Hello everyone, here is Brother Qiu said food, a hot season in summer, not only high temperature, strong sunshine, but also poor air circulation, so almost every day is a stuffy and sultry feeling, people in it, like being in a stove to bake, especially hot and unbearable, and may even suffer from heat stroke. Therefore, under such weather conditions, both adults and children are particularly prone to irritation, and even dry itchy throat, dizziness, which affects physical and mental health. So, when the temperature is high and hot in summer, how should we pay attention to our daily eating life? It is recommended to avoid eating hot and greasy food, eat more light and nutritious meat and vegetarian dishes and summer stews, eat according to the season to enhance immunity, and the more you eat, the healthier you are. Next, I have compiled four vegetarian dishes and four summer stews suitable for eating in the summer, which adapt to the season, enhance immunity, and help everyone eat healthier and healthier. Friends you like, follow me to learn.
1. Stir-fried beef with bitter melon
Ingredients: beef, bitter melon, green onion, minced garlic.
Practical process:
1. Clean the beef, then cut it into thin slices, put it in a large bowl, then add an appropriate amount of starch, light soy sauce, oyster sauce and peanut oil, then grab and mix well, marinate for 10 minutes.
2. Scrub the bitter melon with salt, then remove the melon scoop, and then cut it into thin slices for later use, then heat the oil in a hot pan, after the oil is hot, put in the marinated beef and stir-fry, stir-fry until the beef changes color, and then put it out for later use.
3. Cut the green onion and minced garlic, then heat the oil in another hot pan, after the oil is hot, add the minced garlic and fry until fragrant, then pour in bitter melon and stir-fry over high heat, add a drop of salt to taste, and continue to stir-fry until broken.
4. Then add the stir-fried Wagyu beef and a handful of green onions, continue to stir-fry evenly, add an appropriate amount of light soy sauce and white sugar to taste and freshen, continue to stir-fry evenly into the taste, and then you can eat it out of the pan.
2. Stir-fried eggs and shrimp
Ingredients: prawns, eggs, fungus, carrots, cucumbers, minced garlic.
Practical process:
1. Prepare the prawns, then boil the water, after the water boils, put the prawns in and blanch until they change color, remove the shrimp heads, shrimp lines and shrimp shells, and then wash them for later use.
2. Beat three local eggs in a bowl, then stir well with chopsticks, then heat the oil in a hot pan, after the oil is hot, pour in the adjusted egg liquid and cook, and then put it out for later use.
3. Soak the cork fungus, then peel the carrot, wash it with the cucumber, then cut it into thin slices separately for later use, then boil the water, after the water boils, put in the carrot and fungus to blanch, and then take out and drain the water for later use.
4. Cut the minced garlic, then heat the oil in a hot pan, after the oil is hot, pour in the minced garlic and stir-fry until fragrant, then pour in carrots, fungus and cucumbers and stir-fry a few times, then pour in the blanched shrimp and fried eggs, and continue to stir-fry evenly.
5. Add an appropriate amount of salt, light soy sauce and oyster sauce to taste and fresh, continue to stir-fry evenly into the taste, and then you can eat it out of the pan.
3. Scrambled eggs with carrots
Ingredients: eggs, carrots, minced garlic.
Practical process:
1. Crack three local eggs into a large bowl, then heat the oil in a hot pan, after the oil is hot, pour in the adjusted egg liquid and fry in oil, fry until the egg liquid is cooked through, and then put it out for later use.
2. Peel the carrots, clean them, then cut them into thin slices for later use, then heat the oil in a hot pan, add minced garlic and fry until fragrant, then pour in the carrot slices over high heat and stir-fry.
3. Add a drop of lost salt to taste, continue to stir-fry until the carrot is broken, then add the fried egg, continue to stir-fry evenly, drizzle in an appropriate amount of light soy sauce and oyster sauce to taste fresh, continue to stir-fry evenly into the taste.
4. Fried bean sprouts with leeks
Ingredients: leeks, bean sprouts, dried chilies, minced garlic.
Practical process:
1. Clean the leeks and bean sprouts, then cut the leeks into small pieces for later use, then chop the minced garlic and dried peppers, and then heat the oil in a hot pan, after the oil is hot, add the minced garlic and dried peppers and stir-fry until fragrant.
2. Then pour in bean sprouts and leeks and stir-fry over high heat, add a drop of salt to taste, continue to stir-fry and fry until soft, then pour a small amount of light soy sauce to extract freshness, continue to stir-fry evenly.
3. After stir-frying until the leeks and bean sprouts are broken, they can be eaten out of the pan.
5. Yam rib soup
Ingredients: Yam, ribs, ginger slices, goji berries.
Practical process:
1. Chop the ribs into small pieces, clean them, then blanch them in a pot under cold water, add cooking wine ginger slices and green onion to remove the fishy, boil, skim off the foam, and then put them in a saucepan.
2. Then add a piece of ginger slices to the saucepan, pour an appropriate amount of water, then simmer for an hour over medium-low heat, then peel the yam, clean it, and cut it into small pieces and put it in the saucepan to continue simmering.
3. Simmer for another hour, then add a small spoonful of salt to taste, then sprinkle a handful of goji berries, continue to simmer for about three minutes, then you can eat out of the pot.
6. Kelp mung bean rib soup
Ingredients: kelp, mung beans, pork ribs, ginger slices, green onion.
Practical process:
1. Chop the ribs into small pieces, clean them, then blanch them in a pot under cold water, add ginger shallots and cooking wine to remove the fishy, after boiling, skim off the foam, and then take out and drain the water, and put it in a saucepan.
2. Soak the mung beans and kelp an hour in advance, then cut the kombu into small pieces, then wash it with the mung beans and put it in a saucepan.
3. Add an appropriate amount of water to the saucepan, then simmer for two hours over medium-low heat, and then add a small spoonful of salt to taste.
7. Chicken bone grass corn pork bone soup
Ingredients: Chicken bone grass, corn, carrot, eyebrow peas, adzuki beans, tangerine peel, dates, pork bones, ginger slices.
Practical process:
1. Soak adzuki beans, eyebrow peas, and chicken bone grass for half an hour in advance, then wash them, put them in a saucepan, then peel the carrots, then wash them with corn, and then cut them into small pieces and put them in the stew pot.
2. Chop the pork bones into small pieces, clean them, then blanch the pot under cold water, add cooking wine ginger slices and green onion to remove the fishy, after boiling, skim off the foam, and then take out and drain the water and put it in the saucepan.
3. Add a piece of tangerine peel and dates to the saucepan, then pour an appropriate amount of water, then simmer for two hours over medium-low heat, and finally add an appropriate amount of salt to taste, then you can eat it out of the pot.
8. Lotus seed lily mung bean soup
Ingredients: lotus seeds, mung beans, lilies, rock sugar.
Practical process:
1. Soak lotus seeds and lotus seeds for half an hour in advance, then clean them, pour them into a saucepan, then add an appropriate amount of water and simmer together for an hour.
2. Cook until the mung beans have bloomed, then clean the lilies, then pour them into a saucepan with rock sugar and continue to simmer.
3. Continue to simmer for about 15 minutes, cook until the rock sugar is completely melted, then you can eat it out of the pan.