Summer is here, do you also want to eat some refreshing and healthy vegetables? However, there are many types of vegetables on the market, which ones are not pesticide? In fact, some vegetables are naturally "green food" because they have their own insect control mechanism, or grow underground and are not affected by pests. Today, Xiaobian will introduce you to vegetables that do not use pesticides in summer, so that you can eat safely and healthily!
1. Chives
Chives are Xiaobian's favorite vegetables, it has super growth ability, cut a stubble can grow another stubble, vegetable farmers do not need to give it pesticides at all. There are many nutrients such as vitamin C, vitamin B, calcium, and iron in leeks, which can enhance immunity, promote blood circulation, and prevent colds. Moreover, leeks also have a special aroma that can refresh the mind and eliminate fatigue.
Stir-fried shrimp with leeks is a home-cooked dish often made by Xiaobian, the combination of leeks and shrimp, which is both fragrant and tender, rich in nutrition, suitable for summer consumption.
Ingredients: 200g leeks, 100g shrimp, 10g garlic, 10g oil, 2g salt, 5g light soy sauce, 2g sesame oil
1. Wash and cut the leeks into segments, wash and drain the shrimp, chop the garlic and set aside.
2. Heat oil in a pot, add garlic and stir-fry until fragrant, then add shrimp and stir-fry until discolored, add salt and light soy sauce to taste.
3. Add leeks and stir-fry evenly, drizzle with sesame oil before leaving the pan.
Editor's tip: Do not cut leeks too finely, otherwise they will lose their aroma and chewiness; Do not fry the shrimp for too long, otherwise it will get old; Sesame oil can increase the aroma and flavor of leeks.
2. Potatoes
Potatoes are one of the root vegetables that Xiaobian eats most often, and it and sweet potatoes, taro, carrots, etc. are not used with pesticides.
Mashed potatoes is my favorite Western snack, which is dense and smooth, creamy and can be eaten with a variety of meat or vegetables.
Ingredients: 500 g potatoes, 100 ml milk, 50 g butter, 2 g salt, 1 g ground black pepper
1: Peel and cut the potatoes into small pieces, put them in a pot and add water to cook until soft, remove and drain.
2. Put the potato cubes in a bowl and press them into a fine puree with a fork or potato press.
3. Add milk and butter to the pan and heat over low heat until the butter melts, do not boil.
4. Pour the milk butter liquid into the mashed potatoes, stir well, add salt and black pepper to taste.
5. Serve the mashed potatoes on a plate, or add cheese, bacon and other ingredients according to personal preference.
Tips: Potatoes should be selected with high starch content, such as potatoes, Dutch potatoes, etc., so that the mashed potatoes will be dense and smooth; Milk and butter should be heated over low heat, otherwise it will affect the taste; Black pepper can add aroma and flavor to mashed potatoes.
3. Lettuce
Lettuce is a refreshing green leafy vegetable, unlike other green leafy vegetables, lettuce is a fast-growing type of vegetable, the growth cycle is very short, before the insects react, lettuce has grown.
Oyster sauce lettuce is a home-cooked dish that Xiaobian often makes, the combination of lettuce and oyster sauce, which is both crisp and fragrant, rich in vitamins and calcium, suitable for summer consumption.
Ingredients: 300g lettuce, 15g oyster sauce, 5g minced garlic, 5g light soy sauce, 2g salt, 10g oil
1. Wash and cut lettuce into segments, soak in clean water for later use, and remove impurities.
2. Heat oil in a pot, stir-fry minced garlic until fragrant, then add oyster sauce, light soy sauce and salt and stir-fry well, mix into sauce for later use.
3. Add water to another pot, bring to a boil over high heat, add lettuce, blanch for about 1 minute, remove and drain until discolored. Arrange the lettuce on a plate and drizzle with the sauce.
Editor's tip: Don't have too much sauce, otherwise it will affect the freshness of lettuce; Do not blanch for too long, otherwise it will cause the lettuce to be untender.
4. Amaranth
Amaranth is a common leafy green vegetable that, in a sense, belongs to a type of wild vegetable. Amaranth has a strong growth capacity because its rapid growth ability prevents bugs from multiplying nearby. Amaranth contains a lot of vitamins, carotene, calcium and other nutrients, which can help the body replenish calcium and enhance the health of bones and teeth.
