After the summer solstice, remember to eat '1 red, 2 green and 3 yellow' to relieve heat and relieve fever and avoid getting sick.
After the summer solstice, it means that the hottest time of the year will come soon. Our diet should also be adjusted accordingly. Eat more seasonal vegetables and fruits to replenish energy for the body. Rong’er suggests “1 red, 2 green and 3 "Huang" must remember to eat it often, to cool off the heat and avoid getting sick, and spend the bitter summer safely.
a red
duck
Recommended recipe [Five Flavor Duck]
a duck
Marinade: a little salt, soy sauce, 1 tablespoon of sugar, light soy sauce, dark soy sauce, 3 potatoes, a few pieces of ginger, a head of garlic
Sauce: 140g soy sauce, 120g vinegar, 60g sugar, 120g rice wine, oil
Clean the duck first. I have pre-treated the internal organs in advance, and control the moisture after washing;
Smear a little salt on the duck body, smear evenly on the front and back and inside the stomach, and marinate for a while, 10 minutes is enough;
Then pour some soy sauce in the bowl, add 1 tablespoon of sugar, mix well and pour it on the surface of the duck, then spread it evenly and marinate for 2 hours to taste;
We put a layer of dark soy sauce and light soy sauce on the surface of the marinated duck. The light soy sauce tastes good, and the dark soy sauce is colored;
After painting, hang the duck on the surface to air dry. I used a washed beer bottle. Put the duck on the bottle and stand it up to dry, until there is no moisture on the surface;
Then I prepared 3 potatoes, peeled them and cut them into large pieces, and put them on a plate for later use;
Prepare a few more pieces of ginger. You don't need to cut it and smash it with a knife. I peeled off one end of the garlic, and you don't need to cut or slap it;
After the side dishes are ready, we will adjust a sauce for five-flavor duck, 140 grams of soy sauce, 120 grams of vinegar, 60 grams of sugar, 120 grams of rice wine, here are the four flavors, and the other is oil;
After mixing well, heat up the oil in the pot, you can pour more, then put the duck in and fry, fry the front side, then fry the reverse side, and the side as well, until the whole duck turns golden brown You can take it out and control the oil;
Then fry the potatoes with the oil in the pot. After frying the potatoes, they will taste more fragrant and not easy to boil. After frying for 3 minutes, pour in the ginger and garlic and fry them together until the potatoes are fried. The surface turns yellow slightly and you can take it out;
Leave the bottom oil in the pot, put the duck into the pot first, then pour the potatoes, ginger and garlic in, either on both sides or on the bottom of the pot;
Then pour in the prepared sauce and boiling water. Add enough boiling water at a time. Cover the lid and boil over high heat, then turn to medium heat and continue to simmer for 50 minutes. You can turn the duck in the middle to make the duck evenly colored and avoid sticking to the pot;
Cook until the chopsticks can easily pierce the duck body. At this time, there is not much soup in the pot. The duck legs and duck wings are gently pulled down. The duck meat has been cooked very well. Soft and rotten, then chop the duck body into small pieces.
Put the potatoes on the bottom, then add the duck meat, and finally pour the sauce and cook while eating. It's so fragrant, I didn't add any salt at all! When I eat it, it is still super tasty, and I don't clearly feel the sour and wine flavors. After these two flavors are heated and evaporated, only a strong sauce flavor is left.
two green
Momordica charantia
Recommended recipe【Stir-fried Shrimp with Bitter Gourd】
Ingredients: bitter gourd, shrimp, millet pepper, fungus, oil, salt, cornstarch, lemon, cooking wine, sugar
After removing the shrimp line, wash and drain the water, then add salt, cooking wine, cornstarch, lemon juice, mix well and put it in the refrigerator for 2 hours;
Prepare ginger slices, millet peppers and cut into circles, soak and wash the fungus and then blanch them in water for later use;
After the bitter gourd is cut, scrape off all the white film inside, and marinate with salt for a while;
Pour the oil into the hot pan, add the ginger slices, heat the oil for 5 minutes, add the shrimp and stir fry until it changes color and pick it up;
Leave the base oil in the pot, pour in bitter gourd, red pepper and fungus and stir-fry evenly;
Return the shrimp to the pot, add an appropriate amount of cooking wine, and an appropriate amount of sugar, stir-fry evenly, and then take out of the pot and serve on a plate.
green beans
Recommended recipe【Mung bean cold skin】
In addition to washing the face with flour, the method of Liangpi can also be made with the extracted mung bean flour.
Ingredients: 1000 grams of mung beans, appropriate amount of water
Soak mung beans first, soak 1000 grams of mung beans in water overnight.
The soaked mung beans will bulge, take out and drain the water.
Then add water to make soy milk, then wrap it with gauze and filter out the bean dregs. Wash twice more to wash out all the starch inside.
Then let the water settle for 4 hours.
After 4 hours, pour out the water on it. This white one is mung bean starch. Because the precipitation time is relatively short, this is mung bean powder slurry, which can be used directly to make cold skin.
After scooping out, add water and stir evenly, 600 grams of mung bean starch and 500 grams of water, and it is enough after fully stirring.
Then prepare a plate, scoop into the mixed slurry, then put it in boiling water and scald it first. After the surface solidifies, immediately put it into boiling water and cook for about 5 seconds, then remove it and put it in cold water to cool down.
It is a crystal clear Liangpi after tearing it off.
The method is simple and convenient, and it looks very bright and strong. After cutting it, put it in a bowl, add shredded cucumber, pour the cold sauce and you can eat it.
- Spicy and delicious, Q bombs are refreshing. It is really refreshing to have a bowl in summer. If you can't finish it, you can store it directly after drying.
