What to eat for dinner in summer? In hot summer, with the temperature rising gradually, people's appetite will drop a lot, which makes it difficult for the body to absorb more nutrients. So what should we eat for dinner in summer? Let's take a look at what to eat for dinner in summer.
What's good for dinner in summer 1 1, sweet and sour tenderloin
Hot summer, poor appetite, and eating some spicy and greasy food are more likely to cause gastrointestinal discomfort, so you can choose sweet and sour food to nourish your stomach. In addition to the complex dish of pineapple and old meat, sweet and sour tenderloin is very close to the people. First, because the tenderloin is lean meat with low fat content but high nutritional value, it can not only help to lose weight, but also supplement physical strength. Therefore, it is very suitable to choose sweet and sour tenderloin for summer dinner, which can stimulate appetite and promote health.
2. steamed turbot
Fish is a very high-quality source of protein, which is delicious and contains many nutrients needed by human beings, especially marine fish. Among them, Duobao fish is cheap and has the characteristics of marine fish, which is very suitable. Compared with other methods, the method of fish is simple and can be steamed. This can not only ensure the delicious fish, but also not spicy and greasy. Choosing this dish for summer dinner is not easy to stimulate the body and cause uncomfortable symptoms.
3. Stir-fry bitter gourd
Bitter gourd itself is very nutritious, and it is rich in bitter gourd saponin, which is very useful for stabilizing blood sugar and blood lipid, and is also an expert in clearing away heat and reducing fire. Some people are worried about the bitter taste of bitter gourd, so you can try to lick it with light salt water before cooking, which will help to clear the bitter taste of bitter gourd. In addition to stir-frying, you can also add some tenderloin slices appropriately, which will also promote your health.
4. Scrambled eggs with tomatoes
In summer, the sun is strong, and the skin is easily damaged by ultraviolet rays. Lycopene contained in tomatoes can help human tissues repair the damage caused by ultraviolet rays. At the same time, the sweet and sour taste of tomatoes can also stimulate appetite. In addition, eggs, as the cheapest source of protein, are no less nutritious than any meat, which can effectively help people to obtain protein and trace elements. Therefore, it is also very healthy to use scrambled eggs with tomatoes as a dish for summer dinner.
5. Sliced potatoes in vinegar
Potatoes can be used as a substitute for staple food, helping people to reduce staple food while maintaining normal nutritional intake. Because the sour taste of vinegar has a good appetizing effect, it can just secrete gastric acid, enhance the digestive function, and then prevent the lack of nutritional supply caused by decreased appetite. Therefore, it is also very ideal to use shredded potatoes in vinegar as a dish for summer dinner.
What to eat for dinner in summer? 1. Stir-fried loofah with green pepper, fungus and oyster sauce.
Ingredients: towel gourd 350g, green pepper 120g, auricularia auricula 30g, garlic 15g, one tablespoon of oil consumption, one teaspoon of salt, half a teaspoon of sugar and one teaspoon of dried starch.
Wash the loofah and green pepper, and remove the pedicel from the water-borne black fungus.
Seed the green pepper and cut into rhombic slices, tear the black fungus into small flowers and slice the garlic.
The towel gourd is peeled off and cut into hob blocks.
Add a little oil to the pot and heat it to 50%. Add garlic slices to make it smell.
First put the loofah, then add the green pepper and black fungus.
Add oyster sauce, salt and sugar and stir fry quickly for half a minute.
Add appropriate amount of water to dry starch to make water starch, add it into the pot and stir it quickly, and then take it out.
Second, cold bean sprouts
Ingredients: soybean sprouts 200g, salt (for scalding bean sprouts) 1 teaspoon, salt (for cold salad) 3/4 teaspoon, minced garlic 1 teaspoon, shallots (chopped) 1 teaspoon, a little shredded pepper, white sesame 1/2 teaspoons.
1, soybean sprouts are cleaned and drained. Put water and salt in the pot. After the water is boiled, add bean sprouts. Chopsticks stir the bean sprouts up and down in the water.
2, just a little hot, while still crisp, fish it up and put it in cold water (preferably ice water) to cool.
3. Drain the soybean sprouts as soon as they get cold, then squeeze them out hard, and finally suck up the residual water on the surface with kitchen paper towels.
4. The garlic is chopped as much as possible, and the onion is also chopped. Sesame oil is ok in any country,
5. Prepare a sealed box, put the squeezed mung bean sprouts, add minced garlic and salt into the mixture, and stir well.
6, then add sesame oil and chopped onion and stir, you can eat it immediately or cover it and put it in the refrigerator for an hour.
7. Put mung bean sprouts on the plate before serving, add shredded pepper and sprinkle sesame seeds to increase the flavor.
Third, tomato stewed meat
Ingredients: 2 tomatoes, 200g tenderloin, carrot 1 root, salt and ginger.
1, choose two ripe tomatoes, wash and peel them.
2. Wash and cut tomatoes into small pieces, wash and slice carrots, and cut ginger into pieces for later use.
3. Wash the pork and remove the fascia.
4. Slice the tenderloin, add appropriate amount of water starch and salt, and marinate by hand for 10 minute, so that the meat slices can fully absorb water and become more tender and smooth.
5, put a small amount of oil in the pot, and then add the tomato slices and Jiang Mo, stir fry together.
6. Put in a small bowl of water or broth and simmer for 5 minutes.
7. Boil the water, blanch the sliced meat and carrots, and add a little salt (it's very fresh without chicken powder, so pregnant women should eat less or no chicken powder and vegetarian food).
8. Turn off the fire after 2 minutes of low heat. The thick tomato juice is ready and sprinkled with chopped green onion.
Four, cold bean curd fungus
Ingredients: yuba, black fungus, coriander, red pepper, garlic, soy sauce, balsamic vinegar, pepper, salt, Chili oil and sesame oil.
1, soak yuba and auricularia auricula in advance;
2. Prepare other raw materials;
3. Put the yuba into boiled water with salt and cook for two or three minutes;
4, the cooked yuba is immediately soaked in cold boiled water for a few minutes and then drained for later use;
5. Boil the auricularia auricula in boiling water for one or two minutes and take it out;
6. Put the blanched yuba and black fungus in the bowl, and add the pressed garlic;
7. Add parsley and red pepper, and add some salt, pepper, soy sauce, balsamic vinegar, Chili oil and sesame oil to taste;
8. Mix well; Serve on a plate.
5. Fried lettuce with shrimps
Ingredients: chilled shrimps 15, one lettuce, three cloves of garlic, two peppers, proper amount of salt and water starch (half a spoonful of starch and three spoonfuls of water are mixed evenly).
1, thaw shrimps at room temperature, add a spoonful of cooking wine and a little salt for 10 minutes;
2, lettuce cut into strips, pepper cut into sections, garlic minced;
3, the wok is oiled, and when it is 30% to 40% hot, the shrimp is slid until it becomes discolored and fished out;
4. Add minced garlic and pepper to the crude oil, stir-fry until fragrant, and add lettuce and stir well;
5. Put the shrimps that have slipped, add some salt, stir fry slightly, and finally add water starch and stir well.