"Cold in three nine, hot in three volts", July 16 this year into the ambush, full of full calculations from now there are only ten days left, we all know that the three volt days are sweltering and unbearable, but how to alleviate this symptom? When the external environment is uncontrollable, the internal dietary regulation is the most effective method at present. The three days are approaching, what to eat and drink to really help us through the bitter summer? Following the old tradition of dietary therapy, it is highly recommended to "enter the 3 treasures of the volt"!
However, this three treasures do not simply refer to which three things, but "three treasures of noodles", "three treasures of soup", "three treasures of melon", from morning to night, careful maintenance, the real practice of eating enough, eating well, adequate nutrition and good health. The three volt days are coming, and the "three treasures into the volt" are prepared in advance, and the food is changed every day, and the 40 days are spent safely!
Plum trees, succulent fruits with raindrops Plump tree with juicy fruits with rain
Face three treasures
As the old saying goes, "head fu dumplings two volt noodles, three volt flapjack stall eggs", up to 40 days of three volt days, the staple food has to rely on this dumplings, noodles, egg cakes to live, also known as "futian noodles three treasures". However, since it is pasta, the choice of flour also has requirements, and it is necessary to use the new wheat noodles harvested this summer to take a "taste of new Nafu" meaning.
1. 【Cucumber stuffed dumplings】
1. Put an appropriate amount of flour in the basin, add a spoonful of salt to increase the tendonity, use water and noodles, first stir into dough, then knead into a ball, try to do hand light, basin light, face light, knead well, cover with a distilled cloth, put aside for 20 minutes and roll out well.
2. Cucumbers do not need to be peeled, directly washed, cut into thin wires, and then sprinkled with salt and mixed well, killing the water inside, mainly to prevent the water and broken skin when wrapping dumplings in the later stage.
3. Beat a few eggs into the bowl, stir and beat into egg liquid, fry the egg in cold oil, stir it with chopsticks, pour it out after all the shapes are set, so that the eggs are crushed and tender, and there is no need to cut it out of the pot.
4. The pickled cucumber is wrapped in gauze to squeeze out the cucumber juice inside, and the squeezed cucumber juice is not wasted for a while. Drizzle sesame oil on the cucumber shreds to prevent water, increase the aroma, and then cut some spring onions together, scrambled eggs are also poured in, add chicken powder, throw away the salt, when pickling has been put salt to avoid overstay, pepper, oyster sauce to freshen, stir evenly the filling is adjusted.
5. Sprinkle the bottom flour on the board, take out the dough and knead it smoothly, roll it into strips, pull it into a uniform size of the dough, and then roll it out into a thick middle and thin dumpling skin on both sides, put in the appropriate amount of filling, and you can wrap it with your hands.
6. Dumplings boiled underwater pot, often pushed with a spoon, do not stir back and forth, the province of rotten, vegetarian stuffed dumplings than meat stuffed dumplings are better cooked, do not need to point water, a roll up, boiled drum oil, all floated up on the cooked. Full of fragrance, through the skin and even see the green and oily filling inside, it is most appropriate to eat vegetarian cucumber dumplings on three days.
2. 【Garlic sauce fishing noodles】
1. Garlic sauce fishing noodles, is the Henan people can not do without the summer taste, the ingredients are solid, a bite into the soul: from right to left are ten spice leaves, thorn leaves, garlic, sesame salt, egg shreds, cucumber shreds and freshly rolled noodles.
2. Adjust the garlic juice throughout the process does not need to be fired, directly put the garlic flat in the garlic mortar, it is best to use the freshly unearthed new garlic, eat it will not be so spicy, and then put the ten spice leaves into it, add a spoonful of salt and pound it into garlic paste, all mashed and put it in a bowl for later.
3. Then pour out the mashed garlic, add two spoons of light soy sauce, three spoons of sesame oil, five spoons of aged vinegar, one spoonful of chicken powder, and then pour in the appropriate amount of sesame salt, sesame salt itself is salty and does not need to put salt anymore.
4. Prepare a small bowl in addition, dig in the appropriate amount of sesame paste with warm water to open, it is best to dilute a little for easy mixing, will not become a lump. Then pour the tahini in the garlic paste and stir it well, and our garlic juice will be mixed.
5. Boil the noodles in an underwater pot, cook them and fish them out, by the way, quickly cool them, so that the noodles are more crisp and smooth to eat, and then pour garlic juice, with cucumber shreds, egg shreds, thorn leaves, eat that is called a refreshing taste.
3. [Spread egg filling]
1. First, we prepare four eggs, 300 grams of flour, and an appropriate amount of shredded carrots, green onions and pumpkin shreds.
