In midsummer, the weather is hot and eating meat is too greasy. Everyone likes to eat some light dishes, eat more fruits and vegetables to supplement vitamins, properly match coarse grains, balance nutrition and promote digestion. Share 12 healthy snacks, no meat, more suitable for hot weather, light and delicious, healthy and healthy. Summer family dining table is a must, which is deeply loved by ladies. See what dishes you have and what you like to eat.
Stir-fried garlic ingredients: 1 a handful of Chinese cabbage, proper amount of oil and salt, 3 cloves of garlic, 1 teaspoon of chicken essence, proper amount of water starch,
Practice steps:
1. Select the core to remove the old leaves, pinch off the older parts of the roots, wash them and soak them in water for 10 minutes, then take them out and drain them. When choosing Chinese flowering cabbage, the first thing to look at is whether the leaves are soft, whether the leaves are yellow and whether the flowers are bright, and then whether the stems are hollow and fat enough, which is generally hollow.
2. Add water to the pot to boil, add a little salt, pour a few drops of oil, and blanch the stems of Chinese cabbage in boiling water.
3. Push it into the water with the leaves and take it out immediately after the color changes. When blanching Chinese cabbage, adding a little salt and oil will make the color of Chinese cabbage greener. First put it in the stem, then put it in the leaves for blanching, so that the leaves will not be blanched, and the maturity of the leaves and stems is the same.
4. Cool it in cold water, take it out, drain it, blanch it, and then cool it in cold water, which can keep the crisp taste of Chinese cabbage and the leaves will not turn yellow.
Fried lotus root slices with broccoli Materials: lotus root 1, broccoli 1, half a carrot, proper amount of oil and salt, 2 cloves of garlic, oyster sauce 1 spoon, proper amount of water starch,
Chinese cabbage fried with yam: Chinese cabbage 200g, yam 200g, carrot 1, proper amount of oil and salt, 2 cloves of garlic, chicken essence 1/2 teaspoons, and proper amount of water starch.
Stir-fried spinach with garlic Ingredients: spinach 500g, proper amount of oil and salt, 4 cloves of garlic, 1 teaspoon of chicken essence,
Exercise:
Choose to wash the water spinach clean. When choosing water spinach, the wider the leaves, the fresher and crisper they are. If you break its stem by hand, it will be easy to break, very tender, and it will be tender and moist without pulling, but it will not be easy to break when you are old, so it will not be so moist.
Cut the water spinach into sections and chop the garlic.
Boil the pot with water, add a little salt, blanch the water spinach for half a minute, and remove the water spinach.
Cool the water spinach in cold water, take it out and wring out the water. Do this step before frying the spinach, so that the color will not turn black and the taste will be crisp and tender.
Chinese yam four-color cooking materials: 250g Chinese yam, 25g dried fungus, celery 1 handful, carrot 1 segment, proper amount of oil and salt, 2 cloves of garlic, oyster sauce 1 spoon, and proper amount of water starch.
Sauté ed mushrooms with Chinese cabbage and fungus: 250g of Chinese cabbage, 50g of dried fungus, 250g of fresh mushrooms, proper amount of oil, proper amount of salt, onion 1 segment, 2 cloves of garlic, oyster sauce 1 spoon,
Exercise:
1. Prepare the required materials, soak the auricularia auricula in cold water in advance, cut off the mushroom roots and wash them. Select the old leaves of Chinese cabbage and wash them.
2. Boil the pot with water, add a little salt and blanch the cabbage. When the cabbage turns dark green, take out the cabbage, put it in cold water and take out the water. Adding a little salt when blanching Chinese cabbage can make the color of Chinese cabbage greener, and when it is cooled in cold water, the color of Chinese cabbage will not turn yellow, thus maintaining the crisp and tender taste of Chinese cabbage.
3. Boil the pot with water, put the mushrooms in blanching water, blanch until the mushrooms become soft, and take them out. Blanching mushrooms in water can remove impurities and odor, and make the taste of mushrooms more pure.
