Time passes very quickly, it will soon be mid-July, and today is the mild summer heat, and there is only one week left until the hottest days of the year. Dog Days is the hottest period of the year. Dog Days marks the hottest period of the year, and the heat is in Dog Days. Then July 16th is the time to enter the hot and hot summer. The dog days of summer are approaching, and you must be particular about your diet. There are many health-preserving opinions during the dog days of summer, but there are also many taboos. If you want to maintain good health, you must first pay attention to your diet. The following eight kinds of vegetables can relieve summer heat and dampness. It is recommended to eat more of the following dishes during the Dog Days, which are both healthy and nutritious. They are very good ingredients to relieve the heat in the Dog Days.
1. Recommended eggplant recipe
[Hand-Shreded Eggplant with Minced Garlic]
Ingredients preparation:
Long eggplant, salt, sugar, light soy sauce, garlic, chopped pepper sauce, green onions, sesame oil
Method of preparation:
1. Clean the long eggplant and put it aside. Put it into a plate; clean the green onions and cut into chopped green onions; peel the garlic and cut into minced garlic.
2. Boil water in a pot. After the water boils, put the eggplant on the steamer and steam for about 20 minutes until the eggplant is cooked.
3, sauce. Put half a spoon of edible salt, two spoons of light soy sauce, and half a spoon of white sugar in a bowl, pour in an appropriate amount of purified water, mix thoroughly and mix well to make a sauce.
4. After the steamed eggplants are allowed to cool, tear them into long strips with your hands and place them on a plate.
5. Heat oil in a pot. When the oil is hot, add minced garlic and chopped chili sauce and stir-fry until fragrant.
6. Pour the prepared sauce evenly on the eggplant, then pour in the oil we fried, and finally sprinkle with a layer of chopped green onion, stir evenly, and serve.
2. Crucian carp
Recommended recipe [Bamboo Shoot-flavored Five-flowered Crucian Carp]
Ingredients to prepare:
Crucian carp, pork belly, water-fat mushrooms , winter bamboo shoots , green onions, ginger, salt, sugar, cooking wine, vinegar, red fermented bean curd juice, green onions Oil, cooking oil
Steps:
1. Clean the crucian carp, add chopped green onions, ginger, cooking wine and an appropriate amount of salt, and marinate for about ten minutes.
2. Cut the mushrooms into slices; cut the winter bamboo shoots into shreds.
3. Cut the pork belly into slices, add an appropriate amount of edible salt, pour an appropriate amount of red fermented bean curd juice, and marinate for about ten minutes.
4. Heat oil in a pot. When the oil is hot, add marinated crucian carp and pork belly until cooked. Remove when cooked.
5. Put the fish into a large clean bowl and fill it with pork belly, mushrooms and bamboo shoots.
6. Pour the marinated crucian carp juice into a bowl, add an appropriate amount of vinegar and scallion oil, put it into a steamer and steam it for about 20 minutes.
7. After steaming, put it into a large plate.
8. Add appropriate amount of salt and sugar to the steamed soup, and then pour it on the fish.
A delicious bamboo shoot-flavored five-flowered crucian carp is ready.
3. Cauliflower
Recommended recipe [Stir-fried organic cauliflower]
Ingredients preparation:
Organic cauliflower, pork belly, pepper, oil, salt, bean paste, scallions, garlic, light soy sauce, dried chili
Recipe:
1, organic cauliflower Clean, drain, and break into small florets.
2. Clean the pork belly, control the moisture, and cut into slices.
3. Peel the garlic and cut it into slices; clean the green onions and cut them into segments; cut the dried chilies into dried chili segments.
4. Cut the pepper into small slices.
5. Boil water in a pot. After the water boils, add half a spoonful of edible salt and a few drops of cooking oil. Then put the cauliflower into the water and blanch it for about a minute. Drain it in cold water and drain it for later use.
6. Heat the oil in a pot until it is 70% hot. Add the green onions, garlic slices and dried chili peppers and stir-fry until fragrant. Then add the pork belly slices and stir-fry over high heat until the pork belly turns white.
7. Add an appropriate amount of bean paste, add organic cauliflower and hot pepper and stir-fry until color changes.
8. Add appropriate amount of edible salt and light soy sauce to taste before serving, stir-fry evenly, and serve.
4. Corn
Recommended recipe [ Corn Spare Rib Soup ]
Ingredients preparation:
Spare ribs, corn, ginger, green onions, salt
Methods:
1. Clean the ribs, then put them into a pot and blanch them. Pour cold water into the pot, add a spoonful of cooking wine, blanch the ribs until they are seven times cooked, remove and set aside.
2. Wash the ginger and cut it into slices; wash the green onion and cut it into segments; wash the corn, cut it into small pieces and put it into the stew pot.
3. Then put the blanched pork ribs, green onions, and ginger slices into the stew pot, and add an appropriate amount of water so that the water does not cover the ingredients.