2. Pour the shredded pumpkin, carrot and green onion into a larger basin, add 2 grams of salt and mix well with chopsticks, then cover with plastic wrap and marinate for 10 minutes to kill the water in the carrots and pumpkin shreds, so as not to produce water when branding.
3. Pour the flour into a large basin, the eggs are also bumped in, add a little water, first stir the eggs and then stir the flour in turn, stir in one direction until there is no gnocchi, and add the appropriate amount of water again to adjust into a running water batter. Then put the marinated carrots and pumpkin shreds dry and add them, stir well together.
4. Start the pot to open the low heat, after the pot is heated, evenly brush the vegetable oil, dig a spoonful of vegetable paste into the pot, gently turn the pot to spread the vegetable paste into a round vegetable cake, when we burn, we can not only let the middle of the pot be heated, we must constantly change the position to make the bottom of the pot evenly heated, so as not to burn the paste. Keep the heat simmer for a minute, and turn over the noodles after all the paste is set.
5. Turn over and then turn the dough again for 30 seconds, so turn it back and forth a few more times, fry the cake until both sides are golden brown and it will come out of the pan. This cake is very thin, when frying need to be turned over frequently, about 2 minutes can be fried out of a sheet, simple, fast and nutritious.
Tang Sanbao
As the saying goes, "Fu Tian drink more soup, do not bother the doctor to prescribe medicine", just know that drinking soup is good, but what soup to drink in the end? In fact, it refers to the "ginger jujube tea" after entering the summer - to drive away the cold with heat; "Fu sheep soup" when entering the ambush - heated with heat; As well as the "mung bean soup" that is necessary for Futian - cool and cool.
First, use heat to drive away the cold - ginger jujube tea
Here's how:
1. Here in order to prevent dry heat I added some diced lotus into it, if you do not like lotus root can also reduce the amount of red dates, the cut lotus with water soaked, so as not to oxidize and blacken.
2. Cut the ginger into slices; Red dates and cinnamon balls are carefully washed to avoid leaving impurities; A pinch of goji berries soaked in water; Prepare an appropriate amount of brown sugar for later.
3. Make ginger jujube tea is best to use a casserole, the heat is better, it is easier to boil out the nutrition, in addition to the goji berries, put the rest of the ingredients into the pot, add the right amount of water, boil on high heat and then turn the heat to boil for 30 minutes, so that the heat in the ingredients are integrated into the soup, be sure to use a small fire, if the fire is large, it is easy to boil dry.
4.30 minutes after putting in the goji berries continue to simmer for two or three minutes can turn off the heat to eat, boiled ginger jujube tea is best to drink while hot, sweaty, eating time is best arranged in the morning, relax pores, help perspiration, avoid drinking at night, so as not to be too excited, affect the rest.
Second, heat with heat - Fu sheep soup
Here's how:
1. We prepare a pound of lamb, it is best to choose a leaner lamb or leg of lamb, so that the stewed soup is fragrant and not greasy, and then prepare a pound of lamb bones chopped into sections, the lamb and sheep bones cold water under the pot, boiled out of the blood foam inside, reduce the fishy taste, cook until no blood foam comes out, so that the stewed soup will not be turbid.
2. Bring the water to a boil in another pot, pour in the lamb bones that have been blanched, add the shallots and ginger slices, cover the pot and open the low heat and simmer for 1 hour, the stewed lamb soup does not need large ingredients, just the onion and ginger can be fishy, stew out the nutrients in the lamb bones, and stew the lamb.
After 3.1 hours, the soup in the pot has been stewed into a milky white, very fresh flavor, can be gently pierced with chopsticks, we take out the lamb, cover the pot and continue to stew for 30 minutes, fully stew out the nutrients in the bones.
4. Cut the lamb into pieces after the pot is out of the pot, prepare a piece of old tofu, cut into evenly thick slices, boil the pot under water and cook to remove the bean smell. After the lamb broth is stewed, fish out the lamb bones inside, put the tofu and lamb in and simmer for two or three minutes.
5. Sprinkle green onions and coriander in the soup bowl, add 3 grams of salt, 2 grams of pepper to taste, lamb soup is generally seasoned in the bowl, and finally the stewed lamb soup is rushed in, delicious.
Third, cool off the heat - mung bean soup
Here's how:
1. First of all, we clean the mung beans, change the water on the blisters, add a little alkali noodles to facilitate rapid cooking, stir evenly and soak them aside for three hours, and soak the mung beans.
2. Pour the soaked mung beans directly into the pressure cooker, add the appropriate amount of water, press on low heat for fifteen minutes, and cook the mung beans well.
