The old man said, 'Eat 3 treasures in June, and you won't have to worry about the heat.' What does '3 treasures' mean? It is recommended to know

The hot summer always makes people feel bad spirits and poor appetite. We should pay special attention to diet. As the so-called "three nines in winter and three days in summer", dog days are the best opportunity to recuperate the body in summer. It is recommended that Mainly light, eat more emergency vegetables, Rong'er recommends eating more of these "three treasures", balanced nutrition, spleen and appetizers, and a healthy summer.

First Treasure: Pumpkin

Pumpkin is a common vegetable in our life. Pumpkin is sweet, nutritious and affordable. Pumpkin is also known as "golden melon", and long-term consumption helps to invigorate Qi, clear away heat and detoxify, and aid digestion.

Recommended recipe [hydrangea steamed buns]

Ingredients: 220 grams of old pumpkin, 10 grams of sugar, 3 grams of yeast, 400 grams of flour, 10 grams of lard

1. 220 grams of pumpkin, sliced ​​and steamed in a pot, add 10 grams of white sugar while it is still hot and mash it into a puree, let it cool and add 3 grams of yeast, be sure to wait until the temperature of the pumpkin drops before adding yeast, otherwise your yeast will be Burnt to death.

2. Add 400 grams of flour in batches. The water content of each pumpkin is different. You can control the specific grams of flour. After stirring until there is no dry flour, add 10 grams of lard and knead the dough. This dough is relatively sticky. Hand, be patient, knead slowly, you can add a little dry flour in an appropriate amount and knead together, knead it into a smooth, soft dough, wake up for half an hour, and then we will knead the dough again after half an hour.

3. The dough has already begun to wake up. First, let it exhaust air, roll it into a long strip and divide it into four small doses, and then roll the small dose into a long strip, like this.

4. Continue to divide the small doses. The size here does not matter. If you want to make a big hydrangea, you can divide it into a larger one. If you want to make a miniature, you can divide it into a smaller one. Continue to roll long strips, and all the noodles are ready. .

5. Four are in a group, one is pressed against the other, and it is placed into a tic-tac-toe. Now make a grid, one circle clockwise, one circle counterclockwise, and the two extra ones are kneaded together, and then sorted out. Knead it all together and our hydrangea is ready.

6. Put it in a steamer to wake up to 1.5 times the volume, about 40 minutes. If the temperature is too low, burn warm water of about 40 degrees Celsius, and the wake-up will be faster. Let's take a look. The volume of this hydrangea is obvious. got a lot bigger.

7. Steam on high heat, turn to medium heat after SAIC for 15 minutes, turn off the heat and simmer for 3 minutes, the long-awaited hydrangea steamed buns are out of the pot, the patterns are still clearly visible, the shape of hydrangea is still very attractive, not only beautiful, but also special in taste Delicate and soft, it rebounds quickly when pressed.

The second treasure: purple eggplant

The nutritional value of purple eggplant is very high, and it contains a lot of vitamins. Most people are very familiar with it. Moreover, purple eggplant is low in calories, low in sugar, good in satiety, and not easy to raise blood sugar after eating. It is suitable for the elderly and children.

Recommended recipe【Fish-flavored eggplant】

Main ingredients: 1 piece of lean meat, 2 eggplants, 2 eggs, chopped green onion, oil

Fish sauce: 1 spoon of dark soy sauce, 2 spoons of light soy sauce, 1 spoon of vinegar, 1 spoon of oyster sauce, 1 spoon of sugar, 1 spoon of salt, 1 spoon of starch, half a bowl of water

1. We first make this 1 small piece of lean meat and ginger into minced meat;

2. Make another fish sauce, add 1 spoon of dark soy sauce, 2 spoons of light soy sauce, 1 spoon of vinegar, 1 spoon of oyster sauce, 1 spoon of sugar, 1 spoon of salt, 1 spoon of starch and half a bowl of water into the bowl and stir well;

3. 2 eggplants, washed and cut directly into strips, and then two eggs were stirred and set aside;

4. Pour some more oil in the pot. When the oil temperature is 70% hot, put the eggplant in and fry for a few minutes, fry until the edges are slightly browned, and take out to control the oil;

5. Leave a little base oil in the pot, add the beaten minced meat and stir-fry, then add some ginger, garlic and millet to stir-fry until fragrant, and add 1 tablespoon of bean paste for coloring;

6. Now add the eggplants and stir well. Finally, pour in the fish sauce we have prepared and cook until the soup is thick, then turn off the heat, and add a handful of chopped green onions before serving;

7. The fragrant fish-flavored eggplant is ready, the eggplant is soft and delicious, and the soup is bibimbap. This dish alone can eat an extra bowl of rice;

The third treasure: water spinach

The nutritional value and efficacy of water spinach, its protein content and calcium content are very high, and it contains a lot of carotene, which can bring rich nutrition to the human body.

Recommended recipe [vegetarian fried water spinach]

Ingredients: spinach, garlic, chopped pepper

1. Wash the water spinach, cut the two leaves on the main stem into small sections, drain and set aside;

2. Smash the garlic and cut it into pieces;

3. Add an appropriate amount of oil to the pot. After heating, pour minced garlic and chopped pepper into the pot, stir fry until fragrant, and put the water spinach in the pot to prevent the water spinach from discoloring when it is fried. You can add a little boiled water into it;

4. Stir fry until the water spinach changes color and becomes obviously soft. Add salt to enhance the taste, and you can put it out of the pot and put it on a plate.