Summer is hot and dry, so people get angry easily and don't like eating. "Getting angry" is more likely to happen in dry and hot weather. "Getting angry" is a folk saying, also known as "hot air". Chinese medicine believes that the imbalance of yin and yang in the human body and the vigorous internal fire will lead to excessive internal fire. So what vegetables are suitable for eating in summer, which is good for clearing heat and reducing fire? Wax gourd, lettuce, cucumber, mung bean sprouts, Chinese cabbage, bitter gourd, celery, towel gourd, bitter chrysanthemum and Dutch beans are all vegetables suitable for summer. I recommend 16 light and nutritious side dishes for reducing fire. They are all home-cooked dishes, simple and easy to cook, which are very suitable for family summer recipes for reducing fire. It's delicious, it doesn't get angry, but it can be eaten. Learn these dishes, so that you can cool down in a summer day, and you don't have to worry about what to cook after work every day. Let's share the practice:
Steamed wax gourd with minced meat: 500g of wax gourd, pork 1 00g, red pepper 1 segment, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, garlic 1 segment, oyster sauce1spoon, and cooking wine/kloc-.
Exercise:
Peel the wax gourd, remove the pulp and wash it. When choosing wax gourd, you should weigh it with your hands. A heavy melon with enough water and less pulp is a good melon. The lighter ones are loose meat, lack of water and more meat.
Cut the wax gourd into 0.5 cm thick slices, cut them evenly and put them on a plate for later use.
Pork is cut into powder, onion is cut into chopped green onion, ginger is cut into powder, garlic is cut into slices, and red pepper is cut into seeds and powder. If there is no red pepper, you can keep it for ornament.
Boil a pot with boiling water, put a plate with wax gourd in it, boil it with strong fire, steam it on medium fire for 10 minute, and steam the wax gourd until it is transparent. Take out the plate when the time is over, and put the wax gourd on the plate for later use.
Heat the pan with oil, add chopped green onion, Jiang Mo and garlic slices, saute until fragrant, then add minced meat and stir-fry until the color turns white, add soy sauce and cooking wine, stir-fry minced meat and color it, pour half a bowl of water, add oyster sauce and a little salt, and bring to a boil.
Pour in proper amount of water starch to thicken, heat the soup until it is thick, turn off the heat, pour the minced meat on the wax gourd and sprinkle with minced red pepper.
Lettuce with garlic and oyster sauce Ingredients: 1 lettuce, proper amount of oil and salt, 5 cloves of garlic, 1.5 tablespoons of oyster sauce, and proper amount of water starch.
Exercise:
Peel the leaves of lettuce, soak them in clean water and tear them into pieces.
Cut garlic into powder
Boil the pot with boiling water, add a little salt, blanch the lettuce, take it out and cool it in cold water.
Take out the lettuce, control the water and put it on a plate.
Heat the pan with oil, add minced garlic and stir-fry until fragrant, then add oyster sauce and a little salt.
Pour in appropriate amount of water starch. When the soup thickens, turn off the heat and pour the garlic soup on the lettuce.
Ingredients: 200g lettuce, 2 tbsps vegetable oil, 2g salt, 3 garlic cloves, 5 dried peppers, 2 tbsps steamed fish and soy sauce.
Exercise:
Prepare all the ingredients, break off the lettuce leaves and wash them, cut the dried peppers into sections and mince the garlic.
Boil the pot with water, add a little salt and a few drops of oil, blanch the lettuce 1-2 minutes, take it out, put it in cold water, take it out and drain.
Put the lettuce in a dish, pour the steamed fish and soy sauce around, and add the minced garlic and dried Chili slices.
Add oil to the pot and heat it until it smokes. Pour hot oil on dried peppers and minced garlic and mix them when eating.
