Summer is hot and dry, so people get angry easily and don't like to eat. "Getting angry" is more likely to occur in dry climate and continuous hot and humid weather. "Getting angry" is a folk saying, also called "hot air". Chinese medicine believes that if the yin and yang of the human body are unbalanced and the internal fire is strong, it will get angry. So which vegetables are suitable for eating in summer are good for clearing away heat and reducing fire? Wax gourd, lettuce, cucumber, mung bean sprouts, cabbage, bitter gourd, celery, towel gourd, bitter chrysanthemum and Dutch beans are all vegetables suitable for summer. I recommend 16 light and nutritious side dishes for reducing fire. They are all home-cooked dishes, simple and easy to cook, which are very suitable for family summer recipes for reducing fire. It's delicious and won't get angry, but you can also eat it. Learn these dishes, so that you can cool down on a summer day without worrying about what to cook after work every day. Let's share the following practices:
Ingredients for steamed white gourd with minced meat: 500g of white gourd, pork 1 00g, red pepper 1 segment, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, garlic 1 segment, oyster sauce1spoon, and cooking wine/kloc-0.
Exercise:
Peel the wax gourd, remove the pulp and wash it. When you choose wax gourd, you should weigh it with your hands. Heavy wax gourd has enough water and less pulp, so it is a good wax gourd. Lightweight meat is slack, short of water and full of meat.
Cut the wax gourd into 0.5 cm thick slices, cut them evenly and put them on a plate for later use.
Chop pork into powder, onion into chopped green onion, ginger into powder, garlic into slices, red pepper into seeds and into powder. If there is no red pepper, you can leave it, which will play an embellishment role.
Boil the water in a pot, put the plate with wax gourd in it, boil it with high fire, steam it on medium fire for 10 minute, and steam the wax gourd until it is transparent. When the time is up, take out the plate and put the wax gourd into the plate for later use.
Heat oil in a pan, add chopped green onion, Jiang Mo and garlic slices until fragrant, then add minced meat and stir-fry until the color turns white, add soy sauce and cooking wine, stir-fry minced meat and color it, pour half a bowl of water, add oyster sauce and a little salt, and bring to a boil.
Pour in a proper amount of water starch to thicken, heat the soup until it is thick, then turn off the heat, pour the minced meat on the wax gourd and sprinkle with the minced red pepper.
Ingredients: lettuce 1 piece, proper amount of oil and salt, 5 cloves of garlic, 5 tablespoons of oyster sauce 1.5 tbsp, and proper amount of water starch.
Exercise:
Peel lettuce, soak it in clear water, wash it and tear it into pieces.
Chop garlic into powder
Boil the water in a pot, add a little salt, blanch the lettuce, take it out and put it in cold water for cooling.
Take out the lettuce, control the moisture and put it on the plate.
Heat oil in a pan, add minced garlic and stir-fry until fragrant, then add oyster sauce and a little salt.
Pour in the right amount of water starch. When the soup becomes thick, turn off the heat and pour the garlic soup on the lettuce.
Ingredients: 200g lettuce, 2 tbsps vegetable oil, 2g salt, 3 cloves garlic, 5 dried peppers, 2 tbsps steamed fish and soy sauce.
Exercise:
Prepare all the ingredients, break off the leaves of lettuce and wash them, cut dried peppers into sections, and cut garlic into powder.
Boil the water in the pot, add a little salt and a few drops of oil, blanch the lettuce 1-2 minutes, take it out and put it in cold water, take it out and drain.
Put lettuce in a plate, pour steamed fish and soy sauce around it, and add minced garlic and dried Chili slices.
Add oil to the pot and heat it until it smokes. Pour hot oil on dried peppers and minced garlic, and mix them when eating.
Cucumber and peanut mixed with dried tofu ingredients: 3 cucumbers, 3 dried tofu, a small bowl of peanuts, 2 coriander, proper amount of oil and salt, 1 spoon of Chili oil, 1 spoon of sesame oil, 3 cloves of garlic, 1 spoon of sugar, 2 spoons of rice vinegar, 1 spoon of aged vinegar and 2 tablespoons of soy sauce.
Prepare the required materials, wash the cucumber and wash the coriander selectively. After washing the cucumber, put it in the refrigerator for 1-2 hours, which will make it more refreshing. If the stomach is bad, people who are afraid of cold will omit this step.
Boil the water in a pot, put the dried tofu in blanching water 1-2 minutes, take it out, cool it in cold water, and take it out.
Tear dried tofu into pieces, cut coriander into small pieces, and chop garlic. Garlic is an indispensable seasoning in this cold salad, which can improve the taste. Eating garlic also has bactericidal effect.
Add a little oil to the pot, add peanuts to the cold oil, fry the peanuts with low fire and take them out for later use.
