In dog days, the temperature rises after steaming, which makes people lose their appetite. It is also a very worrying thing to go home from work and cook every day. In this hot weather, it is best to eat more fresh vegetables in daily cooking, which is light in nutrition and easier to digest. It is suggested to avoid cooking methods such as dry frying, spicy, boiling and adding a lot of spices. Despite this practice, the taste is more exciting and delicious. If you eat like this often, it is easy to get angry.
Dog days, don't worry about cooking when you get home from work. 12 home-cooked dishes are light and delicious, which can relieve summer heat and stimulate appetite. They cook for your family in different ways every day. Here are ways to share them:
Materials required for stir-frying mushrooms with broccoli: broccoli 1, white mushroom 120g, crab mushroom 120g, carrot 1, proper amount of oil and salt, onion 1, ginger 1, 2 cloves of garlic and sesame oil/kloc.
Practice steps:
1. Prepare the required materials. When shopping for broccoli, generally do not buy yellow broccoli. Generally, it is left for a long time, which causes the flowers to turn yellow or green. This is trite or too mature. Broccoli just picked is usually light green and moist. On the contrary, if the incision is dry and accompanied by redness and swelling, it means that the picking time is long and not fresh, and water and nutrition have been lost.
2. Cut off the roots of white jade mushrooms and crab mushrooms with a knife, then divide the mushrooms into small flowers and wash them.
3. Divide broccoli into small flowers and soak it in light salt water for 10 minute to remove pesticide residues and soak cabbage caterpillar in vegetables.
4. Peel and wash carrots, cut them into rhombic slices, put the starch in a small bowl, add 4-5 tablespoons of water, add salt and chicken essence, and stir well until the juice is thick.
5. Add water to the pot to boil, add a little salt, a few drops of oil, blanch broccoli, blanch broccoli until the color turns dark green, and take out broccoli.
6. After the broccoli is taken out, immediately put it in cold water to quickly cool down, take it out and drain it for later use. When blanching broccoli, adding a little salt and a few drops of oil to the water will make the color of broccoli greener. After blanching, immediately put it in cold water to cool, which can keep the crisp taste of broccoli and the color will not turn yellow. Before frying broccoli, blanching is a trick to fry broccoli, which is green in color and crisp in taste.
7. Boil the water in the pot again, add Pleurotus eryngii and Crab-flavored mushrooms, blanch the mushrooms until the color becomes soft, remove the mushrooms, drain the water for later use, and blanch the mushrooms in water before frying, which can remove the odor and impurities of the mushrooms.
8. Heat oil in a pan, add chopped green onion, Jiang Mo and garlic slices and stir-fry until the color becomes dark. Add mushrooms and stir fry 1-2 minutes.
9. Add broccoli and stir-fry evenly, pour in the prepared starch, thicken, stir-fry the soup with high fire and thicken, pour in sesame oil, stir-fry evenly, turn off the heat and serve.
Raw cooking materials: Chinese cabbage 1 kg, pork fat 100 g, proper amount of oil and salt, 3 cloves of garlic,
Practice steps:
1. Wash the Chinese cabbage, drain the water, and cut off the older roots.
2. Then cut the cabbage into long sections with an oblique knife.
3. pat the garlic and cut it a few times, not too broken. Pork fat is diced. Without diced pork fat, this dish will lose its soul. If you stir-fry the heart with diced pork fat, the fried food will be more fragrant.
4. Heat oil in the pot, add diced meat and stir fry until the color turns yellow, and stir fry diced meat.
5. Add garlic and stir-fry, and the garlic is bursting.
6. Stir-fry the Chinese cabbage until it is slightly soft and the leaves are wilting, add salt, stir-fry evenly on high fire, turn off the fire and serve. A plate of crispy and fragrant raw fried cabbage is ready.
Three-color cooking materials: lettuce 1, yam 1, half a carrot, appropriate amount of oil and salt, 2 slices of ginger, 2 cloves of garlic, chicken essence 1 teaspoon, appropriate amount of water starch,
Practice steps:
1. Scrape off the skin of yam, cut off the hard skin of lettuce, put it in clear water, and add a few drops of white vinegar, so that the color of yam will not turn black.
2. Cut the yam into sections with an oblique knife, then cut into diamond-shaped blocks, and cut the carrot into diamond-shaped blocks.
Cut the lettuce into sections with an oblique knife, and then cut into diamond-shaped pieces.