Cucumber and peanut mixed with dried bean curd materials: 3 cucumbers, 3 dried bean curd, peanut bowl, 2 coriander, proper amount of oil and salt, Chili oil 1 tablespoon, sesame oil 1 tablespoon, 3 cloves of garlic, sugar 1 tablespoon, 2 tablespoons of rice vinegar, and aged vinegar 1 tablespoon.
Prepare the required materials, wash cucumber and coriander selectively. After washing the cucumber, put it in the refrigerator 1-2 hours, and it will taste more refreshing. If the stomach is not good, people who are afraid of cold will omit this step.
Boil the pot with water, add dried bean curd 1-2 minutes, take it out, cool it in cold water, and take it out.
Tear the dried bean curd into pieces, cut coriander into small pieces, and chop garlic. Garlic is an indispensable seasoning in this cold salad, which can improve the taste. Eating garlic also has bactericidal effect.
Add a little oil to the pot, add peanuts to the cold oil, fry them over low heat, and take them out for later use.
Put the cucumber on the chopping block, split it with the back of a knife, cut a knife in the middle, and then cut the cucumber into sections with an oblique knife. The purpose of filming is to make the cucumber fully crack, so it tastes better when stirred.
Put cucumber and bean skin into a pot, add minced garlic, coriander, Chili oil, sesame oil, salt, white sugar, rice vinegar, aged vinegar and soy sauce, stir quickly and evenly, add peanuts, stir evenly, and then take out the pot. This cold salad tastes sweet and sour, slightly spicy and salty, so don't fry it salty.
Cucumber mixed with mung bean sprouts: 250g of mung bean sprouts, 2 cucumbers, half carrots, 2 coriander, proper amount of salt, sesame oil 1 tablespoon, Chili oil 1 tablespoon, 3 cloves of garlic, sugar 1 tablespoon, 2 tablespoons of rice vinegar,
Exercise:
Prepare the required materials, remove the bean skin from mung bean sprouts, wash, wash cucumber and coriander, and peel carrots.
Slice the cucumber first, then shred it. Carrots can be shredded and eaten raw. Fine filaments should be cut, and the taste is not hard. I don't like eating carrots raw. You can fry it with a little oil, and blanch it to lose more nutrients. Chop garlic, cut coriander into small pieces and prepare Chili oil.
Boil the pot with boiling water, add the mung bean sprouts, blanch the mung bean sprouts until they are broken, and take out the mung bean sprouts. Blanched mung bean sprouts and cooled in cold water can keep their crisp and tender taste.
Cool the mung bean sprouts in cold water. Take it out and wipe it with your hands.
Put mung bean sprouts, shredded cucumber and shredded carrot into a pot, add coriander, minced garlic, sesame oil, Chili oil, salt, white sugar and rice vinegar, stir them evenly with chopsticks from bottom to top, and then take them out and put them on a plate.
Tip: blanch mung bean sprouts to life. Don't scald them too much to keep their crisp and tender taste. After the mung bean sprouts are too cold, they should be drained by hand, and the taste becomes weak when mixed together. This dish should be eaten and mixed now. After a long time, it will not be crisp and tender, and it will also cause nutrient loss.
Stir-fried cabbage with tomatoes Ingredients: half a cabbage, 2 tomatoes, proper amount of oil and salt, 2 cloves of garlic,
Exercise:
Peel off the leaves of Chinese cabbage, rinse them clean, drain the water, and then tear them into pieces by hand.
Wash tomatoes, cut them in half, cut off their pedicels, and then cut them into blocks.
Boil the water in the pot, add a little salt and a few drops of oil, then blanch the cabbage until the color becomes dark. When blanching cabbage, adding a little salt and oil to the water can make the cabbage greener, and the blanching time should not be too long, but the color of the cabbage becomes darker.
Take out the cabbage and cool it in cold water. Control the water content after taking out. Blanching Chinese cabbage and cooling it in cold water can keep the crispy taste of Chinese cabbage.
Put oil in the pot, heat it, add minced garlic and stir-fry it with low fire, then add tomatoes, stir-fry them with high fire until they become soft and stir-fry the water.
