Yang qi is the foundation of life, is an immune system of the human body, the more sufficient yang qi, the stronger the human body, insufficient yang qi, people will get sick. Summer is hot, many people eat a lot of cold drinks to relieve fever, and then this is not beneficial to the body. In summer, the yang qi of the human body spreads outward, and the yang qi in the body is relatively insufficient compared to other periods. At this time, if you consume too much raw and cold food, it will cause more serious damage to people's yang.
Human health should also conform to the laws of nature, pay attention to maintenance, and nourish the body. As the saying goes, "summer yang, shengliang medicine", which means that in the hot summer, if everyone can protect their yang, when the yang is full, the body's ability to resist diseases will be improved. The whole summer could be spent peacefully.
If you want to raise Yang Qi, then you need to eat more "Fuyang" food on your diet, and Rong Er recommends eating 4 more "Fuyang" foods to help you spend three days in peace.
1. Duck sticky rice with sauce
Ingredients: Duck legs, glutinous rice, green beans, carrots, sausages
1, prepare a large duck leg, after processing, use kitchen paper to dry the water;
2, pour a little more cooking oil into the pot, burn to 60% or 70% of the heat to put the duck legs into it, adjust the medium-low heat to slowly fry the duck legs until slightly yellow, during which you must keep turning Oh, the skin must be fried a little better, about 10 minutes or so the duck skin will be fried to a little hard, you can clip it out, put aside to drain the oil;
3, this time to prepare a large bowl of spices, prepare a large bowl, put 2 star anise, 5 pieces of rock sugar, a little ginger slices, half a bowl of soy sauce, a bottle of beer, a little pepper, stir it well;
4, put the drained duck legs into the pot, duck skin down, so that the color is more beautiful, and then pour in the big bowl of sauce that has just been adjusted, cover the pot lid and boil on high heat, turn the heat to simmer for half an hour, simmer the juice until almost dry, about half an hour, in the middle to turn over the noodles several times Oh, let the duck legs color well;
5, the juice in the pot is almost boiled dry, open the lid of the pot to adjust the low heat, do the last coloring, adjust the small heat while turning over and slowly cook until dry, so that the color on the more beautiful, after the juice is completely boiled dry, take the duck leg out and let it cool slightly, after cooling, you can cut the pieces, the skin is fragrant and the meat is slippery, and it is very flavorful, super rice;
6. Soak glutinous rice in advance for one night;
7、 Carrots, sausages diced and set aside;
8, add oyster sauce, soy sauce, soy sauce to the glutinous rice, stir evenly, add diced carrots, peas, diced sausages, stir evenly on the heat and steam for 45 minutes, turn off the heat and simmer for another 10 minutes.
Just put the duck meat on the table.
2. Glutinous rice intestines
When it comes to the way to eat glutinous rice intestines, of course, it is indispensable to the figure of glutinous rice intestines. In the summer, it is eaten directly from steaming, and it is soft and sticky without fire. Kids and adults will love it!
Ingredients: 500g glutinous rice, casing, 500g pork, 1 onion, shiitake mushrooms, ginger, green onion, salt, soy sauce, cooking wine, oyster sauce, pepper, salt, sugar, soy sauce, soy sauce, soy sauce
1. 500 grams of glutinous rice and water soaked overnight in advance;
2, after the casing is rinsed with water, add white wine to soak the casing and marinate for half an hour to remove the taste, and rinse it twice before filling the sausage;
3, 500 grams of pork after cleaning, cut off the pork skin, and then cut the pieces and add them to the blender to make meat filling; Pour out and start seasoning, minced ginger, green onion, salt, soy sauce, cooking wine, oyster sauce, pepper, stir well, cover with plastic wrap and marinate for 30 minutes;
4, then prepare an onion and an appropriate amount of shiitake mushrooms, cut the onion in half and then cut directly into small cubes, the shiitake mushrooms are first cut into strips and then diced, all cut well and then put up for later;
5, then pour out the soaked glutinous rice to control the dry water;
6, from the pot hot oil, pour onion and shiitake mushrooms stir-fry, stir-fry the aroma and then add glutinous rice to stir-fry together, stir-fry well, add salt, sugar, soy sauce, soy sauce, oyster sauce seasoning, and then turn off the heat and put it out to cool;
7, completely cooled into the meat filling, mix and mix evenly, want to color a little rosy can add half a spoonful of red yeast rice noodles, mix well can be filled with sausages;
8, the enema head brush oil, take out the casing after a knot to prepare the enema, first put the casing all up, and then stuff the enema with glutinous rice filling, like this can be irrigated, when the irrigation is seven points full, glutinous rice steaming will be swollen to leave room, otherwise the casing will be swollen;
9. Tie the knot after irrigation, tie the middle with a rope like a sausage after all the irrigation, and then tie a small hole with a toothpick to prevent flatulence rupture;
10, then you can go to the pot to steam, put into the steamer after a medium-low heat for 40 minutes, do not heat, otherwise it is easy to steam, the time can be out of the pot.