The combination of amaranth and preserved egg is both soupy and chewy, nourishing and nourishing.
Ingredients, 200g amaranth, 2 preserved eggs, 1000ml water, 2g salt, 2g sesame oil, 5g minced garlic, 5g light soy sauce
1. Wash and cut the amaranth into segments, soak it in water and set aside to remove the astringency.
2: Peel the shell and cut the preserved egg into small pieces, put it in a bowl and set aside.
3: Add water and salt to a pot, bring to a boil over high heat, add amaranth and preserved eggs, and simmer for about 10 minutes until the amaranth is soft.
4. Add sesame oil, minced garlic and light soy sauce to another pot, heat over low heat until boiling, do not boil. Drizzle the sauce over the soup and serve.
Editor's tip: Amaranth should choose the part of the young leaves, otherwise it will have an astringent taste; Preserved eggs should be used as well-cooked varieties, otherwise there will be a peculiar smell; Put less in the sauce, otherwise it will overshadow the original flavor of amaranth and preserved eggs.
5. Loofah
Loofah is a summer seasonal vegetable, during the growth process, the vine will release a taste that insects do not like, so that the loofah is basically not affected by pests and diseases, if it is hit with pesticides, it will be harmed by medicines, so farmers will basically not use pesticides.
The combination of loofah and pork is both tender and fragrant, rich in protein and vitamins, suitable for all ages.
Ingredients: 2 loofahs, 1 red bell pepper, 150g lean meat, green onion, ginger, garlic, starch, salt, sugar, chicken essence, pepper, cooking wine
1: 2 loofahs, first scrape off the skin with a knife, then split in two from the middle, then divide a loofah into 4 parts, then cut into small strips, put into a bowl for later.
2: Prepare one red bell pepper, wash it, remove the seeds and cut into small pieces.
3. A small piece of lean pork, about 150 grams is enough.
4. Cut into slices first, put them in a bowl and simply marinate them, salt, chicken essence, cooking wine, baking soda, grab and mix evenly, then add 2 spoons of starch water, continue to grasp and mix evenly, let the meat slices hang a layer of slurry on the line, and taste smoother and more tender.
5. Start the pot and boil water, add a spoonful of edible oil and 1 gram of edible alkali to the water, pour in loofah blanched water, red bell pepper also pour in, do not use an iron pot, easy to oxidize and discolor and blacken, blanch water and add cooking oil, so that the color of the ingredients emerald green does not change color.
6. Fish out the loofah after a minute of tide, quickly put it into cool water to plant too cool, at this time the color will be more emerald green and beautiful.
7. Pour it out to control the moisture for later use.
8. Then stir-fry, first pour oil to moisten the pot, pour out the oil in the pot after the pot is hot, then add cool oil and pour in the meat slices, and fry the meat slices under the cold oil in the hot pan.
9. After changing color, add green onion, ginger and garlic and fry until fragrant, add loofah and red pepper after the aroma, the loofah has a lot of moisture, and it should be stir-fried over high heat.
10. After stir-frying evenly, season the children, add salt, sugar, chicken essence, pepper, stir-fry evenly and a little starch water to hook a thin potato, stir-fry the juice evenly and you can turn off the heat and get out of the pot.
Editor's tip: Loofah should choose varieties with tender skin, otherwise there will be hard tendons and thorns. It is recommended not to use an iron pot for stir-fried loofah, it is easy to oxidize and turn black. Add some edible oil and edible alkali when blanching the loofah, and the color will be green and beautiful. The moisture in the loofah is more, and it is not easy to produce juice when stir-frying.
The above is the vegetables that Xiaobian introduces to you without pesticides in summer, these vegetables are not only fresh and delicious, but also have high nutritional value and have many benefits for the human body. Eating these vegetables in summer can cool down and relieve heat, replenish water and vitamins, and enhance resistance. Xiaobian recommends that everyone eat more of these vegetables and eat safely and healthily!
Committed to using the simplest ingredients to share the most delicious dishes and snacks for you, I am Rong'er, share a delicacy for you every day, learn to eat like this, make your stomach healthier! Welcome to like, follow, retweet and favorite, thank you for your support! See you in the next issue.