The ancients said that "rain gives birth to a hundred grains", as the last solar term of spring, after the valley rain, the rainfall gradually increases, and the temperature begins to rise, but the temperature difference between morning and evening is still very large, at this time we should pay attention to enhancing the body's immunity, laying a good foundation for health, in order to usher in a healthy summer, it is recommended that we eat more ingredients to nourish the stomach and spleen, dehumidification, as the so-called: the valley rain spring is inexhaustible, a seat of umami to enter. Tomorrow Gu Yu, remember to eat "3 green, 2 white and 1 red", avoid 1 taste, conform to the solar terms, and eat according to the season.
Eat 3 more green foods
1. Eat more elm money
Recommended recipe: Yuqian Wo Wo Tou
Ingredients: elm money, flour, cooking oil, sesame oil, salt, thirteen spices
Method:
1. Remove the elm money from the stem and clean it thoroughly, which is quite a troublesome process. I washed it about seven or eight times until the water was clear.
2. Put in cooking oil, sesame oil, salt, thirteen spices... Put the appropriate seasoning according to your taste. Put the chopsticks and stir and stir.
3. During the production process, only add an appropriate amount of flour. If there is too much flour, the nest will become too hard. After that, gradually add the water and stir the flour and elm seeds at the same time until they are able to knead into a dough without falling apart.
4. Start to vigorously group the nest head, you can knead it round first, and then dig out a nest at the buttocks of the nest head, steam it in a pot, and boil the water for 15 minutes. I haven't eaten it if I'm particularly curious about the taste, the taste is light, very fresh, but it's not fragrant, it's delicious when I eat it with garlic chili sauce.
2. Eat more toons
Recommended recipe: Deep-fried toon fish
Deep-fried toon fish, the aroma is lingering, the fragrance is overflowing, the smell is charming, and it is intoxicating. The fragrance of Tsubaki buds is soft and far-reaching, tasted, the mouth and tongue are fragrant, and the cheeks and teeth are fragrant. Looking at the purple and red buds on the branches, how can it not make people salivate.
Ingredients: 250 grams of toon vegetables, 120 grams of flour (all-purpose flour is sufficient), 1 egg, 1 teaspoon of salt, a little five-spice powder (thirteen spices can be used), a small amount of fried flour (optional), a little corn starch (starch).
Method:
1. Remove the hard stem part of the head of the toon, wash it and put it in a vegetable basin and soak it in a small spoon of salt and cornstarch for 20 minutes (the toon will have nitrite, and there is relatively little fresh one, this is the preliminary removal), soak and drain it for later use.
2. Set up the pot and put an appropriate amount of water to boil, blanch the toon in the pot until purple turns blue-green, drain and set aside (further remove the nitrite contained in the dish)
3. Adjust the batter, put the flour into the basin, beat 1 egg, and then add 1 teaspoon of salt in turn, a little five-spice powder (thirteen spices can be used), a small amount of fried powder (you can do without), an appropriate amount of water, stir evenly with chopsticks until the batter has no obvious small pimples, and the thickness is moderate (too thin to hang the noodles, too thick to hang the noodles too much), and prepare a bowl to put a small amount of cornstarch.
4. Set up the pot, put an appropriate amount of oil in the hot pan, and control the oil temperature at about 200 degrees, too high will be overfried.
5. During the hot pan, sprinkle the blanched toon with a thin layer of cornstarch, dip it in the batter, then roll it in a bowl of cornstarch, put it in the hot pot and fry it until the whole is golden brown, drain the oil and put it on the plate. The fried toon fish is crispy on the outside and tender on the inside, making it a simple and delicious dish.
3. Eat more celery
Recommended recipe: Stir-fried shredded pork with celery
Ingredients: shredded tenderloin, parsley, chopped green onion and garlic, dried chili peppers
Method:
1. Cut the tenderloin into thin strips, add light soy sauce, cooking wine and cornstarch, stir well, and marinate for 20 minutes to make the meat more tender.