Delicious glutinous rice sausages are ready! No need to dry or cook, directly cut into a small section can be eaten, salty and soft to eat special aromatic. Usually eat tired of crispy sausages and corn intestines, change the taste is also a different flavor, can not finish the can also be directly put in the refrigerator frozen preservation, with eating is also very convenient.
3. Beef dumplings
Beef is a low-fat and high-protein meat, with more red meat, almost no fat, a lot of iron, strong bones and rich nutrition.
Ingredients: 1 kg of beef, 500 g of medium gluten flour, 2 g of salt, 230 g of warm water, 1 handful of shallots, 1 onion, 1 carrot, 1 green onion, 1 egg
Seasoning: salt, five-spice powder, pepper, chicken essence, soy sauce, oyster sauce, cooking wine
1, first come and noodles, 500 grams of medium gluten flour, 2 grams of salt, salt can increase the gluten of flour, mix well and add 230 grams of warm water, the specific amount of water according to the water absorption of their own flour to make adjustments; Stir with chopsticks into a flocculent shape and knead the dough by hand, first kneading it into a dough basically, without kneading smooth, and then cover with plastic wrap to wake up the dough for 20 minutes;
2, 20 minutes later to knead the dough is very easy, less than a minute can knead the dough very smooth and delicate, continue to cover the plastic wrap to wake up the noodles for 1 hour;
3, then we come to deal with the part of the filling, 1 onion cut into segments, 1 onion 1 halved cut and then cut into strips, and then a carrot, peeled and directly rubbed into thin wires;
4, then come to fry the shallot oil, after the pan is hot, pour the oil, first add 1 handful of peppercorns and 2 star anise to fry, fry out the aroma and add the onion; Spring onions are easier to fry paste, you can first fry the onions for a while, fry until the slight discoloration becomes soft and then add the shallots in, fry the whole process on medium and low heat, fry until the onions and shallots become a little yellow and scorched to turn off the heat;
5, then directly filter out and pour out for backup, this fried oil can not be used up after cooling can be packed up and put in the refrigerator to save, used to make cold dishes or when eating noodles to add a little special incense;
8, add a spoonful of freshly fried shallot oil to the pot, add the carrots and fry them after the oil is hot, fry them soft and put them out to cool;
9, a pound of beef first change the knife to cut the pieces; Then cut a green onion into sections, first cut the green onion vertically in half and then cut it in half, then cut it into green onions, cut it and put it aside; Then cut some ginger slices, cut well and start grinding, beef and ginger slices are put into the blender, grinded into meat foam and put out;
10, then we prepare a large bowl, first add beef stuffing, carrots, green onions;
11, then we come to seasoning, salt, five-spice powder, pepper, chicken essence, soy sauce, oyster sauce, cooking wine, and then two spoonfuls of freshly fried shallot oil, and finally add an egg to it, use chopsticks to whip in one direction, and the fragrant beef dumpling stuffing will be adjusted;
12, at this time our dough is also awake, sprinkle some flour on the cutting board to prevent sticking, and then put the dough up, do not knead, rub a hole in the middle, slightly use both hands to turn around and pull into a long strip, and then divide into four parts by hand;
13, first take out one of the long strips, the other three quickly put back into the basin covered with plastic wrap to prevent the surface from drying, and then rub the noodles, rub the long and fine, rub one good and then rub the next one;
14, after all done, you can divide the dough agent, the dumpling skin of the dough can be divided into smaller, after the division is good, sprinkle a handful of flour, rub the agent back and forth with both hands, so that each agent is evenly coated with flour, and then press down along the knife edge with the palm of the hand to flatten the agent;
15, after all the flattening can start rolling dumpling skin, roll out thin, do not need to be particularly thin, otherwise it is easy to break when cooking;
16, after rolling can start to pack, the freshly rolled dumpling skin is very good to pack, tiger mouth easy to pinch on the good, according to their own habits to wrap good, like what kind of package what kind of package, can not finish the direct put in the refrigerator frozen preservation, do a little more at a time, a month's breakfast is enough;
17, after all wrapped we can start to cook dumplings, water under the dumplings, gently push the dumplings from the bottom of the pot to prevent sticking to the bottom, boil after adding some cold water to continue to cook, cook until the dumplings are all floating up and cooked, fished out after you can eat.
