Dog days are the hardest time of the year. Although there is air conditioning, it is impossible to stay in an air-conditioned room all day. Heatstroke prevention and cooling has also become an important thing in the dog days. Remember to take an umbrella with enough water when you go out, eat some summer food at home and spend the dog days safely.
What are summer dishes? Personally, I think the light, nutritious and suitable seasonal dish is summer dish. Like dog days, the temperature is high, and the human body needs to replenish a lot of water. We can choose things with more water, such as cucumber, wax gourd, bergamot, small rapeseed and so on. Today, I recommend eight summer-heat dishes to you, hoping to help you in the dog days.
First course: shredded seaweed mixed with shredded carrot.
Every summer, my mother will buy a lot of kelp, either for soup or cold salad. Kelp has high nutritional value and contains a lot of trace elements such as kelp polysaccharide, protein, carotene, calcium and iron. In addition, kelp is low in calories and is not fat when eaten frequently.
Ingredients: kelp, carrots, onions, garlic seeds, balsamic vinegar, sesame oil, salt, soy sauce, sugar and quail eggs.
1. Let's clean the surface of quail eggs and put them in a pot and add water to boil. Boil the water for about 4 minutes, take it out, shell it after cooling it, cut it in half and put it on a plate.
2. soak kelp in warm water for 30 minutes and wash it. Add water to the pot, pour in kelp after the water boils, cook for about 2 minutes, take it out, drain it with cold water and put it in a bowl.
3. Wash and shred carrots. Boil water in a pot, add 1 tbsp salt and 1 tbsp oil to the water, and pour in shredded carrots. About 2 minutes after the water boils, take out the supercooled water and pour it into kelp silk.
4. Add minced garlic, soy sauce, balsamic vinegar, sesame seeds, sesame oil, sugar and chopped green onion to kelp and mix well.
5. Pour the stirred dishes into quail eggs and serve.
The second course: fried spinach with fermented bean curd.
Water spinach is a seasonal vegetable in this season. It is an alkaline food, rich in crude fiber and vitamin C, and it is good for your health if you eat it often. Fried spinach with fermented bean curd is a traditional famous dish in Guangdong, which has bright color and crisp taste and is deeply loved by many people.
Ingredients: 1 a handful of water spinach, 3 small pieces of fermented bean curd, garlic seeds, millet spicy, edible salt and edible oil.
1. We cut off the old part of the tail of Ipomoea aquatica, soaked it in water for 5 minutes and scrubbed it clean.
2. Boil water in a pot. When the water boils, add 1 tablespoon salt and 1 tablespoon oil. Pour the water spinach into the water, take it out after about 2 minutes, supercool it, and squeeze out the water for later use.
3. Hot pan cold oil, stir-fry minced garlic and millet, add fermented bean curd, break it with a shovel, and add a little water to boil.
4. Pour in the water spinach, season with salt and stir fry a few times.
Tip: If you don't like fermented bean curd, you can make water spinach with garlic paste, and water spinach with lobster sauce and shad.
The third way: stir-fried beef with celery
When it comes to celery, everyone is familiar with it. It is a kind of vegetable often eaten by Chinese people, and contains more than 20 kinds of nutrients such as protein, dietary fiber, vitamins, calcium, phosphorus and iron. Among them, the content of protein and phosphorus is higher than that of melon, and the content of iron is more than 20 times higher than that of tomato. Choose low-calorie meat in summer. Beef is rich in protein and amino acids, and celery is the best match.
Ingredients: celery 1 piece, beef 1 piece, onion, ginger, millet pepper, garlic seed, cooking wine, starch, soy sauce, edible salt and edible oil.
1. We remove the roots and leaves of celery, soak them in water for 5 minutes, scrub them clean and cut them into small pieces.
2. Boil water in the pot. Bring to a boil, add 1 tbsp salt and 1 tbsp oil, and blanch celery. Take it out in about 2 minutes and use it after cold water.
3. Slice the beef and soak it in cold water for 30 minutes. Add cooking wine, onion and ginger to the water to remove the fishy smell. After scrubbing the beef, take it out, add cooking wine, starch, onion, shredded ginger and soy sauce, stir well and marinate for a while.
4. Hot pot cold oil, pour in beef slices and stir fry quickly. After the beef changes color slightly, pour in cooking wine, soy sauce, garlic and millet spicy and continue to stir fry for a while.
5. Pour in celery and stir fry quickly.
6. After the celery becomes darker, add salt to taste and stir-fry a few times before eating.
The fourth way: lettuce wrapped in meat
Lettuce is also called leaf lettuce, goose and so on. You can eat it raw or make soup. The color is green, the taste is crisp and sweet. It contains a lot of carotene, antioxidants, vitamin B 1, vitamin C, vitamin E and other trace elements, as well as a lot of dietary fiber.
