#以书之名#
The weather is hot and humid in summer, the diet should be light and less greasy, and the following will share with you the 3 kinds of meat that are most suitable for eating in summer, refreshing and relieving the heat without getting angry, rich in protein, improving immunity, strong body, and full of energy.
chicken
Recommended Recipe 1: Lemon Shredded Chicken
Ingredients: Chicken breast, chives, ginger, Sichuan peppercorns, millet spicy, garlic, lemon, coriander
1. Tear off the excess fat on the chicken breast, clean it, pot it under cold water, add an appropriate amount of green onion and ginger, cooking wine, and peppercorns, first boil over high heat, skim off the excess foam after the water boils, and continue to cook over low heat for 20 minutes, be sure to cook over low heat, so that the chicken breast will not dry firewood.
2. Prepare the sauce, chop some ginger and garlic into minced pieces. Cut the shallots into chopped green onions, cut the millet into spicy rings, cut the coriander into small pieces, cut a lemon into thin slices, remove the lemon seeds, put the green onions, ginger and garlic into a bowl, and add the hot oil to stimulate the fragrance. Add an appropriate amount of salt, sugar, monosodium glutamate, pepper powder, light soy sauce, balsamic vinegar, sesame oil, and pepper oil, dilute the juice and stir well.
3. Scoop up the cooked chicken breast and let it cool, tear it into small strips, pour in the seasoned sauce, add some chili oil, coriander, millet spicy, lemon, stir evenly, and you're done.
Recommended Recipe 2: Salt-baked chicken
Ingredients: Three yellow chicken, ginger, chives, salt chicken powder
1. First of all, clean the chicken. Then use kitchen paper to dry the moisture of the chicken skin, pour a bag of salt chicken powder into the bowl, an appropriate amount of peanut oil, a little rice wine stir evenly, pour it on the chicken and spread evenly, pour the other half of the juice into the chicken belly and spread evenly, and then put ginger slices and onion knots into the stomach and marinate for an hour.
2. Boil the water in the pot and put it into the chicken pot to steam, turn to low heat and steam for 30 minutes after boiling, and then prick the chicken leg with chopsticks, and it will be cooked without blood and water. After the chicken is cooled, cut it into small pieces and put it on a plate, then pour in the soup, and it's done.
beef
Stir-fried beef
Ingredients: Beef, red pepper, millet pepper, pickled pepper, coriander, ginger, garlic
1. First of all, change the beef into a knife, cut it into thin slices against the texture of the beef, put it into a basin, add light soy sauce, oil consumption, pepper and mix evenly, let the beef taste, and finally sprinkle a little dry flour, grasp it again, and finally pour a little cooking oil on it, grasp it well and set it aside.
2. Prepare a few red peppers and cut them in half, then cut them into segments, cut the millet pepper into rings, chop the pickled peppers, and then pat some ginger and garlic and chop them. Parsley cut into sections.
3. Heat the pan with cold oil, boil the oil until it is 50% hot, add the beef, and slide the beef with chopsticks. When the beef has just changed color, you can remove the oil, add a little less oil in the pot, fry the feed until fragrant, then put in the red pepper, add the beef, add salt, light soy sauce, oil consumption and chicken essence to taste, turn on high heat and stir-fry evenly. Finally, put the coriander and stir-fry a few times to get out of the pot, and the stir-fried beef is ready.
Recommended Recipe 2: Boiled beef
Ingredients: beef, eggs, garlic, ginger, shallots, bean sprouts, lettuce, Sichuan peppercorns, dried chilies, bean paste, black sesame seeds
1. Cut the beef into thick slices, put it in a bowl after cutting, add oyster sauce and soy sauce to grasp it well, marinate and color, then add some green onion and ginger water to remove the smell and increase the fragrance, salt to grasp evenly, and then an egg white, dry starch and a little oil to grasp evenly.
