After entering the dog days, the weather is sultry and the human body sweats more, so it is necessary to replenish nutrition and water in time. In summer, people's appetite drops, their spleen and stomach functions are relatively dull, and they are not interested in big fish and big meat. At this time, they might as well eat more fresh vegetables and fruits, which can supplement the necessary energy and water for the human body. The refreshing characteristics of vegetables and fruits will also make people eat and increase their appetite. Continuous high temperature not only brings us physical discomfort, but also easily leads to people getting angry, easily losing their temper, irritability, anxiety, insomnia and so on. Therefore, "clearing fire" is also a compulsory course for summer food supplement. Green vegetables look very attractive and are rich in dietary fiber. Most of them have the effect of clearing away fire and detoxifying. In hot summer, eating more green vegetables is good for your health, clearing away fire, caring skin and detoxifying. So today, I will share with you a few vegetables, the vegetables of the season, and interested friends will also do it. ? Fried soybean with loofah 1. Wash the loofah after peeling, cut it into slender strips, and wash the soybeans after shelling. 2. After the oil in the pot is hot, add the onion, ginger and garlic slices and stir fry, and add the edamame and stir fry. The peppers in the pot are decorative. Chop the dried peppers and fry them in a pan. They are very spicy. Like this, the whole pot can't eat spicy food. You can also blanch the edamame before frying. 3. After the soybeans are stir-fried in the pot, the color becomes greener, and then the loofah is added for stir-frying. 4. Loofah becomes soft after frying. After the loofah is fried, add some salt and pepper to stir fry. If the soup is less and the edamame is not ripe, add appropriate amount of water to continue frying. When the edamame is ripe, add some chicken essence and stir fry. 5. finally, add the shallots and stir fry twice, and you can go out of the pot. Loofah edamame is green in color and looks appetizing. ? Green mapo tofu 1. Cut tofu into small pieces, pork into minced meat, onion into small pieces, coriander into small pieces, a mild green pepper seeded and cut into small pieces for later use. 2. Pour the cut vegetables into a blender, add appropriate amount of water and stir into a vegetable paste for later use. Don't put too much water, the vegetable juice will be thicker. Pour the stirred vegetable juice into a small bowl for later use. 3. Boil the water in the pot, add some salt, blanch the tofu in boiling water, take it out, drain the water and put it in a bowl. 4. Put the right amount of oil in the pot. When the oil is 60% hot, add ginger slices and stir-fry until fragrant. After the ginger slices are fried, discard them. Add shallots and stir-fry until fragrant. Add appropriate amount of pepper noodles and stir well. Add minced pork and stir fry. Add a little cooking wine and stir fry. 5. After the minced meat becomes discolored, pour the blanched tofu and stir fry, and add a proper amount of pepper to stir fry evenly. Add the stirred vegetable juice and stir well. If there is not much soup in the pot, add some water and boil it over high fire. Turn the heat down and cook for two minutes. 6. When the soup in the pot is almost dry, add appropriate amount of salt and mix well, add chicken essence to taste, and pour water starch to thicken. After the tofu is done, put it in the pot and sprinkle with appropriate amount of pepper noodles. 7. Then drizzle with Chili oil and mix well when eating. Chili oil comes according to your own taste. Eating spicy food in summer is easy to get angry, so it's better to be spicy. 8. Have a taste before meals. Tofu is wrapped in green pepper and coriander juice. Hemp is a little spicy and salty, suitable for hot weather. ? Water spinach 1. There are two varieties of Ipomoea aquatica in the market, one is Ipomoea aquatica and the other is Ipomoea aquatica. Personally, I like to eat spinach with pointed leaves. It does not change color quickly after frying, and its taste is more tender than that of Ipomoea aquatica. Don't drain the water too dry after washing the water spinach. Stir-fry water spinach with a little water to keep it fresh and tender. Stir-fry water spinach quickly with high fire, add appropriate amount of garlic, salt and chicken essence and stir well. Broccoli salad 1. Broccoli is washed and cut into small flowers, which is easy to taste. Soak in salt water for 10 minute, and wash auricularia with clear water. Peel and wash garlic cloves, cut into garlic paste, wash carrots and shred fungus. 