Tanning in the summer? Eat more of these 8 kinds of food, which can be called 'natural beauty water', women should not miss it
In summer, the light intensity is high and the ultraviolet rays become more and more intense. If you don’t pay attention to sun protection, you will be easily tanned. In addition to the essential skin care and sun protection, you can also try to eat more of these 8 kinds of food, the skin is moisturizing, which helps In order to protect the skin, it is recommended that women understand the collection.
purple onion
Recommended Recipe【Cold Onion】
Ingredients: Onion, Coriander, Red Pepper
Peel off the outer skin of the onion, cut the head and tail, then cut it in half, then cut it into shreds, try to cut the shredded onion as finely as possible; put the chopped onion into a pot and put it in the pot. Add 1 tablespoon of salt and 1 tablespoon of white vinegar, and then soak the shredded onion in water for about 5 minutes to reduce the spicy taste of the onion;
Pick and wash the prepared coriander, cut it into inch sections with a knife, remove the seeds from the red pepper and cut it into shreds of the thickness of the onion, and then put them on separate plates for later use;
Chop the garlic into minced garlic, then put it into a small bowl, add a spoonful of white sesame seeds and a spoonful of chili noodles, and then add the hot oil that has been smoldering in it to stimulate the fragrance of the seasoning. Divide it into two excitations, so that the stimulated seasoning will be fragrant; after the seasoning temperature drops slightly, add 1 tablespoon of sugar, half a teaspoon of salt, 2 tablespoons of soy sauce, 1 tablespoon of white sesame seeds, and 1 tablespoon of sesame oil in sequence, and stir well for later use;
Take out the soaked shredded onion, drain the water and put it in a pot. At the same time, add shredded red pepper and parsley, then pour in the prepared seasoning juice, then mix well and serve on a plate. .
purple potato
Recommended Recipe【Taro Balls】
Ingredients: 500 grams of purple potato, 500 grams of taro, 500 grams of pumpkin, 70 grams of sugar, appropriate amount of tapioca starch
Peel the purple potato and taro first. The weight of the purple potato and pumpkin taro is the same, and it is 500 grams after peeling;
After peeling the purple potato and taro, we first pass it with water, then slice the purple potato and taro into pieces
After they are cut, they are all placed in bowls, and the last is the old pumpkin. After peeling, cut into small pieces and store them;
- Then it is steamed. The pumpkin has more water and is easy to cook.
After steaming, we first take it out and pour it into the pot and fry it, and fry the water to dry it. Before frying, mash the pumpkin into mud, then add 20 grams of sugar and stir-fry together. When the water is dry, put it in come out;
- Then add tapioca starch in a small amount and several times. Be sure to add it slowly. It is enough to knead it into a ball.
You can add some boiling water and let it stand for 1 minute, then continue to knead the dough, knead it into a smooth dough, wrap it in plastic wrap to prevent it from drying out;
- At this time, the purple potato is also steamed, and the same is first mashed into a puree, then add 20 grams of sugar, tapioca starch is also added in small amounts and many times,
Finally, add a little boiling water and let it stand for 1 minute. After 1 minute, it is relatively simple to knead into a smooth dough. I feel that purple potatoes are the best to knead, and they should be covered with plastic wrap after kneading;
The last is the taro. Similarly, add 30 grams of white sugar and mash it into taro paste. Add tapioca starch in small amounts and several times, and finally knead it into a moderately soft and hard dough;
After all the three doughs are ready, you can start rolling the balls. You can choose the size you want. After kneading, put them directly on the plate. Remember to spread a layer of tapioca starch on the bottom of the plate in advance, so that the rolled balls can be wrapped Put a layer of powder on it; first rub the purple one, then the yellow one, and finally the white one, and make two full plates after all the rubbing is done;
If you can’t finish eating, you can directly put it in a fresh-keeping bag and store it in the refrigerator. It can be stored for about two months after sealing. After the rest of the water is boiled, add it directly to cook, and cook it on high heat until it floats up. It is cooked, and it is normal for purple potatoes to fade when cooked. This is a natural plant pigment and is very healthy;
It doesn't matter if the three kinds of taro balls are cooked together, they will not stain each other. After cooking, take them out and run them in cold water, which will make them more chewy. Our taro balls are ready after they are placed in a bowl;
Add some milk or honey, the taste is more mellow and rich, if you like to eat sweet, you can add some honey red beans. The color of the 3-color taro balls is delicious, and a bowl can also supplement a variety of nutrients. If you make it in summer, put it in the refrigerator for a while before eating , tastes better, even better than ice cream!
black rice
Recommended Recipe【Black Rice Cup】
Ingredients: 200 grams of black rice, 200 grams of glutinous rice, 30 grams of lotus seeds, 50 grams of sugar, 30 grams of butter, 20 grams of condensed milk, 25 grams of milk,
First prepare 200 grams of black rice and 200 grams of glutinous rice, add water and soak overnight.
