Source: Gourmet Gewu
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#夏日生活打卡季#
Tomorrow is July 25th, which is what we call Nakafushi. Mid-dog days are the hottest of the 20 dog days. This year's dog days are not generally an extended version of dog days, and after dog days, the sound of golden cicadas begins to become particularly crisp. In addition, the air temperature is high and the humidity is high, and people are more irritable and emaciated, so this period of time is also called bitter summer.
Although the weather in Nakafu is hot and humid, a lot of large quantities of vegetables and fruits are starting to be marketed in large quantities. For many friends who like to eat vegetables and fruits, it can be a mouthful. At this time, vegetables and fruits are basically in season, and there are few out-of-season. Seasonal dishes are available in large quantities, are inexpensive, and are particularly nutritious.
Not all foods can be eaten on dog days, especially pork and eggs, which remind everyone to eat less.
As a common meat food, pork does contain more oil inside, although it has certain nutritional value. In the hot summer months, the body's metabolism is relatively fast, the amount of activity may be reduced, and the digestive function may also be affected to a certain extent. If you consume too much pork at this time, it is difficult for those rich fats to be consumed and metabolized quickly in the body, and it is easy to accumulate and convert into fat, which will lead to weight gain and body fat.
And eggs, although they are a good source of high-quality protein and rich in nutrients such as vitamins and minerals, cannot be ignored because of the relatively high cholesterol content in eggs. For some people who already have high cholesterol levels or are at risk of cardiovascular disease, eating too many eggs during a season like dog days can add to the burden on the body. Because the hot weather may have brought a certain amount of stress to the body, if you consume high-cholesterol foods frequently, there will undoubtedly be potential adverse health effects.
However, there are three delicacies in our three meals that are very suitable for summer, and the nutrition is not on fire, which are the three?
Oysters
Oysters are a gas station for men and a beauty salon for women. Among the many summer delicacies, the first thing you should eat in summer is oysters! Oysters are one of the more affordable seafood categories. Whether it is a friend with a good financial situation or a relatively tight one, it can easily afford its price. Oysters are rich in zinc, protein, vitamins and other nutrients, which can improve energy and vitality to a certain extent for men; For women, the nutrients help to nourish the skin, keep it in good condition, and achieve a beauty effect. So, in the summer, try more oysters to inject vitality and beauty into your body.
Roasted oysters with garlic
Material:
Oysters Several: Choose oysters that are fresh, with an intact shell and tightly closed to ensure their quality and taste.
Garlic to taste: Garlic should be plump, fresh, and rich in garlic flavor to provide a rich garlic flavor to the dish.
Chives Appropriate amount: Green onion leaves are green and fragrant, which is used to add fragrance to dishes.
Light soy sauce Appropriate amount: Good quality light soy sauce can enhance the umami flavor of the dish.
Oyster sauce to taste: It has a rich oyster aroma that makes the taste more mellow.
Ground white pepper to taste: Adds a slight spicy and unique aroma.
Olive oil in moderation: High-quality olive oil that brings a healthy and unique flavor.
Method:
1. Pre-treatment of oysters is crucial. First, carefully scrub the oyster shell with a brush to remove sediment and impurities. Then, prepare a pot of boiling water and gently blanch the oysters in it for a while. This step not only removes the fishy smell of the oysters, but also shrinks the flesh slightly for easier handling.
2. The processing of garlic needs to be delicate. Peel the garlic and chop it with a knife into a fine minced garlic. The finer the chopping, the more the aroma of the garlic can be fully released. Chop the chives into finely chopped green onions and set aside.
3. Making the garlic sauce is a crucial step. In a small bowl, combine the minced garlic, light soy sauce, oyster sauce, white pepper and olive oil well. Stir evenly so that the various spices blend with each other to form a rich, fragrant garlic sauce.
4. Place the processed oysters on a baking tray or grill and spoon the prepared garlic sauce evenly over each oyster, making sure the oysters are well covered with the sauce.
5. Preheat the oven to 200 degrees Celsius in advance, which ensures that the oysters are heated quickly after entering the oven for the desired baking results. Place the garlic sauce on the oysters in the middle of the oven and bake for 5-8 minutes. During the roasting process, it is important to closely observe the color change of the garlic sauce, when the surface of the garlic sauce is slightly browned and exudes an attractive aroma, it means that the oysters are close to finishing.
6. Remove the roasted oysters from the oven and sprinkle with the prepared chopped green onions while hot. The delicate aroma of chopped green onions and the rich aroma of minced garlic are intertwined, adding more layers and textures to this dish.
Duck meat
Duck meat is cold and is a rare good thing in the summer diet. In the hot summer, eating more duck meat can not only supplement the body with various nutrients, but also play its unique effect of cooling and relieving heat and reducing fire. Tomorrow will enter the middle of the day, the temperature is getting higher and higher, and the human body is prone to discomfort such as heat and heat. Regardless of whether you have money or not, I suggest that you don't forget to eat more duck meat. It helps to regulate the body's internal balance and relieve the discomfort of the heat, so that you can stay comfortable and healthy in the hot summer months.