3. Add water to the pot to boil, add yam and carrot slices and blanch for half a minute, take them out, cool them in cold water, take them out and drain them for later use. The blanching time of yam should not be too long to keep the crisp and tender taste of yam.
4. Heat the oil in the pan, add Jiang Mo and garlic, stir-fry until fragrant, then add lettuce slices and stir-fry for 1 min.
5. Add yam and carrot slices, stir-fry evenly, add salt and chicken essence, stir-fry evenly, pour in appropriate amount of water starch, thicken, heat over high fire until the soup thickens, wrap it on the ingredients, turn off the fire, take it out and put it on a plate, and a plate of three-color stir-fry with good color and fragrance will be ready.
Stir-fried asparagus with mushrooms: half a catty of asparagus, half a catty of seafood mushrooms, proper amount of oil and salt, 2 cloves of garlic, 1 teaspoon of chicken essence, and proper amount of water starch.
Practice steps:
1. Cut the roots of the seafood mushrooms, divide them into small flowers, and wash them for later use.
2. Wash asparagus, cut off the older part of the root, then cut into sections with an oblique knife, pat garlic and chop it.
3. Add water to the pot to boil, add a little salt and a few drops of oil, and then add asparagus to blanch. After the water is boiled, blanch the asparagus for about 1 min, take out the asparagus and immediately put it in cold water for rapid cooling. Take out asparagus and drain for later use.
4. Boil the water in the pot again, put the seafood mushrooms into the water, cook the mushrooms for 2-3 minutes, take out the mushrooms and drain the water for later use.
5. Add oil to the pot and heat it. Add minced garlic and stir-fry until fragrant. Add fresh mushrooms and stir-fry for about half a minute.
6. Add asparagus, stir-fry evenly over high fire, add salt and chicken essence, pour in appropriate amount of water starch, thicken, stir-fry evenly over high fire, turn off the fire and serve. A plate of fragrant, light and delicious asparagus fried with mushrooms is ready.
Ingredients for Chinese cabbage in oyster sauce: 300g Chinese cabbage, proper amount of oil, 3 cloves of garlic, soy sauce 1 tablespoon, oyster sauce 1 tablespoon, half a teaspoon of chicken essence, and proper amount of water starch.
Practice steps:
1. Chinese cabbage is most afraid of buying old, and buying Chinese cabbage is basically choosing tender. It is best not to have stems that are too thick or too long. If you are not at ease, it is also good to secretly judge with your nails. You can gently cut off the root of the stem with your nails. If you feel full of juice, it will prove to be a good cabbage.
2. Cut off the old roots, leaves and vegetables.
3. Add water to the pot to boil, add a little salt and a few drops of oil, first drop into the stem of Chinese cabbage, when it turns dark green, push the leaves into the pot together, blanch for about 1 minute, and take out the Chinese cabbage.
4. After taking out the cabbage, immediately put it in cold water to drain the water. When scalding cabbage, adding a little salt and a few drops of oil to the water will make the color of cabbage greener. After blanching, immediately put it in cold water and cool it thoroughly, so that the color of cabbage will not turn yellow.
5. code the cabbage in the dish for use and cut the garlic into pieces.
6. Add oil to the pot and heat it. Add minced garlic and stir-fry until fragrant.
7. Add a little water, pour in soy sauce and oyster sauce and mix well, then add chicken essence and a little water starch, mix well, heat until the soup thickens, and turn off the heat. Pour the prepared oyster sauce on the cabbage, and a plate of crispy and delicious oyster sauce will be ready.
Materials required for cold water spinach: water spinach 1 kg, 2-3 millet peppers, proper amount of oil and salt, 3 cloves of garlic and about 20 pieces of pepper.
Practice steps:
1. Wash the water spinach selectively.
2. Add water to the pot to boil, add a little salt and drop a few drops of oil. First, put the stems of vegetables in. After the color changes, push the leaves into the pot and blanch them. After the color turns dark green, take it out and immediately put it in cold water for cooling, so that the water spinach can be cooled quickly. When boiling water spinach, add a little salt and a few drops of oil to the water spinach, which will be greener. Blanched water and put it in cold water to cool, so that the water spinach will cool down quickly and the color will not turn black.
3. Take out the water spinach, squeeze out the water by hand, and then cut the water spinach into sections.
4. Chop garlic, cut millet into Chili rings, and put minced garlic and millet into a bowl.
5. Add oil to the pot and heat it. Add pepper and fry over low heat. Stir-fry the pepper with low heat to make it slightly burnt. Remove the pepper.
