Ingredients: 100g, corn kernels 100g, landscape tofu 1 box (about 500g).
Practice: add 200 grams of ice to corn kernels to make juice and separate the residue; Boil the separated corn juice and minced meat together, and then pour it on the steamed landscape tofu.
Features: Delicious and smooth, it is a simple and nutritious summer food.
Teaching method: Grasp the thick consistency of corn juice and minced meat. Too thick will make you greasy, too thin will not form juice.
Summer home cooking-bamboo shoots mixed with sesame oil
Ingredients: 250g of tender bamboo shoots, 0/0g of soy sauce/kloc-,2g of refined salt, 2g of sugar, 2g of monosodium glutamate, a little rice vinegar and 50g of sesame oil.
Make 1, arrange the tender bamboo shoots, cook them in water, take them out, let them cool, and cut them into rolls for later use. 2. Put bamboo shoots in a pot, add a little water, add 1g salt, boil, pour out, drain the water, add soy sauce, salt, sugar, monosodium glutamate and sesame oil while it is hot, mix well, put on a plate, and pour in marinade. It is characterized by freshness, fragrance, tenderness and beauty.
Nutritional analysis shows that 1 and 100g bamboo shoots contain only 84 kilojoules (204 kilocalories) of energy, with a fat content of 0. 1% and a carbohydrate content of 2.3%, which are low-calorie and low-fat foods. Spring bamboo shoots contain 2.4% protein, in which amino acids are complete, and they are rich in umami ingredients such as glutamic acid and aspartic acid, so they are particularly fresh to eat. Bamboo shoots contain more dietary fiber (5.6%), which is beneficial to strengthen the antioxidant defense system and enhance the functions of clearing away lung heat and detoxifying. 2. In the production process, the bamboo shoots are boiled twice to remove oxalic acid, which does not interfere with the absorption of calcium. It can be seen that this is a light and refreshing dish.
Summer home cooking-seaweed mixed with tofu
Raw materials: lactone tofu 1 box, laver 30g, preserved egg 1 Natsuna, chopped coriander 15g, sugar 5g, monosodium glutamate 2g, spicy red oil 15g, sesame oil 15g. Make 1, cut laver into fine powder, add a little cold water to melt, put chopped green onion and coriander in a small bowl and blanch them in boiling water for later use, peel the preserved eggs, cut them into mung bean-sized granules, cut tofu into large pieces, and cool them with boiling water. 2. Arrange tofu slices in a fish dish, sprinkle with chopped green onion, coriander and preserved eggs, and add soy sauce, sugar, monosodium glutamate, spicy red oil and sesame oil. Features: simple to make, nutritious and delicious in summer.
Porphyra is a seaweed vegetable. Use phyllodes as vegetables. Traditional medicine believes that laver is cold, which can resolve phlegm and soften hardness, clear away heat and promote diuresis, nourish heart and lower blood pressure. Modern research has found that laver is a delicious food with high protein, low fat and high dietary fiber. 100g dried laver contains protein 26.7g, fat 1. 1g and dietary fiber over 40g. At the same time, it is rich in delicious ingredients such as glutamic acid and aspartic acid, and it tastes very delicious. In addition, the iodine content of laver is also very high (100g dried laver contains iodine 1800g). Tofu is rich in high-quality protein (lactone tofu contains 5%). Eating with laver is a light, refreshing, delicious and cheap iodine supplement dish.
Summer home cooking-tomato sauce
[Ingredients] 750g of tomatoes, 200g of sugar, 50g of honey and a little moss.
【 Method 】 Tomatoes were blanched in boiling water, peeled, cut in half, seeded and sliced.
Take a large bowl, put the tomato slices neatly in the bowl, and sprinkle a layer of sugar on each layer of tomatoes.
Put the tomatoes in the refrigerator for 3~4 hours (the temperature of the refrigerator is 0℃~5℃), take them out when the sugar melts, pour out the sugar water, pour honey on them, and sprinkle with moss.
