In dog days, the temperature rises after steaming, which makes people lose their appetite. Cooking at home after work every day is also a very worrying thing. In this hot weather, it is best to eat more fresh vegetables in daily cooking. These vegetables are light in nutrition and easier to digest. It is suggested to avoid cooking methods such as dry stir-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, you will get angry easily.
In dog days, you don't have to 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 1 20g, crab mushroom 1 20g, carrot 1, proper amount of oil and salt, onion 1, ginger1,2 cloves of garlic.
Practice steps:
1. Prepare the required materials. When buying broccoli, generally do not buy broccoli with yellow color. Generally, long-term storage will cause flowers to turn yellow or green. This is trite or over-mature. Broccoli just picked is generally light green and moist. On the contrary, if the incision is dry and accompanied by redness, it means that the picking time is long and not fresh, and water and nutrition have been lost.
2. Cut off the roots of Pleurotus eryngii and Eriocheir sinensis 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, which can 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 to make thicken juice.
5. Add water to the pot to boil, add a little salt and a few drops of oil, blanch the broccoli until the color turns dark green, and then take out the broccoli.
6. After taking out the broccoli, immediately put it in cold water for rapid cooling, take out the broccoli and drain the water 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, so that the crisp taste of broccoli can be maintained and the color will not turn yellow. Before frying broccoli, blanching is the secret of frying broccoli with green color and crisp taste.
7. Re-boil the water in the pot, add Pleurotus eryngii and Crab Mushroom to blanch, 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, so as to remove the peculiar smell and impurities of the mushrooms.
8. Heat wok oil, add chopped green onion, Jiang Mo and garlic slices and stir-fry until fragrant, then add carrot 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, stir-fry the soup with high fire and thicken it, pour in sesame oil and stir-fry evenly. Turn off the heat and serve.
Raw cooking materials: Chinese cabbage 1 kg, pork fat100g, 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 parts of the 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 the oil in the pot, add the diced pork belly and stir-fry until the color turns yellow, then add the diced pork belly and stir-fry.
5. Add garlic and stir fry, and the smell of garlic will burst out.
6. Stir-fry the Chinese cabbage until it is slightly soft and the leaves are wilting. Add salt, stir-fry evenly over high fire, turn off the fire and serve. A plate of green, crisp and fragrant raw fried cabbage is ready.
Three-color stir-fry materials: 1 lettuce, 1 yam, half carrot, appropriate amount of oil and salt, 2 slices of ginger, 2 cloves of garlic, 1 teaspoon of chicken essence, appropriate amount of water starch,
Practice steps:
1. Scrape off the skin of yam, cut off the hard skin of lettuce, put it in clean water, and add a few drops of white vinegar, so that the color of yam will not turn black.
2. The yam is cut into sections with an oblique knife, then cut into diamond-shaped blocks, and the carrot is cut into diamond-shaped blocks.
Lettuce is cut into sections with an oblique knife, and then cut into diamond-shaped pieces.
3. Add water to the pot and boil, add yam and carrot slices and blanch for half a minute, remove and cool in cold water, remove and drain for later use. The blanching time of yam should not be too long to keep the crisp and tender taste of yam.
4. Add hot oil to the pan, add Jiang Mo and garlic and stir fry until fragrant, then add lettuce slices and stir fry 1 min.
5. Add yam and carrot slices and stir-fry evenly, add salt and chicken essence and stir-fry evenly, pour in appropriate amount of water starch to thicken, heat over high fire until the soup is thickened, 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 all colors and flavors is 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, proper amount of water starch,
Practice steps:
1. cut off 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 up.
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 boils, 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 fresh mushrooms in the water, cook 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 and delicious asparagus fried mushrooms is ready.
Materials required for Chinese cabbage in oyster sauce: 300g of 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 tender. It is best not to have too thick or too long stems. If you don't trust, it's not bad 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 old roots, remove old leaves and clean 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 the cabbage is fished out, immediately put it in cold water to drain the water. When blanching cabbage, add a little salt and a few drops of oil to the water, which 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 a dish for later 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 and 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 spicy, appropriate amount of oil and salt, 3 cloves of garlic, 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 in a part of the vegetable stem. After the color changes, push the leaves of vegetables into the pot and blanch them. After the color turns dark green, take it out and immediately put it in cold water to cool it, so that the spinach can be cooled quickly. When boiling water spinach, add a little salt and a few drops of oil to the water, and the spinach will be greener. Blanch the water and cool it in cold water, 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 stir-fry over low heat. Stir-fry the pepper with low heat to make it slightly charred. 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, mix well with chopsticks, and serve.
Materials for stir-frying daylily: 250g fresh daylily, 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. Selection of fresh daylily: Fresh daylily tastes fragrant. The color of day lily is light yellow or bright yellow, and the vegetables are long and thick, with uniform thickness, fresh texture and no sundries.