4. Cut the Chinese cabbage into inches and the mushrooms into strips.
5. Heat the oil in the pan, add chopped green onion and garlic slices to saute until fragrant, then add mushrooms and fungus and stir-fry for 1-2 minutes, then add Chinese cabbage, oyster sauce and salt, stir-fry quickly and evenly, turn off the fire, and serve out.
Ingredients for stir-frying ears with peas: 250g peas, dried tremella 1, dried auricularia 1, half a carrot, proper amount of oil, proper amount of salt, 2 cloves of garlic, oyster sauce 1 tablespoon.
Practice steps:
1. Prepare the required materials, remove both ends of peas and wash them. Dutch beans mainly eat pods, so don't choose too wide and too thick when buying them, because they are not chewy. Choose a uniform size and a green color. Auricularia auricula and tremella auricula are soaked in cold water in advance, or they can be soaked in cold water (warm water is available in winter). After soaking for 3-4 hours, the water slowly penetrates into the fungus and tremella, and the fungus and tremella return to translucent shape, indicating that the hair is fine. The fungus soaked in this way is not only large in quantity, but also good in quality.
2. Peel and wash carrots, cut them into rhombic pieces, remove the roots of fungus and tremella, and tear them into small flowers.
3. Boil the pot with boiling water, add a little salt, pour a few drops of oil, blanch the peas and carrots until the peas turn dark green, remove the peas and carrots, put them in cold water and drain them for later use. When scalding peas, adding a little salt and oil to the water will make the peas greener and hotter.
Add water to the pot to boil, add auricularia auricula and tremella tremella 1-2 minutes, take out, cool with cold water, take out and drain.
Heat the oil in the pan, add minced garlic and stir-fry until fragrant, add auricularia, tremella, peas and carrot slices and stir-fry evenly, add oyster sauce and a little salt, stir-fry evenly over high fire, and turn off the fire to serve.
Sauté ed cabbage with three shreds: 65438 pieces of cabbage, 2 pieces of dried bean curd, 65438 pieces of pepper, proper amount of oil and salt, onion 1 piece, 2 cloves of garlic, pepper 1 piece, chicken essence1teaspoon,
Exercise:
Peel off the leaves of the cabbage, wash them, drain the water, and then cut the cabbage into thick shreds.
Cut the dried bean curd into shreds with the width of leek leaves, and remove the pedicels and seeds from the peppers and shred them.
Boil the pot with boiling water, blanch the dried bean curd 1-2 minutes, take it out and put it in cold water, take it out and soak it for later use, and then fry it after blanching. It tastes good and not bad.
Add oil to the pot, heat it, stir-fry the pepper with low heat, stir-fry the pepper with low heat until it is slightly burnt, and take out the pepper.
Add chopped green onion and minced garlic and stir-fry until fragrant, then add shredded Chinese cabbage and stir-fry until it is broken.
Add dried shredded bean curd, shredded pepper, salt and chicken essence, stir-fry quickly and evenly over high fire, turn off the fire and serve.
Fried rapeseed with mushrooms: 500g of mushrooms, 250g of rapeseed, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, oyster sauce 1 spoon,
Exercise:
Cut the roots of fresh mushrooms, tear them into small flowers, wash them, peel off the leaves of rape and wash them. Cut onion into chopped green onion, mince ginger and slice garlic.
Boil the pot with water, add a little salt, blanch the rape until the color turns dark green, and take it out. When blanching, adding a little salt to the water will make the rape greener.
Cool in cold water, and take out the water control for later use. Blanched rape is put into cold water, so that rape leaves will not turn yellow and the crisp and tender taste of rape is maintained.
Add two slices of ginger to the water in the pot, then boil it again, put the fresh mushrooms in the blanching water, blanch the fresh mushrooms until they are soft, and take out and control the water for later use. Fresh mushrooms will have a unique fishy smell similar to seafood. Generally, adding ginger to boiling water is more delicious, which is the production skill of crab-flavored mushrooms.
Heat the pan with oil, add chopped green onion, Jiang Mo and garlic slices, saute until fragrant, and add seafood and mushrooms and stir-fry for 1-2 minutes.
Add rape, oyster sauce and a little salt, stir-fry quickly and evenly over high fire, turn off the fire and serve.