#记录夏日生活点滴#
For dog days, the most widespread folk custom is: head dumplings and two dog noodles, everyone is not, rarely heard of dog days "eat cold not eat cold" saying.
Dog days are the hottest and humid days of the year, and during this time, people tend to feel hot and dry, and dietary choices become especially important.
In our daily life, food, clothing, housing and transportation, the most important thing is "eating", "eating" is the top priority in our lives, eating dumplings and noodles in the "dog days", in fact, there are two meanings.
First, fresh wheat has just been harvested, so that everyone has the meaning of tasting new wheat after harvesting, and second, it reminds everyone that the weather is hot in summer, and our daily diet cannot be sloppy.
Poor appetite and poor appetite are normal physiological reactions, but they can not affect our physical health.
In addition, the shape of the dumplings is like ingots, and eating dumplings means the meaning of "ingots and treasures", so eating dumplings on the day of Toufu also has the good expectation that everyone expects the future days to be full of blessings. The meaning of dumplings symbolizes good fortune and wealth, and together with the appetizing and satisfying dumplings, they are ideal food on hot dog days.
"Dog days eat cold and don't eat cold." What exactly does this phrase refer to?
In daily life, we usually talk about cold, but in the dog days, we still have to know the difference between "cool" and "cold".
Cool foods usually have the effects of clearing heat, purging fire, detoxifying, etc., which can help the body cool down and relieve heat, such as watermelon, cucumber, mung bean, etc.
Cold foods are more likely to damage the body's yang energy and affect the digestive function of the spleen and stomach, such as bitter gourd, cold drinks, ice cream, etc. In dog days, the body's yang qi floats outward, and the spleen and stomach are relatively cold, at this time, if you eat cold food excessively, it will increase the burden on the spleen and stomach, resulting in indigestion, abdominal pain, diarrhea and other symptoms. On the contrary, proper consumption of cold food can play a role in clearing heat and relieving heat and replenishing water, and at the same time, it will not cause excessive irritation to the spleen and stomach.
Dog days "eat cold and not eat cold" is not absolute, but also varies from person to person, everyone's physique is different, and the tolerance to food is also different, so it is relative to eat cold and not eat cold on dog days, which is to remind everyone to pay attention to protect the spleen and stomach in the hot summer, and choose the food that suits them, so as to spend a healthy and happy dog day.
Netizens who are familiar with us know that my father-in-law's family is in the countryside, and a lot of vegetables are planted in his backyard, but for the second elder, they have hardly ever planted watermelons and winter melons.
After many years of communication, I learned that although the old man is a rural person, he is still particularly concerned about the daily diet of dog days, and he also heard the word bitter summer from their mouths, and the old man will often explain to us his understanding of dog days, so that we can "eat less 2 melons and eat more than 5 vegetables", so that we can be in good health, have spirit, and spend this summer comfortably and healthily.
1. Dog days, why eat less winter melon and watermelon?
This year's dog days start on July 15, with the first 10 days, and July 25 into the middle of the dog days, which have 20 days and end on August 13, and the last dog days are also 10 days, ending on August 23. Dog days are the hottest and humidest times of the year, and the body's yang energy is also the most vigorous. At this time, our body needs to maintain a balance inside and outside to adapt to the hot climate.
Why eat less watermelon?
Watermelon is indeed a good summer product, it is rich in water and a variety of vitamins, which can effectively replenish the water and nutrients lost by the human body. However, watermelon is cold, and excessive consumption can easily damage the yang qi of the spleen and stomach, resulting in spleen and stomach deficiency and cold, causing indigestion, diarrhea and other symptoms. Especially for people with a weak spleen and stomach, it should be eaten in moderation.
Why eat less winter melon?
Winter melon also has the effect of clearing heat and relieving heat. However, winter melon is also cold, and it also has a diuretic effect. In dog days, the human body loses more water, and if you eat too much winter melon, it will aggravate the loss of water, making people easy to feel dry mouth and dry skin.
Watermelon and winter melon are cold food, excessive consumption, may cause a burden on our spleen and stomach, but also make our spleen and stomach deficiency cold, too much cold qi in the body to gather, affect the operation of qi and blood, so that our body feels sleepy, fatigue, especially the weak gastrointestinal function of the people, in the dog days of summer, to eat less winter melon, watermelon, even if eaten, but also to control the amount of consumption.
Second, it is recommended to "eat less 2 melons and eat more than 5 dishes", which is refreshing and greasy
The above introduced to you that "eat less 2 melons" refers to winter melon and watermelon, and "eat more than 5 vegetables" refers to four types of vegetables, including: high-calcium vegetables, high-potassium vegetables, high-iron vegetables, high-protein vegetables, high-zinc vegetables, etc.
