What staple food is suitable for hot weather? In daily life, in order to live a healthy life, we often buy some fruits or vegetables to supplement some vitamins, promote the digestion and growth of the body, and make the body healthier. What staple food is suitable for hot weather? Let's share it below.

What is the staple food suitable for hot weather? 1 What to eat in summer to relieve the heat?

Recipe 1, winter melon seaweed soup

Ingredients: wax gourd 100g, kelp 30g, shrimp skin, salt.

Practice: Slice wax gourd 100g, wash kelp 30g, add appropriate amount of shrimp skin and refined salt, and cook soup once a day. You can also add a crucian carp and stew soup together.

Efficacy: Wax gourd is sweet and light in taste and cold in nature, which can clear away heat and promote diuresis, reduce swelling and detoxify, promote fluid production and quench thirst; Kelp is salty and cold, which can clear away heat and promote diuresis, nourish yin and stop bleeding; Carassius auratus is sweet, which can strengthen the spleen and stomach, induce diuresis and quench thirst. This prescription has obvious effect of removing summer heat and dampness, and most people can eat it.

Recipe 2, watermelon skin porridge

Ingredients: watermelon peel100g, 50g of rice.

Practice: peel off the hard skin of watermelon and cut it into dices. Wash the rice, put it in a casserole, add some water and watermelon peel, bring it to a boil with high fire, then cook it into porridge with low fire and add sugar.

Efficacy: It has the functions of clearing away heat, relieving summer heat, inducing diuresis and reducing swelling, and can prevent heatstroke if eaten regularly.

Recipe 3, 3 color bean soup

Ingredients: 30g of white lentils, 30g of adzuki beans and 30g of mung beans.

Practice: 30 grams of white lentils, red beans and mung beans are cooked into porridge once a day.

Efficacy: White lentils are slightly warm and sweet, and have the effects of invigorating the spleen and eliminating dampness, and relieving summer heat. Mung beans are sweet and cold, which can clear away heat and relieve summer heat, induce diuresis and reduce swelling, nourish skin and quench thirst. It is a common summer food. Red adzuki bean, also known as red adzuki bean, is good at detoxification and diuresis, clearing away heat and promoting diuresis, strengthening the spleen and stopping diarrhea. This soup is sweet and delicious, and can clear away heat and damp. Regular diet helps to relieve fatigue.

Recipe four, bitter gourd chrysanthemum porridge

Ingredients: Momordica Charantia 100g, Chrysanthemum 50g, Japonica rice 60g, and appropriate amount of rock sugar.

Practice: Wash bitter gourd, remove pulp and cut into small pieces. Wash japonica rice and chrysanthemum, put them together in a pot, add appropriate amount of water, boil over high fire, put bitter gourd slices and rock sugar in the pot, and cook over low fire until the rice porridge is sticky.

Efficacy: This porridge can clear away heat, relieve summer heat, stop dysentery and detoxify, and is suitable for auxiliary diet therapy for heatstroke, polydipsia and diarrhea. It is forbidden to eat wet, spicy and greasy food at the same time.

Recipe 5, mung bean pumpkin soup

Ingredients: 50 grams of mung bean, 500 grams of old pumpkin, a little salt.

Practice: Wash mung beans with clear water, add a little salt (about 3 grams) when the water is still wet, stir well, marinate for a few minutes, and then rinse with clear water. Peel the pumpkin, wash the pulp with clear water and cut it into 2 cm square pieces for later use. Add 500 ml of water to the pot, boil the mung beans for 2 minutes, pour in a little cold water, then boil, put the pumpkin in the pot, cover the pot, and cook for about 30 minutes with slow fire until the mung beans bloom, and add a little salt to taste.

Efficacy: mung bean tastes sweet and cool, clearing away heat and relieving summer heat, detoxifying and diuresis; With pumpkin, it is the best diet for heatstroke prevention in summer.

What staple food is suitable for hot weather? 2 Fried shredded pork with garlic moss.

Fried garlic moss is a very delicious home-cooked dish, especially the combination of garlic moss and meat, which always makes people want to stop.

Although fried meat with garlic moss looks ordinary, it is not easy to make it delicious. Process is very important. It's wrong to fry the water directly. Rong Er will teach you the correct method today. Garlic moss is crisp and delicious. With a little skill, everyone can make crispy and delicious fried garlic moss

[List of Ingredients] Two handfuls of garlic moss, one spoonful of salt, one red pepper, onion, ginger, garlic, a small piece of lean meat, salt, pepper, cooking wine, soy sauce, oyster sauce and chicken essence.

[Production Steps]

1, these are two handfuls of garlic moss I bought in the market. Garlic moss is very tender this season. Just take off the garlic cover. Garlic cover can be reserved for fried eggs, which is very delicious.