Put the cucumber on the cutting board, split it with the back of a knife, cut a knife in the middle of the knife, and then cut it into sections with an oblique knife. The purpose of shooting is to make the cucumber crack enough to taste better when mixing.
Put cucumber and bean skin into a pot, add minced garlic, coriander, Chili oil, sesame oil, salt, white sugar, rice vinegar, aged vinegar and soy sauce, stir quickly and evenly, add peanuts, stir evenly and take out. This cold salad tastes sweet and sour, slightly spicy and salty, so don't stir it salty.
Cucumber mixed with mung bean sprouts: 250g of mung bean sprouts, 2 cucumbers, half carrots, 2 coriander, proper amount of salt, sesame oil 1 tablespoon, Chili oil 1 tablespoon, 3 cloves of garlic, sugar 1 tablespoon, 2 tablespoons of rice vinegar,
Exercise:
Prepare the required materials, remove the bean skin of mung bean sprouts, wash, wash cucumber and coriander, and peel carrots.
Cucumber is sliced first, and then shredded. Carrots can be shredded and eaten raw. Fine filaments should be cut, and the taste is not hard. I don't like eating carrots raw. You can fry them with a little oil, and lose more nutrients when you blanch them. Chop garlic and coriander into small pieces to prepare Chili oil.
Boil the water in the pot, add the mung bean sprouts, blanch them until they are cut off, and take out the mung bean sprouts. Blanching mung bean sprouts and cooling them in cold water can keep their crisp and tender taste.
Cool the mung bean sprouts in cold water. After taking it out, clean it by hand for later use.
Put mung bean sprouts, shredded cucumber and shredded carrot into a pot, add coriander, minced garlic, sesame oil, Chili oil, salt, white sugar and rice vinegar, mix them evenly with chopsticks from bottom to top, and then take them out and put them on a plate.
Tip: blanch mung bean sprouts to life. Don't over-blanch the water to keep the crisp and tender taste. After the mung bean sprouts are too cold, the water should be removed by hand, and the taste will become weak after mixing. This dish should be eaten and mixed now. After a long time, it will not be crisp and tender, and it will also cause nutrient loss.
Stir-fried cabbage with tomatoes Ingredients: half a cabbage, 2 tomatoes, proper amount of oil and salt, 2 cloves of garlic,
Exercise:
Peel off the leaves of cabbage, rinse them, drain them, and then tear them into pieces by hand.
Wash tomatoes, cut them in half, cut off the pedicle, and then cut them into blocks.
Boil the pot with water, add a little salt and a few drops of oil, then blanch the cabbage until the color becomes dark. When blanching cabbage, adding a little salt and oil to the water can make the cabbage greener, and the blanching time should not be too long, but the color of the cabbage will become darker.
Take out the cabbage and cool it in cold water. Take it out and control the water to dry for later use. After blanching the cabbage, put it in cold water to cool it, so as to keep the crisp and tender taste of the cabbage.
Add oil to the pot, heat it, add minced garlic and stir-fry with low fire, then add tomatoes, stir-fry them with high fire to soften them and stir-fry them out of water.
Add cabbage and salt, stir-fry quickly and evenly over high fire, turn off the fire and serve.
Mixed hand-torn cabbage materials: 1 cabbage, proper amount of oil and salt, 2 cloves of garlic, 1/3 tablespoons of pepper, 5 dried peppers,
Exercise:
The leaves of cabbage are peeled, soaked, washed and then torn into pieces by hand.
Chop garlic into powder, cut dried pepper in half, and don't use pepper seeds.
Boil the water in a pot, add a little salt, blanch the cabbage until the cabbage turns dark green until it stops growing, take it out and put it in cold water for cooling, and take out the purified water.
Add oil to the pot, heat it, stir-fry the peppers with low fire, stir-fry the peppers until they are slightly burnt, remove the peppers, turn off the fire, and stir-fry the dried peppers until the oil temperature is slightly lower.
Put the blanched Chinese cabbage in a pot, add salt and minced garlic, pour in the fried oil, stir it evenly with chopsticks, and then take it out and put it on a plate.
Sprite Bitter Melon Material: 2 Bitter Melons, Sprite 1 can, Lemon 1 2, Lycium barbarum, honey1spoon, a little salt,
Exercise:
Prepare the required materials, put Sprite in the refrigerator in advance, and wash bitter gourd.
Cut bitter gourd in half along the length, scrape off the pulp of bitter gourd with a spoon, scrape off the white part, which is bitter, and then cut bitter gourd into pieces with a knife.
Slice lemon, wash Lycium barbarum,
Boil the pot with water, add a little salt, blanch the bitter gourd 1-2 minutes, take it out and put it in cold water, and take out the purified water.
Put lemon slices and Lycium barbarum into bitter gourd, add honey, pour Sprite without bitter gourd slices, and refrigerate for 1-2 hours.
