The dog days are sultry and humid, and the family should eat more of these '3 dishes and 3 melons', eat them in season, and pass the summer smoothly
As the saying goes, there are three nines in cold and three volts in heat. In the hot and humid dog days, the human body is easily invaded by dampness. It is the most humid time of the year. Many people develop heat prickly heat and eczema. Some people have significantly increased acne on their faces, and even have oral ulcers. It is often related to the increasing dampness and heat evil.
But at the same time, this is also the best season to remove dampness. Removing dampness can help us pass the heat and heat smoothly and achieve the effect of treating winter diseases in summer. Seriously, it is recommended to eat more of these "3 dishes and 3 melons" for your family, eat them in season, and pass the summer smoothly.
Eat more "3 dishes"
tomato
Recommended Recipe【Fried Tofu】
Ingredients: 2 tomatoes, 2 pieces of old tofu, appropriate amount of shiitake mushrooms, a handful of millet, half a head of garlic, a piece of ginger, two spoons of soy sauce, one spoon of oyster sauce, half a spoon of salt, half a spoon of sugar, half a bowl of water, 60 grams of ordinary Flour, 60g cornstarch
First, deal with the tomatoes, first make a cross with a knife, add some boiling water to scald it;
Then prepare some seasonings, a handful of spicy millet, half a head of garlic, and a piece of ginger, which are broken and used later;
Wash some shiitake mushrooms as a side dish, slice;
Cut two pieces of old tofu into small pieces. We will fry them first, so it is not recommended to use soft tofu. It is too easy to disperse. Soak it in boiling water for a while, and it will be almost 3 minutes. This step is mainly to remove the beans. fishy smell;
Peel off the skin of the tomatoes and cut the stems into small pieces;
Then adjust the sauce, two spoons of soy sauce, one spoon of oyster sauce, half a spoon of salt, half a spoon of sugar, and half a bowl of water to dissolve;
The tofu is also soaked, drain it first;
60g plain flour, 60g cornstarch, mix it, adding cornstarch will make the tofu more crispy when fried;
Coat every corner of the tofu with flour, and sieve the excess flour, so that the fried taste will not be too floury;
Pour in the oil and test the oil temperature with chopsticks. When you see many small bubbles appearing around the chopsticks, we can start frying the tofu. Slowly fry the tofu with medium heat, and you can flip the bottom slightly. Avoid sticking to the pan, fry the tofu for about 5 minutes, as long as you see that the tofu is all fried to a golden brown and becomes charred and crunchy, you can turn off the heat and take it out;
Add a little more oil to the pot, sauté the seasoning until fragrant, add tomatoes and continue to fry, as well as mushrooms;
Pour the sauce, cover the lid and boil over low heat. The tofu can be added now. Continue to simmer for 2 minutes on low heat. Finally, thicken it with starch water. After the soup is drained, turn off the heat. home cooking is ready.
eggplant
Recommended recipe [eggplant pot]
Stuffing: eggplant, 1 piece of pork, 1 carrot, 1 handful of beans, 1 tablespoon of salt, 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, appropriate amount of pepper, 50 grams of rice noodles
Sauce: 1 spoon of oyster sauce, 2 spoons of sesame oil, half spoon of chicken essence, half spoon of sugar, 1 handful of spicy millet, 2 spoons of light soy sauce, 1 spoon of corn starch, half a bowl of water, appropriate amount of starch water
Wash the eggplant first and remove it; cut it in half, do not cut the bottom, but connect it together; pinch a little salt in your hand, apply it to the inside of the eggplant, and marinate for a while;
After 10 minutes, we will use our fingers to press out a small nest in the eggplant. The eggplant meat that has been marinated with salt is relatively soft, and it will deflate after pressing it lightly. This is just used to put vegetables. Set it aside for later use;
A piece of pork, cut into small cubes, and set aside for later use; a carrot, sliced first, and then cut into cubes; 1 bunch of beans, also cut into small cubes for later use;
Pour the oil into the pot, stir fry the pork when the oil is hot, fry it for a while, and then fry the garlic and ginger until the color turns white; add all the other ingredients, add a spoonful of salt, a spoonful of dark soy sauce, and two Spoon light soy sauce, a spoonful of oyster sauce, and an appropriate amount of pepper, stir fry for 2 minutes, turn off the heat and bring out the pot; don't fry until cooked, just fry until it breaks. After it is served, add 50 grams of rice noodles and mix well. is completed;
Then put it into the eggplant, you can use a small spoon, it is better to install, after all the eggplant embryos are ready;
Put the leaves in the cage. I used the zongye leaves that were not used up last time, and then put the eggplants in. After the water in the pot is boiled, steam them in the pot for 40 minutes on high heat;
When the eggplant is about to be steamed, we will make another sauce. Add a spoon of oyster sauce, 2 spoons of sesame oil, half a spoon of chicken essence, half a spoon of sugar, a handful of spicy millet, and two spoons of soy sauce into the bowl and mix well;
Prepare another bowl, a tablespoon of cornstarch, and half a bowl of water, mix well and set aside;
After the pot is hot, pour the seasoning first, after boiling, pour in the starch water to thicken it, and turn off the heat after thickening;
The eggplant is also steamed, turn off the heat and take it out, pour the soup first, and then sprinkle some chopped green onion to garnish.