[Special Description] Cold and refreshing, with moderate sweetness and sourness.
If the concentration of honey is too strong, you can dilute it with water first and then pour it on the tomatoes.
Summer home cooking-fried bitter gourd
[Ingredients] 500g bitter gourd, 50g peanut oil, 4g salt, cooking wine 10g, 2g monosodium glutamate and 5g sesame oil.
【 Method 】 Wash the bitter gourd with clear water, cut it into two halves, remove the pulp and seeds, cut it into strips with a length of 5 cm, 1 cm square, put it in a boiling water pot, and take it out to control the water.
Put the clean pot on the fire, add peanut oil and burn it until it is 80% cooked, add bitter gourd strips and stir-fry for a few minutes, add salt, cooking wine and monosodium glutamate, pour sesame oil on it, and serve.
[Special Description] It is green in color, fresh in bitterness and unique in flavor. Stir-fry with high fire and hot oil.
Summer home-cooked dish-fresh mushroom soup
Ingredients: fresh mushrooms (such as Flammulina velutipes and Volvariella volvacea), coriander 1, shredded pork, shredded carrot, soup stock, gouache, sesame oil, salt and pepper.
Production method:
1. Wash the mushrooms and shred the larger ones for later use.
2. Put the stock in the pot and cook all the mushrooms, shredded carrots and shredded pork until boiling.
3, seasoning salt, the pot is covered with too much white powder, add coriander and pepper and a little sesame oil to ensure delicious.
Summer home cooking-colorful shredded pork
Ingredients: tofu skin 1 piece, 2 eggs, Chinese cabbage 1 piece, a little shredded pork, a little vermicelli, cucumber 1 piece.
Seasoning: a little coriander, 1 teaspoon garlic, a little oil pepper, 1 teaspoon white sugar, a little salt, a little chicken essence, a little white vinegar and a little mustard oil.
Marinade: 1 tsp soy sauce, 1 tsp sugar, a little salt.
Exercise:
1. Shred pork tenderloin and marinate for 20 minutes.
2. Dice carrots and blanch them for later use. Go outside to help the cabbage, leave the cabbage heart and cut it into filaments. Shred cucumber and tofu skin.
3. After the shredded pork is marinated, put 1 tsp of oil into the wok, pour the shredded pork, stir-fry and take it out for later use.
4. Break the eggs into egg liquid, put a spoonful of salad oil in another pot, pour in the egg liquid, turn the pot to a low heat, fry it into an egg cake, and cut it into silk for later use.
5. Cook Longkou vermicelli in a pot, remove it and cool it in ice water.
6. Put all the processed ingredients into a large bowl, add seasonings, mix well and refrigerate for half an hour.
Summer home-cooked dish-spiced peanuts
Ingredients: Fresh Flowers 1000g, Zanthoxylum bungeanum 1 tablespoon (15g), 4 star anise (commonly known as anise), fennel 1, tablespoon (15g), 4 fragrant leaves, and 4 teaspoons of salt (20g
Exercise:
1. Put the peanuts in the pot and soak them in clear water for 5 minutes, then wash the soil with clear water repeatedly, and squeeze a hole in the peanuts by hand, which is more delicious when cooking.
2. Put pepper, star anise, fennel and fragrant leaves into a tea bag and seal it.
3. Pour twice as much water as peanuts into the pot, put it in a bag, pour peanuts, cover it, bring to a boil over high heat, turn to medium heat, continue cooking for 10 minutes, and then turn off the heat.
