Introduction to this issue: The weather is hot, the more you eat these 6 seasonal dishes, the less fat you eat, and the weight of more than 120 pounds, please put away, lying down can be thin
Hot weather, the body will often sweat, but also lead to the loss of salt and nutrients, and timely supplementation of water and a variety of vitamins is very important, some "alkaline vegetables" and dietary fiber rich in greens come in handy, Hui Ge sorted out 6 seasonal vegetables of the home practice, the more you eat less fat, the more you eat less, overweight friends please collect well, according to the recipe often do some, lying thin is not a dream, like friends hurry to try it!
Stir-fry mushrooms
Ingredients required: 100 grams of white jade mushrooms, 100 grams of apricot abalone mushrooms, 100 grams of fresh shiitake mushrooms, 30 grams of carrots, 5 grams of shallots, 5 grams of ginger, 3 garlic
Seasoning required: 10 grams of oyster sauce, 5 grams of Donggu soy sauce, 5 grams of cooking wine, 3 grams of dark soy sauce, 1 gram of monosodium glutamate, 1 gram of chicken essence, 1 gram of pepper powder, 5 grams of shallot oil, 10 grams of water starch
Production process:
1: Wash and cut the apricot abalone mushroom into diamond-shaped slices, the white jade mushrooms are washed and cut into diamond-shaped slices, the fresh shiitake mushrooms are washed into thick slices, and the carrots are peeled and cut into diamond-shaped slices. Wash and cut the shallots into segments, peel the ginger and cut into diamond-shaped slices, slice the garlic and set aside.
2: Heat the wok and put in an appropriate amount of water, add a little cooking wine, a little salt and salad oil, add three kinds of mushrooms after boiling, cook for about a minute to drain the water, and the carrots are also blanched and fished out.
3: Heat salad oil and sauté shallots, ginger slices and garlic slices until fragrant. Sauté with oyster sauce and Donggu soy sauce, add an appropriate amount of water, bring to a boil, add dark soy sauce to color, add monosodium glutamate, chicken essence, pepper to taste.
4: Add blanched mushrooms and set over high heat for about 2 minutes until the soup is thick. Drizzle with a little water starch, turn on medium heat to collect the juice, and cook until the juice is bright. Drizzle with a little shallot oil and serve on the plate. #夏日酷生活 #
Pepper shredded chicken cabbage
Ingredients required: 500 grams of Chinese cabbage, 50 grams of chicken breast, 1 green pepper, 1 red pepper, 1 green onion, 1 piece of ginger, 2 cloves of garlic
Seasoning required: 1 g salt, 1 g monosodium glutamate, 1 g chicken essence, 1 g pepper, 5 g cooking wine, 5 g oyster sauce, 5 g soy sauce, 2 g dark soy sauce, 2 g sesame oil, 15 g water starch
1: Cut off the roots of the cabbage, break the leaves, soak them in clean water for a while, rinse them with running water, and then control the moisture.
2: Wash and cut the green onion into strips and green onion, peel and wash the ginger and cut into minced ginger, crush the garlic and chop into minced garlic. Wash the green and red peppers thinly, cut into thin strips, and soak them in water for a while.
3: Cut the chicken breast into minced meat to retain a certain grainy feeling. Cut the cabbage into long pieces of about 5 cm and set aside.
4: Heat a wok over high heat, add a little cool oil, add green onion, ginger and garlic to fry until fragrant, add Cabbage and stir-fry a few times. Season with a pinch of salt and MSG, stir-fry evenly into a colander to remove excess moisture and place on a plate.
5: Heat the wok over high heat, put in the appropriate amount of bottom oil, add the minced chicken and sauté until it changes color, cook a little cooking wine to remove the fish, then add a little oyster sauce and raw soy sauce to stir-fry, add a little water, add MSG, chicken essence and pepper to taste, add a little soy sauce to adjust the color, cook for about 30 seconds.
6: Drizzle with a little water starch, add green and red pepper shreds, push the sauce well, and drizzle with a little sesame oil to enhance the taste. Stir-fried minced meat sauce over top of the cabbage, garnish it, and finish making the dish.
Crab willow broccoli
Ingredients needed: 750 grams of broccoli, 2 crab sticks, 1 green onion, 1 piece of ginger
Seasoning required: 2 grams of salt, 1 gram of monosodium glutamate, 2 grams of chicken essence, 5 grams of cooking wine, 10 grams of water starch, 1 gram of shallot oil
1: Cut the broccoli into small flowers, peel the broccoli roots, cut into slices, and soak in light salt water for about 10 minutes. Soak in water for 2 minutes with melon and fruit washing, then rinse with running water.
2: Peel and cut the crab meat stick into diamond-shaped pieces, wash and cut the green onions into green onions, and peel the ginger and cut into diamond-shaped slices.
3, the wok on the heat, put in the appropriate amount of water, add a little cooking wine, a small spoonful of salt, a little salad oil after boiling, that is, oil brine, which can increase the bottom flavor of broccoli, but also make broccoli look more emerald green.
4: Add broccoli and blanch for about 10 seconds.
