Today officially enters the "dog days", the weather is hot, make adjustments to your diet during the "dog days", and know how to avoid eating! "Avoid ginger before entering the ambush, and drink 3 kinds of soups" to prevent heatstroke and cool down, and enjoy a stable summer.
1. Winter melon
Winter melon has a high water content. It clears away heat and relieves heat while also replenishing water. It is especially suitable for eating in summer.
Winter Melon and Pork Ribs Soup
Ingredients: spareribs, winter melon, green onions, ginger,carrots, red dates
1. Prepare an appropriate amount of spareribs, rinse them well, pour them into the pot, add water that covers the ribs, add onion and ginger slices, and add Remove a spoonful of cooking wine to remove the fishy smell, and bring to a boil over high heat. Skim the foam. Cook for two minutes until the ribs are cooked through. Remove them from the water, add warm water, rinse and drain.
2. Cut off the skin of a piece of winter melon and cut it into small pieces, cut a piece of ginger into slices, and cut two green onions into segments. Two carrots, peeled off and cut into hob pieces.
3. Heat the pot, add an appropriate amount of lard, stir-fry the onion and ginger slices until fragrant, pour the ribs in, and continue to stir-fry. Stir-fry until the ribs turn slightly yellow, add boiling water and bring to a boil. Pinch out the green onions and pour them into a casserole. Add the carrots and red dates. Add enough water at once and simmer over medium heat for 20 minutes.
4. In about 20 minutes, pour the winter melon in, stir, and simmer for ten minutes. Add an appropriate amount of salt and stir evenly. A delicious winter melon and pork ribs soup is ready.
2. Chicken
Chicken has higher protein content and lower fat content. "Eat a chicken with your head down, and you will be in good health for a year." It is nutritious, does not cause heat, and has the effect of increasing physical strength and strengthening the body.
Recommended recipe: Chicken soup
Ingredients: chicken, lotus seeds, ginger, green onions, red dates, shiitake mushrooms
1. Add appropriate amount of warm water to the chicken, stir for a while, soak for 20 minutes, clean, cut the ginger into slices, and cut the green onions into slices with a diagonal knife.
2. After the oil is hot in the pot, add the onion and ginger and stir-fry until fragrant. Add the chicken and stir-fry quickly over high heat. Stir-fry until the chicken shrinks a little and turns yellow. Add boiling water and cook for about 15 minutes, then pick out the onion and ginger.
3. Pour the chicken soup into the casserole, then add white lotus seeds , red dates and shiitake mushrooms. Then cover and simmer over medium-low heat for an hour and a half. When the time is up, add an appropriate amount of salt according to personal taste, stir it, and the chicken soup is ready.
3. Mushrooms
Mushrooms are rich in amino acids needed by the human body. It can be seen how beneficial mushroom soup is to people.
Seafood Mushroom Three Fresh Soup
Ingredients: Luffa, lean meat, eggs, seafood mushrooms, wolfberry, ginger, green onions
1. Scrape off the skin of the loofah, cut into hob pieces, put it into a large bowl, add a little salt, and drop in Add a few drops of white vinegar, then add water that has not covered the loofah, and mix it with your hands to prevent the loofah from oxidizing and turning black. Soak for ten minutes.
2. Clean a small handful of seafood mushrooms and cut them into small pieces with a knife. Cut the ginger into minced ginger, the shallots into chopped green onions, and the lean pork into thin strips. Put them into a bowl, add a little salt, pepper, and egg white and mix well. After stirring well, add a spoonful of cornstarch to lock in the moisture of the meat slices, and stir into a paste.
3. After the oil is hot, pour the eggs into the pot, fry both sides until golden brown, let cool and cut into diamond-shaped pieces. Stir-fry the onion and ginger until fragrant. Add White Jade Mushroom and stir-fry evenly over low heat. Add an appropriate amount of boiling water. After the water boils, pour the meat slices into the pot and spread them gently. Add the eggs as well, cook on high heat for one minute, and then add the loofah. Pour in and bring the soup to a boil over high heat.
4. The soup will become whiter as it cooks. Add a spoonful of salt, chicken essence, and pepper. Cook the loofah. Sprinkle some soaked wolfberry and cook for about 30 seconds. Garnish with chopped green onions. The three fresh loofah soup is ready. .
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