From July 16 to August 25, which three kinds of melons should I eat at this special time? Let me introduce you. Pay attention to the changes of solar terms, and eat according to the season, which is helpful to clear away heat and prevent heatstroke.
The hot and humid weather after sleeping makes people lose their appetite, feel tired and miserable. This is what old people often say about bitter summer. As the saying goes, "summer is bitter, it is better to make up for it", that is to say, after autumn, we should "make it bitter" and eat more bitter ingredients.
Most of these ingredients are cool, and the bitter taste contained in them has the effect of clearing away heat. They are like "fire extinguishers" in summer, which can eliminate the problems of irritability, loss of appetite and physical fatigue caused by high temperature. Among many bitter ingredients, bitter gourd is not only nutritious, but also a good helper for clearing away heat and relieving summer heat. Don't forget to eat bitter gourd often after sleeping.
Recommended practice: bitter gourd mixed with onion
Prepare ingredients: bitter gourd, onion and garlic.
1. Choose a bitter gourd with sufficient moisture, crisp and tender taste, then wash it with clear water, cut it in half, and then cut it into appropriate strips. Peel the onion and cut it into small pieces.
2. Bitter melon needs drowning before cold salad to reduce bitterness. Add a proper amount of water into a boiling pot, add a few drops of cooking oil and salt after boiling, pour in bitter gourd strips, blanch for about 30 seconds and take them out, which can not only keep the taste of bitter gourd, but also keep its green color unchanged.
3. Peel a garlic and put it into a garlic mashing bowl, add a proper amount of salt and a small amount of sugar according to your own taste, mash the garlic, and continue to add a spoonful of rice white vinegar, half a spoonful of sesame oil, half a spoonful of pepper oil, a proper amount of mustard oil and sesame oil, and stir evenly. Pour in bitter gourd and onion and mix well.
As the saying goes, "spring eats buds, summer eats melons", and summer is the season to eat melons and fruits. Among them, wax gourd is known as "the first melon in summer", which is rich in various trace elements needed by human body. Its water content is equivalent to that of watermelon, but its sugar content is far lower than that of watermelon. Eating more wax gourd after sleeping can just replenish trace elements and water lost due to excessive sweating.
Recommended practice: wax gourd powder Huimian Noodles
Ingredients: wax gourd, meat stuffing, vermicelli and shrimp skin.
1. Wash wax gourd, peel and cut into pieces. Wash the floating ash off the vermicelli with clear water and soak it in clear water until it becomes soft. Cut the onion and shred the ginger for later use.
2. Pour more oil into the pot. After the oil is heated, pour in the minced meat and stir it evenly with a shovel until the minced meat changes color. Add onion, shredded ginger, a little pepper and 2 star anises to stir-fry until fragrant, and add a little soy sauce to color.
3. Add the wax gourd pieces and stir-fry until the wax gourd is Microsoft, pour in 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of pepper and a little salt, stir-fry for about 2 minutes, and add a bowl of hot water.
4. Pour the soaked vermicelli into the pot, simmer for about 10 minutes until the vermicelli has no hard core, then add a little chicken essence, sprinkle a handful of shrimp skin, sprinkle a handful of chopped green onion, and turn off the heat.
Luffa is full of treasures. In addition to essential nutrients, it also contains special nutrients, such as wood glue, saponin, citrulline and so on. It is recognized as a "natural skin care product". In midsummer, the sun is like fire, and the ultraviolet rays are particularly strong. Eating more loofah can not only clear away heat and relieve summer heat, but also relieve skin discomfort in dog days.
Recommended practice: loofah mushroom soup
Ingredients: Luffa, Tricholoma, Ginger, Lycium barbarum, and Onion.
1, the head and tail of fresh loofah are removed, the skin of loofah is scraped, loofah is cut into hob blocks, soaked in light salt water, the root of mushroom is broken off, appropriate amount of water is added, 1 tablespoon of flour and salt is scrubbed, then washed with water and sliced for later use.
2. Pour a small amount of oil into the wok. When the oil is hot, add shredded ginger and stir-fry until fragrant. Stir-fry the mushroom slices in a pot with low fire until they give off a strong mushroom flavor, and then pour in the loofah.
3. Stir-fry the loofah to Microsoft, add water to boil, add a little salt, pepper and chicken powder to taste, add the soaked medlar, sprinkle with chopped green onion, and a bowl of delicious loofah mushroom soup will be ready.