#一张图证明夏天来了#
Time is really fast, and in a blink of an eye, it has ushered in the second solar term of summer - Xiaoman. As a person who grew up in the countryside, I have a deep impression of Xiaoman. The advent of this solar term means that the wheat has basically been strong and full of grains, when I was a child, I always picked some to go home and rub the wheat grains to eat, or burned wheat to eat, its fragrance is chewy, but also with a faint sweetness, which is also a special food in early summer. Of course, Xiaoman also contains another meaning, that is, the rainfall in our southern region is more frequent. It can be seen that the Xiaoman solar term contains the dual meaning of farming and meteorology.
Summer means high temperature, sufficient sunlight, and a lot of rain, which is the season for all things to flourish and grow, but such a climate is more difficult for us humans, and we should pay special attention to the health of the body when spending summer. Entering the Xiaoman season, there are more and more seasonal foods, and we can actually choose more white foods to eat, which will help moisturize dryness and remove fire, nourish the heart and sleep peacefully. Let's share with you 3 kinds, as the so-called "Xiaoman eats 3 white, and the summer illness does not come", let's take a look at the specific "3 white", and eat safely in the summer according to the season.
1st white: Brown white
It is a kind of ancient food, also a vegetable and medicine, rich in sugar, B vitamins, vitamin E, cellulose, and iron, zinc, magnesium, calcium and other ions, which help to appetize and relieve greasy, clear away heat and dampness, strengthen muscles and bones, laxative detoxification, etc.
Recommended way to eat: Stir-fry shredded pork and white
1. Prepare a little beef tenderloin, cut it into thin strips, wash the blood twice, squeeze it dry, add some light soy sauce, black pepper, starch and mix thoroughly, and then drizzle some cooking oil. Peel off the white of the cocoon, peel off the roots, and then cut into thin strips. In addition, prepare coriander, millet pepper, garlic.
2. Pour wide water into the pot in advance and boil, put the white water in it, blanch it a few times, blanch it thoroughly and pick it up.
3. First of all, boil the pot dry and hot, further burn it thoroughly after putting oil, pour the meat into it and fry, turn it repeatedly, fry it to change color, and put it out of the pot first.
4. Put the millet pepper and garlic in the bottom oil, pour the white sauce into it, adjust the soy sauce and oyster sauce, quickly fry well, then pour the meat, add a little salt, put the coriander section into it, fry it quickly for more than ten seconds on high heat, and after all the food is flavored, quickly turn off the heat and put it on the plate.
No. 2 white: cauliflower
Cauliflower is also very common in this season, and its price is not high, but it is a high-vitamin C vegetable that many people tend to ignore. At the same time, it is rich in thiamine, riboflavin, calcium, iron, copper and other elements, which help to resist oxidation, protect blood vessels, enhance resistance, beauty and moisturizers.
Recommended way to eat: cold cauliflower
1. In summer, I like to eat some cold dishes, you might as well use cauliflower as the basis, first cut them into small flowers one by one, then add baking soda and soak for five minutes, and then change the water many times to wash it clean.
2. Mix with some black fungus, soak it soft and clean it, and prepare a little carrot and cucumber to enrich the flavor of the cold dish.
3. Boil a large pot of hot water, first pour the fungus into it, cook for about two minutes, add cauliflower and carrots, continue to heat for two minutes, ensure that the ingredients are cooked thoroughly, and then put it in cold water to cool down.
4. Scoop up all the blanched and cool vegetables and put them in a bowl, put in cucumber slices, then continue to add green onions, garlic, millet peppers, white sesame seeds, etc., continue to add light soy sauce, vinegar, salt, and finally burn a large spoonful of hot oil and pour it inside, take advantage of the fragrance of various ingredients to be stimulated, and quickly stir into the flavor to complete.
No. 3 white: Lily
Lily is a kind of vegetable that grows underground, and is a common medicinal material in traditional medicine, which contains a lot of starch, protein, mucus, vitamins, pantothenic acid, and inorganic salts such as potassium, iron, phosphorus, etc., which help to calm the nerves and help sleep, moisturize the lungs, clear away heat and troubles, etc. Its taste is slightly bitter, and it is very appetizing to eat some on a hot day.
Recommended method: Scrambled lily with cucumber and egg
1. Prepare 1-2 fresh lilies, peel them and rinse them with water.
2. Boil some water in a pot, after boiling, pour the lily slices into it, turn it around, blanch it thoroughly, and quickly remove it to control drying.
3. In order to avoid the hard taste of the eggs when they are scrambled, it is best to knock them into a bowl first, and then fry them in hot oil first and put them out.
4. Then put some green onions and garlic at the bottom of the pot to fry their respective aromas, cook a little light soy sauce and oyster sauce, the fragrance rises, pour the cucumbers into it, fry quickly for half a minute, then put eggs and lilies in it, add some salt to the pot, continue to fry quickly until the flavor is in, and it can be served from the pot. Each of these ingredients is not suitable for long sautés, so it is important to get out of the pan quickly so as not to affect the taste and texture of the dish.
This article is the original of Little Jasmine's Gourmet Record, and it is not easy to code words, and it is strictly forbidden to plagiarize and carry bad self-media. Everyone is welcome to like, collect and retweet! Thank you for your support!