Add cabbage and salt, stir-fry quickly and evenly over high fire, turn off the fire and serve.
Materials for tearing cabbage by hand: 1 cabbage, proper amount of oil and salt, 2 cloves of garlic, 1/3 tablespoons of pepper, 5 dried peppers,
Exercise:
The leaves of cabbage are peeled, soaked, washed and then torn into pieces by hand.
Chop garlic into powder, cut dried Chili in half, and don't use Chili seeds.
Boil the pot with water, add a little salt, blanch the cabbage until the cabbage turns dark green until it stops growing, take it out and put it in cold water for cooling, and take out the purified water.
Heat the oil in the pan, stir-fry the peppers with low heat until they are slightly burnt, remove the peppers, turn off the heat, and stir-fry the dried peppers until the oil temperature is slightly lower.
Put the blanched cabbage in a pot, add salt and minced garlic, pour in the fried oil, stir it evenly with chopsticks, and serve it out.
Sprite bitter gourd material: 2 bitter melons, Sprite 1 tin, lemon 1 2, proper amount of Lycium barbarum, honey1tablespoon, a little salt,
Exercise:
Prepare the required materials, put Sprite in the refrigerator in advance, and wash bitter gourd.
Cut the bitter gourd in half along the length, scrape off the pulp of the bitter gourd with a spoon, scrape off the white part, which is bitter, and then slice the bitter gourd with a knife.
Slice lemon and wash Lycium barbarum.
Boil the pot with water, add a little salt, blanch the bitter gourd 1-2 minutes, take it out, put it in cold water, and take out the purified water.
Put lemon slices and Lycium barbarum into bitter gourd, add honey, pour Sprite without bitter gourd slices, and refrigerate for 1-2 hours.
Tip: Adding a little salt when blanching bitter gourd can make the color of bitter gourd greener, and blanching time should not be too long. Blanching and cooling in cold water can keep the crisp and tender taste of bitter gourd.
Bitter gourd scrambled eggs material: 1 bitter gourd, 3 eggs, 4g salt, 2 tablespoons vegetable oil,
Exercise:
Wash the bitter gourd, beat the eggs into a bowl and beat them evenly with chopsticks.
Cut the bitter gourd in half, scrape off the seeds with a spoon, scrape off the white part, and then cut the bitter gourd into strips with a knife.
Put bitter gourd into a large bowl, add a little salt and marinate for 10 minute. After the time, add a proper amount of water and stir. Take out the bitter gourd and wash it for later use. This can remove oxalic acid from bitter gourd.
Heat the oil in the pan, pour in the egg mixture and spread it out. The egg liquid is slightly solidified, stir-fry into pieces, and take out the egg pieces for use.
Add a little oil to the pot, add bitter gourd and stir-fry until the color turns dark green, add eggs and stir-fry evenly, add salt to taste, and serve.
Stir-fried yam with celery Ingredients: 2 iron yam, 250g celery, half carrot, proper amount of oil, proper amount of salt, 2 cloves of garlic, oyster sauce 1 spoon,
Exercise:
Scrape off the skin of yam, wash it, and then cut it into pieces with an oblique knife. After cutting, put the yam in clear water and soak it in a few drops of vinegar, so that the color of the yam slices will not turn black.
Remove the leaves from celery, wash it, and then cut it into sections. Peel and wash carrots, cut into diamond-shaped pieces, and chop garlic.
Boil the pot with water, add a little salt, blanch the celery, blanch the celery until the color becomes dark, take out the celery, put it in cold water, and remove it to control the water. When blanching celery, add a little salt to the water, which will make celery greener. Blanching and cooling in cold water can keep the crisp and tender taste of celery.
Boil the water in the pot again, blanch the yam for 1-2 minutes, take out the yam, cool it in cold water, and take out the yam to control the water.
