Introduction to this issue: What to eat in the dog days of summer? You can’t miss these kinds of food. No matter how expensive the price is, you must buy it for your family!

The dog days of summer are here, and the weather is getting hotter and hotter. What are the dog days of summer? The Dog Days refer to the hottest and humid days of the year. They occur between the Minor Heat and the End of Summer. The Dog Days in 2021 will be on July 11 and last for 40 days. This period is also the hottest time of the year. season.

During the dog days of summer, our bodies are particularly prone to sweating, and it often rains, making the air very humid. When there is no wind, it feels particularly hot and stuffy, and walking on the street makes people feel particularly uncomfortable. The weather is too hot. At this time, people like to drink cold drinks. Drinking a lot of water will cause moisture to invade our body, which will cause us to lose appetite and not want to eat. Sultry weather can also easily make us feel irritable, and can easily lead to internal heat, dry mouth, etc.

What to eat during the dog days of summer? Stir-fried and cold dishes are the best choices. Firstly, it can ensure that the nutrients of vegetables are not lost too much. Secondly, it can also increase our appetite and help gastrointestinal digestion. In the dog days of summer, remember to feed your family more of these vegetables, which are particularly effective in clearing away heat, removing dampness, and relieving summer heat. Let’s take a look at the ingredients and recipes below!

Cucumber is loved by people because of its crisp taste. It is especially suitable for consumption in summer. It is also a vegetable that is particularly effective in losing weight. Cucumber is rich in nutrients, including vitamin E, fructose, alanine, arginine, cellulose, etc., and has the effects of clearing away heat, detoxifying, and diuretic. Now is the season when cucumbers are on the market in large quantities and the prices are very cheap.

Ingredients required

4 fresh cucumbers, a little flour, 2 tablespoons of sugar, 1 small handful of coriander, 1 small handful of garlic, 4 spicy millet stalks, 1 small handful of chives , 1 tsp white sesame seeds, appropriate amount of pepper powder, appropriate amount of cooking oil, 4 tsp light soy sauce, 2 tsp balsamic vinegar, 1 tsp oyster sauce, appropriate amount of peanuts.

Steps

1. Prepare 4 cucumbers, put them into a basin, then add a small amount of flour into it, then pour water, and wash the cucumbers first. Flour can effectively absorb insect eggs and dirt remaining on the cucumber. After cleaning, rinse the cucumber with running water. After cleaning it this way, we will feel more at ease when eating.

2. After washing the cucumber, place it on the chopping board. First remove the head and tail of the cucumber, then put them into a plastic bag, crush the cucumber with a rolling pin, and then cut the cucumber into pieces. Small pieces, so that the cucumber will be easier to taste. Put all the cucumbers into a basin after cutting them.

3. Add 2 teaspoons of sugar to the cucumber, then stir well. Adding sugar will make the cucumber taste sweeter. Then put the cucumber in the refrigerator for 20 minutes. Next, prepare a handful of coriander, cut into long sections, and put it into a bowl for later use. Prepare a handful of garlic slices, then chop into minced garlic, then put it into another bowl after cutting. Prepare 4 chili millets, cut off the stems, cut into small rings, cut them and put them together with the minced garlic.

4. Prepare a handful of green onions, cut them into chopped green onions, and put them together with the minced garlic after cutting. Then add a small spoonful of white sesame seeds to the bowl, then add an appropriate amount of pepper powder, then pour in the hot oil that has just been boiled and sauté until fragrant, and stir it evenly with chopsticks. Then we add 4 tsp light soy sauce, 2 tsp balsamic vinegar, and 1 tsp oyster sauce into it, stir them evenly, and the all-purpose cold sauce is ready.

5. Use the same pan that was heated without adding any oil. Pour in 1 bowl of peanuts and stir-fry until the peanuts make a crackling sound. Stir-fry until the peanuts crack. Put it in a bowl. Place in a bowl and set aside. Now we take out the cucumber. At this time, the cucumber has released a lot of water.

6. We prepare a bowl and put a piece of cage cloth on it. Next, pour the cucumber on the cage cloth, then close the cage cloth and squeeze out the water of the cucumber so that the water is squeezed out. The cucumber will taste crisper and more refreshing. Squeeze out all the water and put the cucumber into a large bowl.

