In summer, we can often eat some foods that can clear away heat and relieve summer heat, such as lotus root, tomato, towel gourd, cucumber and watermelon. Tomatoes, in particular, can not only clear away heat and relieve summer heat, but also produce fluid to quench thirst. In addition, beans, lean meat, milk, chicken and fungi can be selected to supplement protein and vitamins. The cooking method is suitable for stir-frying and cooking, and it is not too greasy, which helps digestion and reduces the burden on the stomach.
Today, I will share with you 9 home-cooked dishes that can be eaten often in summer. They are simple and nutritious. I hope you like them.
Lotus root dumplings ingredients: glutinous rice (100g), lotus root (150g) and meat stuffing (200g).
Ingredients: soy sauce, salt, black sesame and onion.
Practice: 1. Soak glutinous rice in clear water for at least 4 hours in advance.
2. Peel and wash the lotus root, rub it with a washboard or a cooking machine, squeeze out the water and put it in an empty bowl.
3. Add meat stuffing, 1 tablespoon soy sauce and a little salt to the lotus root paste and mix well.
4. Dry the glutinous rice and put it in a bowl. Knead the stirred lotus root mud into meatballs with uniform size by hand, and then roll them in glutinous rice several times to make the meatballs completely cover the glutinous rice.
5. Dish, put cold water on the pot, boil and turn to medium heat for 20 minutes to turn off the fire.
Assorted green beans Ingredients: green beans (150g), red peppers (60g) and Pleurotus eryngii (80g).
Ingredients: soy sauce, salt
Practice: 1. Peel and wash green beans, dice red pepper and Pleurotus eryngii, and put them on a plate for later use.
2. Put the oil in the pot, heat the green beans in the oil, stir fry until the surface is broken, pour in the Pleurotus eryngii and diced pepper and stir fry evenly, and add water slightly flush with the ingredients.
3. Cover and simmer for 2 minutes, pour in 1 tbsp soy sauce, and then add 1 salt to taste. When the soup is slightly dry, turn off the fire and eat it.
This collocation is bright in color, can stimulate appetite, and is rich in protein and vitamins. If children are afraid of spicy food, they can use diced carrots instead of red peppers.
Stir-fried cabbage with tomato Ingredients: cabbage (250g), tomato (180g).
Ingredients: garlic, soy sauce, salt, tomato sauce, sugar.
Practice: 1. Wash the cabbage in pieces, peel and wash the tomatoes, cut into pieces and slice the garlic.
2. Put the oil in the pot, stir-fry the garlic slices under the heat of the oil, then pour in the chopped tomatoes and stir-fry the juice.
3. Add cabbage, stir well, add 1 tablespoon soy sauce, 1 tablespoon tomato sauce, and add 1 little salt and sugar to taste.
4. Stir-fry the cabbage until it is soft and cooked.
Tomatoes are very common food in summer, which can clear away heat and relieve summer heat. It is called the fruit of dishes. Although this dish is vegetarian, it is very appetizing and sour.
Towel gourd and shrimp skin lean broth Ingredients: towel gourd (280g), lean meat (100g) and shrimp skin (10g).
Ingredients: salt, monosodium glutamate, ground oil, starch.
Practice: 1. Wash tenderloin and slice it, add a little water and starch and stir until the meat slices fully absorb water.
2. Wash and slice the loofah.
3. Put a proper amount of water in the pot. After the water is boiled, add the sliced meat and cook for 30 seconds. Add shrimp skin and loofah and cook for another 30 seconds.
4. Add 1 salt and monosodium glutamate to taste, and pour a few drops of small ground oil before turning off the fire.
Luffa is also a seasonal vegetable in summer, which can clear away heat and reduce fire. Paired with dried shrimps and lean meat, it can not only clear away heat and relieve summer heat, but also supplement protein and calcium.
Stir-fried shrimps with celery and lily Ingredients: celery (150g), lily (75g) and shrimps (200g).
Ingredients: soy sauce
Practice: 1. Dried lily is soaked and washed in advance, celery is washed and cut into sections, and shrimps are washed and set aside.
2. Put oil in the pot, stir-fry celery until it is broken, then add lily and stir-fry for 30 s..
3. Finally, add the shrimps, stir-fry until the shrimps change color, and finally pour in 2 spoonfuls of soy sauce. Stir well, turn off the fire and serve.
Assorted pea ingredients: peas (150g), corn kernels (150g) and carrots (80g).
Ingredients: salt, monosodium glutamate
Practice: 1. Wash all ingredients, dice carrots and put them on a plate for later use.
2. Put oil in the pan, stir-fry the diced carrots until they are cut off, then add peas and stir-fry for 30s, finally add corn kernels, stir-fry evenly, add a little water, cover and stew for about 2 minutes.
3. Open the lid, add 1 salt and monosodium glutamate to taste, turn off the fire and serve.
Tomato and egg ingredients: tomatoes (400g) and eggs (3).
Ingredients: salt, sugar
Practice: 1. Peel the tomatoes, wash and dice them for later use, and break the eggs.
2. Put the oil in the pot, put the eggs in the oil heat, stir fry and remove them, and pour the diced tomatoes directly without washing the pot.
3. Stir-fry until the tomato melts into juice, add the eggs, and then add 2 tablespoons of sugar and 1 tablespoon of salt to taste. If you don't like sugar, you can keep it. )
4. Stir-fry for 1-2 minutes, let the eggs fully inhale the tomato juice and turn off the heat.
Cold cucumber ingredients: cucumber (300g), chopped cooked peanuts (20g), garlic and coriander.
Ingredients: soy sauce, rice vinegar, sugar, sesame oil and Chili oil.
Practice: 1. Wash and chop cucumber, garlic and coriander. Peel the cucumber, if you mind.
2. Find an empty pot, add cucumber, minced garlic, chopped coriander and chopped peanuts, and then add 2 tablespoons of soy sauce, 2 tablespoons of vinegar, 1 tablespoon of sugar, 1 tablespoon of sesame oil and Chili oil in turn. The amount of seasoning can be increased or decreased according to personal taste. )
3. Stir evenly and plate.
Millet and mung bean porridge ingredients: millet (50g) and mung bean (100g).
Ingredients: clear water (1300ml)
Practice: 1. Soak mung beans for 2 hours in advance, and wash millet for later use.
2. Put1300ml water into the casserole, add mung beans after the water boils, and simmer for 20-30min until the mung beans are soft and rotten.
3. Open the lid and add the millet, continue to stew 10 minutes and turn off the fire. (Turn off the fire and stew for about 10 minute)