"Qingming season rain", and almost to the Qingming Festival, these two days of light rain draining non-stop, people can not lift the spirit, although the rain moisturizes all things, but for people, the rain increases, the air will become humid, making people heavy, uncomfortable, some people will also inexplicably have a decrease in appetite, but the weight increase, these are because of excessive humidity in the body caused. Therefore, in the spring diet, we should pay attention to eating less spicy, salty, greasy, raw and cold foods, which will aggravate the moisture in the body. In addition to increasing exercise in daily life, but also pay attention to eating more vegetables and fruits rich in vitamins and minerals, the following recommended 8 dishes of light nutrition, these have a certain dehumidification effect, often eat can make the body more relaxed.
First, wood ear yam
Directions: 1. Prepare a handful of fungus and soak the hair in advance with cool water.
2: Remove the outer skin of the yam, rinse it with water, cut into thin slices and set aside. Then wash the carrots, cut them into thin slices, and finally cut into some green onions and minced garlic.
3: Bring water to a boil in a pot, blanch the yam tablets in water for 1 minute, then blanch the carrots.
4: Heat oil in a pot, add green onion and minced garlic and stir-fry, then add yam slices and carrot slices and stir-fry evenly, then add the soaked fungus and fry until the fungus is soft.
5: Add oyster sauce and salt, mix well and serve.
2. Celery carrot winter melon
Directions: 1, wash the celery clean, along the lines of celery cut into thin slices, so that it is convenient to fry. Cut the winter melon, remove the winter melon, peel off the winter melon, cut into slices and set aside, then wash the carrots and cut them into slices, and finally cut some minced garlic for later.
2: Pour oil into the pot, add minced garlic and stir-fry the garlic flavor, then add carrot slices, celery slices and winter melon slices, add an appropriate amount of soy sauce and sugar, put a little water, cover the pot lid, and simmer the winter melon and carrots softly.
3, after all the vegetables inside are cooked, open the lid of the pot, collect the soup, and finally pour in the appropriate amount of oyster sauce and mix well to get out of the pot.
3. Rape shiitake mushrooms
Directions: 1: Wash the shiitake mushrooms, remove the roots, cut into thin slices along the longitudinal direction and set aside.
2: Wash the rapeseed, tear it into thin strips, and cut some minced garlic.
3: Boil the mushrooms in boiling water and blanch the mushrooms in boiling water to remove the earthy smell of the mushrooms.
4: Heat the oil in the pot, add minced garlic and a handful of sea rice to stir-fry, then add shiitake mushroom slices and fry until the surface turns slightly yellow, then add rape and fry until it becomes slightly soft, and finally pour in the appropriate amount of oyster sauce, mix well to get out of the pot.
4. Stir-fried lotus slices with Dutch beans
Directions: 1: Prepare a handful of hollandaise beans, remove the ends of the two ends, then put them in a basin, soak them in water for a while, and then rinse them.
2: Peel the lotus root, cut into thin slices, put it in boiling water, blanch for one minute, remove it and control the moisture and set aside. Then cut the carrot slices and minced garlic.
3: Pour oil into the pot, add minced garlic and stir-fry, then put the lotus slices and carrot slices into the pot, stir-fry on high heat until the carrots and lotus slices are slightly soft, then add the hollandaise beans, fry until the hollandaise beans are broken, and finally put a little salt, drizzle some oyster sauce and mix well.
5. Pine nut corn
1: Prepare a stick of sweet corn, put it in a pot and cook it to cool, peel off the corn kernels and set aside. Then cut into diced carrots, diced cucumbers and minced garlic and set aside.
2: Pour oil into a wok, heat until slightly hot, add green onion to burst the aroma.
3: Pour the corn kernels into the oil, stir-fry, add a little water, add diced carrots and stir-fry until the diced carrots are soft.
4: Sauté the carrots until soft, then add the diced cucumbers, stir-fry until the diced cucumbers are broken, and finally add the cooked pine nuts, and the pine nuts should be peeled. If it is raw pine nuts, put them in oil and fry them in advance, so that the pine nuts will be very fragrant.
5: Finally, add 2 tablespoons of sugar, add a small amount of salt, stir-fry evenly, pour in an appropriate amount of water starch to hook the leaves.
6. Cold mixed bamboo shoots
1, the lettuce clean, lettuce stem to cut off the outside of the very hard skin, first cut into thin slices, and then cut into fine wires, the carrots washed and cut into strips for later.
2: Bring water to a boil in a pot, blanch the shredded lettuce in boiling water for about 30 seconds, then drain the water. Blanch the carrot shreds again.
3: Blanch the shredded lettuce and carrot shreds and put them in a large bowl with salt and oyster sauce and some dried red pepper crushed and minced garlic on top. Drizzle with hot oil and mix well to eat.
7. Scrambled eggs with onions
1: Cut the onion into strips and set aside, beat the eggs into a bowl and stir them with chopsticks, the amount of eggs is between 4 and 6.
2: Then add chopped green onion to the beaten egg mixture, pour the appropriate amount of oil into the bottom of the non-stick pan and heat it, and then add the beaten egg liquid.
3: After the eggs are set, put them out of the pot, then pour a little oil, add the onion and fry until the onion is soft.
4: Add the scrambled eggs and stir-fry quickly, add a little soybean paste and salt, stir-fry evenly and you can get out of the pan.
8. Stir-fried bean sprouts with leeks
1: Wash the leeks, pick the leeks and remove the old leaves, wash them clean, cut them into small pieces and set aside.
2: Wash the carrots and cut them into fine strips for later.
3: Pour oil into a pan and stir-fry the minced garlic until fragrant.
4: Add shredded carrots and mung bean sprouts, stir-fry until the carrot shreds and sprouts become soft, at this time the sprouts will produce some water, and the heat will dry the water.
5, put in the cut leeks and stir-fry, do not fry for a long time to prevent the leeks from being too soft and rotten. Add salt and oyster sauce to get out of the pan.