Hello everyone, here is Sister Xiang said food, sharing delicious home-cooked food every day. In recent days, the south has continued to maintain a high temperature of 38 degrees, and it is necessary to eat cold drinks and blow air conditioners every day to cool down, but these can not solve the problem of internal heat and fire, we need to drink more water and eat some fire-reducing foods every day to avoid fire due to high temperature and dryness, affecting health. In summer, you can eat more of these six "fire dispelling dishes" to clear heat and moisturize the internal organs, enhance immunity, nourish the spirit and spend the summer peacefully. These six dishes are simple, nutritious and delicious, not on fire, are the current seasonal vegetables, often eat healthier food, let's take a look at which six dishes it is.
1. Bitter melon soybean rib soup
Ingredients: bitter melon, soybeans, ribs, ginger slices.
Practical steps:
1. Sprinkle the bitter melon with a little salt and starch, rub the surface and clean it. Cut the melon in half and cut it into chunks for later use.
2. Clean the soybeans, soak in an appropriate amount of water for more than two hours, and then drain the water for later use.
3. Chop the ribs into small pieces, blanch them in a pot under cold water, add ginger slices to remove fishy, skim off the foam after boiling, and then scoop them up and drain the water for later use.
4. Put the ribs, soybeans and ginger slices into a soup pot, add enough water, cover and simmer for an hour.
5. When the time is up, add bitter melon and continue to simmer for half an hour. After cooking, add salt to taste, stir well and cook to taste.
2. Winter melon corn soup
Ingredients: winter melon, corn, ginger slices, green onion, chopped green onion.
Practical steps:
1. Peel off the outer skin of the winter melon, wash it and cut it into thicker pieces. Wash the corn and chop it into small pieces for later use.
2. Pour a little oil into the pot, add ginger slices and green onion to stir-fry until fragrant, then add enough water, turn on high heat and boil.
3: After the water boils, add the corn, cover and cook for 10 minutes. Then add winter melon and cook for 10 minutes.
4. After the corn and winter melon are cooked, add salt and pepper to taste, cook for another minute to taste, sprinkle with chopped green onion.
3. Chilled cucumber
Ingredients: cucumber, peanut rice, coriander, minced garlic, millet spicy, chili noodles.
Practical steps:
1. Cold sauce: put minced garlic, millet spicy and chili noodles in a bowl, pour hot oil to stimulate the aroma, then add light soy sauce, salt, sugar, balsamic vinegar, and stir well.
2. Sprinkle a spoonful of salt and a spoonful of starch on the cucumber, scrub the surface, wash it, pat it flat, and then cut it into small pieces and put it in a bowl.
3. Clean the coriander and cut it into small pieces, put it in cucumber, then put in cooked peanut rice and cold sauce, grab and mix evenly and then serve and eat.
4. Loofah egg soup
Ingredients: loofah, eggs, shredded ginger.
Practical steps:
1. Peel off the outer skin of the loofah, clean it and cut it into small pieces. Crack the eggs into a bowl and beat with chopsticks for later use.
2. Heat the oil, pour in the egg liquid and fry it until it is set, stir-fry it and set it for later.
3. Heat the oil again, add shredded ginger and loofah after the oil is hot, stir-fry until the loofah becomes soft, then add enough hot water, turn on high heat and boil.
4. After boiling the loofah for three minutes, pour in the eggs, add salt and pepper to taste, continue to cook for two minutes, and then you can eat it out of the pot.
5. Pumpkin flower lean broth
Ingredients: pumpkin flowers, lean meat, shredded ginger.
Practical steps:
1. Tear off the old skin of the pumpkin flower, remove the stamen inside the flower, break the flower stem into small sections, wash and drain all the water for later use.
2. Clean and cut the lean meat into slices, add starch and cooking oil, grab and mix evenly and marinate for 10 minutes.
3. Bring water to a boil, add shredded ginger and pumpkin flowers and cook for two minutes, then add marinated lean meat and cook for two minutes.
4. After cooking, add an appropriate amount of salt to taste, stir well and cook to taste, then you can eat it out of the pot.
6. Bean sprout soup
Ingredients: bean sprouts, chopped green onion, shredded ginger.
Practical steps:
1: Clean and drain the bean sprouts and prepare chopped green onion and ginger.
2. Heat the oil, add chopped green onion and ginger and stir-fry a few times, then add bean sprouts and continue to stir-fry evenly.
3. Fry the bean sprouts until broken, add an appropriate amount of water to boil over high heat, and then add an appropriate amount of salt to taste, the bean sprouts are cooked, sprinkle with chopped green onions and you can eat them in the pot.