Enter the first ambush, the hot weather comes, high temperature and humidity, people sweat easily, and it is necessary to replenish water and nutrition in time. In the three-volt day, no matter how busy you are, don't forget to eat the "Three Treasures".
These three ingredients are lamb, dumplings and ginger, each of which has rich nutritional value and therapeutic effects, which can help us survive the sweltering summer days, inject blessings into the body, and survive the three days in peace.
One, lamb
Mutton is warm and sweet, and has the effects of warming the stomach and solidifying the yuan, benefiting the spleen and stomach, moisturizing and dissolving phlegm. Eating mutton in three-volt days can effectively drive away cold and heat, regulate the spleen and stomach, and improve the body's resistance.
At the same time, lamb is also a source of high-quality protein, rich in vitamins and minerals, such as zinc, iron and calcium, which have a positive effect on strengthening immunity and promoting bone health. There are many ways to cook lamb, such as stewing, soup, barbecue, etc., and choose the cooking method that suits your taste.
Recommended recipe: [Lamb stewed potatoes]
Ingredients: 500g lamb diced, 2 potatoes, diced, 2 carrots, sliced, 1 onion, diced, 3 cloves of garlic, chopped, 2 slices ginger, sliced, 2 tomatoes, chopped, salt and pepper, coriander, chopped (optional) cooking oil.
Steps:
1. Put the lamb cubes in a pot, add water and bring to a boil. After boiling, skim off the foam and continue to simmer for 5 minutes, remove the lamb and rinse well.
2. In the same pot, add an appropriate amount of cooking oil and heat. Add chopped garlic and ginger and sauté until fragrant. Add the diced onion and tomato cubes and continue to stir-fry for 1-2 minutes until the onion is tender.
3. Add the lamb cubes, stir-fry for a few minutes, add a little braised soy sauce, and let the lamb color evenly. Add enough water, cover the pan and simmer for 1 hour. If using a pressure cooker, it can be simmered for 20 minutes.
4. Finally, add the potato cubes and carrot slices, continue to simmer for 30 minutes, or until the lamb and vegetables are soft and rotten, according to personal taste, add the appropriate amount of salt and pepper to taste, and then serve.
Cooking Tips:
1. If you prefer more tender lamb, you can soak the lamb chunks in boiling water for about 30 minutes before going to the next step.
2. If you want a stronger flavor, add a small amount of red wine or soy sauce to the stew process. If you like spicy, add some paprika or fresh chili peppers before stewing.
Second, dumplings
Dumplings are one of the traditional Chinese dishes and a nutritious and delicious food. As the saying goes: "Toufu dumplings two volt noodles", it is suitable to eat some dumplings in Toufu, which can not only supplement the energy and nutrients needed by the body, but also play a role in clearing heat and relieving heat.
Dumplings have a variety of fillings, such as pork, beef, shrimp, etc., and then add vegetables and fresh spices to make a tender filling.
Also pay attention when making dumpling skins, it is best to choose thin skins so that they are not too greasy when eaten. In addition to the traditional boiling and frying, you can also try steamed dumplings or stir-fried dumplings to increase the change of taste.
Third, ginger
Ginger has the effect of dissipating cold in temperature and dissolving the wind, and is a common seasoning for heat prevention and heat relief. Eating more ginger on three-volt days can play a role in promoting blood circulation and accelerating metabolism.
Ginger is also rich in volatile oils and enzymes, which have antibacterial and anti-inflammatory, digestive aid, nausea relief and other effects. Ginger can be sliced or shredded in cooking, juiced or soaked in water.
Recommended recipe: [stir-fried clams with ginger and shallots]
Ingredients: 1 pound of fresh clams, 1 green onion, 1 piece of ginger, 2 spring onions, half a red pepper.
Seasoning: edible oil, oyster sauce, cooking wine, salt, sugar, pepper, light soy sauce, water starch, ming oil.
Preparations:
Wash the clams, cut the green onions into oblique slices, and shreds the ginger, set aside with the green onions. Cut the spring onion into 3 cm long pieces, remove the red pepper and cut into strips for later use.
Blanching:
1. Bring the water in the pot to a boil, put in the clams, turn a few times with a spoon, blanch the water for about 30 seconds and pour it out to control the moisture. Put the clams in a cool water basin to cool too much, which makes it easier to open the shell and remove the sediment inside.
Stir-fry:
1. Add a little cooking oil to another pot, pour in green onion and ginger and stir-fry until fragrant. After sautéing the chives and ginger, add a little oyster sauce and stir-fry until the oyster sauce melts. Pour in the clams, stir-fry a few times and drizzle in a little water.
2. Add a spoonful of cooking wine to remove fishy, salt, sugar, pepper, stir-fry until the seasoning is even.
Flavouring:
1. Add the light soy sauce and stir-fry a few times. Pour in the green onion and red pepper and stir-fry again to combine. Hook in a little water starch and stir-fry quickly to make the seasoning evenly viscous. Finally, pour in a little oil, stir-fry twice and enjoy.
During the cooking process, you also need to pay attention to the following tips: when cooking lamb, it is best to first blanch the lamb in cold water to remove the blood and fishy smell;
When making dumplings, you can add peppercorns, coriander and other spices in an appropriate amount to increase the taste and flavor; When eating ginger, it can be mashed or shredded to allow it to fully release the active substances.
By eating the "Three Treasures", we can supplement the body with sufficient nutrients and effectively cope with hot and humid weather. Lamb, dumplings and ginger are rich in nutritional value and unique flavor, which can improve the body's adaptability, improve immunity, and make us survive hot three-volt days.