The doctor said that "if you don't sleep well at night, it's mostly because the liver is hot", eat more of these vegetables in the hot summer to clear the liver fire

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Stir-fried beef with celery

Ingredients and Ingredients Required:

• 1. Beef, eggs, celery, millet pepper, onion, ginger, garlic.
• 2. Oil, salt, light soy sauce, cooking wine, oyster sauce, cornstarch.

Cooking Steps:

1. Slice beef, cut celery into sections, cut millet pepper into thin sections (1 piece), onion cut into cubes (half), ginger and garlic cut (to taste)

2. Add an egg, a spoonful of light soy sauce, half a spoon of salt, half a spoon of cooking wine, a spoonful of oyster sauce, a spoonful of oil to grasp and mix evenly, and finally add a spoonful of starch to continue to grasp and mix to lock in the moisture of the beef, marinate for 10 minutes and set aside.

3. Heat the pan, pour in an appropriate amount of cooking oil, stir-fry millet peppers, onions and ginger shallots, put in the marinated beef, stir-fry until six or seven medium-cooked and put on a plate for later use.

4. Pour in an appropriate amount of oil, put down the celery, stir-fry until it changes color, add an appropriate amount of salt to taste, and finally pour in the beef and onion from the previous step, continue to stir-fry evenly, and fry until about 3 minutes can be put out of the pot and put on the plate.

Stir-fried beef with cold melon

Ingredients and Ingredients Required:

• 1. Beef, cold melon, garlic, tempeh.
• 2. Oil, cooking wine, light soy sauce, oyster sauce, sugar, cornstarch.

Cooking Steps:

1. Chop the garlic finely, dig out the seeds inside the melon, and cut it diagonally into slices, while the beef is cut into thin slices.
2. The secret of marinating beef: first add a spoonful of cooking wine, a spoonful of light soy sauce, half a spoon of oyster sauce, a teaspoon of sugar, and a spoonful of cornstarch, stir well in one direction to allow the seasoning to penetrate fully. Then, add another spoonful of water and continue to mix and let the beef absorb the water. Finally, add a spoonful of cooking oil and stir well to lock in moisture from the beef and keep it tender.
3. Bring water to a boil in a pot, add a spoonful of cooking oil and a pinch of salt, and blanch the chopped cold melon in the pot to remove its bitterness. After blanching, take out the cold melon, and pass it through the cold water after taking it out, so as to maintain its emerald green color and crisp taste.
4. Heat the pan with cold oil, when the oil temperature is suitable, pour in minced garlic and tempeh, stir-fry until fragrant, then add the marinated beef, stir-fry quickly over high heat, and fry until the beef changes color.
5. Finally, pour the blanched cold melon into the pot and stir-fry it evenly with the beef, so that the cold melon can fully absorb the fresh aroma of the beef, and fry until it tastes.

Tips: When choosing bitter gourd, choose a large bitter gourd with thicker flesh, which has a relatively light bitter taste. When handling bitter gourd, try to scrape the seeds inside with a spoon, which will further reduce the bitterness. At the same time, blanching can be slightly longer, which can also effectively reduce the bitterness. In addition, since the beef should not be stir-fried over high heat for too long, the bitter gourd should be boiled as soft as possible when blanching to ensure that the final stir-fried dish has a better taste.