During the Spring Festival, many people stay at home and eat a lot of fish and meat, or eat a lot of spicy food. If you eat too much of these foods, you will easily get angry. "Getting angry" is a folk saying, also known as "hot air". At this time, we will eat some vegetables. So what vegetables should I eat to get rid of the fire? These vegetables can quickly reduce fire. Celery, lettuce, eggplant, bitter chrysanthemum, mung bean sprouts, cucumber, loofah, Chinese cabbage and wax gourd are all good vegetables for relieving summer heat and reducing fire. Here's how you 10 cook with these vegetables, which can also prevent getting angry. Let's see how these dishes are cooked.
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Fried yam with celery
Required materials: celery 250g, yam 250g, cooked walnut kernel 100g, proper amount of oil and salt, 2 cloves of garlic, chicken essence 1/2 teaspoons, and proper amount of water starch.
Practice steps:
1. Peel the yam. After washing the skin of yam, it is best to put on gloves, or put a fresh-keeping bag on your hand and peel it. Prevent mucus from sticking to your hands and itching. Remove leaves and roots from celery and wash.
2. Cut celery into inches with an oblique knife, cut yam into diamond-shaped pieces, put them into water, add a few drops of vinegar to prevent yam from oxidation and blackening, and chop garlic.
3. Boil the pot with water, add a little salt, blanch the yam and celery, boil the water again and remove the celery and yam together.
4. Cool in cold water, take out and drain, so as to keep the taste of celery and yam crisp and tender.
5. Add oil to the pot and heat it. Add minced garlic and stir-fry over low heat.
6. Add celery and yam and stir fry quickly and evenly.
7. Add salt, pour in a little starch, stir-fry evenly over high fire, add walnuts, stir-fry evenly, turn off the fire and serve.
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Braised lettuce in oil
Required materials: lettuce 1, proper amount of oil and salt, onion 1, 3-4 dried peppers, 2-3 tablespoons of steamed fish and soy sauce,
Practice steps:
1. Remove the leaves on the surface of lettuce, remove the stale roots and peel the lettuce.
2. Slice the onion, cut the dried pepper into small pieces and wet it with water, so that it is not easy to fry and the pepper seeds are not used.
3. Cut the lettuce into discs with a cutter. If the lettuce is thin, cut it with an oblique knife.
4. Boil the pot with boiling water, add a little salt, scald the lettuce and take it out immediately. After blanching lettuce, adding a little salt to the water will make lettuce greener.
5. Cool the blanched lettuce in cold water, remove and control the net moisture. Blanched lettuce and cooled in cold water can keep the crisp taste of lettuce and the color will not turn yellow.
6. Put the lettuce on the plate, put the shredded onion, then put the dried pepper on the shredded onion, and pour the steamed fish and soy sauce around.
7. Heat the oil in the pot, heat the oil until it smokes, pour the hot oil on the dried Chili oil and shredded onion to stimulate the fragrance of onion and dried Chili, and mix it when eating.
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Eggplant mixed with sesame seeds
Required materials: 500g eggplant, 2 shallots, coriander 1 root, salt, 3 tablespoons sesame sauce, 2 cloves garlic, and soy sauce 1 tablespoon.
Practice steps:
1. Prepare the required materials, remove the pedicels of eggplant, and wash shallots and parsley.
2. Cut shallots into small pieces, parsley into small pieces, and garlic into powder.
3. Put sesame paste into a bowl, add salt, stir with chopsticks, stir clockwise, and put cold boiled water while stirring. Pay attention to adding water slowly, and then the sesame paste will slowly dilute. Just simmer the sesame sauce until it feels flowing.
4. Add water to the steamer to boil, steam the eggplant in the steamer for about 15 minutes, and tie it tightly with chopsticks, so that it can easily penetrate the eggplant.
5. Cool the steamed eggplant, tear it into strips and put it in a big bowl. It doesn't matter whether the tear strip is thick or thin. Add the roasted sesame paste, then add the soy sauce, minced garlic, coriander and shallots, stir well with chopsticks and serve.
