What vegetables do you eat in summer?
1, stir-fried mung bean sprouts:
Ingredients: 500g fresh mung bean sprouts, a little pepper, vegetable oil, white vinegar, salt and monosodium glutamate.
Practice: Wash and drain the bean sprouts, heat the oil pan, put the pepper into the pot and cook the fragrance. Stir-fry the bean sprouts a few times, pour in the white vinegar and continue to stir-fry for a few minutes. Add salt and monosodium glutamate when cooking, and you can eat it.
Efficacy: clearing away heat and toxic materials and treating sores.
2, vegetarian fried bean skin:
Ingredients: two pieces of bean skin, vegetable oil, salt, onion and monosodium glutamate.
Practice: shred the bean skin, wash and shred the onion. Heat the oil pan to 60% heat, put the shredded onion into the pan and cook the fragrance. Stir-fry shredded bean skin in a pot, then add salt and stir-fry for a few minutes, then add monosodium glutamate, sprinkle with sesame oil and stir well.
Efficacy: tonify deficiency and stop sweating. Suitable for hyperhidrosis, spontaneous sweating and night sweats.
3. Stewed beef with broad beans:
Ingredients: fresh broad bean or soaked broad bean 120g, lean beef 250g, a little salt, monosodium glutamate and sesame oil.
Practice: Cut the beef into small pieces, simmer in the water pot, take out the water, put a proper amount of water in the casserole, when the water temperature is low, put the beef in the pot, stew until it is half cooked, put the broad beans in the pot, simmer with salt until the meat and beans are cooked, add monosodium glutamate and sesame oil, and take out the pot.
Efficacy: invigorating spleen and promoting diuresis, tonifying deficiency and strengthening body.