Heat the pan with oil, add minced garlic and stir-fry until fragrant, then add carrot slices and stir-fry until the color becomes darker.
Stir-fry the tablets and celery with high fire, then add oyster sauce and salt, stir-fry quickly and evenly with high fire, turn off the fire and serve.
Tip: After the yam is cut, put it in clear water and soak it in a few drops of vinegar, so that the color of the yam slices will not turn black. When blanching celery, adding a little salt to the water will make celery greener. Blanching and cooling in cold water can keep the crisp and tender taste of celery. When frying, fry quickly.
Ingredients: dried yuba 200g, celery 250g, carrot half, proper amount of oil and salt, sesame oil 1 tablespoon, 3 cloves of garlic, proper amount of pepper,
Exercise:
Prepare the required materials. First put the dried yuba into the pot in advance, add warm water and a little salt, so the soaking time is short. Adding salt to water can accelerate the water absorption of yuba and make it soak faster. Soak yuba until there is no hard core, remove celery leaves, rinse, drain water, do not throw away celery leaves, blanch in water, add soy sauce and Chili oil, and mix well.
Clean the soaked yuba, cut it into sections, cut celery into sections, cut carrot into sections, and mince garlic.
Boil the pot with water, blanch the yuba 1-2 minutes, take out the yuba, put it in cold boiled water, and take out the yuba for later use.
Blanch carrot slices, blanch carrot slices until the color becomes dark, take out carrot slices, cool them in cold boiled water, and take them out and drain them for later use.
Boil the water in the pot, add a little salt, blanch the celery until the color turns dark green, remove the celery, put it in cold boiled water, and drain the water for later use. When the celery is blanched, add a little salt to the water to make the celery greener, and put it in cold water to keep the celery crisp and tender without turning yellow.
Add oil to the pot and heat it. Add celery and fry with low fire to make pepper oil. Stir-fry the peppers with low heat until they are slightly burnt. Remove the pepper and fry it in pepper oil on low heat. Pepper is sweet.
Put celery, carrot and yuba in a container, add minced garlic, salt, fried pepper oil and sesame oil, stir them evenly with chopsticks, and take them out and put them on a plate.
Scrambled eggs with loofah Ingredients: 2 loofahs, 3 eggs, proper amount of oil and salt, 2 cloves of garlic,
Exercise:
If you want to make delicious dishes, you should first choose loofah: you should choose light-colored loofah, which is tender, smooth and delicious when fried, and the darker the loofah, the older it is. Then look at the lines, generally choose loofah with smooth skin. If the lines are prominent and obvious, the loofah will get old. Look at the shape of loofah, choose a long and straight loofah to buy, the greater the curvature of the root of loofah, the older it is. Finally, look at the feel and choose the one with strong feel. Pinch it by hand first, the slightly elastic ones are fresher, and the softer ones are older.
Scrape off the loofah skin, not too much, leaving a thin turquoise, wash it with clear water and cut off the head and tail. Four melons have a rough taste and are generally eaten after peeling.
Cut the loofah into hob blocks. The cutting method of the hob block is that the left hand holds the towel gourd and the right hand obliquely cuts it, and the left hand turns the towel gourd, so it is the hob block.
Beat the eggs into a bowl and beat the egg mixture with chopsticks until it bubbles. Scrambled eggs are soft and delicious.
Heat the oil in the pan, pour in the egg liquid, spread it out, heat it until the egg liquid is slightly solidified, then stir-fry it into pieces and take it out for use. Don't fry the eggs too hard.
Add a little oil to the pot, add minced garlic and stir-fry until fragrant, then add loofah pieces and stir-fry until even with salt.
Pour in a little water and cook the loofah until it is soft. Don't cover the pot, or the loofah will turn yellow. Add the egg pieces and stir-fry evenly over high heat. Turn off the fire and serve.
