Since entering the summer, the temperature has been rising, making people always feel dry and hot, and the appetite has dropped greatly, then, at this time, we must adjust our diet in time, eat more light and less oily food, and eat less greasy and spicy food.
In the summer, eat more of these 7 home-cooked dishes, the ingredients are cheap and common, nutritious and high-flavored, and arrange for your family! Below, let's take a look at the preparation of these dishes, light and non-greasy, very suitable for eating in the summer!
Organic cauliflower with minced garlic
1. Prepare ingredients:
Prepare an organic cauliflower, remove the cauliflower root, cut into evenly sliced flowers, and soak in water in a basin to wash.
Prepare a few garlic grains, pat flat and cut into minced garlic. Half a red pepper, remove the seeds and cut into red peppercorns.
2. Blanch the cauliflower in the water:
Boil water in the pot, add 2 grams of salt, pour in a little vegetable oil, pour in vegetable oil cauliflower blanched water out of the color is more emerald green, pour a little white vinegar, white vinegar so that the stable nutrition of the vitamins in the cauliflower is not lost, after the water boils, pour in the cauliflower quickly blanched until it is broken, turn off the heat and fish out the cauliflower.
Place the cauliflower flowers facing down in the pot, buckle them with a plate, and quickly flip over and buckle them in the plate.
3. Make the sauce:
Heat the pot, pour vegetable oil into the pot, heat the oil to 60% heat, pour in minced garlic, red pepper grains and stir-fry out the aroma, add a spoonful of water, and start seasoning: add 2 grams of salt, 1 gram of chicken powder, and then hook a little water starch, stir-fry quickly with a spoon until the soup is viscous, and then pour the soup on top of the cauliflower.
4. Well, a crisp and refreshing garlic organic cauliflower is ready.
Oyster sauce cabbage
1. Prepare ingredients:
Prepare a few cabbages, break the leaves one by one and put them into clean water, wash the sediment and dust on them, and fish them out to control the water and set aside. Prepare a few garlic grains, pat flat and cut into small pieces.
2. Sauce:
In a bowl, add 2 grams of salt, 2 grams of chicken powder, 10 grams of oyster sauce, 5 grams of sesame oil, 10 grams of light soy sauce, stir the seasonings and stir well.
3. Blanch the cabbage:
Boil water in the pot, put in a little salt and vegetable oil, salt can keep the cabbage emerald green, vegetable oil can make the cabbage more bright, the water is close to boiling when poured into the cabbage quickly blanched for 20 seconds, the time should not be too long to avoid the cabbage collapse soft, the cabbage is immediately fished out after returning to green, after controlling the water, the stem is placed in a direction on the plate.
4. Make the juice:
Burn oil in the pot, pour in the minced garlic when the oil temperature is 50% hot, open a small heat to heat the incense, the fire should be a little smaller, do not turn the minced garlic yellow, after smelling the garlic flavor, add half a spoonful of water along the side of the pot, pour in the prepared sauce, hook a little water starch after boiling on high heat, boil the sauce until it is viscous and foamy, pour a little bright oil to brighten the color, pour evenly on the top of the cabbage, and then put a little red pepper shredded.
5. Well, a light and delicious oyster sauce cabbage is ready.
Spicy and sour potatoes
1. Prepare ingredients:
Prepare two potatoes, peel the outer skin, cut into thin slices and then cut into strips, cut well and then quickly soak in water, so as not to oxidize and darken, soaking can also remove the starch on the top, so that the fried potato shreds are refreshing enough.
Prepare the appropriate amount of red peppers and green peppers, remove the seeds and cut them into thin strips; cut the garlic into thin slices, break the green onion and cut into minced shallots, and put them together for later.
2. Blanch the shredded potatoes in water:
Boil water in the pot, pour the potato shreds out of the fence to rinse clean, after the water is boiled, pour in the shredded potatoes, quickly blanch the water for 20 seconds to pour out the control of water, blanch the water can make the potato shreds cook more evenly, about 20 seconds can be blanched, otherwise the potato shreds are not crisp enough.
3. Start cooking:
Burn the oil in the pot, after the oil is hot, pour in the onion, garlic and stir-fry, put in a few dried peppers, turn on a small heat to fry out the spicy taste, this step must be used with a low heat, the fire is large, the pepper is easy to paste, put in the green and red pepper shreds and stir-fry a few times, pour in the shredded potatoes, while pouring a little white vinegar, white vinegar can make the texture of the shredded potatoes more crisp, quickly stir-fry a few times, start seasoning: add the right amount of salt, chicken powder, turn the heat and stir-fry for 30 seconds, after the shredded potatoes into the flavor, pour in a little sesame sesame oil to increase the aroma and brightness, after turning well, you can get out of the pot.
4. Well, a crisp and refreshing shredded sour and spicy potato is ready.
Oyster sauce mushrooms
1. Prepare ingredients:
Prepare a handful of white jade mushrooms, cut into roots; a few shiitake mushrooms, remove the shiitake mushroom handle and cut into thick slices.
