There is still 1 day to go into the ambush, and the weather has begun to remind us that the volt is near. Yesterday was probably because of the rain, and it was cool for most of the day. In the evening, the hot flashes of the past returned. It makes people have no appetite at all. Just make a few bites and rest. So I was almost woken up in the morning hungry and felt like I could eat everything. I really woke up and was completely unable to eat up by this hot flash. Even so, the meal still has to be eaten, and it cannot be separated from health.
Although it is summer, the vegetables and fruits are very fresh. But the greens cultivated by the abundance of pesticides are worrying. Also, insects and eggs that have the ability to resist will cause hidden dangers to our health. Especially this sweltering season can easily trigger gastrointestinal diseases. Therefore, it is necessary to clean these residues thoroughly and effectively.
5 methods for cleaning vegetables and fruits:
1. Brine soaking method: This method is more suitable for vegetables with leaves. Such as spinach, lettuce, cabbage, etc. First, wash the dirt and dirt on the surface of the green vegetables with water. Then soak in salt water for 10 minutes. Finally, take it out and rinse it repeatedly with clean water. This effectively removes bugs and eggs from leafy vegetables. Residual pesticides can also be removed.
2. Alkaline water soaking method: The alkaline environment can make the insecticide of organophosphorus decompose rapidly. You can first rinse the dirty things on the vegetables, and then according to the ratio of 10:1, adjust a part of the alkaline water, soak the vegetables in the alkaline water, about 10 minutes, fish out and rinse repeatedly with water.
3. Peeling method: can be used for rhizome vegetables, but also pay attention to prevent secondary pollution. Therefore, wash the vegetables before peeling. Then remove the outer skin and cook.
4. Storage method: Pesticides can be slowly decomposed in the air with time and become small molecular substances that are harmless to the human body. For vegetables that can be stored for a long time, they can be placed in a natural cool and ventilated environment to decompose naturally to achieve the purpose of removing pesticide residues.
5. Heating method: There are also some pesticides that can decompose quickly as the temperature rises. Therefore, for spinach, cabbage, celery and other vegetables can be cleaned with water, washed and blanched for 2-3 minutes, and then taken out and cleaned.
This weather is best to stay away from meat, but protein is still needed, so choose eggs as a side dish, that is, supplement protein, and will not feel very greasy~
Egg fungus fried cabbage:
Ingredient Preparation:
2 eggs, 5 g fungus (dried), 1 small cabbage, salt to taste, chicken essence, oyster sauce, thirteen spices, green onion, ginger, garlic, cooking oil.
Preparation Method:
Step 1.
Foam fungus 3 hours in advance. Wash the cabbage and soak the washed cabbage in salt water for 10 minutes.
Step 2.
Remove the roots of the soaked fungus and tear it into small pieces, pour it into a pot and blanch it, remove it and set aside. Rinse the soaked cabbage and cut into small pieces. Finely chop the green onion, ginger and garlic and set aside.
Step 3.
Beat 2 eggs in an empty bowl, add a little thirteen spices and stir well, set aside. Pour the right amount of oil into the pan, when the oil temperature is heated to 60% heat, pour in the prepared egg liquid, turn to low heat and fry the egg liquid until it solidifies, put it out, and set aside.
Step 4.
Leave a little oil in the pan, pour in the prepared cabbage, green onion, ginger, minced garlic, stir-fry over high heat, until the cabbage is slightly soft, pour in the fungus and scrambled eggs and stir-fry evenly. Finally, add salt, chicken essence, oyster sauce and stir well out of the pan.
Such a nutritious and refreshing wood ear egg scrambled cabbage is ready.
Technical Summary:
This removes dirt from the fungus:
The soaked fungus is repeatedly scrubbed with flour, so that the adhesion ability of the flour can be used to clean the dirty things on the fungus. Rinse off with clean water finally.
How to blanch the fungus is best:
The fungus needs to be blanched before stir-frying, which can remove harmful substances from the fungus. When blanching the fungus, blanch it in boiling water for 1 minute. Otherwise, too long a time will make the fungus soft and affect the taste.
Before sautéing cabbage, try to control the moisture as much as possible:
Before frying cabbage, the water on the cabbage should be drained, otherwise the stir-frying cabbage will make the soup too much and affect the taste of the dish.
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