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Cold bitter chrysanthemum
Required materials: 1 bitter chrysanthemum, a small bowl of peanuts, proper amount of oil and salt, half a tablespoon of sugar, 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce,
Practice steps:
1. Select the old leaves of Sophora alopecuroides, cut off the roots, tear off the leaves, soak them in light salt water for 10 minute, wash them, take them out and drain them.
Cut the bitter chrysanthemum into inches and put it in the pot for later use.
2. Add oil to the pot, (the amount of oil is not much, just enough to fry peanuts, which are oil crops and will produce oil when fried). Add cold oil to peanuts, stir-fry over low heat, stir-fry over low heat. No sooner had the peanuts been fried until they were slightly yellow than there was a crackling sound of peanuts exploding. Let them cool. After the peanuts are cooled, crush them with the back of a knife.
3. Put half of the peanuts in the pot, add a little salt, sugar, rice vinegar and soy sauce, stir well with chopsticks, take them out and put them in a plate, and sprinkle the remaining half of the peanuts on the bitter chrysanthemum.
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Cucumber mixed with mung bean sprouts
Required materials: 250g mung bean sprouts, cucumber 1 root, carrot half root, coriander 1 root, appropriate amount of oil, appropriate amount of salt, Chili oil 1 spoon, sesame oil 1 spoon, garlic 3 cloves, sugar 1/2 tablespoons, rice.
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1. Prepare the required materials, wash the ingredients, peel and wash the carrots.
2. Slice the cucumber first, then cut it into even shreds, cut the carrot into even shreds, cut the parsley into sections, and chop the garlic.
3. Boil the pot with boiling water, put the mung bean sprouts into the water, and blanch the mung bean sprouts until they are immature. Mung bean sprouts are easy to cook. Don't scald them too hard. After scalding, they won't taste crisp and tender. It is enough to blanch mung bean sprouts without the smell of raw beans.
4. After blanching, cool the mung bean sprouts in cold boiled water, and control the water after taking them out. After blanching and cooling, you can keep the mung bean sprouts crisp and tender.
5. Heat the oil in the pot, add shredded carrots and stir fry, stir fry the mung bean sprouts until the color becomes dark, turn off the fire and cook the carrots, which is more conducive to the absorption of various carotenoids. Only a small amount of oil can achieve full absorption.
6. Put the mung bean sprouts in a large bowl, add the fried shredded carrots, then add the shredded cucumbers, parsley segments, minced garlic, sesame oil, Chili oil, soy sauce, salt, sugar and rice vinegar.
7. Stir well with chopsticks from bottom to top, then take it out and put it on a plate. Cold salad should be eaten and mixed now, with good taste and no loss of nutrition.
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Braised winter melon
Required materials: 500g wax gourd, appropriate amount of oil, appropriate amount of salt, onion 1 segment, 2 cloves of garlic, aniseed 1 block, cinnamon 1 small piece, oyster sauce 1 tablespoon, braised soy sauce 1 2 tablespoons, soy sauce.
Practice steps:
1. Cut the peeled and peeled part of the wax gourd, wash it, and then cut the wax gourd into pieces with uniform size.
2. Heat the oil in the pan, add chopped green onion and minced garlic and saute until fragrant, add aniseed and cinnamon, and add wax gourd slices and stir fry for 1-2 minutes.
3. Add water and wax gourd, then add braised soy sauce, soy sauce and sugar, and bring to a boil. Turn to low heat and cook wax gourd until soft.
4. Add oyster sauce, a little salt, collect the juice over high fire, turn off the fire, serve out and put on a plate, and sprinkle with chopped green onion.
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Scrambled eggs with loofah
Ingredients: 2 loofahs, 3 eggs, proper amount of oil and salt, 2 cloves of garlic,
Exercise:
1. Scrape off the loofah skin, not too much, leaving a thin turquoise color, wash it with clear water and cut off the head and tail. Four melons have a rough taste and are generally eaten after peeling.
