In summer, when the weather is hot, people naturally don’t like to eat big fish and meat, which are too greasy. At this time, they often choose to eat some refreshing vegetables, and eating more vegetables is also good for our bodies. Today we will share four recipes It’s a simple and easy-to-make vegetarian dish. If you have kids at home who don’t like vegetables, you must read it!
1. Cold Okra
If we select the ranking of fresh cold dishes, Okra is definitely the well-deserved No. 1. It is crisp, tender and juicy, has a smooth and not greasy taste, and is especially suitable for eating when losing fat. This cold dish Okra is loved by both adults and children.
Prepare ingredients: Okra, salt, soy sauce, oyster sauce, rice vinegar, garlic, chili oil
Steps:
1. After buying the okra, soak it in salt water for a while, then gently rub off the fluff on the surface with salt, and control it to dry. Moisture.
2. Crush the garlic, cut the peppers, add appropriate amount of oyster sauce, light soy sauce, salt, rice vinegar and sesame oil and stir.
3. Boil water in a pot and add some salt and oil. When the water is boiling, add okra and cook for about 3 minutes. Do not cook it too soft. The crispy texture will be better.
4. For the cooked okra, pour cold water to stimulate the mucus. Remove the stems of the blanched okra, cut it open, place it on a plate, wrap it in plastic wrap and refrigerate it for 10 minutes for a better taste.
5. Take out the chilled okra and pour the sauce on it. The last step is also the most critical step. Heat the oil in a pan. When the oil is hot and smoking, turn off the heat and pour it on the okra. The hot oil will make a sizzling sound. Garlic The fragrance comes out immediately.
Tips:
1. Okra must be washed with salt water.
2. When cooking okra, you can add some salt and oil if you want to keep the vegetables green.
3. For those who can eat it cold, be sure to put the okra in the refrigerator to refrigerate it for a better taste.
4. Finally, be sure to pour hot oil.
2. Cauliflower with Tomato Sauce
A very appetizing home-cooked dish. If you feel that you have no appetite in summer, you must try this dish. It is sour and sweet and goes well with rice.
Prepare ingredients : 1 tomato, 1 cauliflower, 5 cloves of garlic, 1 tsp salt, 1 tsp tomato paste, 1 tsp light soy sauce
Steps:
1. Peel the tomatoes, crisscross the top and soak in hot water. Peel it again in water so it can be easily removed.
2. Dice tomatoes, mince garlic, and cut cauliflower into small pieces.
3. Heat a little oil in a pot, add tomatoes and minced garlic and fry until fragrant. You can also add a little tomato juice at this time, so that the color will look better.
4. Add the cauliflower and stir-fry evenly. Then immediately add salt and light soy sauce and stir-fry over high heat until cooked through.
Tips:
- Do not add water, otherwise it will taste watery and taste bad.
2. Adding salt immediately after the cauliflower is put into the pot can speed up the cooking of the cauliflower, and the color of the fried cauliflower will be green enough.
3. Cold Eggplant
Eggplant is a delicious and nutritious quick dish. It tastes soft and tender and is suitable for the elderly with bad teeth or children who have not yet fully grown their teeth. If you come home too late from get off work and don't have time to cook complicated dishes, then this cold eggplant is perfect.
Prepare ingredients: 3 thin purple eggplants, 3 garlic cloves, 3 millet peppers, appropriate amount of coriander, green onions, light soy sauce, balsamic vinegar, a little sesame oil, appropriate amount of salt, a little dried chili powder
Steps:
1. Prepare the thin eggplants , wash onions, coriander, millet and pepper and set aside.
2. Apply a little salt on the surface of the eggplant and rub it back and forth to prevent discoloration. Cut the eggplant into small sections first, and then into small strips.
3. Chop garlic and millet pepper into fine pieces, chop green onions and coriander and set aside.
4. Put cold water in a pot and bring to a boil. Add a few drops of white vinegar. Place the sliced eggplant strips on the steamer in the pot, cover with a lid, and steam for about 6 minutes.
5. Take the steamed eggplant out and place it on a plate. Put oil in the pot. When the oil is almost 8 mature, pour it on the steamed eggplant, minced garlic, millet pepper and dried chili powder. This will make the eggplant more fragrant (if you are afraid of spicy food) You can omit the millet pepper and chili powder).
7. Pour light soy sauce, sesame oil, balsamic vinegar, salt and cold boiled water into a bowl and mix thoroughly.
8. Pour the prepared sauce over the steamed eggplant and garlic paste, sprinkle with green onions and coriander and mix well with chopsticks.
Tips:
1. Add a little white vinegar to the water in the steamer to prevent oxidation. The steamed eggplant will not turn black.
2. For thin eggplants, choose tender ones, steam them for a short time, and take them out of the pot immediately when they are cooked, otherwise they will change color and look unsightly.
4. Stir-fried yuba with celery
Celery has a very high nutritional value and contains protein and multiple vitamins. The yuba concentrates the essence of soybeans and is the nutritional champion among soy products.
Prepare ingredients: 300g celery, 100g yuba, 1 millet pepper, appropriate amount of vegetable oil, 1 spoonful of rice wine, appropriate amount of salt and chicken essence
Steps:
1. Remove the old leaves of celery, wash and cut into sections. Wash and drain the yuba and cut into sections.
2. Heat the oil in the pan and stir-fry the celery over high heat until the celery is broken (the color becomes darker). Add the yuba and millet pepper and stir-fry.
3. Add 1 spoonful of rice wine to add flavor and stir-fry evenly.
4. Sprinkle a small amount of salt and chicken essence to taste and mix well.
Tips:
- Celery leaves are also very beneficial to our human body. Don’t throw them away when choosing vegetables.
- During cooking, if the pot is too dry and you are afraid of burning, you can add a little water along the edge of the pot.
- Tips for soaking dried yuba in cold water:
Soak in cold water (the taste is soft but not rotten and more chewy)
Sprinkle 1 spoon of salt (to lock in the bean flavor)
Add a lid (to help fully soak the hair)