4. Place the stew pot into a steamer, steam and stew over water for about an hour, then add an appropriate amount of salt to season.
5. Spinach
Recommended recipe [Enoki mushrooms mixed with spinach]
Ingredients preparation:
Enoki mushrooms, spinach, cooked sesame seeds , Sichuan peppercorns, cooking oil, white sugar, light soy sauce, edible salt, sesame oil
Method steps:
1. Remove the roots of enoki mushrooms, Break up the spinach and clean it; remove the roots and old leaves from the spinach and clean it.
2. Boil water in a pot. After the water boils, add a small amount of edible salt and cooking oil. Blanch the spinach for 30 seconds, drain it into cold water, drain it and set aside.
3. Put the enoki mushrooms into the water that has been used to blanch the spinach and cook for about three minutes. Drain the mushrooms into cold water and set aside for later use.
4. Heat oil in a pot. When it is 50% hot, add peppercorns and fry until fragrant. Fry until the peppercorns change color and pour into a small bowl.
5. Cut the dried enoki mushrooms in half, cut the spinach into sections about five centimeters long, and put them into a large bowl.
6. Add appropriate amount of white sugar, light soy sauce, sesame oil, cooked sesame seeds, appropriate amount of edible salt and pepper oil, stir evenly, and then eat.
6. Recommended recipes for mung beans
[ mung bean paste ]
Ingredients preparation:
mung beans, millet , white sugar or rock sugar
Methods:
1. Clean the mung beans, pour in appropriate amount of water, and soak for about two hours. Remove the mung beans floating in the water.
2. Put an appropriate amount of water in the steamer, turn on high heat and bring to a boil, then put the soaked mung beans into the pot. Generally speaking, the optimal ratio of water to mung beans is 10:1. There is no need to cover the mung beans during the cooking process. The mung beans cooked in the pot will release the sand faster.
3. After boiling over high heat, reduce the heat to low and cook the mung beans slowly until the mung bean skins float out. Use a spoon to remove the mung bean skins.
4. After taking out the bean skins, use a spoon to squeeze the remaining mung beans in the pot and squeeze the mung beans into a mung bean paste shape. Be careful not to add water during the process of squeezing the mung bean paste. After adding water, the cooked mung bean paste will separate from water and sand. , the taste is very bad.
5. When the mung beans become a fine and sandy mung bean paste, it is ready. Put the mung bean paste into a cup and put it in the refrigerator. It will taste better when refrigerated.
6. Of course, if you like sweet food, you can add an appropriate amount of white sugar, and the sweet taste will be better.
7. Tomato
Recommended recipe [Tomato Scrambled Eggs]
Ingredients preparation:
Tomato, eggs, green onions, oil, salt, light soy sauce
Recipe:
1. Crack two eggs into a bowl, stir into egg liquid, and add Set aside.
2. Wash the tomatoes, cut 3/4 into larger tomato chunks, and cut the remaining 1/4 into smaller diced tomatoes.
3. Wash the green onions and cut them into chopped green onions.
4. Heat oil in a pot. When the oil is hot, pour in the stirred egg liquid and fry until it is broken and solidified.
5. Preheat the oil in the pot, put the diced tomatoes into the pot, stir-fry until the tomatoes come out of the soup, put the large tomatoes into the pot, add a spoonful of light soy sauce, an appropriate amount of salt, and stir-fry until the tomatoes become soft. Serve the soup.
6. Put the scrambled eggs into the pot and stir-fry evenly with the tomatoes. When the eggs are coated with the tomato soup, turn off the heat and take out the pot.
8. Lotus root
Recommended recipe [ Stir-fried pork with lotus root ]
Ingredients preparation:
Lotus root, pork, scallions, ginger, dried chili, salt, vinegar, sugar, light soy sauce, cooking wine, starch, edible oil
Steps of practice:
1 3. Peel the lotus root, cut into lotus root slices, and soak the lotus root slices in clean water to prevent oxidation and blackening.
2. Peel the skin of the pork, cut into slices, put it into a clean bowl, pour in two spoons of cooking wine, one spoon of light soy sauce, and two spoons of starch, mix well, and marinate for a while.
3. Wash the scallions, take the green part and cut them into segments; cut the ginger into slices; break the dried chilies into chili segments.
4. Pour a small amount of cooking oil into the marinated meat slices.
5. Preheat the wok, pour in cold oil, add the marinated meat slices to the pan, cut open and stir-fry until loose. Stir-fry until the meat slices turn white and change color, add the chili segments, ginger slices and chives, and stir-fry until the aroma is released.
6. Then add lotus root slices, turn to high heat and stir-fry for about 30 seconds. Add a spoonful of vinegar and a spoonful of sugar and stir-fry evenly.
7. Finally, add an appropriate amount of edible salt and stir-fry evenly before serving.