6. Pour hot oil on minced garlic and millet spicy.
7. Put the water spinach into a large bowl, pour in the fried oil, pour into the bowl, add salt, stir evenly with chopsticks, and serve out.
Materials needed for frying day lily: fresh day lily 250g, proper amount of oil and salt, 3 cloves of garlic,
Practice steps:
1. Wash the day lily and pinch off the hard part of the day lily stem. The choice of fresh day lily: Fresh day lily tastes fragrant. The color of day lily is light yellow or bright yellow, and the dish is long and thick, with uniform thickness and fresh and tender texture without sundries.
2. Boil the pot with water and put the day lily into the water for about 1 min. Be careful not to blanch for too long, or the day lily will become soft and rotten and not delicious. Fresh daylily contains colchicine, which is nontoxic in itself, but it will be oxidized into colchicine-like substances after eating, which is very toxic in the body. This substance can strongly stimulate the digestive tract and cause acute poisoning. If you want to treat colchicine in fresh day lily, you only need to cook it at high temperature. Colchicine will weaken or disappear at 60 degrees.
3. Soak the blanched daylily in clear water for 2-3 hours. After these two production steps, there is no problem in frying fresh day lily, so you can eat it safely.
4. Break garlic with a knife, and then chop it into garlic paste.
5. Add oil to the pot and heat it. Add minced garlic and stir-fry over low heat. Stir-fry garlic with low fire, which is easy to burn.
6. Add day lily, add salt, stir fry quickly and evenly, turn off the fire and serve.
Stir-fried amaranth with garlic Ingredients: 500g amaranth, proper amount of oil and salt, 3 cloves of garlic, 65438+ 0 teaspoon of chicken essence,
Exercise:
1. When selecting amaranth, you can pinch the roots a little, and the fresh amaranth can be pinched off, and it is tender and crisp. Old amaranth is not easy to cut. The leaves are dark in color and rich in nutrition. Amaranth with muddy roots is fresher and more storable. Although the washed amaranth looks clean, it is not easy to keep. It is best to eat it the same day after buying it home.
2. First, select the older part of the amaranth stem, then wash the amaranth, peel the garlic and cut it into pieces.
3. Boil the pot with water, add a little salt, then pour a little oil, blanch the amaranth 1 min, take it out, put it in cold water, take it out and drain it.
4. When the amaranth is blanched, adding a little salt and oil to the water will make the amaranth greener and cool it in cold water. Blanching water can also remove most oxalic acid from amaranth.
5. Heat the oil in the pan, add the minced garlic and amaranth, stir fry evenly over high fire, add salt and a little chicken essence, stir fry evenly quickly, turn off the fire and serve out.
Ingredients for making fried black fungus with peas: 200g of peas, 50g of dried fungus, carrot 1 segment, proper amount of oil and salt, 2 cloves of garlic, 20-30 slices of pepper, chicken essence 1 spoon, and proper amount of water starch.
Practice steps:
1. First of all, auricularia auricula should be soaked in warm water in advance, and auricularia auricula can be soaked in cold water (warm water is available in winter). After soaking for 3-4 hours, the water slowly penetrates into the auricularia auricula, and the auricularia auricula becomes translucent again, that is, the hair is fine. The fungus soaked in this way is not only large in quantity, but also good in quality.
2. Wash the peas and remove the bean tips and side ribs on both sides, so that the taste of peas will not be dregs.
3. Wash the soaked fungus, then tear it into small flowers by hand, peel and wash the carrot, cut it into diamond-shaped pieces, and chop the garlic.
4. Add water to the pot to boil, add a little salt and oil, and blanch the peas for 2-3 minutes until the peas turn dark green. Take the peas out, put them in cold boiled water to cool, and then take them out and drain them for later use. When blanching vegetables, adding a little salt and oil to the water can make the vegetables more colorful and keep their nutrition. This method is suitable for all practices that require blanching vegetables.
5. Add the right amount of oil to the pot and heat it. Add minced garlic and stir-fry until fragrant. Add carrot slices and fungus and stir-fry until the color of carrot slices becomes dark.
6. Add peas, add salt and chicken essence, stir-fry evenly over high fire, pour in appropriate amount of water starch, thicken, stir-fry over high fire until the soup becomes sticky, and turn off the fire to serve.
Materials required for burning rapeseed with mushrooms: half a catty of mushrooms, half a catty of rapeseed, proper amount of oil and salt, 2 cloves of garlic, oyster sauce 1 tablespoon, and proper amount of water starch.