4. Sprinkle with salt, stir well, cover and stew for 2 hours before eating, which tastes best.
Summer home cooking-stewed melon with fresh milk
Raw materials: 500g of white gourd, 50g of starchy shrimp, 20g of cooked ham slices, 5g of green peas/kloc-0, 0g of cooked egg white slices/kloc-0, 0g of pepper, 2g of refined salt, 2g of monosodium glutamate, 0g of broth 1 000g, fresh milk 1 cup, and water starch. Peel the wax gourd, remove the pulp, cut it into pieces with a thickness of 0.5cm, and cook it in a boiling water pot until it becomes discolored (don't cook it crisp). Add the stock in the pot, add wax gourd, salt, monosodium glutamate, green peas, egg white slices, ham slices and fresh milk, and boil it. Then slice the shrimp, cook the pork, push it evenly with water and oil, and put it in a large pot. The soup is white in color, rich in frankincense, crisp and tender in melon, and appetizing in melon fragrance.
Nutritional evaluation wax gourd is a low-calorie and light food. 100g fresh wax gourd contains only 4.6 kilojoules (1 1 kcal), and the water content is as high as 96.6g.. Low heat energy and high water content. It is unique in the vegetable family. So you can eat it with thick food. In this dish, shrimp, ham and egg white all play the role of enriching food in summer. At the same time, it also meets the requirements of meat and vegetable collocation, and summer dishes complement each other in nutrition and taste. Because the wax gourd is slightly cold, it can induce diuresis, relieve constipation, clear away heat and detoxify, and is more suitable for summer consumption.
Summer home cooking-ham and melon balls
Raw materials: wax gourd 1 000g, cooked ham slices 50g, Kaiyang 30g, Shaoxing wine10g, refined salt 4g, monosodium glutamate 2g, broth1000g, clear oil 20g, chopped green onion 2g and pepper1g. Make it 1, peel off the flesh of wax gourd, dig balls with a spoon with a diameter of 3 cm, put them into the pot, add broth, add 2 grams of salt and cook until it changes color. 2. Add Kaiyang, Shaoxing wine, monosodium glutamate, ham slices, chopped green onion and pepper, and pour into a large pot to serve. The characteristic melon balls are lovely, the soup is fresh and mellow, and the ham is fragrant.
Nutritional evaluation Wax gourd is a kind of food with low calorie (100g wax gourd contains 46 kilojoules or 1 1 kcal), low fat (0.2%) and low carbon hydrate (1.9%). The content of vitamin C (18 mg%) is similar to that of tomato, with high potassium and low sodium (the ratio of potassium to sodium is 43: 1). Traditional medicine believes that wax gourd is slightly cold, which can clear lung, eliminate phlegm, clear stomach heat, relieve vexation and thirst, eliminate dampness and relieve summer heat, and promote diuresis and edema. This is a dish that pays more attention to food than food, and is suitable for patients with coronary heart disease, hypertension and nephritis.
Summer home-cooked dish-shrimp with green pepper
Raw materials: 200g of starchy shrimp, 5g of sweet pepper, 50g of water chestnut, 25g of Cantonese rice rolls, 0/00g of broth/kloc, 2g of Shaoxing wine10g, 2g of refined salt, 2g of monosodium glutamate, 0g of water starch15g, and shredded red pepper100g. Production: 1, cut the bell pepper into 2 sections, and remove seeds and stems. Peel water chestnut, cut into rice grains, and chop shrimp into soybean-sized particles. Add 7 grams of monosodium glutamate, mix water chestnut evenly, divide into 10 parts, add green pepper, sprinkle with minced meat sausage, mix well and flatten. 2. Put the green peppers in a steamer to steam out delicious dishes, take them out and put them in a large plate. Put the broth in the pot, add Shao wine, salt and monosodium glutamate to boil, add starch and push evenly, and pour the hot soup on the green pepper. 3. Put the wok on a big fire, add 30 grams of cooked oil, add shredded red pepper, add salt, stir fry, add monosodium glutamate and put it around pickled peppers. Features: Green pepper, white pepper and red pepper mixed with green pepper, shrimp and red pepper. Shrimp with green pepper is fresh and fragrant, with good color, flavor and taste.