2. After the water in the pot is boiled, pour in the broccoli and blanch it until the broccoli is cut off. Take out the broccoli, soak it in cold boiled water, and then take it out and drain it. 3. Blanch the fungus with boiling water, and blanch the shredded carrot with boiling water before the fungus comes out of the pot. Then take out the fungus and shredded carrot together and drain the water. 4. Put broccoli, fungus, shredded carrot and mashed garlic into a large bowl, add appropriate amount of pepper oil, vinegar, soy sauce, salt and chicken essence and mix well. Finally, add sesame oil and mix well. 5. Put the mixed broccoli into a plate and taste it. Fried green beans 1. Peel off the bean gluten before cooking mung beans, otherwise it will affect the taste. After removing both ends of green beans, clean them and drain them for later use. 2. Put the washed green beans on the chopping board, cut diagonally along the side with a knife and cut into thin slices. 3. Peel and wash the garlic cloves, then slice or mash them. 4. Heat the oil in the pan, add the Jiang Mo, and pour the chopped green beans and stir fry. Stir-fry the mung beans twice after they become soft. If they are dry, add some water and stir fry. When the green beans are ripe, add the garlic slices and stir-fry until fragrant. 5. Add the right amount of salt and season with chicken essence. Stir-fry tender green beans directly. If the green beans are a little old, blanch them in boiling water before frying. Green beans, whether fried, boiled or cold, should be cooked thoroughly. Put the fried green beans on a plate and a refreshing and delicious dish will be ready. ? Vegetable tofu meatball soup 1. Pork is shredded and then chopped into minced meat. Take some onions with minced meat, or chop ginger directly into minced meat. If you don't like ginger in the meat, it's the same to add Jiang Shui when stirring. 2. Put the minced meat into the bowl, wash the "chicken hair dish" and cut the tender tofu into small pieces for later use. 3. Put a proper amount of pepper, salt, cooking wine and a little starch in the minced meat bowl, and then add a proper amount of Jiang Shui to start stirring. Chopsticks are stirred round and round in one direction, and minced meat can be stirred vigorously. 4. Take a spoonful of minced meat and pat it repeatedly at the edge of the bowl. After the minced meat is rounded, put it in a boiling pot. Boil the meatballs in a pot, add the chopped tofu and boil again. Cover the pot and simmer for a while. After the meatballs are cooked, they will float and cook for another two minutes. When the meatballs are completely cooked, add the "dried chicken dish" and scald it to cook. Don't cover the pot at this time, just add some salt and season with chicken essence. Put the prepared vegetable soup into a bowl, let it cool a little, and serve. ? Sweet potato leaves 1. Wash the sweet potato leaves, smash the stems with a knife, cut them three times, and mash the garlic cloves into mud. The oil in the pot is 70% hot. Stir-fry vegetables in a pan until soft. Stir-fry garlic, salt and chicken essence evenly. 3. The dishes are fried and served at the back end. Everyone tastes them, saying that they taste similar to spinach and are delicious. What are the characteristics of this dish? Will not turn black. Usually, spinach is always fried until the end, and eaten when it is cooked, for fear of turning black. Today, it was specially put in the first frying. Fried several dishes, still green, not as fast as spinach. ? Coconut shell cucumber 1. Wash the cucumber and put it on the chopping block. Put a chopstick at the bottom of the cucumber and cut it diagonally with a knife. Cut each piece as thin as possible. 2. Turn the cucumber upside down, put the chopsticks on the bottom of the cucumber and cut it vertically with a knife. The thinner each piece, the better. 3. Mix the juice in a small bowl: garlic paste, 3 tablespoons soy sauce, 2 tablespoons vinegar, 1 teaspoon sugar, appropriate amount of pepper oil, appropriate amount of salt, pepper and appropriate amount of chicken essence. 4. Pour the prepared juice into the cucumber, sprinkle with sesame oil, break it with chopsticks every few pieces when eating, and mix the seasoning. Disclaimer: The above content comes from the Internet, and the copyright belongs to the original author. If there is any infringement of your original copyright, please let us know and we will delete the relevant content as soon as possible.