3. After 3.15 minutes, pour out the cooked mung beans, put in the right amount of rock sugar and stir to melt, if you like to drink the original flavor without putting sugar, then add the appropriate amount of pure water, put it into the blender together to beat into mung bean paste.
4. Pour out the beaten mung bean paste, sprinkle a few goji berries, naturally let cool down can be enjoyed with peace of mind, like ice can be refrigerated, the taste is better.
Melon three treasures
"Spring eat buds, summer eat melon", this is the crystallization of folk wisdom, but also the health purpose handed down from ancient times in Traditional Chinese medicine, three volt days of humid heat is intolerable, melon fruit in sufficient water and vitamins, minerals, can timely replenish the loss of nutrients in the body, maintain the balance of electrolytes, heat prevention and cooling. However, among the many summer melons, the first choice is to eat raw and cold mixed "summer first melon" - cucumber; Second selection of sufficient water, high potassium and low sodium "heat stroke prevention of the first melon" - winter melon; Three choices to cure the heat with bitterness, clear the heat and relieve the heat of the "first melon against fire" - bitter melon.
First, the first melon in summer - cucumber
Recommended method: [Cold mix pickled cucumber]
1. First of all, we prepare two cucumbers, washed and cut into cucumber strips into the basin, add two spoons of salt by hand to grasp the marinade for 10 minutes, give the cucumber to kill the water, easy to absorb the juice into the flavor when mixing later, and at the same time prevent the cucumber from coming out of the water after mixing, the taste is not crisp and salty.
2. Cut the garlic into garlic slices, cut the shallots into segments, cut the ginger into ginger slices, and then prepare half a red pepper and cut into strips for color matching.
3. Heat the oil in the pot, add the onion, ginger and garlic, a few dried peppers, and a few flower horns to stir-fry the aroma. Then pour the ingredients out to cool, add two spoonfuls of steamed fish soy sauce, a spoonful of sugar, and an appropriate amount of aged vinegar to stir well.
After 4.10 minutes, the cucumber has pickled a lot of juice, and we squeeze the cucumber hard to squeeze out the water inside.
5. Then put the cucumber in the prepared bowl, add the red pepper shreds, mix well and serve.
Second, the first melon to prevent heat stroke - winter melon
Recommended method: [shrimp winter melon soup]
1. Prepare 500 grams of fresh shrimp, cut off the shrimp head and legs, use a toothpick to pick out the shrimp line, and then put it in clean water and wash it; Peel the winter melon section and cut into slices; Cut the ginger into slices and cut a little cilantro into strips to set aside.
2. Burn the oil in the pot, after the oil is hot, pour the ginger slices and stir-fry the aroma, pour the winter melon into the pot, add a little salt to continue to stir-fry, and fry the winter melon.
3. Then pour the right amount of water from the side of the pot, simmer for 2 minutes after boiling on high heat, stew the winter melon soup, the color is milky white and fragrant.
4. Then wash the shrimp, drain the water and pour it out of the pot, add a little salt to the shrimp into the flavor, continue to cook for 30 seconds, the prawns change color after pouring a little sesame oil, you can get out of the pot and plate, and finally sprinkle with coriander delicious.
Third, the first melon against fire - bitter melon
Recommended method: [cold mix bitter melon]
1. After removing the two ends of the bitter melon, it breaks into four petals, removes the white urn and seed inside, this gourd is very bitter, must be removed clean, and then on the surface of the bitter melon every 1 cm a knife, maintain a continuous and continuous state.
2. Then cut the bitter melon into even filaments, which is a commonly used anchovy knife method in the industry, cutting out is not only good-looking, but also convenient to taste. After cutting, put it in a basin and soak it in water, so that it is crisper to eat, and it can also reduce some bitterness, and then cut a little red pepper to match the color.
3. A few grains of garlic are flattened and cut into small pieces, garlic can alleviate the bitter taste of bitter melon, so as not to let the bitter taste enter the heart; A small piece of ginger is cut into minced ginger, neutralized and cooled, all put into the mixing pot, add the appropriate amount of ginger juice, salt, a little sugar to freshen, 1 gram of monosodium glutamate, 5 grams of white vinegar, and pour a little sesame sesame oil into the sauce.
4. Then pour the soaked bitter melon and red pepper into the pot with controlled dry water, mix well in the pot and then put it on the plate.
From the staple food, to the side dishes, to the soup, the "three treasures into the volt" to arrange for you to be obedient, prepared in advance, eat in a different way, nutritious and delicious to eat enough, comfortable and comfortable three volts.
First Food Editor: Xiao Ya