Nutritional evaluation: 1, the protein content of shrimp is about 20%, and the fat content is 1%, which is a high-protein and low-fat food. Moreover, the amino acid composition pattern of shrimp protein is close to human body, which belongs to high-quality protein. 2. Green pepper and red pepper are special dishes with high vitamin C content and rich dietary fiber, which have the functions of antioxidation, waste discharge and detoxification. 3. The combination of the two is a delicious dish that is sour, alkaline and nutritious.
Summer home cooking-minced meat mixed with tomato sauce
Ingredients: tender eggplant 500g, minced meat 100g, Jiang Mo 5g, chopped green onion 3g, douban hot sauce 5g, soy sauce 5g, refined salt 1g, monosodium glutamate 2g, sugar 15g, pepper 1g and cooked clear oil 50g. Production: 1, take a small bowl and add garlic, salt, sugar and monosodium glutamate and mix well. Put the wok on high fire, boil the oil, add the bean paste and stir-fry the red oil. Stir-fry minced meat, add chopped green onion and shredded ginger, stir-fry slightly, then pour into a seasoning bowl and mix well for later use. 2. Wash the eggplant after pedicle removal. Cut into long strips, steam in a steamer, take out the summer dishes, pour the minced meat marinade while it is hot, and mix well to serve. Features: Eggplant is crispy, slightly spicy, sweet and delicious.
Nutritional evaluation: 1, eggplant is a light food with low fat (0. 1%), high dietary fiber (3.8%) and low calorific value (100g eggplant only contains 79 kilojoules of energy or 19 kilocalories). Pork (lean meat) contains 20.3% protein, 6.2% fat, and100g pork contains 598 kilojoules (143 kilocalories), which are two dense foods. The combination of the two is very suitable. 2, eggplant contains saponins, which can reduce the cholesterol content in the blood. Eating some eggplant regularly is beneficial to prevent arteriosclerosis, hypertension and coronary heart disease. 3, eggplant also contains pinene, which can eliminate the promoting effect of steroid hormones on the growth of some cancer cells. Purple eggplant is rich in flavonoids, which can resist oxidation and reduce the risk of cell canceration.
Summer home cooking-stewed quail with medlar
3 raw quails, 5g medlar, 5g Shaoxing wine15g, 2g refined salt, 2g monosodium glutamate and 20g onion ginger. Slaughter quail, wash it, chop off its head and claws, cut it into 4 pieces, soak it in clear water for half an hour to remove blood, put it in a large pot, add salt, monosodium glutamate, Shaoxing wine, onion ginger, medlar and clear water (80% full), steam it in a steamer for about 45 minutes until it is crispy, take it out, remove onion ginger and put it in the original pot. Features crisp meat, fresh and mellow soup, nourishing and nourishing.
Nutrition evaluation 1. Quail meat contains 20.2% protein and 3. 1% fat, which is a high-protein and low-fat food. It is rich in nicotinic acid (6.3 mg%) and selenium (1 1.67 μ g%). Prevent the disorder of glucose metabolism caused by nicotinic acid deficiency, leading to nervous system disorder and boils. Selenium is an antioxidant element, and vitamin E can protect the integrity of cell membrane and visual function. 2. Traditional medicine believes that quail dishes in summer are warm and sweet, which can replenish the five internal organs, benefit the middle qi, clear away heat and promote diuresis. Lycium barbarum is flat and sweet, which can tonify kidney and essence, nourish liver and improve eyesight. This dish is especially suitable for liver and kidney deficiency, dizziness, diabetes, fatty liver, pregnant women and the elderly and infirm.
