A bitter gourd, bitter gourd is a "good medicine for reducing fire" in summer. Bitter gourd contains a substance that can enhance resistance and remove harmful substances from the body. He is an expert in reducing fire and has the effect of clearing away heat and relieving summer heat.
Fried chicken heart with black beans and bitter gourd
Ingredients: chicken heart bitter gourd Laoganma lobster sauce, high alcohol cooking wine, raw flour, oil and salt.
Production: chicken heart slices are soaked in 2 spoonfuls of highly alcoholic water for a while; Add a little salt to boiling water, put bitter gourd slices in a pot and cook for 2 minutes, then take them out; Add salt, starch, cooking wine and soy sauce to chicken heart slices and mix well. Put oil in a hot pan and cool, add chicken heart slices and stir-fry to change color, add Laoganma Douchi sauce and stir-fry evenly, add bitter gourd slices and stir-fry evenly, and then add appropriate amount of salt to taste and stir-fry evenly.
Second, lettuce, lettuce is rich in nutrition and tastes crisp and refreshing, but it will be slightly bitter after eating. It has a good effect of clearing away heat and fire.
Sautéed Lettuce
Ingredients: lettuce, red pepper, garlic, oil and salt.
Production: add 1 teaspoon salt to the lettuce slices to marinate a little juice; Cool the oil in a hot pan, add minced garlic and red pepper and stir-fry until fragrant. Stir-fry the lettuce slices twice in the pot. Finally, add salt to taste and stir well.
Lotus root is an aquatic food with sweet and crisp taste. Raw lotus root can clear away heat and promote fluid production, moisten lung and relieve cough, clear away heat and vexation, remove fire and cool blood. Cooked lotus root can strengthen spleen and stomach, nourish blood and nourish heart, and has the effect of promoting digestion and quenching thirst.
Broccoli and lotus root salad
Ingredients: lotus root, broccoli, garlic, red pepper, sugar, white vinegar, olive oil salt.
Production: add a little salt to the boiling water, put the lotus root slices in the pot for one minute, then blanch the broccoli in the pot and take it out. Put the cooked side dish into a bowl, and add minced garlic and minced red pepper; Add the right amount of salt, sugar and white vinegar, then add a little olive oil and mix well.
Four eggplant, cool in nature, is one of the few purple vegetables with rich nutrition. Has the effects of clearing away heat and toxic materials, reducing pathogenic fire, eliminating dryness, expelling pathogenic wind, dredging collaterals, relaxing bowels, benefiting qi, and relieving swelling.
Stewed eggplant
Ingredients: long eggplant, roasted juice, chopped green onion, red pepper, oil and salt.
Production: first cut the eggplant into pieces obliquely with a knife, and don't cut it off; Turn the eggplant upside down and cut it vertically, don't cut it into pieces. Put the eggplant into the dish, then sprinkle a little salt evenly to marinate; Wrap in a layer of plastic wrap and steam in a pot for 5 minutes. Cool the oil in the hot pot, pour the cooking wine for stewing, add salt to taste, then pour the cooking wine into the steamed eggplant, and finally sprinkle some chopped green onion and red pepper rings.
Five celery, the weather is hot in summer, people will feel thirsty, wheezing, chest tightness and uncomfortable all over. Eating some celery often helps to clear away heat and toxic materials, clear the liver and purge fire, relieve depression and heat, and strengthen the body. Celery is rich in crude fiber and is also a good helper to lose weight.
Fried duck breast with celery
Ingredients: celery, duck breast, garlic, red pepper, cooking wine, starch, oil and salt.
Production: add appropriate amount of salt, cooking wine, soy sauce and starch to duck breast, mix well and marinate; Heat a wok, add appropriate amount of oil, add duck breast and stir-fry until slightly discolored, add garlic and red pepper rings and stir-fry until fragrant, add blanched celery and stir-fry, add a little salt to taste when cooked, and stir-fry evenly.
Six lilies, lily is a good food for reducing fire, which not only has the functions of clearing away heart fire, calming nerves, clearing away heat, relieving sore throat and reducing swelling, but also has the effect of beauty beauty. Regular consumption has a good effect on relieving fever residual heat, clearing liver and improving eyesight.
Fried celery with pine nuts and lily
Ingredients: lily, celery, pine nut oil, salt.
Production: add a little salt and oil to boiling water, add celery and lily, boil in a pot, and remove after discoloration; Put oil in a hot pan and cool, add lily and celery and stir-fry twice, add 1 tsp salt to taste, and finally add pine nuts and stir-fry twice.
Seven mung bean sprouts, we all know that mung beans are masters of reducing fire, but the nutritional value of mung beans after germination is many times higher than that before germination, so the effect of mung bean sprouts on reducing fire is stronger than that before germination. If you want to reduce liver fire, you might as well eat mung bean sprouts often.
Sauté ed bean sprouts with onion
Ingredients: mung bean sprouts, onions, green peppers and carrots.
Production: pot heating, oil cooling. Add shredded carrots and stir-fry a few times, then add shredded onions and stir-fry until fragrant. Add mung bean sprouts and stir-fry twice, then add shredded green pepper and stir-fry a few times. Finally, add a little salt to taste and stir well.
Eight kelp, kelp is a kind of high-nutrient vegetables, has the reputation of "longevity vegetables", and the calories are very low. Eating it helps to clear away the accumulated calories in the body. Eating kelp in summer can also cope with physical fatigue caused by excessive sweating.
Kelp, winter melon and shrimp soup
Ingredients: kelp, dried shrimp, wax gourd, ginger, pepper, chopped green onion, oil and salt.
Production: put a little oil in the hot pot, stir-fry the scallops in the sea, and stir-fry the shrimps; Add a few slices of ginger, stir fry, add appropriate amount of water, add wax gourd slices, cover and stew for 20 minutes, and finally add salt and pepper to taste and sprinkle with chopped green onion.