What's for dinner in summer? In hot summer, with the temperature rising gradually, people's appetite will drop a lot, and it is difficult for the body to absorb more nutrients. So what should we eat for dinner in summer? Let's see what we have for dinner in summer.
What's for dinner in summer 1 1, sweet and sour pork tenderloin.
Summer is hot, poor appetite, eating some spicy and greasy food is more likely to cause gastrointestinal discomfort, you can choose sweet and sour food to nourish your stomach. In addition to the compound dish of pineapple and old meat, the sweet and sour fillet is also very close to the people. First, tenderloin is lean meat with low fat content but high nutritional value, which can not only help to lose weight, but also supplement physical strength. Therefore, it is very suitable to choose sweet and sour tenderloin for dinner in summer, which can stimulate appetite and promote health.
Step 2 steam turbot
Fish is a very high-quality source from protein. It tastes delicious and contains many nutrients that human beings need, especially marine fish. Among them, Duobao fish is cheap and has the characteristics of marine fish, which is very suitable. Compared with other methods, the fish method is simple and can be steamed. This can not only ensure the delicious fish, but also not spicy or greasy. Choosing this dish for summer dinner is not easy to stimulate the body and cause discomfort.
Step 3 stir-fry bitter gourd
Bitter gourd itself is very nutritious and rich in bitter gourd saponin, which is very useful for stabilizing blood sugar and blood lipid, and is also an expert in clearing away heat and reducing fire. Some people are worried about the bitter taste of bitter gourd, so they can try to lick it with light salt water before cooking, which will help to remove the bitter taste of bitter gourd. In addition to cooking, you can also add some tenderloin slices appropriately, which will also promote your health.
4. scrambled eggs with tomatoes
In summer, the sun is strong and the skin is easily damaged by ultraviolet rays. Lycopene contained in tomatoes can help human tissues repair the damage caused by ultraviolet rays. At the same time, the sweet and sour taste of tomatoes can also stimulate appetite. In addition, as the cheapest source of protein, the nutritional value of eggs is no less than that of any meat, which can effectively help people to obtain protein and trace elements. Therefore, it is also very healthy to use scrambled eggs with tomatoes as a dish for summer dinner.
5. vinegar potato chips
Potatoes can be used as a substitute for staple food, helping people to reduce staple food while maintaining normal nutrient intake. Because the sour taste of vinegar has a good appetizing effect, it can just secrete gastric acid, enhance digestive function, and then prevent the lack of nutritional supply caused by loss of appetite. Therefore, it is also very ideal to use shredded potatoes soaked in vinegar as a dish for summer dinner.
What's for dinner in summer? 1. Fried loofah with green pepper, fungus and oyster sauce.
Ingredients: Luffa 350g, Green Pepper 120g, Auricularia 30g, Garlic 15g, one tablespoon of oil consumption, one teaspoon of salt, half teaspoon of sugar and one teaspoon of dried starch.
Wash the loofah and green pepper, and remove the pedicels of the water-borne black fungus.
Green pepper is seeded and cut into rhombic pieces, black fungus is torn into small flowers, and garlic is sliced.
Peel the loofah and cut it into hob blocks.
Add a little oil to the pot and heat it to 50% heat. Add garlic slices to make it fragrant.
Put the loofah first, then the green pepper and black fungus.
Add oyster sauce, salt and sugar and stir-fry quickly for half a minute.
Dry starch is added with appropriate amount of water to make water starch, which is quickly stirred in a pot and then taken out.
Second, cold bean sprouts
Ingredients: soybean sprouts 200g, 1 teaspoon salt (for scalding bean sprouts), 3/4 teaspoon salt (for cold salad), 1 teaspoon minced garlic, 1 teaspoon shallot (chopped), a little shredded pepper, 1/2 teaspoon white sesame, 3/2.
1, soybean sprouts are cleaned and drained. Put water and salt in the pot. After the water is boiled, add the bean sprouts. Chopsticks stir bean sprouts up and down in the water.
2, just a little hot, while still crisp, pick it up and put it in cold water (preferably ice water) to cool it.
3. Drain the soybean sprouts as soon as they are cold, then squeeze them out hard, and finally use kitchen paper towels to absorb the residual water on the surface.
4. Chop garlic and onion as much as possible. Sesame oil can be used in any country.
5. Prepare a sealed box, put the squeezed mung bean sprouts, add minced garlic and salt, and stir well.
6. Then add sesame oil and chopped green onion and stir. You can eat it immediately or cover it and put it in the refrigerator for one hour.
7. Before serving, put the mung bean sprouts on the plate, add the shredded pepper and sprinkle with sesame seeds to increase the flavor.
Third, tomato stew
Ingredients: 2 tomatoes, 200g tenderloin, 1 carrot, salt and ginger.
1, choose two ripe tomatoes, wash and peel them.
2. Wash and cut tomatoes into small pieces, wash and slice carrots, and cut ginger into pieces for later use.
3. Wash the pork and remove the fascia.
4. Slice tenderloin, add appropriate amount of water starch and salt, and marinate by hand for 10 minute, so that the meat slices can fully absorb water and become more tender and smooth.
5, put a small amount of oil in the pot, and then add the tomato slices and Jiang Mo, stir fry together.
6. Add a small bowl of water or broth and simmer for 5 minutes.
7. Boil the water, blanch the sliced meat and carrots, and add a little salt (it's fresh without chicken powder, and pregnant women eat little or no chicken powder and vegetarian food).
8. Turn off the fire after 2 minutes of small fire. Thick tomato juice is ready, sprinkle with chopped green onion.
Four, cold bean curd fungus
Ingredients: yuba, auricularia auricula, coriander, red pepper, garlic, soy sauce, balsamic vinegar, pepper, salt, Chili oil and sesame oil.
1, yuba and auricularia auricula are soaked in advance;
2. Prepare other raw materials;
3. Boil the yuba in boiled water with salt for two or three minutes;
4. Soak the cooked yuba in cold boiled water for a few minutes and then drain it for later use;
5. Blanch the auricularia auricula in boiling water for a minute or two, and then take it out;
6. Put the blanched yuba and auricularia auricula into a bowl and add the pressed garlic;
7. Add coriander and red pepper, and add some salt, pepper, soy sauce, balsamic vinegar, Chili oil and sesame oil to taste;
8. Stir evenly; Put it on a plate.
5. Fried lettuce with shrimp
Ingredients: 15 chilled shrimp, 1 lettuce, 3 cloves of garlic, 2 peppers, proper amount of salt, water starch (half a spoonful of starch mixed with 3 spoonfuls of water).
1. Thaw shrimps at room temperature, add a spoonful of cooking wine and a little salt to marinate 10 minute;
2. Slice lettuce, cut pepper and mince garlic;
3, oil the wok, when it is 30% to 40% hot, slide the shrimp until it changes color and fish it out;
4. Add minced garlic and pepper into the crude oil, stir-fry until fragrant, and add lettuce and stir well;
5. Add the shrimps that slide down, add some salt, stir fry a little, and finally add water starch and stir well.