First, let's talk about high-calcium vegetables:
In daily life, especially in summer, there are more vegetables to choose from in the vegetable market, such as camellia, rape, amaranth, spinach, celery, etc., the calcium content is relatively high, such as camellia, per 100 grams of camellia, contains 290 mg of calcium, such as amaranth, per 100 grams of amaranth, the calcium content is 178 mg, the following focuses on the practice of camellia and amaranth, how to make it more delicious.
To prepare the dumplings stuffed with shepherd's cabbage:
Wuhan people eat dumplings, most of them are stuffed with pork and cabbage, leeks, or mutton and green onions.
Ingredients: Capsule, pork belly, green onion, ginger, pepper water, minced ginger, chopped green onion, light soy sauce, dark soy sauce, spice oil
Here's how:
1. Choose pork belly in the meat filling, three points fat and seven points lean, there is no meat tendon, the taste of the meat filling will not be dry and firewood, after the pork belly is bought home, use its own meat grinder to grind the meat, clean and hygienic, and it is very convenient.
2. Clean the fresh shepherd's cabbage, the shepherd's cabbage needs to be blanched first, put in the pot with hot water, boiled again and then removed, drained after the cold water, and then you can chop the shepherd's cabbage that is completely drained for later use, which is still very simple.
3. To remove the smell of the meat filling, not to use cooking wine, but to use green onion ginger and pepper water, put ginger shreds, green onions, peppercorns and boiling water in the bowl, and let it cool to adjust the meat filling, the effect of removing the smell and increasing the flavor is very obvious, so that after processing, basically you can't eat the fishy smell of pork.
4. Green onion ginger pepper water needs to be divided into a small amount of meat filling, every time you add green onion and ginger water, you must stir repeatedly in one direction, stir until the meat filling completely absorbs the green onion and ginger water, and then add it.
When seasoning the minced meat, you can add seasonings according to your family's preferences, but do not put salt, add light soy sauce (extremely fresh), dark soy sauce, pepper, spice oil, minced ginger and chopped green onion in turn, and stir well again.
5. After the meat filling is watered, it is seasoned, and after seasoning, it is directly put into the refrigerator of the refrigerator to let the meat filling marinate and taste.
6. After chopping the shepherd's cabbage, squeeze out the water, put it in a clean and waterless vegetable basin, pour in a little cooking oil, let the chopped shepherd's cabbage be coated with cooking oil, and then mix it with the refrigerated meat filling, stir evenly, and then you can start to make dumplings.
7. Rolling dumpling skin does not need to make dough, kneading the dough, all-purpose flour with a little high-gluten flour, warm water and noodles are more gluten than cold water and noodles, add a little salt and eggs, and a little cornstarch when you want to eat noodles, and the rolled dumpling skin will be more soft and smooth.
Some tips for adjusting dumpling filling?
1. The dumplings in the restaurant are delicious, they are all fried spice oil, and then use such spice oil to mix the dumpling filling, the taste is naturally better than adding rapeseed oil, peanut oil and other vegetable oils in your own kitchen, and the effect of spice oil on removing smell and increasing flavor is also very obvious.
Boiling spice oil is also very simple, it is best to choose rapeseed oil, how much to boil, of course, too little is not necessary, so, boil about half a catty of rapeseed oil once, put in a little green onion and onion, ginger, onion, coriander, a little peppercorn, simmer over low heat, all the ingredients in the pot are fried and browned and then taken out, and the spice oil is boiled.
2. Is the minced meat seasoned or watered first? You understand it this way, the role of pumping water is to remove the fish, and naturally it is to remove the fishy first, and then season. Green onion ginger pepper water needs to be divided into a small amount of meat filling, each time you add green onion and ginger water, you must stir repeatedly in one direction, stir until the meat filling completely absorbs the green onion and ginger water before adding.
When seasoning the minced meat, you can add seasonings according to your family's preferences, but do not put salt, add light soy sauce (extremely fresh), dark soy sauce, pepper, spice oil, minced ginger and chopped green onion in turn, and stir well again.
3. You can't be anxious about adjusting the dumpling filling, and you can't miss a step in the process, after the meat filling is watered, it is seasoning, and after seasoning, it is not mixed with chopped Chinese cabbage or your favorite vegetables, but put it in the refrigerator to marinate the meat filling into flavor.
Home cooking of amaranth:
1. Ingredients: fresh red amaranth, garlic cloves, chives, dried chilies, salt, white sugar, lard.
2. Pick and wash the red amaranth bought in the supermarket, yellow leaves, rotten leaves, and thick stems will greatly affect the taste, and you need to pick them out and discard.
3. Crush the garlic cloves and cut them into minced garlic, cut the dried chili peppers into small pieces, and cut the chives into sections.