5: Add the crab meat stick and blanch the water for about 30 seconds, drain the water. Don't cook for too long, or the crab meat stick will all be broken and shapeless.
6: Heat a wok and add a little salad oil, add green onion and ginger slices and sauté until fragrant. Stir-fry over high heat, add a little salt, monosodium glutamate and chicken essence to taste, stir-fry quickly and evenly.
7: Drizzle with a little water starch, drizzle with a little shallot oil, stir-fry well, and pour into a colander to control the excess broth.
8, leave a little bottom oil in the wok, put in a little water to heat, light a little cooking wine to remove the fishy, add salt, monosodium glutamate, chicken essence to taste, put in the crab meat stick to burn for about 10 seconds into the flavor, pour in a little water starch to outline, and then pour in a little green onion oil.
9, the broccoli plate neatly, the crab meat and sauce on the broccoli can be drizzled on the broccoli, crab willow broccoli production is completed.
Tear up cabbage
Ingredients required: 1 cabbage, 1 green onion, 1 piece of ginger, 5 cloves of garlic, 2 spicy millets
Seasoning: 1 g salt, 2 g monosodium glutamate, 1 g chicken essence, 1 g pepper, 15 g steamed fish soy sauce, 10 g aged vinegar, 2 g sesame oil
1: Clean the cabbage, tear the young leaves into a uniform piece, drain the water.
2: Wash and cut the green onion into green onions, peel the ginger and cut into diamond-shaped slices, cut the garlic into a little garlic slices, and crush a part of it. Millet spicy washed remove root cut into circles.
3: Heat the wok with cold oil, add the shallots, ginger and garlic and stir-fry until fragrant, then add the millet spicy and stir-fry until fragrant. Slightly more oil base.
4: Drain the cabbage, put it into a wok and stir-fry evenly over high heat. Sauté the cabbage until it is broken, pour the right amount of steamed fish soy sauce down the side of the pan to evaporate the aroma.
5: Season with salt, monosodium glutamate, chicken essence and pepper and continue stir-frying for a while.
6: Cook a little aged vinegar, so that the vinegar flavor can evaporate the vinegar aroma, rather than the sour taste contained in the cabbage.
7: Add the garlic, drizzle with a little sesame oil and stir-fry well, then you can put it on the plate.
Braised cabbage hearts
Ingredients needed: 500 grams of vegetable hearts, 1 green onion, 1 piece of ginger, 1 red pepper
Seasoning required: 1 g salt, 15 g steamed fish soy sauce, 25 g salad oil
1, remove the old roots, remove the yellow leaves, trim it, and wash it with water. Wash the green onion, take the white onion and cut into striped shallots. Peel the ginger and cut into fine ginger strips, wash the red pepper and cut into thin strips, soak in water.
2: Heat a wok over high heat, pour in an appropriate amount of water, add a little salt, a little salad oil and bring to a boil over high heat.
3: Add the whole vegetable heart to blanch the water, and then fish out the vegetable heart in time after opening the pot, control the water of the vegetable heart and put it on the plate.
4: Sprinkle shredded green onion and ginger and red pepper on top of the heart of the dish, and drizzle with a little steamed fish soy sauce along the side of the plate.
5: Wash the wok and heat it, pour in the appropriate amount of salad oil, burn it to about 80% heat, and turn off the heat when the oil smokes. While hot, put the hot oil on the shredded green onion and ginger and fry it to bring out the aroma.
Healthy little stir-fry emperor
Ingredients required: 150 grams of yam, 150 grams of broccoli, 50 grams of pickled fungus, 1 red pepper, 1 lotus root, 1 green onion, 1 piece of ginger
Seasoning required: 3 grams of salt, 2 grams of monosodium glutamate, 10 grams of water starch, 1 gram of sesame oil, 80 grams of salad oil
1: Wash and cut the broccoli into small flowers, peel the broccoli roots and slice them.
2: Wash and cut the green onion into green onions, peel the ginger and cut into diamond-shaped slices, and slice the garlic. The yam is peeled, washed and cut into even slices, which can be soaked in light salt water to prevent oxidation.
3: Tear the soaked fungus into small flowers, peel the lotus root and cut into thin slices, wash it clean. Wash and cut the red peppers into squares and set aside.
4: Pour an appropriate amount of water into the wok over high heat, add a small spoon of salt and a little salad oil, that is, oil and brine, after boiling the pot, put all the ingredients into the boiling water, boil and drain the water.
5: Add a little bottom oil to the wok over high heat, add green onion, ginger and garlic and stir-fry until fragrant, pour in all the ingredients, turn on high heat and stir-fry quickly.
6: Stir-fry for about 15 seconds, add a little salt, MSG to taste, drizzle a little water starch to outline, and then pour a little green onion oil out of the pot and plate, healthy stir-fry emperor production is completed.
Thanks for reading, I am Hui Ge, is a catering manager, the above share is suitable for summer eating 6 hot dishes, like friends can make for the family to eat. Want to know more cooking tips can leave a message to communicate, the original code word is not easy, welcome to forward and comment, thank you for the support of friends! 【Original content Plagiarism must be investigated】