2. Boil the pot with water and put the day lily into the water for about 1 minute. Be careful not to blanch for too long, otherwise the day lily will become soft and rotten, and it will not taste good. Fresh day lily contains colchicine, which is nontoxic in itself, but it will be oxidized into colchicine-like substances with great toxicity in the body after eating. This substance has a strong stimulating effect on the digestive tract and will 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 day lily 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 minced garlic.
5. Add oil to the pot and heat it. Add minced garlic and stir-fry over low heat. When frying garlic, stir-fry 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, 1 teaspoon of chicken essence,
Exercise:
1. When choosing amaranth, you can pinch the roots a little. Fresh amaranth can be pinched off, and it is tender and crisp. Old amaranth is not easy to cut off. 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 store, so it is best to eat it the same day after you buy 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. Add water to the pot to boil, add a little salt, then pour a little oil, blanch the amaranth 1 min, take it out and 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 from the pan, add the minced garlic and amaranth, stir-fry evenly over high fire, add salt and a little chicken essence, stir-fry evenly, turn off the fire and serve.
Stir-fried auricularia with peas: 200g of peas, 50g of dried auricularia, carrot 1 segment, proper amount of oil and salt, 2 cloves of garlic, 20-30 pieces of pepper, chicken essence 1 teaspoon, and proper amount of water starch.
Practice steps:
1. First of all, black fungus should be soaked in warm water in advance, and black fungus can be soaked in cold water (warm water is available in winter). After soaking for 3-4 hours, water slowly penetrates into the auricularia auricula, and the auricularia auricula becomes translucent again, that is, the hair is good. The auricularia auricula soaked in this way not only increases the quantity, but also has good quality.
2. Wash the peas and remove the bean tips and side ribs on both sides, so that the taste of peas will not fall off.
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, then take them out and drain them for later use. When blanching, add a little salt and oil to the water, which can make the vegetables more colorful and keep the nutrition of the vegetables. This method is suitable for all practices that require vegetable blanching.
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, 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 spoon, proper amount of water starch,
Practice steps:
1. Cut off the stalks of mushrooms, wash the mushrooms in clean water, remove the old leaves of rape 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 then take out the rape. When the rape is blanched, add a little oil and salt to the water to make the rape brighter and greener.
5. After the rape is fished out, immediately put it in cold water for cooling, so that the rape can be cooled quickly, fished out and drained. After blanching the rape, immediately put it in cold water, which can quickly cool the rape, so that the color of the rape will not turn yellow, and the crisp and refreshing feeling 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 mushroom umbrella cover, 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 rapeseed, add oyster sauce, pour in a little water starch and thicken, stir-fry evenly on high fire, turn off the fire and serve.
Materials for stir-frying coriander: 2 slices of dried coriander, half a catty of coriander, 2-3 grains of millet, proper amount of oil and salt, 2 cloves of garlic, oyster sauce 1 spoon,
Practice steps:
1. Pick celery leaves, wash celery, and then cut celery into sections. Don't throw away celery leaves. They are also very nutritious. They can be boiled in water, scrambled eggs, or cold dishes. They are all delicious.
2. Cut each piece of dried fragrant into four pieces, and then cut the dried fragrant into strips.
3. Xiaomi spicy oblique knife cut into sections, garlic cut into pieces.
4. Add water to the pot and boil it. Add dried perfume. After the water boils, cook for 1-2 minutes. Dry-cook fragrant rice until it becomes 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 it and put it in cold water for cooling, remove it and drain it. Adding a little salt to the water during blanching will make the celery greener. After blanching, put it in cold water and cool it, so as to keep the celery 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 citron 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. Stir-fry a plate of celery with good color and fragrance.
Materials required for burning bean curd stick with garlic sprout: 200g dried bean curd stick, 250g garlic sprout, carrot 12 root, proper amount of oil and salt, onion 1 segment, ginger 1 slice, chicken essence 12 teaspoon, soy sauce 1 spoon.
Practice steps:
1. First, put the dried yuba into the pot and add warm water, the amount of water is less than that of yuba. Press a plate on top of 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 water, add a little salt, add boiled 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 garlic sprouts, add a little salt to the water to make garlic sprouts.
4. Put oil in a hot 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 is needed to achieve full absorption.
Add yuba, stir well, pour a little water, add light soy sauce, chicken essence and salt to boil, and cook yuba for 2-3 minutes on low heat.
5. Add garlic sprouts, stir well, pour in a proper amount of water starch to thicken, heat over high fire until the juice thickens, wrap it all on the ingredients, turn off the fire, put it out and put it on a plate, and finally thicken it. This will make the dishes more appetizing and brighter in color.
If you like this article, don't forget to like, collect 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.