Tip: Adding a little salt when blanching can make the color of bitter gourd greener, and the blanching time should not be too long. After blanching, put it in cold water and cool it, so as to keep the crisp and tender taste of bitter gourd.
Bitter gourd scrambled eggs material: 1 bitter gourd, 3 eggs, 4 grams of salt, 2 tablespoons of vegetable oil,
Exercise:
Wash bitter gourd, knock the eggs into a bowl and beat them evenly with chopsticks.
Cut the bitter gourd in half, scrape off the seeds with a spoon, scrape off the white part, and then cut the bitter gourd into strips with a knife.
Put bitter gourd into a large bowl, add a little salt and marinate for 10 minute. When the time is up, add a proper amount of water and stir. Remove the bitter gourd and clean it for later use. This can remove oxalic acid from bitter gourd.
Heat the oil in the pan, pour in the egg liquid and spread it out. When the egg liquid is slightly solidified, stir it into pieces and take out the egg pieces for later use.
Add a little oil to the pot, add bitter gourd and stir-fry until the color turns dark green, add eggs and stir-fry evenly, add salt to taste, and serve.
Stir-fried yam with celery Ingredients: 2 iron stick yams, 250g celery, half carrot, proper amount of oil and salt, 2 cloves of garlic, oyster sauce 1 spoon,
Exercise:
Scrape off the skin of Chinese yam, wash it, and then cut it into pieces with an oblique knife. After cutting, put the yam in clear water and soak it in a few drops of vinegar, so that the color of the yam slices will not turn black.
Celery is defoliated, washed and cut into pieces. Peel and wash carrots, cut into diamond-shaped pieces, and chop garlic.
Boil the water in a pot, add a little salt, blanch the celery, blanch the celery until the color becomes dark, remove the celery, put it in cold water, and remove it to control the water. When blanching celery, add a little salt to the water, which will make celery greener. After blanching, put it in cold water to cool, so as to keep the crisp and tender taste of celery.
Boil the water in the pot again, blanch the yam for 1-2 minutes, take out the yam, cool it in cold water, and take out the yam to control the water.
Put oil in a hot pan, add minced garlic and stir-fry until fragrant, then add carrot slices and stir-fry until the color becomes dark.
Stir-fry the tablets and celery with high fire, then add oyster sauce and salt, stir-fry quickly and evenly with high fire, turn off the fire and serve.
Tip: After the yam is cut, put it in clear water and soak it in a few drops of vinegar, so that the color of the yam slices will not turn black. When blanching celery, adding a little salt to the water will make celery greener. After blanching, put it in cold water and cool it, so as to keep the crisp and tender taste of celery. Stir-fry quickly when frying.
Ingredients: dried yuba 200g, celery 250g, carrot half, proper amount of oil and salt, sesame oil 1 tablespoon, 3 cloves of garlic, proper amount of pepper,
Exercise:
Prepare the required materials. First, put the dried yuba into the pot in advance, add warm water and a little salt, so that the soaking time is short. Adding salt to water can accelerate the absorption of water by yuba and make it soak faster. Soak yuba until there is no hard core, remove celery leaves, rinse them, drain the water, do not throw away celery leaves, blanch them in water, add light soy sauce and Chili oil, and mix them.
Clean the soaked yuba, cut it into sections, cut celery into sections, cut carrots into sections, and chop garlic.
Boil the pot with water, blanch the yuba 1-2 minutes, take out the yuba and put it in cold boiled water, and take out the yuba for later use.
Blanch carrot slices. Blanch carrot slices until the color becomes dark, take them out and put them in cold boiled water for cooling. Take them out and drain them for later use.
Boil the water in the pot, add a little salt, blanch the celery until the color turns dark green, take out the celery, put it in cold boiled water, and drain the water for later use. When blanching celery, add a little salt to water to make celery greener, and put it in cold water to keep celery crisp and tender without turning yellow.
Add oil to the pan and heat it. Add celery, stir-fry with low fire to get pepper oil. Stir-fry the peppers with low heat until they are slightly burnt. Remove the pepper and stir-fry the pepper oil with low heat. Pepper is fragrant.
Put celery, carrot and yuba in a container, add minced garlic, salt, fried pepper oil and sesame oil, stir well with chopsticks, and serve out and put on a plate.
Scrambled eggs with loofah Ingredients: 2 loofahs, 3 eggs, proper amount of oil and salt, 2 cloves of garlic,
Exercise:
If you want to cook delicious dishes, you should first choose loofah: you should choose light-colored loofah, which is tender and delicious when fried, and the darker the loofah, the older it gets. Then look at the lines, generally choose loofah with smooth skin. If the lines are more prominent and obvious, the loofah will get old. Look at the shape of loofah, choose a long and straight loofah to buy. The greater the curvature of the root of loofah, the older it is. Finally, look at the feel and choose the one with strong feel. Pinch it by hand first, the slightly elastic ones are fresh, and the softer ones are old.
