One: eat mung beans for health in summer.
Mung bean is a kind of common coarse cereals, which is cold and sweet, has the effects of clearing away heat and toxic materials, reducing fire and relieving summer heat, and is very suitable for eating in summer. In summer, if you want to feel comfortable, you should have mung beans in your kitchen.
Mung bean is low in calories, but high in water and cellulose, which can promote gastrointestinal peristalsis and is recognized as a good slimming product in summer.
Fresh mung beans should be bright green, and old mung beans will turn yellow. When selecting mung beans, we must pay attention to selecting mung beans without mildew, moth and deterioration.
In summer, mung beans are prone to insects, which makes many people very headache. You can put mung beans in the refrigerator to eat, so there will be no bugs, and the cooked mung beans will be more waxy.
Mung bean soup is the simplest method, but it is the most nutritious way to eat! Speaking of mung bean soup, many people will definitely say that it is too simple, and they will do it with their eyes closed. However, if you want to make delicious mung bean soup, you have knowledge everywhere!
Deliberate diners pay the most attention to the taste when making mung bean soup, so they will filter mung beans with boiling water before cooking the soup to reduce the bitterness of mung beans.
Choosing a container is also important. Don't use an iron pot to cook mung bean soup, because iron ions will make mung bean soup lose its antioxidant function and the color of mung bean soup will darken.
The summer heat is over, make a bowl of cool mung bean lotus seed soup to save your appetite in summer!
Mung bean lotus seed soup
Ingredients: mung beans, lotus seeds, rock sugar and water.
Exercise:
1. Soak mung beans and lotus seeds in water for one hour.
2. Wash the washed ingredients and add them to the saucepan.
3. Add the right amount of water and choose the stew function.
4. Add rock sugar after stewing, and the mung bean lotus seed soup is finished.
Two: Little Summer Monopterus albus.
From June to August every year, that is, a month before and after the slight summer heat, Monopterus albus, that is, Monopterus albus, has less thorns, thick meat, fresh and tender meat, and is the most plump.
Traditional Chinese medicine believes that eel is warm and sweet, and has the functions of nourishing the middle warmer, nourishing the liver and spleen, and expelling wind and dampness. Moreover, summer heat is the remission period of chronic bronchitis, asthma, rheumatoid arthritis and other diseases. At this time, eating eel to warm up can adjust viscera, improve physique and reduce the occurrence of cold diseases in winter.
There are various cooking methods for eels, such as braising in soy sauce, stir-frying, braising in soy sauce, and making soup. Both sweetness and spiciness are suitable, and each one is unique.
Some eels are slender, while others are stout. If you cook shredded eel and other dishes, it is better to choose slender ones; If you cook braised fish or something, you might as well buy a stout eel.
The key point of handling eels: handling surface mucus. The mucus on the eel surface is not dirty, but a protective film used by scaleless fish to protect themselves. The main ingredients are mucin and polysaccharide, which are harmless to eat. However, people usually remove this layer of mucus, because if it is not washed off, the soup will be ugly.
Handling mucus is simple: boil water in a pot, and pour eel into the pot when it is half hot to prevent overheating. You will find many flocs in the water. When you rub the eel gently, the mucus will drop.
After the eel is processed, it can enter the cooking stage. We recommend the authentic eel method, which is simple and fast, and you will never get tired of eating it!
Braised eel segment
Ingredients: eel, cooking oil, onion, ginger and garlic, cooking wine, soy sauce, salt, sugar, vinegar, shallots and small peppers.
Exercise:
1, the eel is washed and cut into sections, and the fish body cutter is easy to taste.
2. Cut the onion, chop the onion and pepper, and slice the ginger and garlic.
3. Heat oil in the pot, add chopped green onion, add ginger and garlic and stir fry.
4. Pour the eel section and stir fry until it changes color.
5. Add cooking wine, soy sauce, soy sauce, vinegar, sugar and salt, and continue to stir fry for two minutes.
6, put in boiling water, flush with eels, and boil over high fire.
7. Change the medium heat for ten minutes until the eel is soft and rotten.
8. Collect the juice, put it on a plate, add the shallots and peppers, and you're done.
Three: Warm wind, eat new rice.
In the light summer season, the newly harvested rice is full of fragrance. In the past, after grinding rice into rice, farmers prepared to worship the food of the five grain gods and ancestors, and then everyone ate new rice and tasted new wine, which was called "eating new".
Today, with the continuous improvement of material living standards, rice is no longer a precious thing, but a handful of high-quality new rice, both in taste and nutrition, is still worth the pursuit of thousands of diners.
Why is new rice so delicious? The new rice is ground from the rice harvested that year, and the rice grains are crystal-clear and full and elastic. Rice oil is more volatile, so it smells better. Steamed delicious rice is sticky and chewy, which is a gift from nature.
New rice and old rice, why do you have to choose new rice? Due to long-term storage, the content of various nutrients in old rice will decrease, and the viscosity, hardness and aroma after steaming will be greatly affected.
People who have never tasted new rice will never understand the obsession of sophisticated diners with it. The smell alone is enough to put you to sleep. The rice cooked by new rice is rich in rice fragrance and full of flavor!
Don't cook porridge today, let's open the new world door of rice cakes, no baking, no oil and low fat, delicious and no fire!
New Year cake; rice cake
Ingredients: new rice, sugar, water and yeast powder.
Exercise:
1. After washing the new rice, soak it in water for one night.
2. Pour the soaked rice into a high-speed blender, add clean water and beat it into rice slurry.
3. Take the rice slurry, heat it in the pot until it is thick, and turn off the fire.
4. Pour in the remaining rice slurry and stir well, then add sugar and stir well.
5. Boil the baking powder with warm water and pour it into the rice slurry.
6. Ferment at room temperature for about one hour in summer, until the rice slurry grows to twice the original height.
7. Pour the rice slurry into a container and steam for 20 minutes.
The new rice cake is soft, so you can eat it when you cut it into small pieces! If you like innovation, you can also add raisins and dried cranberries to make different flavors. The smell of new rice is mixed with the sweetness of dried fruit, and the whole family will grab it!
A graphic/practical encyclopedia
Editor/Ren Hao