July is a hot time.
There is an old saying "There is no disease in summer but only three points of deficiency" . When the weather is hot, you have no appetite , so you should eat more nutritious seasonal vegetables to clear away heat and relieve heat.
July 7th, the summer heat has passed, and the summer heat has entered. In this year's 40-day dog days , you must pay attention to your diet. In July, I would rather not eat meat, but also eat more 5 kinds of "champion" vegetables , which are nutritious, refreshing and relieving the heat , to get through the dog days of summer smoothly.
1. Cabbage
Recommended method: [Stir-fried vermicelli with cabbage]
. Prepare a handful of vermicelli and add warm water to it, soak it for 20 minutes, soak it in advance, it is easier to cook.
Cut off the roots of the cabbage and cut it into thin strips for a better taste. After cutting, put it on a plate and set aside. Cut the garlic into slices and the green onions into water chestnut slices. Add a handful of red pepper . If you like spicy food, it doesn't hurt to grab a few more.
. Boil water in a pot and add some vegetable oil. After boiling the water, pour in the vermicelli. After the vermicelli is cooked until soft, add the cabbage and blanch it together. Blanch the cabbage for about 40 seconds and then take it out.
Blanching can ensure that the cabbage and vermicelli are cooked uniformly. Then rinse the cabbage and vermicelli with cold water to cool down, control the water and set aside.
. Heat the oil in a pan, . Heat the oil slightly, quickly add onions, garlic, red peppers, and stir-fry until the aroma of garlic comes out. Pour in the cabbage and vermicelli, turn on medium heat and stir quickly a few times. The vermicelli and cabbage are both cooked. Only stir-fry the small ingredients here, heat and season.
Add salt, sugar, chicken powder, and braised soy sauce, and quickly mix the seasonings thoroughly to dissolve. If you like spicy food, you can add some chili red oil and mix well before taking it out of the pot and serving it on a plate.
2. Luffa
Recommended practice: [Oil-consuming Luffa]
. Peel the outer skin first, cut it into hob pieces, and put it in a basin. Add 15 grams of white vinegar, then add water to soak. The purpose of this step in is to prevent the loofah from changing color.
Two slices of green and red pepper, cut into small pieces. Chop a few garlic cloves into fine pieces. Half a tomato, cut into slices.
. Blanch the loofah in water. Blanching the water can make the ingredients reach a consistency of raw and cooked, and it can be cooked quickly.
Boil water in a pot, add a spoonful of salt and an appropriate amount of vegetable oil. When the water is boiling, pour in the loofah and add 10 grams of white vinegar. can maintain the emerald green color of the loofah.
Blanch the loofah for 30 seconds. The skin of the loofah will further turn green. Remove the loofah to control the water.
. Heat oil in a pot, add minced garlic, green and red peppers and tomato slices, stir-fry a few times quickly until the garlic smells fragrant. Add raw oil and oyster sauce, stir-fry to release the tomato juice. When it's almost soft, add the luffa and stir-fry quickly over high heat.
Stir-frying is mainly for seasoning, and high heat is also for drying out the water.
After mixing well, you can take it out of the pan and put it on a plate. A plate of fragrant oyster sauce loofah is ready.
3. Eggplant
Recommended method: [Garlic Eggplant]
. Prepare two eggplants and peel them. Wash and cut off the roots, then cut into slices.
Boil water in the pot. After the water boils, put the sliced eggplant on the grate and steam until cooked. Steam for about 20 minutes . The steaming time must be longer to make it soft and delicious.
. First crush the peeled garlic, and then chop it into minced garlic. Put the chopped garlic into a plate and set aside. Dice the onion and put it together with the garlic. A handful of millet pepper , chopped into pieces. The stuff is ready for .
Now the time is up. Open the lid and take a look. The eggplant has been steamed. Place the steamed eggplant on a plate, let cool and set aside.
. Heat oil in a pan, pour in the minced garlic, onion and millet, and stir-fry until the garlic smells fragrant. Add a little salt, a little light soy sauce, a little oyster sauce, a little sesame oil, and finally a little soybean paste , and stir evenly. garlic sauce is ready.
If the soup is not enough, pour in the water from steamed eggplant , or add some water, stir-fry to dissolve the seasoning and then serve.
Pour the prepared sauce evenly on the eggplant, a delicious and not greasy dish Garlic eggplant is ready.
4. Beans
Recommended practice: [ Fried Beans with Pork ]
. A handful of long beans, cut into segments. Cut the pork belly into small pieces and cut into thick slices. Cut the garlic into slices, cut the ginger into slices, and cut the spicy millet into rings. restaurants usually use too much oil, but we don’t pay that much attention at home.
. Pour a little more oil into the pot. After the oil is hot, pour in the long beans. Use a spoon to stir frequently so that the long beans are evenly heated. The skin of the long beans will be wrinkled and will look like tiger skin. Pour it out to control the oil .
. Heat the pot, add a little cold oil, pour in the pork belly, stir-fry the lard, the fat of the pork belly will be transparent . Pour in the garlic, ginger and millet and stir-fry until the garlic becomes fragrant.
Pour the cooking wine from the side of the pot, so that the alcohol will evaporate and take away the fishy smell
. Start seasoning , pour in light soy sauce, oyster sauce, chicken powder, sugar, salt, and quickly stir-fry the seasonings evenly. The beans themselves are cooked, and they are stir-fried here for seasoning. After stirring evenly, you can take it out of the pot.
5. Cucumbers
At this time, there are many cucumbers at home, so it is perfect to pickle cucumbers.
1. Prepare 5 pounds of cucumbers, wash them, slice them in half, and then cut them into segments. Thin cucumbers have a crisper taste, and then sprinkle in 100 grams of salt. After mixing well, set aside to marinate for two hours.
The purpose of pickling is to destroy the tissue structure of the cucumber and allow the cucumber to release water. Be prepared for the flavors.
2.After two hours, a lot of water has precipitated from the pelvic floor. We take the cucumbers out, squeeze them, and set them aside to dry. Just let it dry for 30 minutes.
Prepare some red peppers and cut them into three sections. Cut some ginger and garlic slices. Pour the dried cucumbers into a basin. Add 50 grams of white sugar. Pour in 150 grams of light soy sauce and 50 grams of balsamic vinegar. Then mix well.
The crisp and refreshing cucumber is ready to be pickled!
(First Food Editor: Happy)