When preparing 30 grams of lotus seeds, add water and soak them overnight.
The next day, drain the glutinous rice and black rice first, then pour them into the rice cooker together, add as much water as the rice cooks, close the lid and press the cooking button.
After steaming, add 50 grams of sugar, 30 grams of butter, 20 grams of condensed milk, and 25 grams of milk while it is still hot. After stirring evenly, it is a sweet and delicious black glutinous rice. It is also very delicious to eat directly.
Then prepare small molds, small bowls, small cups, in fact, all of them can be made. There is no need to say that they must be exactly the same, as long as they are delicious.
Scoop the mixed black glutinous rice into the module, spread the surface evenly, and then put a lotus seed.
After all is done, put it into the steamer and steam for 20 minutes on high heat.
After the pot is out of the pot, decorate it. The good-looking and delicious glutinous rice cup is ready. This small glutinous rice cup should be sold for about 10 yuan in three teahouses!
I learned to make it myself at home. It is soft and sweet, and it can be used for dessert and breakfast. The important thing is that it is equally delicious.
tomato
Recommended recipe [tomato cold cake]
Ingredients: Tomatoes, 200 grams of pea flour, 50 grams of sugar, 10 grams of grated coconut
We first cut the tomatoes into small pieces, then made juice, and strained them into a large bowl after beating;
Then take another bowl, pour in 200 grams of pea flour and 100 grams of water, stir with a little bit of strength and set aside;
Prepare a pan with no water or oil. Pour in the filtered tomato juice, add 50 grams of sugar, and slowly boil over low heat until the tomatoes are boiled, then pour in the pea water that has been stirred evenly. Be sure to stir while pouring until it becomes transparent. status is ok;
At this time, we prepare a container, cover it with plastic wrap to facilitate demoulding, pour all the cooked tomato paste into it, spread it evenly with a shovel, and then put it in the refrigerator for about three hours;
At this time, the tomato cake has been formed. We take it out first, then cut it into thicker blocks, then cut into small cubes, and finally sprinkle with coconut;
The tomato cold cake made in this way is very refreshing, and without any additives, it is very healthy and nutritious, sweet and sour, full of elasticity, beautiful and delicious.
black sesame
Recommended Recipe【Black Sesame Rice Balls】
Ingredients: glutinous rice noodles, black sesame, sugar, water
Boil glutinous rice flour with boiling water to form a floc, add in vegetable oil and knead until smooth and set aside.
After the sesame seeds are fried until fragrant, add sugar and crush them together with a wall breaker, then dissolve the butter and pour in and mix well.
Divide the kneaded glutinous rice dough into small doses, round them, flatten them, wrap a spoonful of stuffing, gather them up, round them and make them smooth.
The green body of the Lantern Festival is ready. When you eat it, boil it until it floats up and you can eat it.
purple cabbage
Recommended Recipe【Crystal Steamed Dumplings】
Ingredients: appropriate amount of pork, 1 purple cabbage, appropriate amount of ginger, 1 spoon of salt, 1 spoon of chicken essence, half spoon of pepper, 2 spoon of soy sauce, 1 spoon of sesame oil, appropriate amount of chopped green onion, 30 grams of cooking oil, 200 grams of wheat starch, potato starch 100 grams, a few drops of lemon juice
First, make the minced meat, add a few slices of ginger to remove the fishy smell, and pour it into a bowl to season it;
One tablespoon of salt, one tablespoon of chicken essence, half teaspoon of pepper, two tablespoons of soy sauce, one tablespoon of sesame oil, one handful of chopped green onion, 30 grams of cooking oil, stir vigorously and set aside;
Prepare another bowl, 200 grams of wheat starch and 100 grams of potato starch, mix well and set aside first;
After washing the purple cabbage, cut it in half, cut it into strips and add water to cook, slowly the color of the purple cabbage will boil out, turn off the heat after the pot is boiled, then filter and pour it into a bowl;
Squeeze a few drops of lemon juice and stir, and the color instantly turns into a beautiful red. This is actually because purple cabbage turns red when exposed to acid, and green when exposed to alkali;
Then pour it into the starch that has just been mixed while it is still hot, and stir while adding. After there is no dry powder, knead the dough with your hands. First knead it into a moderately soft and hard dough, cover it and let it rest for 30 minutes;
After 30 minutes, take it out and roll it into a long strip, then divide it into small noodles, roll it into a circle and then roll it out, the size of the dumpling skin will do;
Put a spoonful of stuffing in the middle, first pinch out five corners, then use two fingers to push up the lace, and finally arrange the pattern;
After everything is done, boil the water and steam it, and it will be fully cooked in 15 minutes on high heat.