2. Beat the garlic and ginger and chop it into minced pieces. Then prepare some bean sprouts and lettuce as a base. Heat the oil in the pot, add the chili peppers, then put the vegetables into the pot and stir-fry a few times, and then add some salt to increase the bottom taste. Stir-fry until raw, remove and put in a bowl to make a base.
3. Add another oil to the pot, add ginger, minced garlic, dried chili pepper and Sichuan pepper and stir-fry until fragrant, pour in a little bean paste and hot pot base and stir-fry, and then add an appropriate amount of water. Come to some light soy sauce to extract freshness, boil the water in the pot, remove the miscellaneous ingredients, and then add some salt, chicken essence, and pepper to taste. Then put the marinated beef into the pot, remember to turn off the heat when adding the beef, so as to ensure that the ripeness of the beef is consistent.
4. Boil the water in the pot and cook for about five seconds, remove the beef, and then sprinkle pepper, pepper, minced garlic, chopped green onions, black sesame seeds, and pour hot oil to stimulate the fragrance.
fish
Recommended Recipe 1: Steamed sea bass
Ingredients: sea bass, ginger, garlic, red pepper, chives
1. First of all, clean the sea bass, then change the fish to a flower knife, then prepare ginger shredded onion knots and cooking wine to pinch out the green onion and ginger juice, pour it on the fish, spread evenly and marinate for 20 minutes.
2. Cut the ginger into thin strips, pinch the shallots around it, cut it into thin shreds and soak it in water for a while, half a slice of red pepper is also shredded, and the shredded red pepper will be rolled after soaking.
3. Put ginger slices on the plate, put the sea bass with the fish skin facing up, let the sea bass lie on the plate like this, and put the ginger slices on the fish spine. After the steamer is steamed, it is then put on the pot and steamed for eight minutes on high heat, in order to retain the tender taste of the fish, the longest should not exceed ten minutes.
4. The steamed soup is very fishy and poured out, then remove the ginger slices, put on the soaked three threads, pour hot oil to stimulate the fragrance, and finally pour the steamed fish soy sauce on it, the fish is delicate, fragrant and delicious.
Recommended Recipe 2: Tomato Fish
Ingredients: grass carp, tomatoes, tofu skin, enoki mushrooms, soybean sprouts, shallots, ginger, dried chilies, white sesame seeds
1. Clean a grass carp, cut off the head and tail, and then use a knife to slice the fish meat along the fish bones, chop the fish bones into sections, and cut the fish into thin slices diagonally with a knife. Soak the sliced fish for 10 minutes to remove the fishy smell.
2. Cut the tomatoes with a cross knife, add boiling water and soak for two minutes, then peel them, then cut the tomatoes into small pieces, cut the tofu skin into shreds, enoki mushrooms, and add a handful of dried chili peppers to cold water and soak them.
3. Rinse the fish meat and bones and drain the water. Then wipe the water on the fish, put it in a basin, add a spoonful of salt and mix until it is sticky, beat in an egg white, two teaspoons of potato starch and stir well. Stir well, pour into a fillet bowl and stir well.
4. After the oil is hot, pour the fish bones into the pan and fry until both sides are slightly yellow, add green onions and ginger slices and stir-fry to bring out the fragrance, then add boiling water to boil the fish soup. Boil for about 8 minutes until the fish broth is thick and white, then remove the fish bones and place them at the bottom of the basin.
5. Boil water in a pot, add a little salt, then pour in the soybean sprouts and tofu skin and cook for about two minutes, then add enoki mushrooms and cook for about 30 seconds. Remove all the vegetables from the water and spread them in a basin. Add oil to the wok, add chopped green onion and minced ginger and stir-fry until fragrant, then pour the chopped tomatoes into and stir-fry until the juice is released.
6. Pour the boiled fish soup into the pot, cook for about three minutes, then add an appropriate amount of salt, pepper, chicken essence and stir well, scoop out the residue in the pot, and then boil the fish fillets in the pot for one minute