The old man often said: "Eat sour in summer, but don't get sick"! This simple phrase contains a profound approach to health preservation. In summer, the human body is susceptible to dampness and heat, and an appropriate amount of acid can not only increase appetite, but also promote digestion, relieve heat and cool down, which is more conducive to nourishing the brain and liver, and making people feel energetic. Here are 3 easy-to-make summer sour dishes that will give you the best taste and health.
1. 【Tomato frangipani】
Ingredient:
- Tomatoes 2 pcs
- 3 eggs
- 1 flower vegetable
- Salt and sugar to taste
- A pinch of cooking oil
- A pinch of chopped green onion
Detailed instructions:
1. Cut the tomatoes into cubes, divide the cauliflower into small florets, beat the eggs and set aside. Add oil to the pan, pour in the egg mixture and stir-fry quickly, and set aside.
2. Leave the bottom oil in the pan, stir-fry the tomato pieces until the juice comes out, add a small amount of water and sugar and cook until soft.
3. Add the cauliflower to the tomatoes, add salt to taste, cover the pot and simmer for a few minutes until the cauliflower is cooked through. Return the scrambled eggs to the pan, stir-fry evenly, and then remove from the pan.
2. 【Purslane salad】
Ingredient:
- 300 grams of fresh purslane
- A few cloves of garlic
- Vinegar, light soy sauce and sesame oil
- A pinch of salt and sugar
- A pinch of chili oil
Detailed instructions:
1. Wash the purslane, blanch in boiling water for 1-2 minutes, remove the supercooled water, and drain.
2. Mash the garlic and add vinegar, light soy sauce, sesame oil, salt, sugar and chili oil to make the juice.
3. Pour the prepared juice evenly over the purslane, mix well and serve.
3. Cold cucumber: classic sour and refreshing, essential for cooling off
Ingredient:
- 2 cucumbers
- A few cloves of garlic
- Vinegar, light soy sauce and sugar to taste
- A pinch of salt
- A pinch of sesame oil
Detailed instructions:
1. Wash and slice the cucumber, marinate in salt for 10 minutes and squeeze out the excess water.
2. Finely chop the garlic and mix it with vinegar, light soy sauce, sugar and sesame oil to make a sweet and sour sauce.
3. Pour the mixed juice into the cucumber, mix well and refrigerate for a while for better flavor.
These three dishes are sour and appetizing, rich in vitamin C and other trace elements, which have a non-negligible effect on nourishing the brain and liver, and enhancing physical fitness. This summer, enjoy a healthy and cool season with sour food as a companion!