4. Blanch the red amaranth, put half a pot of water in the pot, add salt and cooking oil, boil the red amaranth over high heat and blanch, about 30 seconds or 1 minute, remove the cold water, and drain the water.
5. Put a little more lard in the pot, add minced garlic, dried chili peppers and green onions and stir-fry until fragrant, put in the drained red amaranth, add salt, stir-fry quickly, then you can see the red amaranth out of the water, and then put in a little white sugar to improve the freshness.
6. Before leaving the pot, put in a little water, a little bit, and cook it over high heat to let the amaranth absorb the flavor of the seasoning, and then you can put it out of the pot and put it on the plate.
Cooking tips for amaranth:
The oxalic acid content of red amaranth is not low, in our daily life, too much oxalic acid food, it is easy to form calcium oxalate stones in our body, so, from the perspective of calcium oxalate stone formation, we still need to blanch amaranth before cooking.
In the process of blanching, the oxalic acid in amaranth is dissolved in the water, and we cook it in the kitchen to remove most of the oxalic acid, and it should be healthier to eat.
Let's talk about high-potassium vegetables:
Potassium is good for your health, supplement some potassium on dog days, eat more potassium-rich vegetables and fruits, and be mentally headed and strong. Common high-potassium vegetables are: amaranth, lettuce, carrots, broccoli, celery, etc.
In daily life, celery can be eaten in a variety of ways, not only stir-fried, but also used to make soup and filling, and can also be used to make cold dishes.
When buying and picking, try to choose one with thicker rhizomes and light green in color, and don't buy dark green, because light green celery will be more crisp and tender.
If you choose celery or local celery, you must choose a thin one, for celery, the fine taste will be more crisp and tender, no gluten, and the water content will be higher.
Stir-fry shredded celery and pork until fragrant:
If you want to talk about the most suitable ingredients for celery, I recommend the dried fragrant and shredded pork, the best is the marinated dried fragrant dried meat sold in the braised vegetable shop, cut into long strips, with a green and red pepper, and a small half bowl of shredded pork.
When making the dish of stir-fried dried celery and shredded pork, the celery needs to be blanched in advance, and when blanching, add an appropriate amount of salt and cooking oil to make the celery look more green.
Put a small amount of cooking oil in the pot, fry the shredded meat we have just marinated until it changes color, leave the bottom oil, add garlic cloves and dried chili peppers and stir-fry until fragrant, add celery and fragrant dry heat and stir-fry evenly, add salt, monosodium glutamate, pepper to taste, and then put in the fried shredded meat, stir-fry evenly, add a little light soy sauce and a little sauce, stir-fry evenly and then put it out of the pot and put it on the plate.
In addition to stir-fried shredded celery and dried pork, there are also celery and carrot scrambled eggs, celery mixed with peanuts, celery fried vermicelli and other combinations are very good.
High-speed Vegetables:
Iron-containing vegetables generally include spinach, fungus, celery, etc., each 100 grams of celery contains 85 mg of iron, black fungus has a higher iron content, every 100 grams of black fungus contains 185 mg of iron, more than 20 times higher than spinach.
Preparation of fried bean curd with fungus:
1. Soak the fungus, prepare a little carrot slices, prepare a little garlic cloves and yuba to soak in advance, and then drain the fungus and yuba and put them in a large bowl for later use.
2. Heat oil in a pot and stir-fry garlic cloves, add a spoonful of bean paste, stir-fry the red oil, add carrot slices and fry until broken, then add the prepared fungus and yuba.
3. Start seasoning, add light soy sauce, oyster sauce, salt, pepper and monosodium glutamate, stir-fry evenly, pour a little water along the edge of the pot, and then you can hook a thin thickener to let the seasoning adsorb on it, so that a plate of fungus fried bean curd is ready.
4. You can also stir-fry some pork belly slices before stir-frying the fungus and yuba, and after stir-frying the lard, the pork belly is also stir-fried until it is browned and then put in the yuba and fungus, which is also very delicious.
Some tips for stir-frying fungus:
1. For black fungus, after blanching, it will be easier to cook. After blanching, the black fungus will become smaller, in fact, the water after soaking is lost again through the step of blanching, and at the same time, after blanching, when it is fried in the pot, relatively speaking, it is not directly fried in the pot after soaking, "so terrible".
2. Green vegetables contain a certain amount of water, such as: cabbage, Shanghai greens, amaranth, etc., when the fungus is fried with fresh vegetables, because the vegetables contain a lot of water, it is basically unlikely to "burst the pot".
3. Put the black fungus that will be soaked in a suitable big bowl, put in warm water, flour and white sugar, stir evenly, soak for about 10 minutes, the fungus will be soaked quickly under the action of white sugar, here is one thing to pay attention to, warm water is not hot Oh, do not use boiling water, boiling water will destroy the nutrients of black fungus.
