Hello dear friends, I'm a little gecko. It's my habit to use simple words to introduce delicious food. As summer approaches, all we crave in the heat is a dish that will cool our minds and taste buds. Today, let's explore the "three treasures" in summer, transform ordinary ingredients into delicious food on the table, take you to spend the summer refreshingly, and enjoy the feast on the tip of the tongue.
In traditional Chinese food, each season has its own ingredients and cooking methods. The ancients said: "Don't eat from time to time", which is intended to warn us to eat food that suits the season. In summer, it is the season when melons and fruits are fragrant and vegetables are luxuriant, nature gives us abundant ingredients, and "eat three treasures in summer, no troubles in summer" is the crystallization of folk wisdom. So, what exactly are these "Three Jewels"? They are – bitter gourd, eggplant and mung bean.
First, the gorgeous turn of bitter gourd
Bitter gourd, named for its unique bitter taste, is a good product for clearing heat and relieving heat in summer. Despite its bitter taste, it is rich in nutritional value and medicinal value. Below, I will introduce you to two ways to make bitter gourd, so that you can also fall in love with this "bitter" taste in summer.
1. Cold bitter gourd
Ingredients: 1 bitter gourd, minced garlic, minced chili, soy sauce, vinegar, sugar, salt, sesame oil.
Method: Wash and cut the bitter gourd, cut it into thin slices after removing the seeds, add an appropriate amount of salt and marinate for 10 minutes, and then gently squeeze out the water with your hands. Next, add minced garlic, chili pepper, soy sauce, vinegar, sugar and sesame oil and mix well. This dish retains the original taste of bitter gourd, which is refreshing and appetizing, and is a good dish on the summer table.
2. Bitter gourd omelette
Ingredients: 1/2 bitter gourd, 3 eggs, salt, pepper.
Method: Slice the bitter gourd, marinate it with salt for a while, and then wash it. Beat the eggs, season with salt and pepper, then add the bitter gourd slices and mix well. After the pan is heated, pour in the bitter gourd egg mixture and fry until golden brown on both sides. This dish perfectly combines the fragrance of bitter gourd with the deliciousness of eggs, which is nutritious and delicious.
2. Colorful cooking of eggplant
Eggplant is another common vegetable in summer, and it is rich in vitamins and minerals, which are great for good health. Now, let's take a look at how eggplants can be varied.
1. Fish-flavored eggplant
Ingredients: 2 eggplants, minced green onion, ginger and garlic, bean paste, light soy sauce, sugar, vinegar, salt, starch.
Method: Cut the eggplant into long strips, fry it until soft, and then remove it. Leave the bottom oil in the pot, stir-fry the chives, ginger and garlic, add the bean paste and stir-fry until fragrant, and then add the eggplant and stir-fry. Then add light soy sauce, sugar, vinegar and salt to taste, and finally thicken with water starch. This dish is sweet and sour and very appetizing.
2. Roasted eggplant
Ingredients: 1 eggplant, olive oil, salt, black pepper, minced garlic, coriander.
Directions: Cut the eggplant in half, brush with olive oil after a few cuts, sprinkle with salt and black pepper. Place in a preheated oven and bake until the eggplant is tender. Remove and sprinkle with minced garlic and coriander. The dish is simple and easy to make and retains the original flavor of the eggplant.
3. The coolness of mung beans relieves the heat
Mung bean has the effect of clearing heat and detoxifying, dissipating heat and water, and is a good choice for summer health. In addition to the common mung bean soup, we can also try the following two practices.
1. Mung bean cake
Ingredients: mung bean flour, glutinous rice flour, sugar, vegetable oil.
Method: Mix mung bean flour and glutinous rice flour evenly, add an appropriate amount of sugar and vegetable oil and knead into a dough. Divide the dough into small pieces, put it in a mold and press it into shape, and then steam it. This dessert has a delicate taste, sweet but not greasy.
2. Mung bean paste
Ingredients: mung beans, rock sugar, water.
Method: Soak the mung beans overnight in advance and put them in a pot with water to cook. Then add rock sugar and stir until dissolved, and finally beat into a fine bean paste with a blender. This dessert is refreshing and delicious, making it a great choice for cooling off in the summer.
In addition to the "Three Treasures" delicacies introduced above, I would also like to share some practical life tips. For example, when buying bitter gourd, you can choose bitter gourd with bright green skin, firm flesh and heavier; When processing eggplant, in order to prevent oxidation and discoloration of eggplant, it can be cut and soaked in clean water; When cooking mung bean soup, you can soak the mung beans overnight in advance to shorten the cooking time.
Pay attention to the little geckos, and the delicious recipes will not be endless. I hope that through my sharing, you can find a trace of coolness and deliciousness in the hot summer. Let's welcome this vibrant season with delicious food! May your summer be filled with the temptation of good food and the joy of life!