After drying, the cold skin has no moisture, and it is more convenient to store if it is hard and hard. It can be soaked in warm water when eating, and the taste of the dried skin will be stronger and fresh. Mung bean cold skin is a little richer than the taste.
Sanhuang
egg
Recommended Recipe【Tofu Egg Cake】
Ingredients: tofu, carrots, spinach, eggs, dried shrimps, chopped green onion, flour
Prepare a piece of tofu, add boiling water for 5 minutes to remove the beany smell.
Then prepare half a carrot, peel it and cut it into small cubes.
Prepare a handful of spinach.
Boil water in a pot, add a tablespoon of salt and a tablespoon of oil. After the water boils, pour in diced carrots and blanch them. After 30 seconds, remove them to control the moisture and set aside.
Then put the water spinach in and scald it. After the color changes, take it out and run it with cold water.
Then squeeze out the water and cut into small pieces for later use.
After the tofu is soaked, pick it up and put it in a large bowl, and crush it directly with your hands.
Then pour in the water spinach and carrots, then beat in two eggs, add a handful of dried shrimp, a handful of chopped green onion, a spoonful of flour, and then season with salt, five-spice powder, chicken essence, and sesame oil.
Continue to stir evenly, grease your hands with oil to prevent sticking, take a small piece and roll it into a ball first, and then press it into a small cake.
Preheat the electric baking pan and brush with oil, put in the small cakes, and sprinkle some black sesame seeds on the surface.
Slowly fry over low heat. Flip and fry the other side after one side is golden brown. When both sides are golden brown, you can cook.
This tofu and cabbage pancake is really super simple, and it's very easy to cook. It's soft and delicious, and it's also great for breakfast.
eel
Recommended Recipe【Eel Stewed Pickled Vegetables】
Ingredients: 2 catties of yellow eel, 200 grams of bacon, 100 grams of salted vegetables, onion, ginger, garlic, millet spicy, coriander
After processing 2 catties of yellow eel, cut it into small pieces.
Drain the water after cleaning and set aside.
200 grams of bacon, cleaned and sliced for later use. I chose half-fat and half-thin bacon, which can be simmered in oil.
100 grams of salted vegetables, rinsed several times with washing, and then cut into small cubes for later use. I use the salted vegetables that I made at home and marinated with kohlrabi. If you are afraid that it is too salty, you can cut it and soak it in water, then squeeze out the water for later use.
Cut the onion ginger garlic and millet spicy. Cut the shallots into sections, slice the ginger, smash the garlic, cut the spicy millet into smaller pieces, and finally chop some coriander for later use.
Let’s fry the bacon first. After the pan is hot, do not put the oil, pour the bacon directly, stir fry the oil first, and use the oil in the bacon to fry the vegetables is very fragrant.
After the bacon is well cooked, put it on the side of the pot first, then pour in an appropriate amount of rapeseed oil, just a little more than usual cooking.
After the oil is hot, pour in the eel segments and stir-fry over high heat.
After 2 minutes, add onion, ginger, garlic, millet, pepper, star anise. Continue to fry for a minute until fragrant.
After the fragrance comes out, start seasoning, salt, sugar, chicken essence, light soy sauce, oyster sauce, chili noodles. You can put less salt here, and the salted vegetables at the back are also salty, and then you can put a little more chili noodles. Stir fry evenly, add salted vegetables, boil water, and the amount of water is equal to the ingredients in the pot.
Bring to a boil over high heat, then turn to low heat and simmer for 30 minutes, so that the taste of salt and vegetables is fully simmered, and the eel segments are not easy to taste, so cook for a while to let the flavors fully integrate together.
After cooking, the soup in the pot does not absorb much, so sprinkle with parsley and you can serve.
Delicious eel stewed with pickles is ready. This is a common practice. Although the appearance is not very high, the taste is really very good. It tastes sour and spicy, very appetizing, and very appetizing. I have no appetite in summer, you can really try this dish. The eel pieces are also very tasty, tender and fragrant, the taste is slightly spicy, and there is no fishy smell at all. Compared with the stir-fried eel fillets, I still prefer this method.
dried shrimp
Recommended Recipe【Dried Shrimp】
Ingredients: 2 loofahs, 1 Longkou vermicelli, 2 sausages, 1 dried shrimp, chopped green onion, soy sauce, sesame oil
1 Longkou vermicelli, soaked in warm water until soft. Do not boil water, otherwise it will be soaked and cooked, it will rot, and the taste will not be delicious. Soak this vermicelli with warm and cold water.
A handful of dried shrimp, also soaked in warm water. The small shrimps do not need to be processed after soaking. The larger ones can be cut smaller with scissors after soaking. Shrimp is mainly fresh here.
Two loofahs, peeled and cut into small pieces, cut in half and then cut in half, and cut into such small long strips. If you are afraid of oxidation and blackening, you can add water and soak it. If you can do it right away, you don't need it.
Slice sausage 2 into two pieces, set aside after cutting. I prepared a sweet and savory one each, depending on personal taste. Some use Cantonese-style sweet sausages, and some use our southern Chinese sausages, so I just used one.
Then chop some chopped green onion for later use.
Then we prepare a plate, first lay the soaked vermicelli, then put the loofah, sausage, and dried shrimp.
Finally, simply adjust the flavor, adding soy sauce and sesame oil is enough. The sausage, shrimp, and soy sauce are all salty, so there is no need to add salt.
Boil water in a pot, pour the water into the loofah, and steam for 15 minutes on high heat. The loofah is steamed, which is not only simple, but also retains 100% of the original taste of the ingredients, making it more delicious and healthy to eat.
After the pot is out of the pot, add some chopped green onion and you can eat it.
The delicious steamed loofah is ready, the loofah tastes fresh and tender, the fans taste salty and delicious, and it is refreshing and not greasy at all.