2. Heat oil in a pot, stir-fry the marinated shredded meat until cooked, remove and set aside. Leave the bottom oil in the pan, add chopped green onion and minced garlic, stir-fry until fragrant, then add celery and dried chili peppers, and stir-fry for 1 minute.
3. The small green parsley used here is easy to cook, if you use coarser celery, it is recommended to blanch it first.
4. Pour the fried shredded meat back into the pot, add light soy sauce and an appropriate amount of salt, stir-fry evenly, let the ingredients fully absorb the flavor of the seasoning, and then remove from the pot.
Eat 2 more white foods
1. Eat more yams
Recommended recipe: Steamed pork ribs with yam
Ingredients: 200 grams of yam, 300 grams of pork ribs, appropriate amount of minced garlic, appropriate amount of tempeh, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of sugar, appropriate amount of sesame oil, appropriate amount of corn starch, appropriate amount of chives
Method:
1. First, peel the yam and cut it into pieces. At the same time, blanch the ribs in boiling water, and remove them for later use.
2. Next, put the blanched pork ribs into a large bowl, add an appropriate amount of minced garlic, tempeh, light soy sauce, oyster sauce, salt, chicken essence, a little sugar, sesame oil and cornstarch. Then, use chopsticks or spoons to stir all the ingredients well enough to marinate the ribs to the fullest.
3. Put the marinated pork ribs and yam cubes together in the steaming tray and put them in the steamer. Bring the water to a boil on high heat, wait for the steamer to steam, and then turn to medium heat and steam for 40 minutes. Finally, after the pork ribs and yam are steamed, remove from the pan and sprinkle with chopped chives.
2. Eat more sea bass
Recommended recipe: Steamed sea bass
Ingredients: 1 sea bass, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of ginger slices, appropriate amount of shredded green onion, appropriate amount of shredded red pepper, appropriate amount of shredded ginger, appropriate amount of steamed fish soy sauce, appropriate amount of hot oil
Method:
1. First of all, clean the sea bass and remove the scales and internal organs. Then use a knife to make a few cuts on the body of the sea bass, about the depth of the bone, so that it can be easier to absorb the flavor.
2. Next, spread an appropriate amount of salt evenly on the body of the sea bass and place it on a plate. Place ginger slices on top of the sea bass and pour in a little cooking wine to remove the fishy smell of the sea bass. The marinating time is 10 minutes, which will give the sea bass more flavor.
3. During the marinating process, bring the water to a boil. When the water is boiling, the marinated sea bass is steamed in a pot. The steaming time is adjusted according to the size and thickness of the sea bass, generally 8-10 minutes. Once steamed, carefully remove the ginger slices and discard the soup from the plate.
4. Finally, put the shredded green onion, red pepper and ginger on top of the steamed sea bass and drizzle with the steamed fish soy sauce. Then, pour the hot oil evenly over the sea bass, which will bring out the flavor of the sea bass.
Eat 1 more red food
1. Eat more red beans
Recommended recipe: red bean balls
Ingredients: taro, sweet potato, glutinous rice flour, yellow rock sugar, red beans
Method:
1. Soak the red beans for two hours, peel the taro and sweet potatoes, and steam for 20 minutes
2. Put the soaked red beans into a pressure cooker and cook over medium-low heat for about 40 minutes
3. Press the steamed sweet potato taro into a puree, add glutinous rice flour and stir it into a flocculent shape, knead it into a dough by hand, and knead it into small balls
4. After the water is boiled, pour in the small balls and cook them, put them in cold water for later use, and pour the boiled red bean paste into the spare balls and boil
Committed to using the simplest ingredients, to share the most delicious dishes for you, the above shared "3 green, 2 white, 1 red" 6 kinds of food practices, have you learned, learned to try to make it at home, welcome to like, follow, forward and collect, thank you for your support!