4. When purchasing, if the merchant has carried out special treatment, such as soaking in sugar water or other methods, after drying again, the black fungus usually has a sweet or bitter taste, and such black fungus cannot be purchased.
High-protein vegetables:
High-protein vegetables include various legumes, green leafy vegetables, mushroom vegetables, sea vegetables, etc., today we will focus on legumes, such as edamame, which contains about 13 grams of protein per 100 grams of edamame.
To prepare the cold edamame:
1. For the cold sauce, put the chopped garlic and millet spicy in the bowl, add light soy sauce, balsamic vinegar, salt, monosodium glutamate, and pepper and stir well.
2. Put a little dried chili pepper and cooking oil in the iron pot, stir-fry the dried chili pepper, pour the hot oil into the sauce bowl that has just been prepared to stimulate the fragrance of minced garlic, and finally put in a little white sugar to enhance the freshness, stir evenly, and the cold sauce is ready.
3. Edamame processing, after the edamame is bought home from the vegetable market, in addition to cleaning and soaking in salt water, it is also necessary to cut the head and tail and cut off the horns of the edamame, so that whether it is soaked or drenched in cold sauce, the edamame can quickly absorb the flavor.
4. Boil edamame, add water to an iron pot, boil over high heat, add 1 tablespoon of salt, a spoonful of cooking oil, stir evenly and put in the cleaned and processed edamame, start the timing after boiling the water again, remove it after 5-8 minutes, and directly pass it through cold water, so that the color of the edamame is emerald green and the taste is also crisp.
5. After the cold water, drain the water, put the edamame into a large container, pour the cold sauce we have prepared, stir well, cover with plastic wrap, and put it in the refrigerator for 2 hours.
Tips for boiling edamame:
1. When making boiled edamame or cold edamame, you need to boil an underwater pot to quickly "freeze" the emerald green color, and the edamame will also cook quickly in the boiling water pot.
2. You can time the boiled edamame, in the case of a high probability, it can be cooked in about 5-8 minutes, you can adjust the length of time at home, according to the power of your own stove, you must understand that edamame is relatively tender, don't treat edamame as soybeans.
3. The reason why Wuhan's cold edamame can quickly taste is because of the intervention of cold sauce, which is equivalent to marinating for a while, and the edamame will be very flavorful, and the boiled edamame that northerners love to eat, the same reason is not by long-term cooking, but by soaking, soaking in soup.
High-zinc vegetables
Vegetables with higher zinc content include cabbage, cauliflower, radish, spinach, broccoli, soybean sprouts and other vegetables.
How to make fried bean sprouts with leeks and carrots?
1. Soybean sprouts, leeks, carrots, lard, minced garlic, minced ginger, salt, balsamic vinegar, monosodium glutamate, dried chili.
2. After the bean sprouts are picked and washed, soak them in salt water for 10 minutes, then drain the water, completely drain the water, pour in a little cooking oil, and let each bean sprout be coated with cooking oil.
3. Mix a bowl of sauce, put a little salt, monosodium glutamate and balsamic vinegar in a small bowl, stir well, and set aside.
4. Put a little more lard in the pot, add minced garlic, minced ginger and dried chili peppers to fry the fragrance after heating, put shredded carrots into the pot and stir-fry, stir-fry for a while, add bean sprouts, quickly stir-fry over high heat, put in leeks, stir-fry evenly again and then put in the juice we prepared in advance.
5. Before the bean sprouts lose their crisp texture, take them out of the pot and put them on a plate, and a plate of delicious fried bean sprouts with leeks and carrots is ready.
Some tips for sautéing bean sprouts:
1. When frying bean sprouts, you should not only have bean sprouts, but also with a little shredded carrots and leeks, leeks have the effect of removing the bean sprouts beany smell, and after adding carrots, it can actually improve the crisp taste.
2. When frying bean sprouts, lard is better than vegetable oil, when frying bean sprouts, it is best to use lard, the taste of lard will make the bean sprouts more delicious, which is also the taste and aroma that cannot be cooked when using vegetable oil to fry bean sprouts.
3. Mix the sauce in advance, so as to improve the cooking time of the bean sprouts, in a small bowl, put salt, monosodium glutamate and balsamic vinegar, stir evenly and set aside, when the bean sprouts are fried in the pot on high heat, directly put in the juice we prepared in advance, or can save a lot of time, to avoid the bean sprouts staying in the high temperature wok for too long, and lose the crisp taste.
We try our best to be just right, through original pictures and texts, between text and pictures to share a dish for you, they are delicious, beautiful, nutritious, what kind of food you want, here I hope we can give you!