In the days of spring and Jingming, time quietly bid farewell to the spring equinox, ushering in the Qingming season at the turn of mid-spring and late spring. Before and after the Qingming Dynasty, the temperature rose in "effort", and the rain "did not want to show weakness" increased, finding the right time to appear at any time, and a few spring rains moisturized everything, making the farmer uncle smile happily. But there is more rain, the air environment has gradually become humid, many people's bodies have begun to be uncomfortable, plus some areas of the "back to the south" has not ended, it is simply "tide on the tide". There is no appetite in the face of delicious meals, listlessness at work and class is always sleepy, and the limbs are sore and heavy, etc., in fact, this is a series of "signals" sent by the body, reminding you that it is time to "dehumidify".
As the old saying goes, "A thousand colds are easy to remove, but a wet is difficult to go." Intend to start "dehumidification" to find the right direction and then start, and want to efficiently complete the goal, it is recommended that exercise and diet go hand in hand, the right amount of exercise helps to discharge the body's metabolic exhaust gas and moisture, diet can better regulate the body, increase nutrition, reduce the intake of raw and cold food and salt, eat less sweet fried food, and smartly choose some vegetables with "dehumidification function" to cook and eat. It is recommended that 5 kinds of "dehumidifiers" be included in your menu and eat them, so that you can easily survive the rainy season.
1. Onion - Scrambled eggs with onions
Ingredients required: Onion, egg, garlic, peppercorns, sugar, salt.
1: Remove the skin of the onion, cut into strips and set aside, put some more oil in the pot, burn until 80% heat, take 3 eggs and add the right amount of salt to scatter, pour into the pot and fry for later.
2: Put the bottom oil back in the wok, add a dozen peppercorns over low heat and fry the black out of the incense, then fish out, add garlic cloves and stir-fry until fragrant.
3: Add shredded onion and stir-fry for 3 minutes, add a small half spoon of sugar to freshen, add a spoonful of salt, add 5 tablespoons of water and stir-fry evenly.
4, the scrambled eggs into the pot, high heat stir-fry evenly can be out of the pot plate, simple and delicious onion scrambled eggs will be ready.
Second, lettuce - lettuce fried fungus
Ingredients required: lettuce, fungus, garlic, millet spicy, oyster sauce, soy sauce, salt and chicken essence to taste.
1: Remove the leaves of the lettuce, peel, wash and cut into strips, soak the fungus and cut into strips, pat the garlic with a knife and chop it flat, cut the millet pepper into circles, add a small amount of starch and water to the bowl and stir evenly.
2: Add an appropriate amount of water to the boiling pot and bring it to a boil, add the lettuce and fungus to the boiling pot and blanch the water for 30 seconds, then fish it out and rinse it with cool water to control the water.
3: Add the right amount of oil to the wok, the oil temperature is 60% hot, add the prepared minced garlic and millet chili rings to the wok and stir-fry.
4, add lettuce, fungus and a spoonful of soy sauce, a spoonful of oyster sauce, the right amount of salt and chicken essence, stir-fry evenly, and finally add water starch to hook a thin layer of mustard, high heat to collect the juice can be out of the pot and plate,
3. Amaranth - garlic amaranth
Ingredients required: Amaranth, garlic, shallots, dried chili peppers, salt, soy sauce, sugar, chicken powder, lard.
1, amaranth cleaned, the old rhizome to remove do not, garlic into the stone scoop into the pound into granules, put some dried peppers together to pound, do not like to eat spicy can not be put, spring onion cut into sections and set aside.
2, when sautéing amaranth, it is best to use lard, put half of the cooking oil and half of the lard in the pot, add garlic cloves, shallots, dried peppers and stir-fry over medium-low heat to make the aroma.
3: Sprinkle the amaranth into a pot with a small amount of salt, stir-fry the amaranth until soft, add one or two spoonfuls of soy sauce, a little sugar and chicken powder to freshen, stir-fry evenly over high heat.
4: Stir-fry evenly, pour in about half a bowl of water, let the taste into the amaranth, stir-fry evenly over high heat and then collect the juice.
4. Winter melon - braised winter melon
Ingredients required: winter melon, millet pepper, shallots, soy sauce, dark soy sauce, sugar, oyster sauce, garlic, salt and chicken essence.
1: Wash the winter melon, peel it and cut it into pieces of the same size, cut into rings of millet pepper, chop the shallots, and pat the garlic flat and set aside.
2, seasoning sauce: add 1 spoonful of oyster sauce, 1/2 tablespoon of sugar, 1/2 tablespoon of dark soy sauce, salt and chicken essence to taste in a bowl, and then add a small half bowl of water and stir well.
3: Add a small amount of oil to the pot, add garlic and stir-fry the garlic until fragrant, add the winter melon, stir-fry for about 3 minutes on medium heat, and set aside.
4: Add a small amount of oil and half a bowl of water to another pot, add 3 spoonfuls of sugar, simmer slowly over low heat until the sugar melts and is caramel colored, pour in the fried winter melon, stir-fry until the winter melon is colored.
5, pour in the sauce, cover the pot and simmer for about 3 minutes, after the winter melon becomes slightly soft, collect the juice on high heat, add millet pepper and pepper and stir-fry evenly, you can sprinkle the chopped shallots out of the pot.
5. Carrots - carrot balls
Ingredients required: Carrots, sweet potato starch, shallots, millet peppers, white sesame seeds, garlic, soy sauce, oyster sauce, pepper, sugar, salt and chicken essence to taste.
1: Wash and rub carrots into thin strips, cut millet pepper and spring onion into rings, peel and chop garlic for later. Add an appropriate amount of water to the pot, blanch the carrot shreds for 1 minute after the water is boiled, then remove them, let cool and pinch the water.
2: Add shredded carrots, 5 spoonfuls of sweet potato starch, 1 spoonful of pepper, appropriate amount of salt, stir well, take the appropriate amount of shredded carrots, put them in your hands and pinch them into balls of the same size, coat the palms of your hands with a small amount of bright oil after the balls are done, and then put the carrot balls together.
3, seasoning sauce: add 2 spoons of minced garlic, 2 spoons of white sesame seeds, an appropriate amount of millet pepper, oil heat into the bowl, then add 2 spoons of soy sauce, 1 spoon of oyster sauce, 1 spoon of sugar, a little green onion, an appropriate amount of salt and chicken essence, stir well and set aside.
4: Put the carrot balls into the steamer after the balls are done, steam for about 10 minutes, and then drizzle with the freshly prepared sauce after steaming.
——Lao Jing said——
Spring rain is long, the amount of rain is not large, but the rain time is longer, usually a day, in the southern region will even rain for several consecutive days, the above five kinds of vegetables are recommended to eat more, in addition to red beans, barley, sweet potatoes and other cereals with "dehumidification" effect should also be eaten more. If it rains on a rainy day, remember to change into damp clothes as soon as possible and cook a bowl of ginger soup with ginger to disperse the moisture out of the body, so as not to aggravate the humidity.
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.