In the rainy season, the digestive function of the human body is in a flourishing period, and it is also a good time to nourish the body. Proper tonic can improve the body's resistance to disease, but supplements are appropriate and should not be excessive. At this time, tonics can not be properly consumed as winter, should eat some blood and Qi The foods, such as edible mushrooms, yam, wild vegetables, ginkgo, black fungus, squid, soybeans, toon buds, etc., can not only improve physical fitness, but also lay a foundation for peaceful midsummer. Toona sinensis buds are better than before the rain. As the saying goes, “Before the rain, buds are tender and silky, and after the rain, buds are sprouting like woodâ€. Therefore, it is necessary to seize the time and eat more taro.
Trout steamed eggs
practice
1. After the squid has been cleaned up, wipe the water on the fish with a kitchen paper, gently apply a thin layer of salt to the fish, and use a knife to draw a few knives on both sides.
2. Pot of hot oil, till the Bacheng hot, put the squid on both sides of fried yellow, add some cooking wine, light blue and ginger
3. After frying, remove the scallion and ginger and place the fish in a bowl
4. Beat the egg with a little salt and mix it with water. Add the appropriate amount of water to the egg liquid which is usually steamed, then gently pour the egg into the bowl.
5. Put it in a steamer and steam it for about 8 minutes
6. Steam it out, drop a little soy sauce, sprinkle with green onion and red pepper
Mix
practice
1. Clean the citron
2. Boil a pot of water and pour into the pot.
3. Remove the citrons, drain the water, and put them into a bowl. Sprinkle the appropriate amount of fine salt and drench the sesame oil.
4. Pour in rice vinegar and mix well until edible (or choose sauce directly. I'm using lemon sauce salad oil + sesame oil. It tastes good)
Nutritional effect
Toona sinensis contains vitamin E and sex hormone substances, and it has anti-aging and yang-enhancing effects. Therefore, it has the name of “progesteroneâ€. Vanilloids and other volatile aromatic organic compounds, can spleen appetite, increase appetite. Tincton has the effect of clearing away heat and dampness, diuresis and detoxification, and is a good medicine for adjuvant treatment of enteritis, dysentery and urinary tract infection.
Citron contains alizarin, volatile odor can penetrate the epidermis of the aphid, so that the aphid can not be attached to the intestinal wall and excreted.
Diet tips
1. Citron is a matter of hair, and it is easy to induce recurrence of dysentery with more food, so patients with chronic diseases should eat less or not eat.
2. The citron contains nitrite, so it must be drunk before eating.
3, the general population applies, please eat in moderation.
Shrimp Jelly Slippery Eggs
practice
1. Black fungus chopped, shrimp wine to the gut, salting
2. Eggs are mixed with a little water to disperse, and the hot pot of cold oil is put into the liquid of the egg and can be filled with chopsticks until it solidifies.
3. Use base oil to saute ginger and scallion, add black fungus and shrimp stir fry for a while, pour the fried egg, put some salt, sprinkle with green onion
Cooking tips
1, black fungus with scrambled eggs choose the kind of bubble hair, the best taste, but also very tough
2, add a little water in the egg liquid, hot oil and oil fry, this egg taste is very tender
3, shrimp choose fresh live shrimp stripped taste more delicious, not too big head, so the taste is also more tender
Pouring yam box
practice
1. The pork is minced into delicate meat
2. Ginger peeled, shredded, chopped into the end, into the pork stuffing
3. Carrot diced, asparagus diced into the pork stuffing
4. Kelp diced into a bowl
5. Add abalone sauce (or oyster sauce), salt, white pepper, soy sauce, a little fresh sugar
6. Stir well and become a meat filling
7. Wash the yam and plan the skin with a scraper while flushing the water (this will not only prevent the yam from oxidizing and turning black, but also prevents the hands from touching the mucus and itching)
8. Yam slices, placed in water, soaked (to prevent oxidation, you can also drop in vinegar)
9. Take two slices of yam into starch and mix
10. Take one of them, rinse the flour side and put on the meat
11. Another piece of yam, powdered side down, placed on pork stuffing, slightly pressed, plastic (starch in order to hang the pork stuffing to prevent slippage, so the side of the starch, all towards the meat)
12. The yam box will be prepared, the code is in the plate, and the steamer is steamed for 10-15 minutes.
13. Take out the steamed yam box, filter out the soup, and use the steamed soup to make the asparagus cooked (just take 1 minute or so)
14. Take the asparagus out of the plate, pour a little water to thicken the starch, and stir the soup.
15.Put the soup into the pan.