I have been talking about this crystal steamed dumpling for a long time, and I finally made it today. Needless to say, the crystal clear high value, the main reason is that the taste is super smooth and smooth. It is both internal and external, beautiful and delicious. This crystal steamed dumpling should be a high-end version of dumplings.
loofah
Recommended recipe【Fried edamame with loofah】
List of ingredients: 2 loofahs, 200 grams of edamame, 1 colored pepper, 3 millet peppers, onion, garlic, salt, chicken essence, starch water
2 loofahs, peeled and cut into hob pieces, put them in a bowl, add a spoonful of salt and marinate for 8 minutes.
Then prepare 200 grams of edamame, peel it and wash it for later use.
1 color pepper and 3 millet peppers, cut the color pepper into small pieces, and cut the millet pepper into small pieces.
After the loofah is marinated, add water to rinse off the salt on the surface, and then squeeze out the water for later use.
Heat oil in a pan, add onion, garlic and millet, and sauté until fragrant.
After the fragrance comes out, pour in the edamame and stir-fry, fry for a while, and fry the edamame until the shell looks a little burnt.
At this time, pour in the loofah and bell pepper and stir-fry evenly. Season with salt and chicken essence.
Pour a tablespoon of starch water into the pan to make a thin gravy, continue to stir fry for 1 minute, and then the pan is ready.
peach
Recommended recipe [Fart Tao Jun Xue Mei Niang]
Ingredients: 3 peaches, 120 grams of sugar, 20 grams of boiling water, 200 grams of milk, 35 grams of corn starch, 125 grams of glutinous rice flour, 60 grams of glutinous rice flour, 25 grams of butter, 300 ml of cold water, 150 grams of whipped cream, 10 grams of sugar
3 peaches (about 800 grams), washed and then peeled, the peach skin will also be used after a while, so it must be packed;
Cut the pulp directly into small cubes, put it in a bowl, add 65 grams of sugar, mix it and put it in the refrigerator for 1 hour, at this time we just come to make the dough;
55 grams of white sugar is first dissolved in 20 grams of boiling water, and then turned into sugar water
Add 200 grams of milk, pour it into a larger bowl, and wait for the flour to be sifted to make it easier to operate;
35 grams of cornstarch and 125 grams of glutinous rice flour, stir and stir, continue to sieve once there is no flour particles, cover with plastic wrap before steaming and pierce some small holes, high heat for 30 minutes, when steaming the dough, we fry a little glutinous rice flour;
Add 60 grams of glutinous rice flour directly to the clean pot, fry it with low heat first, after the color turns yellow slightly, you can smell the fragrance and then turn off the heat. This is to be used when kneading the dough. of;
Take out the dough immediately after steaming, add 25 grams of butter while it is still hot, and stir with a spatula until the butter is completely melted;
Then put the dough on the kneading pad, sprinkle the glutinous rice flour that has just been fried to prevent sticking, the dough will become smoother and more delicate after kneading for a while, and this state is almost the same;
Add some pink pigment and continue to knead it, this is the outer skin of a girl's heart! Cover with plastic wrap and refrigerate for 2 hours;
Just take the peaches out and boil them, boil 300 ml of cold water over low heat, add the peach skin to color, discard the skin and keep the pulp, boil it slowly on a low heat until it thickens, put it out and let it cool for later use;
Now, whip the cream, 150 grams of whipped cream and 10 grams of sugar, and beat until there are small sharp corners when lifted. After putting it in a piping bag, be sure to put it in the refrigerator and take it out before use to ensure that the cream will not melt;
After the dough is refrigerated, take it out, sprinkle a little cooked glutinous rice flour, continue to knead it, divide it into 30 grams of a small dough agent, after the dough is rounded, you can start rolling, sprinkle some glutinous rice flour to prevent sticking, and roll it into sheets The large dough is enough;
Then find a small bowl, put the dough on top, squeeze the cream, add a spoonful of peach filling, squeeze a circle of cream, close the mouth and pinch it up, pour it out and then sort it out, put it in the paper tray, and then Press with chopsticks
Finally, decorate it with this mint leaf, and you are done! The skin is soft and glutinous, and the inside is sweet and sweet. The taste will be better after being refrigerated in the refrigerator. Does this peach-flavored Xue Mei Niang have a different taste?