'Eat 5 treasures in June and have no worries throughout the summer'! Eat 5 kinds of healthy ingredients often to clear away heat and relieve summer heat

It is often said that "every medicine has three points of poison" and "food supplementation is better than medicine supplementation", we can choose the nutritional function of food according to our own situation, and achieve the effect of enhancing resistance and immunity by supplementing the diet. We recommend 5 kinds of food, all of which are natural and good ingredients, everyone can afford to eat, and the key is nutrition to satisfy cravings.

1. Leek

Recommended recipe [lazy fried bun]

Ingredients: 400 grams of flour, 4 grams of yeast, 210 ml of room temperature water, 15 grams of lard, 1 packet of vermicelli, 1 leek, 4 eggs

1. Let’s mix the noodles first, 400 grams of flour, 4 grams of yeast, 210 ml of room temperature water, add 15 grams of lard after there is no dry flour, lard can make the dough more fluffy and white;

2. Knead the dough by hand. This process will take a little longer, about 15 to 20 minutes. After kneading it into a smooth dough, it will wake up to twice the size;

3. To make leek and egg stuffing today, first soak the vermicelli, and then cut the leeks. This is the wild leeks I dug up. The taste is much more fragrant than ordinary leeks. After putting them in a bowl, add 20 grams of cooking oil and mix well;

4. The vermicelli has also been soaked, drained and chopped a little, and packed with leeks;

5. Then prepare 4 eggs, add a small spoon of salt and stir;

6. Pour oil in the pot, pour the egg liquid after the oil is heated, stir fry with chopsticks constantly, chop some with a shovel before taking out of the pot, and then put it out;

7. Now simply adjust the seasoning, salt, pepper, soy sauce, oyster sauce, mix well, mainly to eat the fragrance of wild leeks, so leave out the thirteen incense and the like, add eggs and continue to mix well ;

8. The dough is also awakened, knead to exhaust, roll into long strips and divide into small dough, without rolling, just take one and press it from the incision, and knead it into a small cake with a thick middle and a thin edge. Put a few tablespoons of stuffing, wrap it up, and pinch it tightly at the mouth. After sorting it out, the big chubby bun is ready;

9. Brush oil on the pan, put the buns, cover with the lid and simmer for 5 minutes on the lowest heat. This process can not only make the bottom of the buns golden and crispy, but also wake up its volume;

10. Open the lid and add half a bowl of water, cover the lid and continue to simmer for 8-10 minutes on medium and low heat. After turning off the heat, the pot can be served;

11. Lamb

Recommended Recipe【Lamb Dumplings】

Dumpling skin: 500 grams of all-purpose flour, 3 grams of salt, 240 grams of water

Dumpling stuffing: 1 catty mutton, 1 small cabbage, 1 green onion, minced ginger, salt, light soy sauce, dark soy sauce, chicken essence, pepper, five-spice powder, 150 grams of pepper water, 2 tablespoons of hot oil

1. Knead the dough first, 500 grams of all-purpose flour, 3 grams of salt, 240 grams of water, stir into a floc, and then start to knead the dough. The dough for the dumpling skin will be slightly hard. After basic kneading, wake up the dough for 20 After kneading the dough for 30 seconds, the tendons will be tight, and if it stops kneading, stop and cover with plastic wrap and let it rest for 20 minutes.

2. It is easier to knead the dough this time, it is easy to knead and smooth, and finally wake up for 1 hour.

3. Next, let's prepare the stuffing, a small piece of cabbage, no cabbage stems, just the leaves, chopped and set aside.

4. Add 1 green onion and cut it into chopped green onion.

5. Then prepare 1 catty of mutton, cut it into small pieces and then chop it into minced meat. If you think it is too troublesome, you can use a meat grinder instead. After the minced meat is chopped, start to season, minced ginger, salt, soy sauce, old Soy sauce, chicken essence, pepper powder, five-spice powder, and 150 grams of pepper water, stir well.

6. Stir vigorously in one direction. After all the pepper water is absorbed, pour in the chopped green onion and cabbage.

7. Then heat the oil in a pan, 2 tablespoons are enough. Heat the oil and pour it directly on top of the stuffing. After mixing well, our dumpling stuffing is ready.

The classic mutton and green onion stuffing is added with some cabbage, and the taste will be more greasy.

8. When the dough is awake, let's make the dumpling skin. Poke a hole in the middle and turn it a few times. After breaking it, divide it into two parts. The other part is wrapped in plastic wrap to prevent it from drying out. Then it is divided into small noodles, one can be divided into 30 pieces.

9. Sprinkle some dry flour and roll it, and then roll the other portion into small noodles. After all are done, flatten with the palm of your hand.

10. Sprinkle a little more dry flour and start rolling out the dumpling skin, rolling it into a circle with a thick middle and a thin edge.

11. Then start making dumplings. After the dumplings are all wrapped, they can be boiled. The dumplings that cannot be eaten can now be frozen in the refrigerator, and they can be cooked directly next time they are eaten.

12. Add a spoonful of salt when boiling the water, so that the boiled dumplings will not stick together. After the water is boiled, put the dumplings and use a spatula to move them to prevent them from sticking to the pot.

13. After boiling, add water three times, until the dumplings are all boiled until they float up and are bulging and cooked.

14. Take out of the pot and put it on the plate. We can take a look. The dumplings will not stick together at all, and they are very smooth and beautiful.

The stuffing of the dumplings is delicious and not woody, and there is still a little soup in it, which is very fragrant to eat.