7. Pour in the fried peanuts, then pour in the prepared sauce, and finally add some coriander, then put on gloves and stir the cucumbers evenly. The cucumbers mixed in this way will be very delicious and fragrant. It is spicy and tasty, but also retains the crisp and sweet taste of cucumber to the greatest extent. After mixing, put it in the refrigerator for half an hour, the taste will be better.

Brother Yang has something to say

Making cold cucumbers is simple and delicious. When you have no appetite in the summer, have a plate of it. It is cool, refreshing and appetizing. Friends who like it can save it and try to make it themselves when they have time.

Bitter melon is rich in protein, sugar, minerals and various vitamins. The vitamin C content ranks first among vegetables, 7 times that of tomatoes, 14 times that of cucumbers, 5 times that of winter melon, and kiwi fruit. quite. Bitter melon is cold in nature and bitter in taste. It has the effects of removing pathogenic heat, relieving fatigue, clearing the heart and improving eyesight, replenishing qi and strengthening yang, nourishing yin and reducing fire, moistening the spleen and kidneys, clearing fire and relieving heat.

One piece of bitter melon, an appropriate amount of salt, a few cloves of garlic, a few spicy millet, a piece of pork belly, an appropriate amount of black soybean, and an appropriate amount of light soy sauce.

Steps

1. First prepare a fresh bitter melon, remove the head and tail, cut it in half from the middle, and then remove the pulp. If you don't like it too bitter, you can scrape off the inner white part. Then cut into slices, maybe a little thicker. After cutting, put it in a bowl, add 2 teaspoons of salt, mix well and let it sit for 10 minutes.

2. Prepare a few spicy millets, cut them into rings and put them in a bowl. Then pat a few cloves of garlic and put them in the bowl. Prepare a small piece of fat and lean pork and cut it into slices for later use. After 10 minutes, the bitter gourd will obviously lose its moisture. Pour in a little more water to wash off the salt, then squeeze it dry with your hands. Then heat the pan without adding oil. Pour in the bitter melon and stir-fry slowly over medium heat. Fry out the water vapor in the bitter melon until it becomes soft. Set aside the pot.

3. Add the pork belly to the pan with cold oil and stir-fry until it changes color. After the aroma is released, add the spicy millet and garlic to the pan. The soul of this dish is the black soybean, stir-fry it together with the ingredients to create the aroma. If you have grandma's dishes at home, you can also add a little, continue to stir-fry until fragrant, and then pour in the processed bitter melon. The seasoning is very simple, just add a small spoonful of salt, and stir-fry over high heat to release the aroma. Then pour a little light soy sauce along the edge of the pot, continue to stir-fry over high heat for a few times, and then take it out of the pot and put it on a plate.

Brother Yang has something to say

The fried bitter melon made in this way is salty and appetizing. It is very delicious. You will have to eat at least 3 more bowls of rice with it. Friends who like it can collect it.

Luffa is a summer vegetable. Luffa is rich in nutritional value. It is rich in protein, fat, carbohydrates, calcium, phosphorus, iron, vitamin B1, vitamin C, saponin, plant mucus, xylan gum, and bitterness of luffa. quality, citrulline, etc. Luffa can protect the skin, eliminate plaque, and make the skin white and tender. It is a rare beauty product, so loofah juice is called "beauty water".

Ingredients required

3 loofahs, 3-5 eggs, a few garlic, a little green onion, a few spicy millet roots, an appropriate amount of cooking oil, a little soy sauce, an appropriate amount of salt, chicken essence Appropriate amount, appropriate amount of oyster sauce, a little sugar.

Steps of making

1. Prepare 3 fresh loofahs, cut off both ends with a knife, and then scrape off a layer of skin with a spatula. Remember not to scrape so thick or thin One layer is enough. After scraping, use a knife to cut the loofah into four pieces, and then cut it into diamond-shaped pieces. Put all the loofah into a basin after cutting.