Summer home cooking-shredded green pepper and bitter gourd
250g of bitter gourd, 200g of green pepper, 0g of onion oil Jiang Mo10g, 5g of bean paste, 2g of soy sauce, 20g of white sugar, 20g of rice vinegar, 2g of monosodium glutamate, 2g of refined salt and 40g of cooked clear oil. Make 1, remove the stalks and seeds of green pepper, cut into filaments, blanch in boiling water, remove and drain, and sprinkle with salt 1 g and monosodium glutamate 1 g while it is hot. 2. Cut the bitter gourd in half, take photos of the vegetables, cut the vegetables into filaments in summer, blanch them in boiling water, put them in cold boiling water, and drain the water after cooling. 3. Put the wok on fire, cook the clear oil, heat it, add the onion oil Jiang Mo, stir-fry the bean paste until it is fragrant and red, add soy sauce, white sugar, monosodium glutamate and rice vinegar, put the shredded bitter gourd and green pepper into a large bowl, mix well and serve. Slightly bitter and spicy, crisp and refreshing.
Nutritional evaluation and analysis Green pepper is a kind of vegetable rich in vitamin C. In 100g fresh pepper, the content of vitamin C is 72mg, which is about 3.8 times that of tomato. Bitter gourd is also a vegetable rich in vitamin C.100g of fresh bitter gourd contains 26 mg of vitamin C, which is about 3 times that of tomato. Traditional medicine believes that bitter gourd leaves are cold and bitter, and have the functions of clearing away heat and relieving summer heat, nourishing blood and nourishing liver, moistening spleen and kidney, clearing away heart fire and improving eyesight, benefiting qi and strengthening yang. Modern research has found that bitter gourd is rich in quinine, which is consistent with the efficacy of clearing heat and eliminating fire recognized by Chinese medicine. It also contains insulin-like substances, which have the effect of lowering blood sugar. It contains picroside with anticancer activity. It can be seen that this is a nutritious dish suitable for people with hot physique in summer.
Summer Home Cooking-Douban Cucumber Soup
Fresh broad bean petals 100g, peeled old cucumber 500g, refined salt 2g, monosodium glutamate 2g, cooked clear oil 15g. Cut cucumber into 5cm-long strips, put it in aluminum pot, add green watercress, water, salt and monosodium glutamate, stir-fry until cooked, put it in a big soup bowl, and pour in the cooked clear oil. The special soup is clear and delicious, the watercress is green and the cucumber is tender and smooth.
Nutritional analysis shows that the protein content of fresh broad bean petals is 8.8%, which is second only to edamame and ranks second among leguminous vegetables. Among amino acids, glutamic acid, aspartic acid and other umami ingredients are high, so they are particularly fresh to eat. Cucumber contains pictures of dishes containing cucumber alcohol and fumaric aldehyde, which exudes appetizing fragrance. At the same time, cucumber contains malonic acid, which inhibits the process of transforming carbohydrates into fat. So eating some cucumbers often has the effect of losing weight. This is a light and refreshing dish, which is good for bodybuilding.
Summer Home Cooking-Fried Grass Head with Clear Oil
250g of tender grass head, washed, 5g of chopped green onion, 0/00g of cooked vegetable oil/kloc-,2g of monosodium glutamate and 25g of sorghum wine. Make 1, clean up the grass and pick old terrier; 2. wok fire, pour in vegetable oil and cook until it is 2 or 3 ripe (100- 120℃), pour in chopped green onion and simmer; 3, pour in the grass head, until soft and cooked, add soju and monosodium glutamate, mix well, pan and plate.
Its characteristic is that the grass head is tender and smooth, which combines the fragrance of vegetables and wine and has good palatability.
Nutritional evaluation Grass head is a popular vegetable with many nutritional advantages. 100g of fresh vegetables, the content of vitamin C is 1 18mg, calcium is 7 13mg, iron is 9.7mg, and selenium is 8.5mg, most of which are at the top. At the same time, the contents of carotene (2.6 mg), vitamin B 1(0. 1 mg), vitamin B2(0.73 mg) and nicotinic acid (2.2 mg) are quite high. And high in potassium and low in sodium (the ratio of potassium to sodium is 86: 1). From the angle of rich nutrition, it is very appropriate to give the grass head the title of "king of vegetables" It can be seen that the fried grass head with clear oil is indeed a cheap and easy-to-get home-cooked nutritious dish.