Scrape off the skin of the towel gourd, not too much, leaving a thin turquoise, wash it with clear water and cut off the head and tail. Four melons have a rough taste and are generally eaten after peeling.
Cut the loofah into hob blocks. The cutting method of the hob block is that the left hand holds the towel gourd and the right hand obliquely cuts it, and the left hand turns the towel gourd, so it is the hob block.
Beat the eggs into a bowl and beat the egg liquid with chopsticks until it bubbles. Scrambled eggs are soft and delicious.
Heat the oil in the pot, pour in the egg liquid, spread it out, heat it until the egg liquid solidifies slightly, then fry it into pieces and take it out for later use. Don't fry the eggs too hard.
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.
Pour in a little water and cook the loofah until it is 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.
Stir-fried towel gourd with tomato Ingredients: 2 towels, 2 tomatoes, proper amount of oil and salt, 2 cloves of garlic,
Exercise:
Prepare the required materials, scrape off the skin of the towel gourd and wash it. Don't remove too much, leaving a thin turquoise. Wash tomatoes. The loofah should be tender, fried and delicious. Buy long and straight loofah. The greater the curvature of the root of the towel gourd, the older it will be.
Cut the loofah into hob blocks. The cutting method of the hob block is that the left hand holds the towel gourd and the right hand obliquely cuts it, and the left hand turns the towel gourd, so it is the hob block. Tomatoes are pedicled and cut into pieces.
Add oil to the pot, heat it, add minced garlic, stir-fry garlic, add tomatoes, and stir-fry tomatoes to get water.
Add loofah, add salt, stir-fry for 1-2 minutes, pour in a little water, and cook for 2-3 minutes. Cook the loofah until it becomes soft, turn off the fire, take it out and put it on a plate.
Tip: the skin of the loofah should be scraped off, and the taste is rough. The skin of loofah is rich in loofah juice, so it is recommended to cut it now to avoid the loss of nutrients with loofah juice. When cooking loofah, attention should be paid to keeping it light and using less oil to show the fresh and refreshing characteristics of loofah.
Cold bitter chrysanthemum material: 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,
Exercise:
Remove the old leaves, cut off the roots, tear off the leaves, soak them in light salt water for ten minutes, clean them, take them out and drain them.
Cut the bitter chrysanthemum into inches and put it in the pot for later use.
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 with low fire, stir-fry with low fire, stir-fry peanuts until they are slightly yellow and crackle with peanuts, and let them cool.
After the peanuts are cooled, they are pressed into peanuts with the back of a knife.
Put half of the peanuts into the pot, add a little salt, sugar, rice vinegar and soy sauce, stir them evenly with chopsticks, put them out and put them on a plate, and sprinkle the remaining half of the peanuts on the bitter chrysanthemum.
Tip: Bitter chrysanthemum soaked in light salt water can remove insects and dust, and it tastes hygienic and clean. Stir-fry peanuts with low fire, not over-frying, and add less salt when mixing. It tastes sweet and sour when mixed.
Beans mixed with bean curd stick cauliflower material: 200g of bean curd stick, 1 cauliflower, 250g of pea, proper amount of oil and salt, 2 cloves of garlic, proper amount of pepper, a little chicken essence,
Practice steps:
Dried yuba is used. First, put the dried yuba into the pot in advance, add warm water and a little salt, and cover it with a plate, so that the yuba will not float. This method takes a short time to soak yuba. Adding salt to water can accelerate yuba to absorb water, so that yuba can be soaked more quickly, and yuba will be soaked until there is no hard core.
The soaked yuba is cut into sections, the cauliflower is divided into small flowers, and the carrot is cut into diamond-shaped pieces.
Remove both ends of peas, rinse them, add water to the pot to boil, add a little salt, put the peas in water, blanch the peas until the color becomes dark, take them out and put them in cold water to cool, and take them out to control the water. Adding a little salt when boiling peas can make them greener, and cooling them in cold water can keep their crisp and tender taste.
Boil the water in the pot again, blanch the yuba for 1-2 minutes, take out the yuba, put it in cold water, and squeeze out the water by hand for later use.
Boil the water in the pot, blanch the cauliflower until it is dry, blanch the carrot slices, remove the cauliflower and carrot slices together, put them in cold water, remove and drain.
Heat the oil in a pan, stir-fry the peppers with low heat until the peppers are slightly burnt, turn off the heat and take out the peppers.
Put peas, cauliflower, yuba and carrot slices into a container, add fried pepper oil, minced garlic, salt and chicken essence, mix them evenly with chopsticks, and serve out and put them on a plate.