2. Prepare a bowl below, beat 5 eggs, if it is larger, beat 3 eggs, add a little white vinegar to remove the smell, use chopsticks to break up the eggs, break them up and set aside for later use . Prepare some ingredients below, and prepare a few garlics to smash. The crushed garlic will be more flavorful. Prepare some scallions and cut them into chopped green onions. If you like spicy food, add a few millet sticks. Cut them into pieces and put them in a basin.

3. Start cooking next. Add a little water and some cooking oil to the pot, so that the blanched loofah will be more green. When the water boils, pour in the cut loofah pieces. Blanch the loofah for about 2 minutes. Cook the loofah thoroughly and pour it out after 2 minutes.

4. Heat the pan and slick it with cold oil, then add a little cooking oil and pour in our beaten egg liquid. The fried egg pieces must be larger, and remember not to fry them so brokenly. Just flip it gently with a spoon to make the egg chunks as big as possible. Fry the eggs until they are set and pour them out for later use.

5. Add a little oil to the pot, pour in the prepared ingredients, stir-fry over low heat to bring out the aroma of the ingredients, and then pour in the blanched loofah. Next, start seasoning, add a little light soy sauce, 1 tsp of edible salt, 1 tsp of chicken essence, then add an appropriate amount of oyster sauce for freshness, and finally add a little sugar. At this time, turn on high heat and stir-fry quickly to dissolve the seasonings in the pot and stir-fry to release the steam. Remember not to fry this loofah for too long. Stir fry it for a few times and then immediately pour in the eggs to allow the eggs to fully absorb the flavor of the soup. Stir-fry again for a few times until evenly stir-fried, then take it out of the pan and put it on a plate.

Brother Yang has something to say

The luffa and scrambled eggs made in this way are fragrant and tender, and the eggs are delicious and delicious. They are better than those made by restaurant chefs. Friends who like it can collect it.

Celery is one of the vegetables commonly eaten by Chinese people. It is a cooling vegetable and is suitable for eating in summer. It is good for stir-frying, cold dressing and making stuffings. Celery is rich in nutritional value. It is rich in protein, carbohydrates, carotene, B vitamins, calcium, phosphorus, iron, sodium, etc. At the same time, it has the functions of calming the liver and clearing away heat, dispelling wind and dampness, removing irritability and swelling, cooling blood and stopping bleeding, It has the effects of detoxifying the lungs, strengthening the stomach and promoting blood circulation, clearing the intestines and relieving constipation, moistening the lungs and relieving cough, lowering blood pressure, strengthening the brain and sedating.

Ingredients required

1 white radish, appropriate amount of salt, appropriate amount of sugar, one piece of celery, appropriate amount of cooking oil, appropriate amount of garlic, a piece of ginger, appropriate amount of light soy sauce, appropriate amount of balsamic vinegar, Appropriate amount of chopped chili sauce.

Steps of making

1. Prepare a white radish, remove the head and tail, remove the skin, then cut it into small sections, cut it into thick slices of about one centimeter, and then cut it into one centimeter pieces with a knife. Thick strips on the left and right. After cutting, put it into a large bowl and add a spoonful of salt, just a little more than the salt used for cooking. Add another spoonful of sugar, mix well, and marinate for an hour until the radish comes out of water.

2. Prepare another celery, pick off the leaves, do not throw away the leaves, keep the pancakes to eat. Then cut off the root of the celery, clean it, and cut it in half to make it easier to absorb the flavor. Finally, cut it into small pieces and put it in a bowl.

3. Add water to the pot and bring to a boil. Add a small spoonful of salt and a small spoonful of cooking oil. Pour in the celery and blanch it for one minute. When you see the celery turning green, take it out immediately and drain it. Prepare appropriate amount of garlic, cut into small pieces, put into a bowl and set aside. Prepare a piece of ginger, slice and then shred it, put it in a bowl and set aside.

4. Pour the pickled radish into gauze, squeeze out the water as much as possible, and put it into a larger bowl. At this time, the radish is already very tough, can be easily folded in half without breaking, and tastes very crisp when eaten. Then add celery. The celery must be dry and the water must be controlled. Ginger and garlic must also be added. Add a small spoonful of salt, a small half spoonful of light soy sauce, a small half bowl of balsamic vinegar, and finally add two spoons of chopped chili sauce. The seasonings are all salty, so be sure to add a little less salt, then mix well and serve. In this way, an appetizing and refreshing side dish is ready.