2. Then we clean the garlic moss, put it directly on the chopping board after cleaning, and pat it gently with a knife before cutting, so that it will be easier for us to fry it later, and then cut it directly into small pieces.

3. After cutting, put it into a larger bowl, add a spoonful of salt and mix well, then marinate for 5 minutes. Pickling for a while before frying will make garlic moss more brittle.

4. Then we prepare a red pepper, clean it, remove the seeds first, then cut it in half, then cut it into strips, cut it and put it in;

5. Then cut some onions, ginger and garlic. Ginger is sliced first and then chopped. Three cloves of garlic is enough. Just cut it into minced garlic. A short section of onion, first cut in the middle, then cut into chopped green onion and put it in a bowl for later use.

6. Finally, we prepare a small piece of lean meat, slice it first, then cut it into strips, and put it into a bowl after cutting it;

7. Add another spoonful of salt, half a spoonful of pepper, one spoonful of cooking wine, one spoonful of soy sauce and half a spoonful of oyster sauce. After stirring well, add an egg white. After mixing well, add a spoonful of corn starch. Egg white and starch can better lock the moisture in shredded pork and make shredded pork more smooth and tender;

8. At this time, our garlic moss is also marinated. First, steam it in a steamer. After the water is boiled, the fire lasts for one and a half minutes, and then it is taken out for later use.

9. Heat oil from the pan, add onion, ginger and garlic until fragrant, then add shredded pork and stir-fry until the color of shredded pork turns white, then add garlic moss and pepper;

After 10, stir-fry for 30 seconds, and start seasoning, salt 1 spoon, soy sauce 1 spoon, oyster sauce 1 spoon, and half a spoon of chicken essence. After frying, it can be cooked, and the fragrant shredded garlic is ready.

The color is turquoise and the taste is crisp. It does not need to be blanched or fried, which not only retains the nutritional components of garlic moss, but also retains its beautiful color and crisp taste, and is simpler than blanching and frying.

┄cabbage┄ fried noodles

【 List of Ingredients 】 Cabbage, vermicelli, garlic, ginger, dried pepper, onion, pork, cooking oil and soy sauce.

1. Cut the cabbage from the middle, remove the hard core inside, then cut it into filaments, put it in a pot after cutting, and soak it in a spoonful of salt for a few minutes;

2, soaking time first prepare ingredients, a few pieces of garlic cut into garlic slices, a small piece of ginger cut into shredded ginger, a few pieces of dried red pepper cut into sections, and an onion cut into chopped green onion for later use. Prepare a small piece of pork, cut fat meat and lean meat separately, and then put it in a basin for later use;

3. Control the water of the cleaned cabbage for later use;

4. Boil water in the pot, put a handful of sweet potato vermicelli, take it out when it is cooked to 80% maturity, and put it in a cold water basin to avoid vermicelli adhesion. Then pour it into a colander to control the water, put it into a small basin, add a little cooking oil, add a little soy sauce, and stir it evenly with chopsticks. The vermicelli made in this way will be colored, delicious, non-stick and non-caking.

5. Add a little cooking oil to the pot, add fat oil, stir-fry the grease, then add lean meat and stir-fry until the lean meat changes color. Stir-fry ginger, garlic and dried red pepper until fragrant, and cook a little cooking wine to remove fishy smell and enhance fragrance. Add shredded cabbage, stir-fry over high fire, and stir-fry the cabbage until it is soft. Add vermicelli, start seasoning, add a spoonful of salt, a little chicken essence and a spoonful of soy sauce to cook from the side of the pot;

6. Stir-fry over medium heat for 30 seconds, add chopped green onion, stir well and serve.

┄ Scramble eggs with mushrooms┄.

[List of ingredients] 6 mushrooms, 2 eggs, 1 green pepper, 2 cloves of garlic.

1. Rooted mushrooms, washed and sliced. Beat the eggs in a bowl for later use.

2. Pour the oil in the pan, heat it over medium heat, and pour in the egg mixture and stir fry. After the egg liquid is solidified, slice it in the pot and take it out for later use;

3. Pour the oil into the pot, heat it on medium heat, add the mushroom slices and stir-fry for 3 minutes until soft, then add the green pepper and stir-fry slightly, then add the light soy sauce, cooking wine, sesame oil and chicken essence and stir-fry evenly;

4. Finally, add scrambled eggs and pour in water starch to thicken. Stir-fry evenly!

Scrambled eggs with peas

【 List of Ingredients 】 Half a pea, carrot, half a red pepper, 2 eggs, salt, rice vinegar, a spoonful of salt and a spoonful of sugar.