2. Cut the loofah into hob blocks. The hob block is cut by holding the towel gourd in the left hand and cutting it obliquely in the right hand. Cut a knife and turn the towel gourd with your left hand. This is the hob block.
3. Knock the eggs into the bowl, and beat the egg liquid evenly with chopsticks to form bubbles. Scrambled eggs are soft and delicious.
Heat the oil in the pan, pour in the egg liquid, spread it out, heat it until the egg liquid is slightly solidified, then stir-fry it into pieces and take it out for use. Don't fry the eggs too hard.
4. Add a little oil to the pot, add minced garlic and stir-fry, then add loofah pieces and stir-fry, add salt and stir-fry evenly.
5. Pour a little water and cook the loofah until it becomes soft. Don't cover the pot, or the loofah will turn yellow.
Add the egg pieces and stir-fry evenly over high heat. Turn off the fire and serve.
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Sauté ed cabbage with bean skin
Required materials: 4 pieces of bean skin, 2 Chinese cabbage 1/,proper amount of oil and salt, onion 1 section, 2 pieces of ginger, 2 cloves of garlic, oyster sauce1spoon,
Practice steps:
1. Peel the Chinese cabbage, wash it, drain the water, cut the onion into chopped green onion, mince the ginger and slice the garlic.
2. Cut the leaves of Chinese cabbage in half vertically, and the knife is inclined at 45 degrees. Slice the Chinese cabbage, and slice the Chinese cabbage with an inclined blade, which makes it easier to taste.
3. Cut the bean skin into diamond-shaped pieces, put it in a pot and add water to boil, blanch the bean skin, boil the water for 2-3 minutes, and cook the bean skin until it becomes soft.
4. Put the bean skin in cold water to cool, take out pure water for later use, and put the blanched bean skin in cold water to cool, so that the bean skin will not stick together and tastes good.
5. Heat the oil in the pan, stir-fry the chilies with low fire, stir-fry the chilies until they are slightly burnt, remove the chilies, and add chopped green onion, Jiang Mo and garlic slices to stir-fry until fragrant.
6. Stir-fry the cabbage slices with high fire until the cabbage slices are slightly soft and the bean skin is evenly stirred. Add salt and oyster sauce, quickly stir-fry evenly, turn off the fire, take out and plate.
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Fried vermicelli with mung bean sprouts and leeks
Required materials: 250g mung bean sprouts, leek 1 teaspoon, vermicelli 1 handful, proper amount of oil and salt, soy sauce 1 slice, 2 cloves of garlic, chicken essence 1 teaspoon and a few drops of rice vinegar.
Exercise:
1. First put the vermicelli into a large bowl, pour boiling water, break the vermicelli up with chopsticks, iron the vermicelli to be soft, then pour a proper amount of cold water, soak the vermicelli in warm water for about 1 hour, and soak the vermicelli until there is no hard heart. Wash the mung bean sprouts, remove the bean skin, drain the water, and drain the water. Remove the old leaves from the leek, wash it, and then cut the mung bean sprouts into inches.
2. After the time is up, take out the vermicelli, drain the water, pour in 1 tablespoon of cooked oil or salad oil, then add 1 tablespoon of soy sauce and mix well, so that the vermicelli will not stick together, stick together or stick to the pot when frying, which is a trick of frying vermicelli.
3. Heat the oil in the pan, add the Jiang Mo, saute the garlic slices, then add the mung bean sprouts and stir fry, pour a few drops of rice vinegar, stir fry the mung bean sprouts until they are broken, and stir fry them quickly in the hot pan when frying the bean sprouts, so that the damage of vitamin C will be less. Mung bean sprouts are cold, so cook with a little ginger to neutralize their coldness. Adding a little vinegar to stir-fry mung bean sprouts can not only prevent the loss of vitamin B 1, but also enhance the weight loss effect.
4. Add vermicelli, chives, salt and chicken essence, stir-fry over high heat until the chives are slightly soft, turn off the heat and serve.