4. Stewed hair and blood
Ingredients: 1 1 1/2 kg of pork, 2 boxes of duck blood, bean sprouts, green vegetables, 20 g of flour, 30 g starch, 200 g of water, 2 eggs, 2 spoons of salt, 1 spoon of sugar, 1 spoon of chicken essence, 1 spoon of pepper, 1 spoon of light soy sauce, 1 spoon of cooking wine, 1 spoon of oyster sauce, green onion, ginger, garlic, 1 spoonful of watercress sauce, 1 small piece of hot pot base
1, first prepare 1 and a half pounds of pork, I use the front leg meat, after cleaning, first cut off the pork skin, and then change the knife to cut small pieces. Cut it and put it in the meat grinder, add a handful of ginger minced to beat into a delicate meat paste, pour it out and put it aside.
2: Then we prepare a small bowl, add 20 grams of flour, 30 grams of starch, 200 grams of water, stir into a delicate batter.
3, then to adjust the meat filling, directly pour the batter in, and then beat in 2 eggs, and then whip in one direction, the batter water is completely absorbed and then seasoned, 2 spoons of salt, 1 spoon of sugar, 1 spoon of chicken essence, 1 spoon of pepper, 1 spoon of soy sauce, 1 spoon of cooking wine, 1 spoon of oyster sauce. Continue to whip in one direction, until the meat filling is strong, and it feels like resistance to whipping, and it is in a viscous brushed state.
4, the glass bowl first brushed with a layer of oil anti-stick, and then the meat stuffing scooped in, pressed tighter, shocked, and then scraped the surface flat with a shovel, covered with tin foil to prevent water vapor from entering,
5, then it is steamed on the pot, the water is opened, the heat is 1 hour, after the pot is first taken out to cool naturally, and then the buckle is removed from the mold, and when eating, it is directly cut into pieces.
6, delicious meat cake is ready, make your own healthy and delicious. Small children also especially like to play. If you can't finish eating, put it in the refrigerator and freeze it.
7: Then prepare 2 boxes of duck blood, slice first, and then put them in a hot water pot and blanch the water.
8, then heat the pot, add onion, ginger and garlic to fry, then 1 spoonful of watercress sauce and 1 small piece of hot pot base, stir-fry the aroma and pour a large bowl of boiling water, then 1 spoonful of salt and 1 spoon of raw soy sauce seasoning, boil on high heat and then cook the bean sprouts and vegetables, cook it and then fish it out and spread it at the bottom of the bowl.
Then pour the duck flesh cake hair belly into the hot, meat cake and duck blood can be boiled for a few more minutes into the taste, the hair belly can be blanched for half a minute, fished out and poured together with the green vegetables, and then simply set.
9, put the surface with minced garlic, peppercorns, green onions, white sesame seeds, dried peppers, along the edge of the drizzle with 2 spoons of soup base, and finally pour 1 spoonful of hot oil, the homemade version of Mao Blood Wang is ready.
It is really spicy and fresh, and the hot oil is poured with a pour, and the fragrance immediately comes to the nose. This taste is really amazing, spicy and spicy, but it is an acceptable range, and it will not be spicy to the bottom and not go to the mouth. After eating in the pot, you can also add greens to cook while eating.
Committed to using the simplest ingredients to share the most delicious dishes and snacks for you, I am Rong'er, sharing a delicacy for you every day, learning to eat like this, so that your stomach is healthier! Welcome to like, follow, retweet and favorite, thank you for your support! We'll see you next time.