The eggplant pot is ready. It's very fragrant, a bit like a hamburger. When you take a bite, the taste is delicate, and it feels better than meat.
Amaranth
Recommended Recipe【Red Amaranth with Garlic】
Ingredients: A handful of red amaranth, 4 garlic, salt, chicken essence, cooking oil
A handful of fresh red amaranth, remove the old leaves and stalks, wash it several times with water, then drain the water, and directly break it into small pieces by hand;
4 pieces of garlic, peel off the garlic skin and flatten it with a knife;
Pour an appropriate amount of oil into the pot. When the oil temperature is 70% hot, add the garlic cloves and fry until fragrant;
Add in the red amaranth, stir fry quickly for about 2 minutes, stir fry until the amaranth becomes soft, add 1 tablespoon of salt, a little chicken essence to taste, and then continue to stir fry for half a minute, then you can put it on a plate, very appetizing, especially delicious.
Eat more "3 melons"
loofah
Recommended recipe【Fried edamame with loofah】
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.
winter melon
Recommended Recipe【Fried Winter Melon】
Ingredients: winter squash, green peppers, chives
Prepare a small winter melon, peel it and cut it with a knife, wash it and drain it for later use;
Prepare the ingredients: wash the chives, change the knife to cut into small pieces, remove the roots and seeds of the green peppers, wash them and change the knife to cut into pieces;
Heat oil in a pan, sauté chopped green onions and peppers until fragrant, add a little salt and stir-fry for about 30 seconds until fragrant;
Stir fry for about a minute, pour in the winter melon and stir fry evenly, then add salt, chicken essence, thirteen incense, and soy sauce to color, stir fry evenly, add a little water to cover the pot, bring to a boil over high heat, then turn to low heat, until the winter melon is cooked Ready to serve.
Momordica charantia
Recommended Recipe【Bitter Gourd and Eggs】
Ingredients: 1 bitter gourd, 5 eggs, starch water, oil, salt
One bitter gourd, cut in half, remove the seeds first, and then cut into strips.
After cutting, put it into a bowl, add a spoon of salt and marinate for 10 minutes to marinate the water and bitterness.
After 10 minutes, add water to wash off the salty taste, and then squeeze out the water.
Then prepare five eggs, beat them directly into the bitter gourd, add a spoon of salt and a spoon of oil, mix well and add a tablespoon of starch water, adding starch water can make the eggs more tender and smooth, just stir well.
Pour the oil into the pot, pour the bitter gourd egg mixture when the oil is hot, push the egg mixture from all sides to the middle with a spatula, without stirring.
Until the egg liquid is solidified, it is cooked, and the scrambled egg with bitter gourd is ready. Eggs are fragrant and smooth, bitter gourd is crisp and sweet, clearing heat and relieving summer heat, especially suitable for summer.
This dish of scrambled eggs with bitter gourd is really suitable for this season. The eggs are tender and the bitter gourd is crisp, refreshing and fire-fighting. The method is super simple.