In the summer, eat less cold! Eat 4 more nutritious home-cooked dishes, sour and spicy appetizing, and unsatisfying after the meal
Entering the summer season, which is the highest temperature time of the year, pay attention to heat prevention and cooling, and also adjust the spleen and stomach in time. Because the weather is hot, everyone's appetite is not good, and they like to eat cold food to relieve the heat, such as ice cream, watermelon, etc., which is easy to hurt the spleen and stomach. Sanfutian diet, it is recommended that everyone eat more sour and spicy meals, which can enhance appetite, promote digestion, drive away cold and relieve heat, strengthen the spleen and benefit the stomach, and have many benefits for the body.
Today I will share with you several simple home-cooked dishes, sour and spicy appetizing, rich in nutrition, gluttonous and greasy, the elderly and children love to eat, especially rice.
1. Sour and spicy shredded potatoes
Prepare potatoes, green peppers, dried red peppers, garlic cloves, light soy sauce, balsamic vinegar, sugar, salt, sesame oil, rapeseed oil.
1. Peel and wash the potatoes, cut them into fine strips, if you are troublesome, you can directly cut them into fine strips, put them in clean water and wash them several times, wash off the starch on the surface, drain the water and set aside. Wash and shred the green peppers, cut the dried peppers into sections, and mince the garlic cloves.
2. Boil a pot of boiling water, put in an appropriate amount of vinegar, pour in shredded potatoes and cook for one minute on high heat, take it out immediately after breaking, put it in cold water to cool, drain the water and put it on a plate. Blanch the shredded green peppers in boiling water, drain and place on the potatoes.
3. Add an appropriate amount of light soy sauce, balsamic vinegar, sugar, salt and sesame oil to the bowl, stir well, pour on the shredded potatoes and mix evenly, put the minced garlic and dried pepper on the shredded potatoes, and splash the hot oil in the pot on it to bring out the aroma.
Second, bacon hand-pulled cabbage
Prepare cabbage, bacon, pepper, carrot, garlic cloves, salt, cooking wine, soy sauce, balsamic vinegar, chicken essence, rapeseed oil.
1: Wash the bacon, put it in a pot and cook for 20 minutes, remove it to cool, cut it into thin slices and set aside. Wash the carrots and slice them, and cut the peppers into rings. Tear the cabbage into large pieces by hand, soak in lightly salted water for 20 minutes, wash and drain.
2. Start the pot and boil oil, put in bacon slices and stir-fry for a while, stir-fry the oil and the color is transparent, then pour in cooking wine and stir-fry to remove fishy, add garlic slices to fry fragrant, pour in carrots and stir-fry for a while, add cabbage leaves after breaking, stir-fry over high heat for 2 minutes.
3. Wait until the cabbage leaves are soft, put in the pepper rings, add salt, light soy sauce and chicken essence to taste, stir-fry evenly, pour a large spoonful of balsamic vinegar along the edge of the pot, stir-fry over high heat for half a minute to turn off the heat and get out of the pot.
3. Sour soup fat cattle
Prepare fat beef rolls, enoki mushrooms, millet peppers, green peppers, yellow lantern chili paste, garlic cloves, chives, ginger, salt, sugar, white pepper, chicken essence, rice vinegar, rapeseed oil.
1. Tear the enoki mushroom into thin strips by hand, wash it and set aside. Wash and cut millet pepper and green pepper into rings, wash green onion, ginger and garlic and chop finely. Boil a pot of boiling water, put in fat beef rolls and cook for a while, immediately remove and rinse after changing color, drain and set aside.
2. Wash the pot, add a spoonful of oil after boiling the water over high heat, add green onion, ginger and garlic minced and stir-fry until fragrant, put in a few spoons of yellow lantern chili sauce and stir-fry the aroma, pour an appropriate amount of boiling water over high heat and boil, add an appropriate amount of salt, sugar, white pepper, rice vinegar and stir well.
3. Put in the washed enoki mushroom and cook for a while, take it out and put it on a plate after it becomes soft, then put in fat beef roll, millet pepper, green pepper and cook for a while, add an appropriate amount of chicken essence, turn off the heat, and pour it on the enoki mushroom.
4. Shredded fish
Quasi-lean pork, carrots, soaked fungus, green peppers, green onions, ginger and garlic, cooking oil, chopped peppers, salt, light soy sauce, cooking wine, oyster sauce, starch, balsamic vinegar.
1. Wash and shred the lean meat, add salt, cooking wine, light soy sauce, starch and cooking oil, mix well with your hands, and marinate for 10 minutes. Soak the fungus in advance, wash it and cut it into strips; Peel and wash the carrots and cut them into fine strips; Wash the green peppers and cut them into strips.
2: Finely chop the chives, mince the garlic cloves, and shred the ginger. Add salt, light soy sauce, balsamic vinegar, oyster sauce, cooking wine, sugar, water to a bowl, and stir well with chopsticks. Heat oil, add green onion, ginger and garlic and stir-fry until fragrant.
3. Pour in shredded meat and stir-fry until it changes color, add chopped pepper and stir-fry for aroma, pour in green pepper, carrot and fungus and stir-fry over high heat for 2 minutes, pour in the juice and stir-fry until the soup is thick, then turn off the heat and take out of the pot.
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