Ginseng duck soup
Material:
1 duck: Choose a duck with a long growth cycle, moderate body size, and firm meat, which has better nutrition and flavor.
1 Ginseng: Ginseng with good quality and intact roots that infuses soups with unique tonic properties.
Goji berries Appropriate amount: Brightly colored and full of wolfberries add nourishment and beauty to the soup.
Ginger slices Appropriate amount: Ginger slices should be fresh and non-rotten, providing the effect of removing odor and flavor.
Salt to taste: Good quality table salt, used for flavoring.
Method:
1. The handling of ducks needs to be meticulous. First of all, after slaughtering the duck, remove the internal organs, miscellaneous hair, etc., and rinse it with water. Then, chop the duck into evenly sized pieces. Next, prepare a pot of cold water, put the duck pieces into the pot, add an appropriate amount of cooking wine, and bring to a boil. During the boiling of water, a large amount of foam appears, which is blood and impurities in the duck meat. Carefully skim off the scum with a spoon, then remove the duck pieces, rinse them with hot water, drain and set aside.
2. Wash the ginseng gently. Gently rinse the ginseng with clean water to remove dirt and impurities from the surface. Soak the wolfberries in water for a while to allow them to fully absorb the water and set aside.
3. Put the processed duck pieces, ginseng, goji berries and ginger slices into a stew pot or soup pot. Stew cups or soup pots should be cleaned beforehand to ensure that there are no grease and odors.
4. Add enough water to cover the ingredients. Bring the water to a boil over high heat, then quickly reduce the heat to a low and simmer. Simmering over low heat allows the duck's nutrients to be fully released into the soup, while also keeping the soup clear and delicious.
5. Continue to simmer for about 2-3 hours, during which time observe the state of the soup and stir properly to prevent the ingredients from sticking to the bottom or burning. When the duck meat is soft, the bones can be easily separated, and the soup is rich and fragrant, it means that the soup has been simmered properly.
6. Finally, add the right amount of salt to taste according to personal taste. Add salt in moderation to avoid being too salty and affecting the taste and quality of the soup.
trepang
Sea cucumbers are highly nutritious and relatively reasonably priced. Usually, a sea cucumber costs about ten yuan, and it has the characteristics of high protein, high nutrition and low fat. Compared with the high-fat, high-calorie foods such as fried chicken and steak that we eat every day, sea cucumber is much more cost-effective. The protein in sea cucumber is a high-quality protein, which is easily absorbed and utilized by the human body, providing the body with necessary nutritional support without bringing too much fat burden. Whether it's to stay healthy or in good physical condition, sea cucumbers are a great choice.
Braised sea cucumber with deer tendon
Material:
Sea cucumbers: Sea cucumbers of high quality and thick flesh have good taste and nutritional value.
Deer tendon several: Dry, whole, and odorless deer tendon that adds a unique texture to a dish.
Green onion section Appropriate amount: The white part of the green onion, cut into sections for later use, provide the green onion fragrance.
Ginger slices Appropriate amount: Ginger slices are fresh, non-rotten, and smelly.
Cooking wine Appropriate amount: high-quality cooking wine, to remove the smell and enhance the fragrance.
Soy sauce Appropriate amount: Soy sauce with bright red color and mellow taste, adding color and flavor.
Sugar in moderation: A moderate amount of sugar can enhance the umami and texture of a dish.
Salt to taste: fine table salt for seasoning.
Method:
1. Soaking sea cucumber and deer tendon is the key first step. Sea cucumbers need to be in a clean oil-free container, add enough water, put them in the refrigerator for soaking, and change the water every day until the sea cucumber becomes soft and large. Deer tendons need to be soaked in warm water and then cooked over low heat until soft. The soaked sea cucumber and deer tendon should be carefully washed to remove impurities and residual salt.
2. Put the sea cucumber and deer tendon into the pot, add the green onion, ginger slices and an appropriate amount of cooking wine. The addition of cooking wine can effectively remove the fishy smell of sea cucumber and deer tendon. At the same time, add enough water to ensure that the ingredients are completely covered.
3. After boiling the water over high heat, immediately reduce the heat to low and simmer. Simmering over low heat allows sea cucumber and deer tendon to fully absorb the flavor of the seasoning, while maintaining the toughness and elasticity of the texture. Simmer for about 1 hour, checking at the time to make sure the moisture doesn't run dry.
4. Add an appropriate amount of soy sauce, sugar and salt to taste. The addition of soy sauce not only adds color to the dish, but also adds a unique flavor to the sauce. Use a moderate amount of sugar to enhance the umami of the dish without being overly sweet. The addition of salt should be adjusted according to individual taste and the absorption of the ingredients.
5. Continue to simmer until the soup is thick, the sea cucumber and deer tendon have fully absorbed the flavor of the soup and become soft and delicious. At this point, the texture and taste of the dish are at their best.