#夏日生活打卡季# "Cold in Sanjiu, hot in the middle of the volt", after officially entering the dog days, I feel that the sun is not so hot, but it has been raining for several days, so that the body always feels slimy, and such a day is hot and humid, which is very different from the dry heat before the ambush.
Zhongfu is a more difficult period of the year, mainly because there is more rain during this time, after the rain there is a feeling of "steaming and cooking", the temperature of the weather forecast may not be too high, but the humidity is too much to make people feel uncomfortable.
After entering the middle of the volt, it is also a good time to take care of the body, pay more attention to the diet, eat more food to clear the heat and expel moisture, it is very helpful to help get through this season of dampness and heat.
Milk and soy milk are rich in protein, and they are particularly easy to be absorbed by the human body, and are foods that everyone usually eats, but milk and soy milk are ingredients that nourish yin.
Entering Zhongfu, it is recommended that everyone: drink less milk and soy milk, eat more than 4 things, and nourish yang and dispel dampness without fire.
1. Perilla leaves
Perilla is a seasonal ingredient that can be seen everywhere on the roadside in this season, and the aromatic substances contained in perilla can help the body get rid of moisture, and perilla is greasy and appetizing, especially suitable for hot days in the middle of the day, when there is no appetite to eat.
Recommended recipe: Stir-fried clams with shiso
1. Scrub the fresh clams, drain the water and set aside, soak the perilla leaves in light salt water for a while, remove and wash and drain the water.
2. Add oil to the pot and fry the chives, ginger, garlic and dried chilies, add the washed clams and stir-fry evenly, cook in cooking wine and a fresh soy sauce.
3. Stir-fry until the clams open, put the washed perilla leaves into the pot, stir-fry until the perilla leaves change color and become soft, and then you can enjoy them out of the pot.
2. Beef
Beef is rich in protein and amino acids, and people's consumption is relatively large in the hot dog days.
Recommended recipe: Roasted beef tenderloin with bitter gourd
1. Wash the bitter gourd, cut and dig out the white gourd, remove the white fascia from the beef tenderloin, cut it into strips with the thickness of a little thumb, add baking soda and marinate for a while.
2. Cut the processed bitter gourd into small strips, wash the marinated beef tenderloin with water, dry the water, add salt, cooking wine, pepper, oyster sauce, water starch and edible oil to marinate for a while.
3. Add oil to the pot and fry the chives, ginger and garlic, add the pulp beef tenderloin and stir-fry evenly, and fry until the beef tenderloin changes color and matures.
4. Put bitter gourd and beef tenderloin in the pot and stir-fry evenly, pour in water starch to hook a thin thickener, drop a few drops of sesame oil and then enjoy it out of the pot.
3. Eggplant
"Grow eggplant in the beginning of summer, eat eggplant in the beginning of autumn", eggplant is rich in anthocyanins and vitamin P, which is a good seasonal ingredient in Zhongfu, because Zhongfu also contains the beginning of autumn, and it is a good choice to eat some cold eggplant at this time.
Recommended recipe: Eggplant simmered meat
1. Remove the root of the eggplant and cut it into thumb-sized segments, remove the root of the green pepper and cut it into similar segments to the eggplant, remove the white fascia of the tenderloin and cut it into similar segments to the eggplant.
2. Add a little salt to the cut eggplant, add cooking wine, salt, pepper, light soy sauce, starch paste and cooking oil to the meat and grasp well.
3. Put oil in the pot, when the oil temperature is hot, put in the meat section with a good paste, fry until the outside is charred and the inside is tender and the color is golden, then remove the oil, dry the eggplant that kills the water, pat a layer of dry starch into the pot, fry until golden and float, and then remove the oil.
4. Leave the bottom oil in the pot to fry the shallots, ginger and garlic, stir-fry the eggplant and meat segments evenly after the oil, pour in the cooking wine, salt, oyster sauce, Yipin fresh soy sauce, sugar, balsamic vinegar, pepper and water starch to adjust the bowl, sprinkle in the green pepper slices, and sprinkle a handful of minced garlic after the sauce is full of ingredients.
4. Cucumbers
Cucumber is a common ingredient in summer, cucumber contains almost no calories, but rich in vitamin C and water, you can eat more in the hot mid-summer days, and whether it is cold, soup or stir-fried is very delicious.
Recommended recipe: Stir-fried chicken gizzard with cucumber
1. Remove the root of the cucumber and clean it, then cut it into money slices with a top knife, tear off the skin and grease from the chicken gizzard, soak it in clean water to remove the blood, wash it and remove it for later use.
2. Add the cut cucumber slices to the salt, mix well and marinate for a while, change the chicken gizzards to a cross knife, blanch them in a pot of boiling water until the flower knife blooms, and then remove them to cool.
3. Drain the cucumber slices that have been drained, and squeeze out the chicken gizzards to fry them in a hot oil pan and remove the oil.
4. Leave the bottom oil in the pot and fry the shallots, ginger, garlic and dried chili peppers, add the dried cucumber slices and stir-fry evenly, cook in cooking wine and a little fresh soy sauce.
5. Put the oiled chicken gizzard into the pot, stir-fry it evenly with the cucumber slices, add salt, oyster sauce and pepper to taste, pour in the water starch to hook a thin thickening, and drop a few drops of pepper oil to enjoy.
"Winter practice Sanjiu, summer nourishment in the middle of the volt", after entering the middle volt, the weather is humid and hot, at this time drink less milk and soy milk, eat more 4 kinds, and raise yang to dispel dampness without fire.