Cooking tips
1. When the yam is peeled, rinsing the side of the skin will not only prevent the yam from oxidizing and turning black, but also prevent the hand from touching the mucus and itching.
2, yam slices, immediately soaked in water to prevent oxidation black;
3, yam sticky liquid, slippery, so can not hang meat, before stuffing meat, the first to pick up the starch on the tablets, so you can stick them Oh;
4. According to the thickness of yam, the thickness of the meat determines the steaming time, and it takes about 10-15 minutes.
5, asparagus embellishment, do not pay attention to appearance, eat their own can be omitted;
6, water starch thicken, can increase the food, while adding water, stirring the starch, slightly viscous, you can free flow, too thick and affect the appearance.
Nutritional effect
1, yam replenishing zhongqi, suitable for the whole family to eat, especially for women qi nourishing warm hands and feet; for the elderly, children replenishing qi anti-cold, help men nourishing Gushen impotence;
2, kelp can prevent goiter, with blood pressure, lipid-lowering, hypoglycemic, diuretic swelling, provide immunity and other effects, because of its high nutritional value.
Steamed squid
practice
1. Material: squid, garlic, ginger, lard and steamed fish oyster sauce
2. Wash the squid well, dry it with a kitchen paper, dry it on two sides, and apply a few salts to the inside and outside of the fish body. Marinate for more than 10 minutes. (The salt should not be too much. Lastly, the fish must be steamed. )
3. Ginger and garlic are stuffed in the belly of the fish and the fish body is sprinkled with ginger and garlic. Pour a little cooking wine. Bring it to a boil and steam for about 10 minutes. Turn off the heat and steam for 5 minutes. (My fish is large. If it is about 500 grams of fish as long as steaming 7-8 minutes, the heat is very important, short fish is not cooked, long fish is old, so do not immediately open the lid after steaming, but continue to pick, so that you can ensure the fish cooked Not old)
4. Steam the fish, remove the ginger and garlic, and drain the sauce from the pan (this step is very important. The smell of the fish is in the soup, and the fish is not so ridiculous)
5. Sprinkle the ginger with garlic and sprinkle with a spoonful of hot lard. (You can use salad oil, but lard will be more fragrant. It must be poured on ginger and garlic, so that the aroma of ginger, garlic and fish Fully excited)
6. Steamed fish oyster sauce before serving and steamed squid are ready
Leek dumplings
practice
1. Prepare the pork filling, preferably the ratio of fat three thin seven
2. Leek choose to wash dry
3. Add shallots and ginger into a food blender, add a little water, and beat into green ginger juice
4. Beat the onion ginger juice, add it to the meat in portions, and stir it in one direction as it is added.
5. Mix the onion ginger juice and the stir-fry meat is bulky and elastic
6. Transferred soy sauce, soy sauce, 2 grams of salt, 1 gram of chicken, oyster sauce and sesame oil. Mix the meat again and marinate for a while.
7. The pot boiled water, the leeks into hot to remove the color after the fish out
8. Cut into small pieces and pinch off moisture
9. Pour the watery leek into a bowl, pour in a little sesame oil and mix well, then add 2 grams of salt and 1 gram of chicken
10. Mix the meat and leek and mix well. Dumplings are just fine.
11. Add about 250 grams of fresh water into the flour and make it into a dough. After standing for half an hour, knead the dough into strips.
12. Then cut into small uniform agent
13. Use a rolling pin to make a thin dumpling on the middle
14. Put stuffing in the middle of dumplings
15. The dumplings are made into a semi-circular shape, and they are pinched tightly at the end of the mouth. After wrapping, they are boiled in boiling water and boiled in water. After the water is opened, a bowl of cold water is used for boiling. After three or four repetitions, the dumplings float. The obvious swelling is cooking and eating.
Cooking tips
1, dumplings can be bought commercially ready-made, I also prefer to pull out, eat better taste.
2, do not rush to knead the smooth dough once, and only use the face knead into a group, after standing for half an hour wake up a good face to easily knead a few can be very smooth, but the skin is good, good package It is not easy to break.
3, onion ginger juice is to make the meat more tasty, meat taste tender and play, and eat less ginger pieces.
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