Brother Yang has something to say

You can make more of this kind of celery mixed with radish at a time and put it in a crisper. If you want to store it for a long time, you can add a small bottle of high-capacity white wine and store it in the refrigerator for three months. When eating, add an appropriate amount of sesame oil according to your own taste, stir evenly, and mix radish with celery. It is very crisp and refreshing, appetizing and goes well with rice. Friends who like it can collect it.

Yam is listed as top grade in the "Shen Nong's Materia Medica" and is called Dioscorea, also known as yam. It is said to be "sweet and warm in taste, mainly used to treat injuries, tonify deficiency and weakness, remove cold and heat evil, tonify the middle, and benefit Strength, build muscles, long-term use will make the ears and eyes brighter, lighten the body, prevent hunger, and prolong life. "Yam can be used as a staple food and a vegetable, and it is also an important tonic Chinese medicine. Yam is tonic but not stagnant, not hot or dry, and is suitable for both men and women of all ages.

Ingredients required

2 yams, 1 red pepper, a few chives, a few garlic, an appropriate amount of salt, and an appropriate amount of potato starch.

Steps

1. Prepare 2 yams, peel them and cut them into thin slices. The thinner the yams, the easier it will be to cook. The mucus of yam is very sensitive to our skin, and it will be very itchy when it touches our hands. Wear disposable gloves when cutting. After cutting, put it in a plate, put it in a steamer, cover it and steam it for 15 minutes on high heat.

2. Prepare some side dishes below. Prepare a red pepper, remove the seeds, cut it in half, first cut it into thin strips, then cut it into small dices, put it in a bowl and set aside. Prepare a few small scallions, cut the white scallions into minced pieces, and put them in a bowl. Cut the scallion leaves into chopped green onions, cut them into pieces, and put them in a bowl for later use. Prepare a few garlic cloves, slice them into minced garlic, and put them together with the green onions for later use.

3. Steam the yam until it can easily fall apart when poked lightly with chopsticks. Then take it out of the pot and pour it into a large bowl. Let it cool slightly and then pour in the same amount. of potato starch, and then mash it with a rolling pin to completely blend the yam and potato starch, and mash it into a fine, grain-free state.

4. Then add a small spoonful of salt into it, knead it with your hands, and knead it into a ball. Then we take out a small lump, pinch it tightly with our hands, then roll it into a small ball, and then poke it in the middle with our little finger to make a small nest shape, everything is done Then put it on the plate.

5. Boil water in a pot. After the water boils, put in the yam nests. At this time, we need to stir them constantly with a spoon to prevent them from sticking together. Cook for about 5 minutes and it is almost done. It looks crystal clear and very beautiful. Then put them out and put them in cold boiling water so that they don't stick together and become more chewy.

6. After cooling the water, take them out to control the water and put them on a plate. You can make more of this kind of small nest at one time. There are many ways to eat it. You can make soup, braise it, or stir-fry it. Today we will make a braised one. This yam nest is very soft and elastic.

7. Add an appropriate amount of cooking oil to the pot. When the oil is hot, add the green onion and sauté until fragrant. Add the diced red pepper, and then add a handful of dried shrimps to add freshness, and stir-fry them until fragrant. After stir-frying until fragrant, add a spoonful of soybean paste and continue to stir-fry until red oil comes out. After frying the red oil, add a bowl of water. After the water boils, pour the yam into the small bowl and stir-fry slowly for 1 minute. After 1 minute, add 1 tsp salt, 1 tsp light soy sauce, 1 tsp chicken essence, minced garlic, stir-fry evenly, stir-fry until the soup becomes thick, then turn off the heat, take it out and put it in On the plate, garnish with some chopped green onions and serve.

Brother Yang has something to say

The yam buns made this way look crystal clear and taste very soft, but the texture is very chewy and elastic, which is very suitable for children to eat. . Friends who like it can collect it.