As the saying goes, "A little summer is not hot, but a big summer is in dog days." The summer heat is approaching on July 22, and everyone must be prepared for heatstroke prevention and cooling. The following small series also recommends 10 essential recipes for cooling in summer, 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 and sliced lotus root after flying water treatment into a pot of boiling water, and add appropriate amount of salt, monosodium glutamate and pepper. Stew for an hour.
2, bitter gourd fried cabbage
Ingredients: 1 bitter gourd, 300g mustard, a little salt and vegetable oil.
Practice: Wash bitter gourd and cut into pieces, 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 out the water, which can kill the bitter taste of bitter gourd very well. Pour oil in a hot pan, add cabbage and stir-fry until fragrant, add bitter gourd slices and stir-fry until fragrant, 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 rice wine, 5g of refined salt, 4g of monosodium glutamate, 0.5g of sugar/kloc-0, 5g of water chestnut powder/kloc-0, 0g of vegetable oil100g (actual dosage1000g
Practice: pat the chicken leg a few times and chop it, cut it into cubes of 1 cm3, put it in a bowl, add wine, salt, monosodium glutamate, pepper, egg white, water (1 0g) and water caltrop powder, grab it evenly, add raw vegetable oil (5g), stir1hr, and cut. Take a small bowl, add wine, salt, monosodium glutamate, clear soup, pepper, sugar and water chestnut and mix well as seasoning; Heat the wok and add the vegetable oil. When the oil temperature is 50%, add diced chicken, diced green pepper and diced bamboo shoots, spread them until cooked, pour in a colander, drain the oil, add 50g of vegetable oil, stir-fry chopped green onion and ginger rice in a wok while it is hot, add diced chicken, diced green pepper and a small bowl for seasoning, turn them over a few times and put them into the pot.
4. Bitter chrysanthemum mixed with amaranth
Ingredients: Bitter chrysanthemum, amaranth 250g each.
Practice: Put bitter chrysanthemum and amaranth in a pot and blanch them with hot water, then put them on a plate and add seasonings such as salt and garlic, 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. Mix eggplant
Ingredients: tender eggplant 500g, coriander 15g, 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 until it is brown, take it out and steam it in a steamer, take it out and let it cool; Garlic paste; Heat a wok with high fire, add sesame oil, stir-fry chilies, 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. 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 until soft, remove and drain the water, and cut the ginger into pieces. The old duck is boiled in boiling water for 3 minutes to remove blood. Take it out, put the old duck into a soup pot filled with cold water, inject enough cold water, boil it with high fire, remove the foam from the noodle soup, put down the ginger slices and dried bamboo shoots, pour in the wine, and turn the fire down for 3 and a half hours. Open the lid, season with salt and stew for half an hour.
7.horseshoe duck soup
Ingredients: water chestnut 100g, water duck 1, onion 20g, ginger 15g, cooking wine 20g and a little salt.
Practice: Slaughter ducks to remove hair and viscera; The horseshoe was peeled off and everything was 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 high fire, and simmer with low fire 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 it over high 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 liver and nourishing blood, moistening intestines and improving eyesight. It is suitable for all people, especially for the elderly, weak, blood deficiency, intestinal dryness, habitual constipation and decreased vision.
9. apple and fungus stew
Ingredients: apples, tremella, lean meat and 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; Wash the black dates; Clean lean meat, cut into pieces, and soak 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 each 15g, Euryale euryales, jujube and Polygonatum odoratum each 10g, and sugar 1 ~ 2 tablespoons.
Practice: Pour 3 cups of water into the pot, add all the raw materials except dried longan, boil over medium heat and simmer for 20-30 minutes, then add dried longan and continue to simmer for 2-3 minutes. Finally, add sugar and cook evenly, and put it 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, strengthening spleen and eliminating dampness. Has the effects of invigorating spleen, benefiting qi and clearing away lung heat.