks to fill the soaked black rice into the hole of the lotus root, and then fix the cut lotus root head with a toothpick.
4. Boil water in a pot. After the water boils, add lotus roots and steam for about half an hour.
5. After half an hour, take out the steamed lotus root, let it cool, cut it into slices, sprinkle with appropriate amount of sugar, and it is ready to eat.
This little dessert is very delicious, especially popular with children.
4. Eggplant
Recommended recipe [Steamed Eggplant with Vinegar Flavor]
Ingredients preparation:
Eggplant, bell pepper, onion, garlic, dried chili pepper, sugar, salt, chicken essence, rice vinegar, pepper oil, sesame oil, light soy sauce, olive oil
Method Steps:
1. Clean the long eggplants you bought. Cut into strips and put in steamer. Steam for about five to ten minutes.
2. Peel the garlic and cut into minced garlic; clean the green onions and cut into chopped green onions; cut the bell peppers into foam and put them in a bowl and set aside.
3. Chop the dried chilies and put them into a bowl and set aside.
4. Preheat the wok and pour in an appropriate amount of cooking oil. After the oil boils, pour it into a bowl with dried chili peppers. The chili oil is ready. Let it cool and set aside.
5, adjust the sauce. Pour two spoons of light soy sauce, a spoonful of rice vinegar, an appropriate amount of sesame oil, a spoonful of chicken essence, a little salt and sugar, and an appropriate amount of pepper oil into the bowl, and mix thoroughly.
6. Pour the cooled chili oil into the sauce. At the same time, add the minced garlic and minced bell pepper to the sauce bowl. Stir evenly and the sauce is ready.
7. Pour the sauce onto the steamed eggplant strips, and the vinegar-flavored steamed eggplant is ready.
5. Crucian carp
Recommended recipe [Bamboo Shoot-flavored Five-flowered Crucian Carp]
Ingredients to prepare:
Crucian carp, pork belly, mushrooms , winter bamboo shoots , onions, ginger, salt, sugar, cooking wine, vinegar, tofu emulsion, edible oil
Method Steps:
1. After processing the crucian carp, remove the internal organs from the belly of the crucian carp and clean it.
2. Wash the green onions and cut into shreds; peel and wash the ginger and cut into shreds.
3. Put the chopped green onion and ginger into the crucian carp belly, and add an appropriate amount of cooking wine and salt to marinate.
4. Cut the winter mushrooms into slices and the winter bamboo shoots into shreds.
5. Cut the pork belly into slices, add an appropriate amount of salt and fermented bean curd juice, and marinate for a while.
6. Preheat the wok, add an appropriate amount of cooking oil, and cook the crucian carp and pork belly slices until they are cooked. Remove them when they are cooked.
7. Put the crucian carp in a bowl, put the pork belly slices, mushrooms, and winter bamboo shoots into the bowl of the crucian carp. Pour in the marinated crucian carp juice, add an appropriate amount of rice vinegar and cooking oil, and steam it in a steamer for about 20 minutes.
8. Put the steamed crucian carp into a large plate.
9. Prepare a clean bowl, put an appropriate amount of salt and sugar into the bowl, pour in the crucian carp soup, melt the sugar and salt, and then pour it on the crucian carp.
Bamboo shoot-flavored five-flowered crucian carp is ready.
6. Cauliflower
Recommended recipe [Stir-fried organic cauliflower]
Ingredients preparation:
Organic cauliflower, pork belly, pepper, oil, salt, Pixian bean paste, garlic, green onion, light soy sauce, dried chili
Recipe steps:
1, Break the purchased organic cauliflower into chunks, clean them, dry them and set aside.
2. Wash the pork belly, drain it and cut it into slices.
3. Peel the garlic and cut it into slices; clean the green onions and cut them into segments; cut the dried peppers into dried pepper segments.
4. Wash the peppers and cut into small pieces.
5. Boil water in a pot. After the water boils, add organic cauliflower, blanch it for one minute, drain it into cold water, drain it and set aside.
6. Preheat the wok, pour in cooking oil, heat it to 70% heat, add onion slices, garlic slices and dried chili peppers, stir-fry until fragrant, then add pork belly slices, stir-fry over high heat until the pork belly slices change color, then add Add a spoonful of Pixian Doubanjiang, and at the same time, add organic cauliflower and pepper into the pot, stir-fry until color changes, then stir-fry for a while. Add appropriate amount of light soy sauce and salt to taste, stir-fry evenly and serve.