Ingredients preparation: lettuce, pork belly, cumin powder, Chili powder, onion, ginger, cooking wine, soy sauce, Chili sauce, sugar, edible salt and edible oil.
1. We roast the pork belly on the fire and then wash it. Cut the pork belly into 0.4 cm thickness.
2. Add cooking wine, soy sauce, soy sauce, sugar, onion, ginger, Chili sauce and cooking oil to the pork belly, mix well and marinate for 30 minutes.
3. Cut off the roots of lettuce, wash and drain for later use.
We brush the bottom of the pot with oil, put the pork belly piece by piece, brush the surface with oil, and bake it slowly on low heat.
5. After the pork belly is cooked, sprinkle with favorite seasonings such as cumin powder, dried Chili noodles or salt and pepper, and wrap lettuce to eat.
The fifth way: Pork belly braised with mushrooms.
Tricholoma is a very delicious fungus with a thick and chewy taste. Its nutritional value is particularly high, and it contains a lot of vitamin D, selenium, calcium, magnesium and so on. And most people can eat it.
Ingredients: 200g Tricholoma, 300g pork belly, light soy sauce, dark soy sauce, ginger, onion, cooking wine, bean paste, edible salt, edible oil and rock sugar.
1. Wash the Tricholoma first and cut it into small pieces for later use.
2. Roast the pork belly on the fire, scrape it clean, cut it into small pieces and then scrub it clean.
3. Boil the water in the pot, pour the pork belly after the water is boiled. Add cooking wine and ginger slices, blanch them together, take them out for about 3 minutes, and let them cool for later use.
4. Put oil in the pot, add rock sugar and stir-fry the sugar color. When it is red, pour in the pork belly and quickly stir-fry and color it. Add cooking wine, soy sauce and soy sauce and stir fry together.
5. Add 1 bowl of boiling water, bring to a boil with high fire, and simmer with low fire. Add bean paste, ginger slices and garlic and stew together.
6. When the soup in the pot is dry, pour in the mushrooms and stir fry with salt for a while.
Sixth: Fried lotus root with chicken gizzards.
In short, the lotus root band is the seedling stage of lotus root, which is yellow in white, straight and easy to break. It can be fried, mixed, fried and fried, and it is crisp and gluten-free, with rich fragrance, tender, smooth and fresh.
Ingredients: chicken 1 chicken (2 kg), 1 baked salt powder, cooking oil, onion and ginger.
1. We scrape the surface of lotus root, cut it into small pieces and soak it in water to prevent oxidation and blackening.
2. Wash the chicken gizzards, pour them into the pot and blanch for about 3 minutes, then remove them and rinse them off.
3. We slice the chicken gizzards for later use; All the materials are ready.
4. Heat the hot oil in a hot pot, pour the chicken gizzards and stir fry quickly. Add cooking wine, ginger, garlic seeds, pickled peppers, dried peppers and green peppers, and stir-fry with soy sauce.
5. When the color of the chicken gizzard changes, pour in the lotus root and stir-fry for a while, and season with salt.
6. Lotus roots can be eaten when cooked.
Seventh Road: Salted Baked Chicken
Baked chicken with salt is a traditional food in Hakka area of Guangdong, which tastes salty and tender. Its main ingredients are chicken and roasted salt powder, and the method is simple.
Ingredients: chicken 1 chicken (2 kg), 1 baked salt powder, cooking oil, onion and ginger.
1. We take out the internal organs of the chicken and wipe it clean.
2. scald the chicken with warm water, so that the chicken skin shrinks and tastes good.
3. Stick a few small holes in the chicken with a toothpick to facilitate the taste.
4. Pour the roasted salt powder into the chicken, add 1 tbsp of cooking oil, spread the whole chicken evenly by hand and marinate for 40 minutes.
5. Lay the onion and ginger flat on the bottom of the rice cooker, then add the chicken, pour the marinade, press the cooking button to start cooking, and stew for 5 minutes after heat preservation.
Lane 8: Spicy crayfish
Why did I finally write a spicy crayfish? Because of the hot weather, people have no appetite. Most people love crayfish, and we use it to stimulate our appetite.
Ingredients: crayfish, Bixian bean paste, ginger, onion, dried pepper, soy sauce, soy sauce, garlic seeds, beer, cooking wine, onion, edible salt, edible oil and fragrant leaves.
1. We clean the crayfish with a brush, draw a shrimp line from the tail, and then break off the shrimp head. Wash all the crayfish.
2. Hot pan cold oil, pour Bixian bean paste, fragrant leaves, dried peppers, garlic seeds, ginger, soy sauce and soy sauce and stir well.
3. Pour in the crayfish and stir fry quickly.
4. After the crayfish changes color, pour in beer and cook for 20 minutes.
5. Season with salt and serve when the soup is quick-drying.
Ma Bao said: