As the saying goes, "a little summer heat is not hot, but a big summer heat is in the dog days." The big summer heat is coming on July 22nd, so everyone must be prepared for heatstroke prevention and cooling. The following small series also recommends 10 recipes necessary for summer cooling, so that everyone can spend a cool summer.
1, stewed old duck with lotus root
Ingredients: lake duck, lotus root, salt, monosodium glutamate and pepper.
Practice: Put the duck after flying water treatment and sliced lotus root into a pot of boiling water, add appropriate amount of salt, monosodium glutamate, pepper, etc., and stew for one hour.
2, bitter gourd fried cabbage
Ingredients: bitter gourd 1 root, 300g mustard, a little salt, vegetable oil.
Practice: Wash and cut the bitter gourd, remove the core and cut into thin slices. Put the bitter gourd slices in cold water and soak them in a spoonful of salt for 20 minutes. After soaking the bitter gourd slices, wash them and squeeze off the water, which can kill the bitter taste of bitter gourd well. Pour the oil in a hot pan, add the cabbage and stir-fry until fragrant, add the bitter gourd slices and stir-fry, and add a little salt to serve.
3, green pepper broiler
Ingredients: 500g of chicken leg, 2 egg whites, 4 green peppers, 50g of winter bamboo shoots, 25g of yellow wine, 5g of refined salt, 4g of monosodium glutamate, 0.5g of sugar/kloc-0, 5g of water chestnut powder/kloc-0, 5g of vegetable oil 1 000g (actual consumption/kloc-0.
Practice: pat the chicken leg lightly, chop it a few times, cut it into cubes of 1 cm3, put it into a bowl, add wine, salt, monosodium glutamate, pepper, egg white, clear water (1 0g) and water chestnut powder, grab and mix thoroughly, add vegetable oil (5g), and wake up10g. Take a small bowl, add wine, salt, monosodium glutamate, clear soup, pepper, sugar, water chestnut and mix well as seasoning; Heat a wok and add vegetable oil. When the oil temperature reaches 50%, add diced chicken, diced green pepper and diced bamboo shoots, spread until cooked, pour in a colander, drain the oil, add 50g vegetable oil, stir-fry chopped green onion and ginger rice while the wok is hot, add diced chicken, diced bamboo shoots, diced green pepper and a small bowl for seasoning, turn it over a few times, and put it into a pot.
4. Bitter chrysanthemum mixed with amaranth
Ingredients: Bitter chrysanthemum, amaranth 250g each.
Practice: put bitter chrysanthemum and amaranth in a pot and blanch with hot water, then put them on a plate and add seasonings such as salt and garlic to eat, twice a day. It has the effects of clearing away heat, promoting diuresis, expelling toxin and caring skin, and is suitable for people with various symptoms of liver-fire such as bitter taste, anxiety, dryness and heat, constipation and hemorrhoids.
5, mixed eggplant
Ingredients: 500g tender eggplant, 0/5g coriander/kloc-,garlic, rice vinegar, sugar, sesame oil, soy sauce, monosodium glutamate, refined salt and pepper.
Practice: Wash and peel the eggplant, cut it into small pieces, put it in a bowl, sprinkle with a little salt, then put it in cold water, soak the eggplant brown, take it out and steam it in a steamer, take it out and let it cool; Mashed garlic; Heat a wok over a fire, add sesame oil, fry the pepper until fragrant, pour the oil into a small bowl, add soy sauce, sugar, rice vinegar, refined salt, monosodium glutamate and minced garlic, make juice, and pour it on eggplant slices; Wash coriander, cut into sections and sprinkle on eggplant slices. Serve.
6. Dried duck and dried bamboo shoots soup
Ingredients: an old duck, some dried bamboo shoots, and some ginger.
Practice: Wash the old duck, chop it into pieces of uniform size, soak the dried bamboo shoots in warm water and foam them soft, remove them and drain them, and cut the ginger into pieces. The old duck boiled in boiling water for 3 minutes to remove blood. Take out, put the old duck into the soup pot with cold water, inject enough cold water, boil it with high fire, remove the foam on the surface of the soup, put down the ginger slices and dried bamboo shoots, pour the wine, and turn to low heat for 3 and a half hours. Open the lid, season with salt, and stew for half an hour.
7. Water chestnut duck soup
Ingredients: water chestnut 1 00g, water duck1piece, 20g of onion, 0g of ginger15g, 20g of cooking wine and a little salt.
Practice: slaughter the duck to remove hair and internal organs; The horseshoe is peeled and everything is split in half; Slice onion and ginger. Put the duck in a pot, add horseshoe, onion, ginger, salt and cooking wine, add appropriate amount of water, bring it to a boil with strong fire, and simmer until the duck is cooked. This soup has the effects of diuresis, detumescence and clearing away heat and toxic materials.
8. Spinach porridge
Ingredients: 200 grams of spinach, 200 grams of japonica rice, salt, onion, ginger, coriander and other condiments.
Practice: first wash the japonica rice, add water to the pot, cook on fire, and chop the spinach for later use. When the porridge is almost cooked, add spinach and seasonings such as salt, onion, ginger and coriander, and cook for a while. Spinach porridge is light and easy to digest, and has the functions of soothing the liver, nourishing blood, moistening the intestines and improving eyesight. It is suitable for all people, especially for people who are old and weak, blood deficiency and intestinal dryness, habitual constipation and decreased vision.
9. Stewed thin broth with apple fungus
Ingredients: apples, tremella, lean meat, black dates.
Practice: soak the tremella until soft, tear off the yellow part of the pedicle, and then tear it into a block of moderate size; Wet the apple, rub it with proper amount of salt for a while, and wash it; Cut into 6 petals and remove the core; Wash carrots and cut into pieces; Black dates are washed clean; Clean lean meat, cut into pieces, and soak it in water; Boil clear water, pour it into a saucepan, add all the ingredients, stew for two hours, season with salt and serve.
10, Qingbuliang Decoction
Ingredients: dried yam, lotus seed, lily, dried longan 15g, Euryale ferox, jujube and Polygonatum odoratum 10g, sugar1~ 2 tablespoons.
Practice: Pour 3 cups of water into the pot, add all the raw materials except dried longan, boil over medium fire, cook over low fire for 20-30 minutes, then add dried longan and continue to cook over low fire for 2-3 minutes, and finally add white sugar to cook evenly and serve in a bowl. Polygonatum odoratum has the effects of nourishing yin, moistening lung, promoting fluid production and nourishing stomach, while Euryale ferox has the effects of invigorating qi, invigorating spleen and eliminating dampness. It has the effects of invigorating spleen and qi, and clearing lung.