With the arrival of summer, people also become bored and restless due to changes in weather. Therefore, eating more "alkaline" foods in summer can ensure that your health is not harmed.
Alkaline food can remove garbage from the blood, discharge acidic substances from the body, and make the body's acid-base balance more stable. Below, I will share with you 5 types of alkaline foods, let’s take a look at what they are!
1. Chrysanthemum chrysanthemum
Chrysanthemum chrysanthemum appeared only at palace banquets in ancient times. It has the reputation of " emperor's dish ". Chrysanthemum chrysanthemum is an alkaline vegetable and has no appetite in summer. Eating some chrysanthemum appropriately can enhance appetite.
Recommended practice: [Stir-fried chrysanthemum with shrimps]
1. Prepare 50 grams of shrimps and soak them in water for a while to remove excess salt from the shrimps.
2. Prepare 400 grams of chrysanthemum chrysanthemum, wash it and cut it into sections of about 3 cm. Cut some red pepper shreds, smash a few garlic cloves, and put them in a basin for later use.
3. Heat oil in the pot. When the oil temperature rises to 30% to 40% hot, pour in the garlic. After the garlic is fragrant, pour in the chrysanthemum chrysanthemum and red pepper shreds. Stir fry quickly for a while. Pour in the dried shrimps, add a spoonful of salt and a spoonful of chicken. powder, turn up high heat and stir-fry quickly to dissolve the seasonings, stir-fry until the chrysanthemum is broken, then remove from the pot and serve on a plate.
4.Okay, a tender and delicious stir-fried chrysanthemum with shrimps is ready.
2. Purple cabbage
Purple cabbage is a typical alkaline vegetable. Regular consumption of purple cabbage can make the body's acid-base balance more stable. Purple cabbage salad is very suitable for summer consumption.
Recommended recipe: [ Cold Purple Cabbage ]
1. Prepare a purple cabbage, cut off the rhizome, and then cut it into thin strips. The finer it is, the more flavorful it will be. Cut half of the onion into shreds and put it together with the purple cabbage. Add an appropriate amount of water to wash out the floating color. After washing, take it out and put it in a basin for later use.
2. Prepare half a green pepper, remove the seeds and cut into particles, millet pepper, a few cut into rings, a few garlic, beat them vigorously to break up and then mince the garlic, add 2 grams of salt, 10 grams of white vinegar, stir to dissolve and set aside .
3. Pour the prepared ingredients into the basin with purple cabbage, stir well and then serve.
4.Okay, a light and crisp cold purple cabbage is ready.
3. Chayote
Chayote is a seasonal vegetable in summer and is an alkaline vegetable. It is rich in vitamin C, protein, potassium, sodium, etc., and has high nutritional value.
Recommended practice: [Garlic Chayote]
1. Prepare two chayote, peel the skin, remove the inner flesh first, and then cut into diamond-shaped slices. After both are cut, put them in a basin, add water to wash and soak. Prevent the melon slices from withering during quick frying.
2. Prepare a green onion and cut it into chopped green onions, a small piece of ginger and cut it into shreds, a handful of garlic and flatten it into minced garlic, a few millet peppers and cut them into dices, half a red pepper slice and cut it into rhombus shapes, and a half slice of green pepper and cut it into rhombus shapes. piece.
3. Boil water in a pot, pour in a little vegetable oil, add 2 grams of salt, and then pour in a little white vinegar. After the water boils, add chayote and green and red pepper slices to blanch them quickly, take them out and rinse them with cold water. Keep the chayote. The crunch of melon.
4. Heat the oil in the pot. When the oil is hot, add the onion, ginger, garlic and millet pepper and stir-fry quickly. After frying until fragrant, add the blanched chayote slices. Add 2 grams of salt, 1 gram of chicken essence, and a little white vinegar to make the bergamot. The melon is crispier, add a little water starch to quickly fuse the seasonings and ingredients, drizzle some oil to brighten the color, quickly stir evenly and it's ready to go.
5.Okay, a crisp and refreshing garlic chayote is ready.
4. Okra
Okra is a common vegetable. The pectin contained in it is soluble fiber, which can moisturize the stomach and help digestion.
Recommended method: [Okra Scrambled Eggs]
1. Prepare a handful of okra, wash it in clean water, take it out, and cut it into snowflakes with a knife. Cut one garlic sprout into rings, and cut one red pepper into small pieces.
2. Crack four eggs into a basin, add 2 grams of salt and 1 gram of chicken powder, stir quickly and set aside.
3. Burn oil in the pot, the oil temperature is 60% hot. When the oil surface emits green smoke, pour in the chopped okra, quickly oil for 5 seconds and pour out to control the oil. oil can make the okra taste better. It's crispy and tender and prevents the okra mucus from spilling.
4. Leave the base oil in the pot. When the oil is hot, add red pepper and garlic sprouts and stir-fry for a few times. Pour in the oil-controlled okra, add 1 gram of salt to taste, stir-fry evenly, pour in the eggs, and boil. Stir-fry the okra over medium heat until the okra surface is evenly coated with the egg liquid. After the eggs are set, pour in a little chili oil to brighten the color. Turn up the heat and stir-fry quickly and evenly. Remove from the pan and serve on a plate.
5.Okay, a nutritious and delicious okra scrambled egg is ready.
5. Broccoli
Broccoli is not only a weight loss tool, but also an alkaline vegetable. In addition to regulating the acid-base balance in the human body, it also has very high nutritional value.
Recommended method: [Meat slices and broccoli]
1. Prepare an appropriate amount of fungus and soak it in clean water. A piece of pork belly, cut into evenly thin slices. Break the scallions into chopped green onions, flatten the garlic and cut into minced pieces. Cut one broccoli into small pieces and wash it in clean water. Cut one red pepper into diamond-shaped slices.
2. Boil water in a pot. After the water boils, add a spoonful of salt to taste. Pour the broccoli into the pot and blanch it for 30 seconds. When the broccoli turns green, pour it out and run it through cold water to prevent it from softening.
3. Heat the pan, add vegetable oil to the pan, pour out the hot oil and add cold oil, put the meat slices into the pan, stir-fry out the fat inside, stir-fry the meat slices until fragrant, then add to soak. Stir-fry the fungus, minced onion and garlic together until the onion is fragrant, and pour in a spoonful of water.
4. After the water boils, add broccoli, 3 grams of oyster sauce, 5 grams of light soy sauce, 2 grams of chicken powder, then add red pepper slices, turn up the heat and quickly stir-fry evenly, then add a little water starch, let The seasonings are better adsorbed on the surface of the ingredients. Drizzle a little oil to brighten the color. Stir well and serve on the plate.
5.Okay, a simple home-cooked sliced meat and broccoli is ready.
(First Food Editor: Summer)