Prepare a section of green onion, cut diagonally into horseshoe slices, a few garlic pieces, cut into thin slices and put them together, half a red pepper and green pepper, remove the seeds and cut them into diamond-shaped slices.
2. Blanch the mushrooms in water:
Add water to the pot, warm water into the white jade mushrooms and shiitake mushrooms, constantly stir to remove the earthy smell and impurities, about blanch the water for about 2 minutes, when the mushrooms become soft, the surface is slightly shiny, put in the green and red pepper slices slightly blanched, pour out together to control the water.
3. Start cooking:
Heat the pot add the right amount of vegetable oil, after the oil is hot, pour in the onion, garlic together to stir-fry the aroma, add a spoonful of water, pour in the white jade mushrooms, shiitake mushrooms and green and red peppers, quickly stir-fry a few times, add 2 grams of dark soy sauce, 5 grams of soy sauce, 5 grams of oyster sauce, 2 grams of salt, 1.5 grams of chicken powder, continue to stir-fry the seasoning, fry the color evenly, and then drizzle with water starch, so that the seasoning can better adsorb on the surface of the mushrooms, and after turning over the heat, you can get out of the pot.
4. Well, a delicious and nutritious oyster sauce mushroom is ready.
Tear up cabbage
1. Prepare ingredients:
Prepare a cabbage, cut from the middle to remove the rhizome, tear the cabbage into even small pieces, remove the hard stems inside, the hand-torn cabbage is more flavorful than the cut, after processing, put it in water, add a spoonful of salt to repeatedly scratch and wash, drain the water and set aside.
Prepare a few garlic grains, cut into slices and place in a bowl, then grab a pinch of green peppercorns and a handful of dried chili peppers.
2. Sauce:
Prepare a small bowl and add 10 grams of soy sauce and 10 grams of balsamic vinegar to set aside.
3. Start cooking:
When the oil is 50% hot in the pot, pour in the garlic slices, green peppercorns and dried peppers, open a small fire to bring out the aroma, pour in the prepared cabbage, turn the heat to quickly stir-fry for 2 minutes, keep the high heat, and start seasoning after the cabbage is fried: add 3 grams of salt, quickly stir-fry a few times to turn the seasoning well, pour the prepared sauce along the edge of the pot, stir-fry into the flavor and then you can get out of the pot.
4. Well, a crisp and delicious hand-torn cabbage is ready.
Cold mix beans
1. Prepare ingredients:
Prepare an appropriate amount of long beans, wash and cut into about 2 cm pieces, put in a basin and set aside.
Prepare a slice of red pepper, remove the seeds and cut into wide strips; 5 garlic, pat flat and cut into froth.
2. Blanch the long beans in water:
Boil water in the pot, add salt into the low taste, add the right amount of vegetable oil to add color and brighten the dish, pour the water into the carob blanching water for 2 minutes after boiling, the carob will be more emerald green and good-looking when hot, fish out the beans, use cold boiled water to quickly cool down, so as not to lose the crisp taste.
3. Start seasoning:
After controlling the water, pour the beans into the basin, add the appropriate amount of salt, monosodium glutamate, balsamic vinegar, red oil, stir evenly, so that the mix is more even, the taste is more flavorful, pour into the garlic foam and stir again to mix well, you can plate.
4. Okay, a very simple cold bean carob is ready.
Tomato gnocchi soup
1. And surface:
Prepare a large basin, add 200 grams of flour, 2 grams of salt and stir evenly, beat 3 eggs into the bowl and beat them, pour the egg liquid into the filter spoon, and use chopsticks to stir non-stop, let the flour wrap around the dripping egg liquid, quickly break and stir into one gnocchi, so that the gnocchi is more rounded and the size is uniform.
2. Prepare the ingredients:
Add the right amount of water to the pot, prepare a tomato, cut a cross flower knife, bring the tomato into the pot after the water boils, pour boiling water on the tomato, blanch for 1 minute and then take it out, peel off the skin, cut into diced tomatoes and set aside.
Prepare half a cucumber, wash it and cut it into thin slices with an oblique knife. A small handful of green onion leaves and cut into green onions. A few garlic and cut into slices. Wash a handful of wattles and set aside.
Prepare a small bowl, beat in two eggs, add a little salt to the bottom, stir well to float the egg flowers.
3. Start cooking:
Burn the oil in the pot, after the oil is hot, pour in the onion, garlic to fry the aroma, pour in the tomato cubes and stir-fry continuously, fry the tomatoes, fry the red juice, put the cucumbers into the pot and stir-fry a few times, add 2 grams of salt, 2 grams of chicken powder to taste, and then pour in the appropriate amount of water, cover the pot lid and bring the water to a boil, sprinkle the gnocchi into the pot in turn, gently stir to prevent the paste.
After the gnocchi is cooked, the egg liquid is sieved into the pot, and then add 5 grams of aged vinegar to stir well, you can turn off the heat, put the thorn leaves into the pot, add a little sesame oil, stir a few times to get out of the pot, the thorn leaves should be turned off and then put away, in order to retain its unique fragrance.
4. Well, a nutritious and appetizing tomato gnocchi soup is ready.
(First Food Editor: Summer)