Summer is the season when cell metabolism is strong, and the same goes for bacteria and viruses. Therefore, eating appropriate foods with "sterilizing and anti-inflammatory" effects can prevent bacterial invasion and enhance resistance.
Today, Doupi shares 7 kinds of vegetables, which are called "natural penicillin". They are delicious and not expensive. It is recommended to learn about them.
Oysters
Recommended recipe: [Miso Oyster Pot]
Ingredients: appropriate amount of oyster, 1 cabbage, appropriate amount of enoki mushrooms, 1 box of tofu, 150g bonito miso, 3 tablespoons of mirin, 1 tablespoon of sugar, 1 tablespoon of rice wine spoon, 600ml of water.
Method:
1. Take a deeper pot and apply bonito miso evenly on the inner wall of the pot.
2. Place the enoki mushrooms in the middle of the pot, stand them up, then cut the cabbage into four parts and place them around the enoki mushrooms.
3. Place tofu and oysters on top, pour in other seasonings, and then pour in water.
4. Cover the lid, bring to a boil over high heat, then turn to low heat and continue to cook for 5 minutes until done.
Fennel and coriander
Recommended practice: [Pig with fennel and corn]
Ingredients: 30 grams of fennel, 180 grams of meat, 90 grams of small tomatoes, an appropriate amount of corn, two cloves of garlic, and an appropriate amount of light soy sauce.
Method:
1. Mince the garlic, cut the tomatoes in half, and cut the fennel into thin sections.
2. Wash the meat, put it into a meat grinder and mince it into minced meat.
3. Heat oil in a pan, add minced garlic and sauté until fragrant, then add tomatoes and stir-fry until tomatoes produce juice and the oil turns red.
4. Add the minced meat and stir-fry, add light soy sauce and stir-fry evenly.
5. After the meat changes color, add corn and fennel, stir-fry for a while, and remove from the pan.
Onions
Recommended practice: [Curry Onion Dice Beef]
Ingredients: A piece of steak, an appropriate amount of curry powder, a yellow onion, and an appropriate amount of salt.
Method:
1. Wash the steak and cut it into 2×2 cm pieces.
2. Wash the onions, cut them into two centimeters wide and set aside.
3. Heat oil in a pan, turn on medium heat, add beef cubes, stir-fry quickly for 30 seconds, then turn to medium high heat, add onions, fry for 10 seconds and 20 seconds for 90 seconds, turn off the heat, and stir-fry for 20 seconds. Add salt and curry powder, stir-fry quickly and remove from the pot.
4. After taking the pot, let it sit for one minute and you can enjoy it.
Ginger
Recommended practice: [Ginger hits milk]
Materials: A piece of ginger, 250 grams of milk, and an appropriate amount of sugar.
Method:
1. Wash the ginger, grind it into ginger paste, and then squeeze it with your hands to make ginger juice.
2. Use a spoon to gently scoop up two small spoons of ginger juice (do not scoop out the ginger residue.), pour it into a bowl, and let it sit for later use.
3. Pour the milk into the pot, add sugar, turn on low heat and cook until the sugar melts. Do not boil the milk, just cook it to about 75℃.
4. After the milk is boiled, pour it into the ginger juice immediately. Do not stir, just pour it in directly.
5. Cover it with a lid or plate and let it sit for 10 minutes without moving it.
6. After 10 minutes, take a spoon and place it on top of the milk. If the spoon does not sink, this ginger-on-milk recipe is successful.
Chicken soup
Recommended practice: [Shiitake Mushroom Chicken Soup]
Ingredients: Put half a pheasant, 5 slices of ginger, 8 dried shiitake mushrooms, and appropriate amount of salt.
Method:
1. Wash the chicken, put it into boiling water, blanch it for three minutes, take it out and drain it.
2. Soak the mushrooms in water.
3. Put the chicken, soaked mushrooms and ginger into the pot.
4. After boiling over high heat, turn to low heat and simmer for 30 to 60 minutes until the chicken is cooked through. Then add salt to taste and complete.
Purslane
Recommended practice: [Cold Purslane]
Ingredients: 1 handful of purslane, appropriate amount of salt, appropriate amount of chicken essence, a little sesame oil, appropriate amount of vinegar, appropriate amount of chili oil.
Method:
1. Pick off the old roots and leaves of purslane, cut the old roots into sections, then put them into clean water, add a spoonful of salt, soak for 10 minutes, wash and drain.
2. Boil water in a pot, add purslane segments, blanch them until they change color and turn green, take them out, immerse them in cold water, and set aside.
3. Adjust bowl sauce: stir vinegar, chili oil, salt, sesame oil and chicken essence evenly.
4. Take the purslane out of the cold water, drain the water, put it in a basin, pour the juice into the bowl, stir evenly, and complete.
Garlic
Recommended practice: [Garlic hand-shredded eggplant]
Ingredients: Two long eggplants, one head of garlic, appropriate amount of red pepper, appropriate amount of green pepper, appropriate amount of chives.
Method:
1. Wash the eggplant, cut it in half from the middle, put it in a steamer and steam it over high heat for 12 minutes. After steaming, take it out to cool and set aside.
2. Pound the garlic into minced garlic and set aside.
3. Adjust bowl juice: Mix half a spoon of salt, half a spoon of chicken essence, one spoon of sugar, two spoons of vinegar, three spoons of light soy sauce, a few drops of sesame oil and minced garlic.
4. Let the eggplant cool and tear it into strips. Put it in a basin, pour the juice into the bowl, then add the peppers and green onions, mix well, and it's done.