Practice steps:
1. Cut off the stalks of mushrooms, wash the mushrooms with clear water, and remove the old leaves from rapeseed and wash them.
2. Cut the larger mushroom into 3 pieces and the smaller mushroom into 2 pieces for later use.
3. Cut the larger rape into 6 petals on average and the smaller rape into 4 petals.
4. Add water to the pot to boil, pour a few drops of oil, add a little salt, blanch the rape until the color turns dark green, and take out the rape. When the rape is blanched, add a little oil and salt to the water to make the rape more bright green.
5. After the rape is fished out, it is immediately put into cold water for cooling, so that the rape can be cooled quickly, and the rape is fished out and drained. After blanching the rape, immediately put it in cold water to cool it quickly, so that the color of the rape will not turn yellow and the crisp taste of the rape can be maintained.
6. Boil the water in the pot again, add the mushrooms and blanch until slightly soft, remove and drain the water for later use. It is easy to hide impurities in the folds of the umbrella cover of mushrooms, which can remove impurities and odor and keep the taste of mushrooms pure.
7. Add oil to the pot, heat it, add minced garlic and stir-fry until fragrant, then add mushrooms and stir-fry for about 1 minute.
8. Add rape, add oyster sauce, pour in a little starch, stir-fry evenly on high fire, turn off the fire and serve.
Materials required for stir-frying dried coriander: 2 slices of dried coriander, half a catty of coriander, 2-3 slices of millet, proper amount of oil and salt, 2 cloves of garlic, oyster sauce 1 spoon,
Practice steps:
1. Pick the celery leaves, wash the celery, and then cut the celery into sections. Don't throw away celery leaves. They are also very nutritious. Can be boiled, can spread eggs, can also be delicious cold dishes.
2. Cut each piece of dried incense into four pieces, and then cut the dried incense into strips.
3. Xiaomi spicy oblique knife cut section, garlic cut section.
4. Add water to the pot and bring to a boil. Add dry perfume. After the water is boiled, boil for 1-2 minutes. Boil fragrant rice until it is soft. Take out the dried fragrant rice and drain it for later use.
5. Boil the water in the pot again, add a little salt, blanch the celery until the color turns dark green, remove the celery, cool it in cold water, remove and drain. Adding a little salt to the water when blanching celery will make the color of celery greener. After blanching and cooling in cold water, the taste of celery can be kept more crisp and tender, and the color will not turn yellow.
6. Add oil to the pot and heat it. Add garlic slices and millet and stir-fry until fragrant.
7. Add dried coriander and stir-fry for 1 min, then add celery and oyster sauce, stir-fry quickly and evenly over high fire, turn off the fire and serve out. Stir-fry a plate of celery with good color and fragrance.
Materials required for burning bean curd stick with garlic sprout: 200g of bean curd stick, 250g of garlic sprout, carrot 12, proper amount of oil and salt, onion 1 segment, ginger 1 slice, chicken essence 12 teaspoons, soy sauce 1 tablespoon.
Practice steps:
1. First, put the dried yuba into the pot and add warm water, which is less than yuba. Press a plate on the yuba, so that the yuba will be completely submerged in water, so that the yuba will be soaked evenly and with the same hardness, and it will be soaked in half an hour.
2. After the yuba is soaked, cut it into inches, pinch off the head and tail of the garlic bolt, wash it, cut it into inches, peel and wash the carrot, and cut it into strips.
3. Boil the pot with water, add a little salt, add boiling water to the garlic sprouts, blanch until the color of the garlic sprouts turns dark green, remove the garlic sprouts, put them in cold water, remove and drain for later use. After blanching the garlic shoots, add a little salt to the water to make the garlic shoots.
4. Heat the oil in the pan, add chopped green onion, stir-fry Jiang Mo, stir-fry carrots, and stir-fry until the color of carrots becomes darker, which is more conducive to the absorption of various carotenoids. Only a small amount of oil can achieve full absorption.
Add yuba, stir well, pour in a little water, add soy sauce, chicken essence and salt to boil, and turn to low heat to cook yuba for 2-3 minutes.
5. Add garlic sprouts, stir well, pour in appropriate amount of water starch to thicken, heat with strong fire until the juice becomes thick, wrap it all on the ingredients, turn off the fire, take it out and put it on a plate, and finally thicken it, which will make the dishes more appetizing and bright in color.
If you like this article, don't forget to like it and forward it. You are also welcome to express your views or share your practices in the comments section. Welcome to pay attention: during the winter solstice and snowy nights, original home cooking practices will be released every day.