On the 21st, we will usher in a small solar festival, and the temperature will gradually increase. Bitter gourd, celery, bitter bamboo shoots, lotus seeds, lettuce, mustard, and other bittersweet foods will gradually become “regulars†on the dinner table. These dishes are green in color, fresh in taste, clear in heat, and helpful in health, especially for summer consumption.
Bitter food family is huge
Eating hot "bitter" is better than tonic. In the summer, many people suffer from poor appetite because of the heat. The bittersweet dish is better than the "heart of the heart and fall into the heart of fire, to the heart of fire and God self-confidence," people's taste buds are more sensitive to bitterness, and eat hard food can Xiehuoshushu, spleen and appetite, increase appetite and promote digestion It is more than one thing.
Capital City chef and senior cooking technician Hu Xiao told reporters that the bitter food "family" is huge, vegetables are lettuce, bitter gourd, celery, bitter bamboo shoots, lettuce, kale, etc., as well as fresh and dried fruit products that use both food and medicine, such as Lotus seeds, mint leaves, bitter almonds, etc.
Bitter vegetables are best to be cold
The practice of bitter vegetables is generally inseparable from frying, frying, cooling, steaming, etc., and it is delicious with a little meat.
The key to making bitter vegetables is knife, and many cooks cut bitter gourd, bitter bamboo shoots, kale and so on into thin slices. This will not only reduce bitterness but also make the ingredients tasty.
"Bitter vegetables are eaten in a variety of ways, but the best way to eat them is to eat cold. Because oil will not only lose vitamins after frying, it will also lead to high levels of oil in the food and damage the effectiveness of its detoxification." Hu Xiao introduced. There are not many bittersweet foods that are suitable for salads. There are bitter bamboo shoots, bitter gourds, and celery, and thin dishes are cut. After seasoning with vinegar, they become more refreshing and appetizing and become a delicacy.
In addition, Hu Xiao reminded, due to the bitter taste of cold dishes, eat more on the gastrointestinal tract has a stimulating effect, the spleen and stomach Deficiency people should not eat too much, diarrhea patients have to pay attention to the symptoms.
》Recipe recommendation
Cold balsam
Material: bitter gourd, red pepper, onion silk amount.
Seasoning: garlic, sugar, soy sauce, salt, vinegar, sesame oil, pepper oil amount.
Practices: 1. Wash the bitter gourd and cut it into four pieces. Use a blade to remove the white parts of the bitter gourd and bitter gourd; cut the piece of bitter gourd oblique knife into filaments; red pepper, scallion shred and put it into water soak it to curl . 2. Mix garlic, soy sauce, sugar, salt, vinegar, and sesame oil into a bowl. 3. Pot to do water, water into a teaspoon of salt after; into the bitter gourd silk boil for about 15 seconds; Sheng balsam pear silk quickly after cooling water control. 4. Put the bitter gourd silk code into the plate, put on the top of the red pepper and onion, topped with a good bowl of juice. 5. After the hot pot, pour the edible oil into the pepper oil and sauté it. Add the pepper oil to the onion, and the production is completed.
Chinese kale fried lean
Material: lean meat, kale.
Seasoning: red pepper, garlic, ginger, oyster sauce, soy sauce, cooking wine, starch, salt, chicken, oil.
Practices: 1. Wash the lean slices with starch for about 15 minutes. 2. Wash the kale and cut off the leaves and flowers, and then cut oblique pieces. 3. Shred red pepper, ginger shred silk spare. 4. Heat the oil in the pan, put in garlic, ginger and saute. Add the meat and stir fry. Add the cooking wine to the wine and stir fry. Add the red pepper, stir fry the kale and finally add salt. Chicken essence. , soy sauce, seasoning just fine.
Lettuce Braised Ribs
Material: One fresh lettuce and half pork in ribs.
Seasoning: ginger, oil, salt.
Practices: 1. Wash ribs, boiled with boiling water; lettuce peeled, cut into squares; ginger shred. 2. Heat the wok, pour the oil, pour the ginger into the oil and sauté it; then pour the ribs and stir fry; fry for about five to eight minutes. When the surface of the ribs is slightly browned, add water to the bowl. Haven't had ribs on the surface), boil over with the fire, turn to medium and small fire, cover and cook. 3. After boiled for about half an hour, only a small amount of soup is left in the pot. At this time, add the cut lettuce pieces, and the appropriate amount of salt, stir well with the ribs. 4. Replace the lettuce ribs in the wok with a casserole, cover, and cook for about 15 to 20 minutes in medium heat to allow the lettuce to fully eat through the broth.
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