Many people find it uncomfortable to sweat heavily in the summer
But in fact, it is more uncomfortable to sweat in the summer
Poor sweating and depression in the body
This is a big taboo for summer health care
Especially people who stay in air-conditioned rooms for a long time
Take another swipe out of the room
It is easy to feel cold and cold
At this time, the symptoms are often not serious
Just try to get a sweat out of it
The illness is likely to be better
In Chinese medicine, it is called "sweating and dissolving table"
Today we recommend such an ingredient
Fine grains, easy to eat
It has the effect of evacuating epithermal heat
It can assist in the treatment of wind fever sore throat
That's tempeh!
The raw material of tempeh is black beans, black ingredients into the kidneys, dampness and sweating is its trick.
Tempeh is also a common condiment used by Cantonese people,
It can be used flexibly in many dishes.
Serve with pork – tempeh patty steamed tofu
Ingredients: 100 grams of lean pork, 50 grams of pork fat, 2 bricks of tofu, 10 grams of minced garlic, 10 grams of shredded ginger, 10 grams of green onion, tempeh, salt, sugar, soy sauce, tangerine peel powder, pepper and sesame oil.
Directions: Chop the tempeh and set aside, drain the tofu and cut it into pieces and set aside; chop the lean pork into minced meat, cut the fat into small pieces and put it into a vessel, add salt, sugar, soy sauce, tangerine peel powder, pepper, mix the tempeh grains and garlic into a half-centimeter thick meatloaf and spread it on the tofu, steam it in the steamer for 10 minutes until cooked through, sprinkle with ginger shreds, green onions, and drizzle with a little sesame oil.
There is a cooking intention: tofu food tastes light, but pay attention to the bean flavor. Soft and smooth tofu is suitable for steaming, and it is served with garlic and tempeh, and it is even more delicious when cooked into meatloaf.
Serve with chicken – fried chicken nuggets with dried shallots and tempeh
Ingredients: 400 grams of chicken, 15 pieces of tempeh, 15 grams of ginger slices, 15 grams of dried green onion, 20 grams of green onion, salt, sugar, soy sauce, rice wine, pepper, oyster sauce, peanut oil.
Directions: Wash and chop the chicken, mix well with salt, sugar, soy sauce, rice wine and pepper, wash the tempeh and set aside; wash and chop the shallots; boil the pan under the oil, fry the chicken nuggets on low heat until golden brown on both sides; sauté the ginger slices, tempeh, dried shallots and shallots in a casserole, pour in the chicken nuggets and stir-fry, save a little head soy sauce, stir-fry until the aroma overflows, season with a little oyster sauce and serve on the plate.
Cooking intention: the aroma of soy sauce and dried shallots are collided, and the aroma is greatly enhanced. Chicken absorbs a variety of condiment aromas and is a home-cooked dish.
Serve with crab meat - tempeh cold melon fried crab
Ingredients: 2 crabs, 200 grams of cold melon, 20 grams of tempeh, 15 grams of garlic, ginger slices, green onion, 10 grams of red pepper pieces, salt, sugar, pepper, rice wine, Meiji soy sauce, peanut oil.
Method: Cut the cold melon to remove the gourd, wash and slice, mix well with a little salt, rinse the water and set aside; crab wash and cut the pieces, marinate with a little salt, add green onion and ginger slices after cooking in oil, and then fry the crab for later. Stir-fry the tempeh, garlic and red pepper pieces, add the crab and stir-fry for a while, then stir-fry the cold melon on high heat, splash in a little sake, add the right amount of salt, pepper and Meiji soy sauce and continue to stir-fry until the aroma overflows, and finally the seasoning is ready.
There is a cooking intention: Amami crab is mainly produced in Taishan and Panyu area, the meat is umami and tender, this is a good time to eat crab. Of course, cold melon is also a very healthy seasonal vegetable.
Paired with fish brisket - three soy sauce steamed fish brisket
Ingredients: 400 grams of fish belly, 4 olive horns, 10 pieces of tempeh, 20 grams of noodle sauce, 1/3 piece of tangerine peel (after water), 15 grams of ginger, shredded green onion, minced garlic, salt, sugar, pepper, soy sauce, tempeh, corn starch, peanut oil.
Method: Rinse the fish brisket with water for 5 minutes, spread well with salt and pepper for 5 minutes, wash and cut small grains of olive horn for later, cut tangerine peel into strips for later use, add olive carob, tempeh, sugar, rice wine, minced garlic and tangerine peel in the container, put down the appropriate amount of water, steam for 15 minutes on medium heat, add an appropriate amount of cooked oil, corn starch and mix well.
There is a boiling meaning: "three sauces", that is, tempeh, noodles and olive sauce, the combination of "three sauces" can make the fish belly become very annoying.
Pair with fish head - steamed fish head in soy sauce
Method: After chopping the tempeh, garlic and ginger rice, stir-fry the tempeh, add soy sauce and oyster sauce to taste, you can make your own real sauce. Next, the fish head is processed, the fish head is chopped open, rinsed, steamed for seven or eight minutes after adding soy sauce, and finally drizzled with oil.
Cooking intention: Because most of the fish is wet and fishy, adding tempeh will be more appetizing.
Guangzhou Daily all-media text reporter: Zhong Dawen, Zeng Fanying Guangzhou Daily all-media editor Zhu Wenfang