3. Mung bean

Recommended recipe [mung bean ice cream]

Ingredients: 100 grams of red beans, 100 grams of mung beans, 200 grams of water, 250 grams of milk, 80 grams of sugar, 60 grams of tapioca starch

1. 100 grams of red beans and 100 grams of mung beans, wash them first; pour the washed beans into the pot, add a bowl of water, the water is over the beans, cover the lid and boil over high heat;

2. Then turn off the fire and pour it out to cool. After natural cooling, put it in the refrigerator and freeze it into ice cubes;

3. After the beans are frozen, let’s make the batter first. Pour 200 grams of water, 250 grams of milk, 80 grams of sugar, and 60 grams of tapioca starch into the bowl, stir well and set aside for later use;

4. Put the frozen ice cubes for a few minutes before taking them out;

5. Then put it in a pot, add an appropriate amount of water to boil, the beans can be boiled in 15 minutes on high heat, and they are very rotten; 7. This method is simple and fast, and it is also very good for cooking mung bean soup. Pour out the good beans and drain the water for later use;

6. Now we pour the milk paste into the pot and cook, cook slowly on low heat, stir while cooking, and turn off the heat after the big bubbles appear in the pot, the time is about 5 minutes; the boiled milk Pour the paste into the beans while it is still hot, and then stir well. It is a little difficult to mix at first, but slowly you can mix all the beans and milk paste;

7. Clean the ice cream mold in advance;

8. Then insert a small wooden stick, pour the mixed beans into the mold, cover the lid, and put it in the refrigerator to freeze.

After freezing, take it out and it is a super delicious red bean and mung bean ice cream! Sweet and delicate, thirst-quenching and refreshing, the rustling feeling tastes very good, and it tastes very refreshing, and it is full of dry goods. The method is also very simple!

4. Peanuts

Recommended Recipe【Peanut Cake】

Ingredients: 150 grams of peanut butter, 80 grams of rice noodles, 50 grams of sugar, 15 grams of corn starch, 1 gram of baking powder, 140 grams of all-purpose flour, 1 egg, white sesame seeds

1. 150 grams of peanut butter and 80 grams of rice noodles, first stir them evenly, so that they are fully mixed together;

2. 50 grams of sugar, 15 grams of corn starch, 1 gram of baking powder, 140 grams of all-purpose flour, mix well;

3. Knead the dough with your hands after there is no dry flour, just knead a little dough, don't over-knead the dough, the principle is the same as the peach cake before;

4. Roll the strips and divide them into small noodles. The size is as good as you like. After dividing, roll it into a circle and press it into small cakes. After pressing it gently, the edges will crack naturally, but it doesn't matter, it will be baked. will also be very beautiful;

5. Brush a thin layer of egg yolk on the surface, sprinkle with white sesame seeds, remember to preheat the oven in advance;

6. Now it's time to bake, fire up and down at 160 degrees for 15 minutes, bake until the surface is golden brown, and it's ready to go.

The fragrant peanut crisps are ready, and they will become particularly crispy after cooling down, and then packaged in airtight cans. Once made, they can be eaten for half a month, suitable for all ages.

5. Red dates

Recommended Recipe【Jujube Cake】

Ingredients: 250 grams of date puree, 6 eggs, 100 grams of brown sugar, 30 grams of white sugar, 5 grams of baking powder, 5 grams of baking soda, 2 grams of salt, 160 grams of corn oil, 300 grams of low-gluten flour

1. Add 250 grams of jujube puree to the bowl. I made this date puree last time and put it in the refrigerator. If you don’t know how to make the jujube puree, you can watch my previous videos;

2. Then put 6 eggs and 100 grams of brown sugar into the jujube paste, first beat with an egg beater until the brown sugar dissolves, because brown sugar is easy to agglomerate, you can pour it out first and filter it with a fine filter, so that It can ensure that the made jujube cake has a delicate taste and a uniform color;

3. After filtering, add 30 grams of sugar, 5 grams of baking powder, 5 grams of baking soda, and 2 grams of salt, continue to beat with an egg beater, and then add 160 grams of corn oil and continue to beat at high speed, be sure to do enough stirring beat evenly

4. After beating, you can add low-gluten flour. Remember to sieve 300 grams of low-gluten flour in advance, and then add it to the batter in three times. Each time, beat with an egg beater at low speed until there is no dry powder. Do not beat The time is too long to prevent the flour from gluten, and it is fine after mixing all the pieces evenly until there are no small particles;

5. Prepare a mold, brush the bottom and sides with oil to prevent sticking, then pour in the batter, sprinkle with white sesame seeds after pouring, and finally vibrate the baking pan two or three times, and put it into the preheated oven after shaking the large air bubbles;

6. Bake at 150℃ for 35 minutes. The specific time can be adjusted according to the temperature of the oven. I adjusted it for 30 minutes at the beginning, and then added a few minutes when the color was a little lighter.

7. Immediately after the jujube cake is baked, take it out and gently drop it on the table to shake out the heat, then flip it upside down and demold it and put it aside to cool for a while. Cut it into pieces and eat it after it is not hot.

Our jujube cake is ready. The jujube cake made from this recipe does not taste so oily, nor does it feel sweet and greasy, and it is also very delicate and soft.

It snaps back quickly when you press it with your hand, exactly the same as when you bought it. The rich aroma of red dates and the soft cake are my favorites, and I usually have them for breakfast.