Tomorrow's small heat, there are conditions to eat 4 kinds of 'treasures in water'! During the season, remove dampness and benefit less suffering

Minor Heat is a very important solar term in summer. After entering Minor Heat, there will be more torrential rains, the air will be hot and humid, and the temperature will also rise. Under high temperature, the flowing wind will become less cool, like a heat wave. Such weather is particularly exhausting. , I often feel powerless even when I’m not sick. Therefore, during this period of time, we need to protect our body. In addition to resting and meditating, we should also pay attention to a reasonable diet, eat some light and heat-relieving ingredients, and prepare for the coming summer. Prepare

Tomorrow will be a little summer. If you can, remember to eat 4 kinds of "jewels in water" to eliminate damp heat and tonic, and it is delicious in season

1. lotus root

Lotus root is the outstanding plant in water. It can be used as medicine and meal. It is rich in nutritional value. Eating lotus root in summer can clear the heat, nourish the heart, and also eliminate irritability. Delicious stew

Recommended Recipe【Lotus Root Ball Soup】

"Ingredients" 1 lotus root, 500g pork, 2 tomatoes, 1 egg, corn starch, pepper powder, salt, soy sauce, cooking wine, oyster sauce, coriander

(1) 500 grams of pork, first cut into small pieces, then minced into minced meat

(2) Peel the lotus root, cut it into small pieces, and put it into the meat grinder to mince it.

(3) Mix minced meat and minced lotus root, break in an egg, add a spoonful of pepper powder, a spoonful of salt, 2 spoons of soy sauce, 1 spoon of cooking wine, and 1 spoon of oyster sauce, stir in one direction evenly

(4) Then add a tablespoon of starch and mix well until it becomes sticky

(5) 2 tomatoes, peeled and cut into cubes, pour oil in the pot, add tomatoes and stir fry, fry for a while, pour 2 large bowls of water

(6) When the water is about to boil, turn to low heat and squeeze into the balls. Do not boil the water to easily disperse the balls. After squeezing, change to medium heat. After the balls are slightly shaped, push them gently with a spoon.

After everything has floated up, cook for another 3 minutes, add some salt, season with chicken essence, add some sesame oil, and sprinkle with coriander out of the pot.

2. Yellow eel

The eel after Xiaoshu is the most tender and plump, with the best nourishing effect. Together with lotus root and mung bean sprouts, it is called the Three Treasures of Xiaoshu. This is the most unmissable time.

Recommended practice [braised eel]

"Ingredients" 5 eels, 2 heads of garlic, a small piece of ginger, 5 red peppers, 10 peppercorns

(1) First, clean the eel, chop it into small pieces, and control the moisture

(2) Add water to the pot, put cold water into the eel section and blanch, there is a lot of mucus on the surface of the eel, this step can be removed, wait for the water to boil, skim off the floating powder, remove it and wash it for later use, then cut the garlic in half , chili cut into small circles, ginger cut into thin slices

(3) Put ginger and garlic in the cold oil in a hot pot, stir-fry the prickly ash until fragrant, then pour in the eel and stir-fry, add dark soy sauce to color, add some oyster sauce, and sugar to make it fresh

(4) Then pour in an appropriate amount of water, wait for the water to boil, then turn to low heat and simmer for 8 minutes to let it taste

(5) Finally, the soup becomes a little thick, season with salt, chicken essence, and pepper, turn to high heat to dry the soup and eat it

Three, water bamboo

Water jasmine is known as "water ginseng". It has many benefits when eaten regularly. It is rich in dietary fiber and multivitamins. It is nutritious and has a fresh taste.

Recipe recommendation【Fried three shreds of water bamboo】

《Ingredients 》Water bamboo, pork, green peppers, carrots, ginger, cornstarch, pepper powder, chili noodles

(1) First prepare the vegetables, cut 2 water bamboo shoots, half a carrot, 1 green pepper, and 2 slices of ginger into filaments.

(2) Separate the pork from fat and thin, cut the lean meat into thin slices, then change the knife and cut into filaments, add a little salt, cooking wine, 2 grams of pepper, 1 spoon of cornstarch, 1 spoon of water and stir well, then add some cooking oil and stir

(3) Pour the oil into the pot, fry the fat first to get the fat, then add the lean meat and stir fry, then add a spoonful of chili noodles to fry the red oil

(4) Immediately add the water bamboo, stir fry the carrots until they are seven or eight mature, and finally add the green peppers and fry until cooked. Before serving, add salt, sugar, chicken essence, oyster sauce, soy sauce, vinegar, stir fry evenly, and then take out of the pot

4. Horseshoe

Horseshoe is a very common vegetable in water. It has thin skin and lots of meat, and has sufficient water. It tastes crisp and sweet.

Recommended practice [braised lion head]

"Ingredient List" 500 grams of pork ham, 75 grams of cornstarch, 2 egg whites, 5 water chestnuts, shallots, salt, 1 tablespoon of sugar, 10 grams of dark soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, 2 grams of pepper , 10 grams of sesame oil, 1 tablespoon of chicken essence, spring onion and ginger

"Practice Steps"

(1) Pork I chose the pork hind leg, with a little fat, cut it into small pieces, put it into the meat grinder and beat it for 10 seconds

The time should not be too long, so that the graininess is retained and the taste is not too bland.

(2) Put it into a slightly larger bowl, add salt, sesame oil, sugar, dark soy sauce, cooking wine, oyster sauce, pepper, chicken essence, egg white to taste, stir in one direction for 5 minutes, the minced meat appears sticky It can be in the state of

Next, peel the water chestnut, chop it into pieces, chop the shallots, chop the shallots, and slice the shallots and ginger.

(3) After the meat is marinated, pour in the water chestnuts, stir well, add 75 grams of cornstarch, wear gloves and mix until no dry flour can be seen.

(4) Now divide the minced meat into small portions. The ingredients I used are divided into 7 pieces, each of which is about the size of a fist. It is enjoyable to eat. If you think it is too big, you can divide it into 9 pieces.

Put some cooking oil on the gloves to prevent sticking, reunite them separately, and put them on a plate

(5) Pour some more oil in the pot, heat the oil to 50% hot and put in the balls. Don’t stir first, wait for a little setting before turning over, pay attention to keep the fire on low for the whole time, and fry the balls until the balls float, turn off the heat

(6) This is what it looks like when it is fried. The color is golden and very attractive.

(7) Leave the bottom oil in the pot, add the onion and ginger to fry until fragrant, then pour in the balls, add 1 bowl of boiling water, and the position of the water is 2/3 of the balls;

Then add some dark soy sauce, sugar, a little salt, chicken essence, cover and simmer for 10 minutes, turning once during the period

The fragrant braised lion head is ready, it is round and plump, the meat inside is very tender, and it is not wood at all.