Hello everyone, here is Sister Xiang said food, sharing delicious home-cooked food every day. Now it is summer, the south is in a rainy season and high temperature, moisture and heat in the human body have also accumulated, a little attention will form a humid and hot constitution, physical fitness is affected. As the saying goes, "eat in season and be healthy", many fruits and vegetables are on the market in summer, rich in various nutrients, such as water adequacy, vitamins, dietary fiber, trace elements, etc., are now in this season the human body needs, clear heat and moisturizing moisture. Today, Sister Xiang shared eight seasonal dishes to eat in summer, healthy eating in accordance with the season, the more you eat, the more spiritual, these eight home-cooked dishes are suitable for all ages, and the more nutritious and delicious you eat, the healthier you are.
1. Stir-fry green beans
Ingredients: green beans, minced garlic.
Practical steps:
1. Remove the head and tail and meridians, then clean and cut into small pieces.
2. Bring water to a boil, add salt and cooking oil after the water boils, then put green beans in blanched water and boil for 2 minutes until broken, then scoop up and drain the water for later use.
3. Heat the oil, add minced garlic to stir-fry the aroma after the oil is hot, and then add green beans and stir-fry a few times, stir-fry evenly.
4. Finally, add salt and light soy sauce to taste, stir-fry evenly until flavored, and the green beans can be fried and put on a plate.
Second, eggplant fried beans
Ingredients: eggplant, beans, minced garlic, millet spicy, sauce.
Practical steps:
1. Sauce: Put light soy sauce, oyster sauce, starch, and half a bowl of water in a bowl and stir well.
2. Sprinkle the eggplant with salt and scrub the surface, cut it into small pieces after washing, then cut it into small pieces, sprinkle with salt and marinate for ten minutes, then clean and squeeze out the water, sprinkle with starch and mix evenly.
3. Put the beans in clean water, add salt and stir well and soak for 10 minutes, then wash and drain the water, and then cut into small pieces for later use.
4. Heat the oil, add the eggplant and stir-fry for a while, stir-fry until the eggplant becomes soft and colored, and set aside. Add the beans and stir-fry a few times, stir-fry until the skin is wrinkled, and set aside.
5. Add minced garlic and millet to stir-fry until fragrant, then add eggplant and beans and stir-fry evenly, pour in the sauce prepared in advance and simmer for a while.
6. Cook until the sauce is thick, stir-fry over high heat to collect the juice, sprinkle with chopped green onion, and then take it out of the pot and put it on a plate.
3. Stir-fry pumpkin seedlings
Ingredients: pumpkin seedlings, minced garlic, millet spicy.
Practical steps:
1. Remove the old meridians from the pumpkin seedlings, pick them and wash them. Bring water to a boil in a pot, add salt and cooking oil after the water boils, then put pumpkin seedlings and blanch water until broken, then scoop up and drain the water for later use.
2. Heat the oil, add minced garlic and millet spicy to stir-fry the aroma, then add pumpkin seedlings and stir-fry evenly, then add two pieces of curd milk and stir-fry until it tastes.
3. After the pumpkin seedlings are cooked, add salt to taste, stir-fry to taste, and then take it out of the pot and put it on a plate.
4. Winter melon corn soup
Ingredients: winter melon, corn, chopped green onion.
Practical steps:
1. Peel off the outer skin of the winter melon, wash it and cut it into thicker slices. Wash the winter melon and chop it into small pieces.
2. Boiling oil, add winter melon and stir-fry a few times after the oil is hot, add enough water after stir-frying until it changes color, turn on high heat and boil.
3: Then add the corn, cover the pot and cook for 10 minutes. After cooking, add salt and pepper to taste, stir well and cook to taste.
5. Stir-fried okra
Ingredients: okra, minced garlic, millet spicy.
Practical steps:
1. Put okra in clean water, add salt to clean the surface repeatedly, cut off the head after washing, and then cut it diagonally into slices.
2. Bring water to a boil, add salt and cooking oil after the water boils, then put okra in blanched water and boil for one minute, then scoop up and drain for later use.
3. Heat the oil, add minced garlic to stir-fry until fragrant, then add okra and stir-fry a few times, add salt, oyster sauce and light soy sauce to taste, stir-fry a few times until it tastes.
4. Finally, put in millet spicy flavor, stir-fry a few times until it is broken, and then it can be put out of the pot and put on a plate.
6. Pumpkin soup
Ingredients: pumpkin, chopped green onion, garlic slices, shredded ginger.
Practical steps:
1. Peel off the outer skin of the pumpkin, clean it and cut it into pieces. Prepare sliced garlic, shredded ginger and chopped green onion.
2. Heat the oil, add garlic slices and ginger slices to stir-fry until fragrant, then add pumpkin and stir-fry evenly until it changes color.
3. Then add an appropriate amount of water, turn on high heat and boil, then turn to low heat and cook for about 15 minutes. When cooked, add pepper and salt to taste, sprinkle with chopped green onion.
7. Garlic loofah
Ingredients: loofah, minced garlic.
Practical steps:
1. Peel off the outer skin of the loofah, clean it, drain and cut it into small pieces. Finely chop the garlic and set aside.
2. Heat the oil, add minced garlic to stir-fry the aroma, then add loofah and stir-fry evenly, stir-fry until it changes color and stir-fry soft.
3. Then add salt and soy sauce to taste, stir-fry evenly to taste, stir-fry and eat.
8. Chilled cucumber
Ingredients: cucumber, millet spicy, minced garlic.
Practical steps:
1. Sprinkle the cucumber with salt and starch, scrub the surface, rinse with running water, and drain.
2. Pat the cucumber flat, cut it into small pieces and put it in a bowl, set aside.
3. Put minced garlic and millet in a bowl, pour hot oil to stimulate the aroma, then add light soy sauce, aged vinegar, oyster sauce, salt and sugar to taste, stir well.
4. Pour the cold sauce into the cucumber, stir well to marinate and taste, then serve and eat.