Eating according to time can make people and nature harmonious, healthy and complete. Every season sometimes makes vegetables, fresh vegetables that grow mature in the natural environment. We call them seasonal vegetables. Different vegetables grow strongest, taste best and are more nutritious in a suitable climate. Crops born in this season are much better than greenhouse vegetables in both nutritional value and taste.
There are many seasonal vegetables in summer, such as pepper, cucumber, bitter gourd, loofah, eggplant, beans, tomatoes, lettuce, potatoes, water spinach and edamame. They are all seasonal vegetables in summer. Don't miss these seasonal vegetables in summer. Don't worry about cooking in hot weather. Share 12 rice, all seasonal vegetables. Eat every day.
-Sausage with green pepper-
Ingredients: 200g green pepper, Cantonese sausage100g.
1, the green pepper is pedicled and seeded, and shredded. Slice the sausage and dice the ginger and garlic.
2, put a little oil in the hot pot, add ginger and garlic to saute, add sausage and stir fry a few times until the sausage becomes translucent.
3. Add green pepper and stir-fry until the green pepper is cut off, add half a spoonful of soy sauce, half a spoonful of balsamic vinegar and pepper, stir-fry evenly and then pan.
-Steamed beans-
Ingredients: beans, 1, 3 cloves of garlic, Chili powder 1 slice, 2 tablespoons of vinegar, salt 1 spoon, a little sesame oil, a few drops of sugar, and half a spoonful.
1, cut the beans into sections, wash them, control the moisture, add 1 tablespoon of corn oil and mix well, then mix with flour and steam them in a pot. 2. Chop the garlic, dice the onion and put it in a small bowl. Add half a spoonful of Chili powder, pour in 1 spoonful of hot oil, add seasoning and mix well. Pour it on the steamed beans and mix well.
-Steamed eggplant-
Ingredients: eggplant and 2 garlic onions.
1, the eggplant is steamed in a steamer and torn into strips.
2. Add garlic, soy sauce, oyster sauce and balsamic vinegar to a small bowl, then drop a few drops of olive oil, pour the prepared sauce into the eggplant, sprinkle with chopped green onion, and mix well to serve!
-Cold shredded lettuce-
Ingredients: lettuce, 2 garlic, dried pepper, cooked sesame seeds and onion (appropriate amount)
1, peel the lettuce and cut it into filaments, add 2 tablespoons of salt, mix well and marinate for 15 minutes, and pour out the salt water from the bowl.
2. Dice garlic, dice dried peppers, dice onions, put them in a lettuce bowl, add 65,438+0 tablespoons soy sauce, 65,438+0 tablespoons rice vinegar, a little sugar, sprinkle with dried peppers, minced garlic, white sesame seeds and onions, and finally pour in hot oil and mix well.
-Bitter gourd scrambled eggs-
Ingredients: bitter gourd 65438+ 0 eggs, 2 garlic and 3 cloves.
1, cut the bitter gourd in half, scrape off the pulp in the middle with a spoon, cut it into thin slices, and soak it in light salt water for 10 minute to remove the bitter taste of bitter gourd. Break the eggs and dice the garlic.
2. Put the oil in a hot pot, pour in the egg liquid, spread it out with a shovel, stir well, and start the pot.
3, put a little oil in the pot, add garlic to saute, add bitter gourd and stir fry a few times, add eggs, add a little salt, half a spoonful of oyster sauce, stir well.
-Spicy potatoes and shrimp-
Ingredients: 200g prawn, 65438 potatoes, 0 celery and 3 ginger.
1, use scissors to cut off the shrimp gun and tentacles, cut off the shrimp back, take out the sand sausage and clean it.
2. Wash potatoes, peel and slice, cut celery, separate stems and leaves, and shred ginger.
3. Put a little oil in the hot pot, add shredded ginger and stir-fry, then add prawns and stir-fry until it changes color. Add potato chips, pour in a little water, cover and simmer for 5 minutes. When the water is almost dry, add the spicy balsamic pot seasoning and stir well.
4, add celery stalks and stir fry a few times, and finally add celery leaves, stir fry evenly, and serve!
I use a colorful tinkling pot, a small pot, which can not only cook, stir-fry, stir-fry and stew, but also steam vegetables. One machine is multi-purpose and easy to operate. No matter what you cook, it's fast, and it won't stick to the pot because it's coated with ceramic oil. Rinse with clear water and it will be clean. It's really convenient to use it to make spicy incense pots, which are fragrant and delicious, even served with pots.
-Chicken breast with cucumber-
1, sliced cucumber and chopped coriander. I bought a ready-made cooked chicken breast ~ a good shop chicken breast. I can eat it directly when I open the bag. The meat is tender and not firewood, nutritious and delicious, convenient and easy.
2. Tear the chicken breast into strips, put it into cucumber, add coriander, and pour in 2 spoonfuls of low-fat vinegar juice and mix well.
-Stir-fried spinach with Chili-
Ingredients: spinach stalks 1, one green pepper each, ginger 1, garlic pieces and 3 cloves of cloves.
1, first clean the stems of Ipomoea aquatica, cut them into small pieces about 1 cm, put them in a pot, add 1 teaspoon of salt, mix well and marinate for 5 minutes, knead them with your hands several times, and pour off excess water.
2, green and red pepper cut into small pieces, ginger and garlic diced.
3. Put oil in a hot pan, add ginger and garlic until fragrant, add vegetable stalks and green peppers, and stir fry for 1 min.
4. Add half a spoonful of soy sauce, half a spoonful of balsamic vinegar, and a little chicken essence, stir fry evenly.
-Garlic Amaranth-
Material: Amaranth 1 3 cloves of garlic.
1, pick and wash amaranth, drain water and chop garlic.
2. Put oil in a hot pan, add garlic and amaranth until fragrant, stir fry quickly over high fire until soft, add a little salt and chicken essence, and stir well.
-Cold edamame rice-
Ingredients: 300g of soybean rice, red pepper, half a slice of ginger 1, garlic, 3 cloves.
1, wash soybean rice, cut red pepper into small pieces, and dice ginger and garlic.
2. After the water in the pot is boiled, add bean rice and blanch for 5 minutes, then add red pepper and cook for a few seconds. Pick up the bean rice and red pepper together and put them in a bowl.
3. Put Jiang Mo and minced garlic in a small bowl, pour in 1 tbsp hot oil, add 1 tbsp soy sauce, 1 tbsp balsamic vinegar, a little salt, sugar and pepper, mix well, and pour on the edamame rice and mix well.
tomato and egg soup
Ingredients: tomatoes, 2 eggs, 2 onions.
1, peel tomatoes and cut into small pieces, break eggs and dice onions.
2. Put a little oil in the pot, add tomatoes, add 1 tablespoon salt, stir-fry until tomato juice, add appropriate amount of water to boil, cook for another 3 minutes, and add soy sauce and pepper.
3, slowly pour the right amount of water starch, then pour the egg liquid along the edge of the pot, sprinkle with chopped green onion and start the pot. Add a little water starch when cooking tomato soup. The soup is delicious and super delicious. )
-Luffa and egg soup-
Ingredients: Luffa 65438+ 0 eggs, 2 white mushroom ginger (appropriate amount).
1, peeled and sliced loofah, removed the roots of Pleurotus eryngii, scattered the eggs, and diced ginger.
2. Put a little oil in a hot pot, add Jiang Mo and stir-fry until fragrant, then add loofah and Pleurotus eryngii and stir-fry a few times.
3. Add the right amount of water to boil, cook for a while, add soy sauce, salt and pepper, then pour in the egg mixture, sprinkle with chopped green onion, and start the pot.