1. Shell peas, peel peas, rinse with clear water, and drain water for later use;

2. Dice carrot half, red pepper half, and then cut garlic for later use;

3. Add water to the pot, bring it to a boil, pour in peas and carrots 1 min, and take it out for later use;

4. Beat two eggs into a bowl, add a little salt to increase the bottom flavor, add a proper amount of rice vinegar to remove the fishy smell, and finally add two spoonfuls of clear water to stir evenly, then take out the pan and drain the oil. When the oil temperature is 40% hot, pour in the egg liquid, stir continuously with chopsticks until the egg liquid is even and fine, then turn off the fire and take it out for later use;

5. Add oil to another pot. When the oil temperature is 50% hot, add minced garlic, diced red pepper, peas and carrots, stir well, then pour in eggs, continue to stir well, and then start seasoning: add a spoonful of salt and a spoonful of sugar, stir well again, and then turn off the heat and serve.

Fried beef with garlic moss

【 List of Ingredients 】 Beef, garlic moss, ginger, garlic, salt, soy sauce, oyster sauce, cooking wine and starch.

1. Clean beef, cut it into filaments, and then wash it twice with clear water to remove blood stains on the surface. After draining water, add cooking wine and starch, and marinate for about 10 minute (adding starch to soak the beef surface can reduce the water loss inside the beef and make the fried beef more tender);

2. Clean garlic moss from beginning to end and cut it into sections;

3. Pour a little oil into the hot pot, pour the salted beef shreds into the hot oil, and stir fry quickly over high fire. Stir-fry beef until it is 80% cooked, and take it out for later use;

4. Continue to add a little oil to the wok, pour in Jiang Mo and minced garlic, and stir-fry over low heat for fragrance. Friends who like to eat spicy food can add Chili to fry together at this time;

5. Next, pour in the garlic moss, stir fry quickly on high fire, and stir fry the garlic moss until it becomes soft. Because garlic moss is difficult to taste, at this time we can add a little salt and mix well to make garlic moss have a bottom taste;

6. Then pour in the beef and continue to stir fry over high fire until the beef and garlic moss are cut off;

7. Finally, add salt, soy sauce and oyster sauce to taste, add a little sugar to refresh, stir well, and then turn off the heat and enjoy.

What is the staple food suitable for hot weather? Bean jelly is the most common food here in summer. Because it is cool and refreshing, it is eaten as a summer food. Every hot summer, almost every household will make bean jelly to eat.

The weather is hot and there is no appetite. Bean jelly is the best choice, and it is also a delicious food that everyone often cooks in summer. Cooking at home, no additives, safe and hygienic. Made of purple cabbage juice and pea powder, Q-elastic and smooth, with a smooth and refreshing taste, especially refreshing with homemade juice.

Hot weather is inseparable from this staple food, which can cool off the summer heat, control satiety with low energy, and stutter is not afraid of gaining meat! Now I'd like to share the formula of chinese cabbage juice bean jelly with you. Friends who like it can follow the recipe, give their families a delicious meal and give their loved ones a care.

Cabbage juice bean jelly

Ingredients: a few purple cabbage leaves, a bowl of pea powder, 4 bowls of clear water, chopped green onion, minced garlic, dried Chili, Chili noodles, 2 soy sauce, 2 balsamic vinegar, a little sugar and a proper amount of chicken essence.

Exercise:

1. Prepare a few purple cabbage leaves, clean them and tear them into small pieces.

2. Add the purple cabbage leaves and a little water into the cooking machine, beat them into chinese cabbage juice, and sieve the chinese cabbage juice into the bowl.

3. Take two bowls of the same size and measure out 1 bowl of pea starch and 1 bowl of purple cabbage juice.

4. Pour the pea starch into a large bowl, add the purple cabbage juice and stir well.

5. Pour a bowl with the same specifications as chinese cabbage juice into the pot and boil 3 bowls of water. Slowly pour the mixed cabbage juice starch into the water while stirring. After the starch paste boils and bubbles, turn to low heat and continue stirring. Stir until the batter is transparent, then turn off the heat for 2 minutes.

6. Put the prepared bean jelly paste into a basin and let it cool naturally.

7.bean jelly. After demoulding, cut into cubes or strips and put on a plate (the purple of bean jelly becomes lighter). Put chopped green onion, minced garlic, dried Chili and Chili noodles into a bowl, heat the oil in the pot, pour it into the bowl to stimulate the fragrance, and pour in 2 soy sauce, 2 balsamic vinegar, a little sugar and chicken essence to make juice.

8, pour the juice on the bean jelly, stir well and eat, bite by bite, very refreshing and delicious.