Stir-fried towel gourd with tomato Ingredients: 2 towels, 2 tomatoes, proper amount of oil and salt, 2 cloves of garlic,
Exercise:
Prepare the required materials, scrape off the skin of the loofah and wash it. Don't remove too much, leaving a thin turquoise. Wash tomatoes. The loofah should be tender, fried and delicious. Choose a long and straight loofah to buy. The greater the curvature of the root of the loofah, the older it will be.
Cut the loofah into hob blocks. The cutting method of the hob block is that the left hand holds the towel gourd and the right hand obliquely cuts it, and the left hand turns the towel gourd, so it is the hob block. Tomatoes are pedicled and cut into pieces.
Put oil in the pot, heat it, add minced garlic, stir-fry garlic, add tomatoes, and stir-fry tomatoes to get water.
Add loofah, add salt, stir-fry for 1-2 minutes, pour in a little water, and cook for 2-3 minutes. Turn off the fire and take it out.
Tip: the skin of the loofah should be scraped off, and the taste is rough. The skin of loofah is rich in loofah juice, so it should be cut now to avoid the loss of nutrition with the juice. When cooking loofah, we should pay attention to keeping it as light as possible and using less oil, so as to show the fresh and refreshing characteristics of loofah.
Cold bitter chrysanthemum material: 1 bitter chrysanthemum, a small bowl of peanuts, proper amount of oil and salt, half a tablespoon of sugar, 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce,
Exercise:
Remove the old leaves, cut off the roots, tear off the leaves, soak them in light salt water for ten minutes, clean them, take them out and drain them.
Cut the bitter chrysanthemum into inches and put it in the pot for later use.
Add oil to the pan, (the amount of oil is not much, just enough to fry peanuts, which are oil crops and will produce oil when fried). Add cold oil to peanuts, stir-fry with low fire, stir-fry with low fire, stir-fry peanuts until they are slightly yellow and crackle with peanuts, and let them cool.
After the peanuts are cooled, crush them with the back of a knife.
Put half of the peanuts in the pot, add a little salt, sugar, rice vinegar and soy sauce, stir them evenly with chopsticks, take them out and put them on a plate, and sprinkle the remaining half of the peanuts on the bitter chrysanthemum.
Tip: Bitter chrysanthemum soaked in light salt water can remove insects and dust, and it tastes hygienic and clean. Peanuts should be fried with low fire, not over-fried, and put less salt when mixing. It tastes sweet and sour when mixed together.
Beans mixed with beancurd cauliflower materials: beancurd 200g, cauliflower 1, pea 250g, proper amount of oil and salt, 2 cloves of garlic, proper amount of pepper, and a little chicken essence.
Practice steps:
Dried yuba is used. First put the dried yuba into the pot in advance, add warm water, add a little salt and cover it with a plate so that the yuba will not float. This method takes a short time to soak the yuba. Adding salt to the water can accelerate the water absorption of the yuba, so that it can be soaked faster, and the yuba will be soaked until there is no hard core.
Cut the soaked yuba into sections, the cauliflower into small flowers, and the carrot into diamond-shaped pieces.
Remove the head of peas, wash them, put them in a pot, add water to boil, add a little salt, put them in water, blanch them until the color becomes dark, take them out, cool them in cold water, and take them out to control the water. Adding a little salt to blanch peas can make them greener, and cooling them in cold water can keep their crisp taste.
Boil the water in the pot again, blanch the yuba 1-2 minutes, take out the yuba, put it in cold water, take it out, and squeeze out the water by hand for later use.
Boil the water in the pot, blanch the cauliflower until it is dry, blanch the carrot slices, remove the cauliflower and carrot slices together, put them in cold water, remove and drain.
Heat the oil in the pot, stir-fry the pepper with low fire, stir-fry the pepper with low fire until it is slightly burnt, turn off the fire and take out the pepper.
Put peas, cauliflower, yuba and carrot slices into a container, add fried pepper oil, minced garlic, salt and chicken essence, stir them evenly with chopsticks, and take them out and put them on a plate.