Hello everyone, I am Sister Yan talking about food, in a blink of an eye, June is coming to an end, dog days are coming, dog days are the hottest time of the year, the sun is scorching, as if the whole world is shrouded in steamers. High temperature will cause the human body to sweat profusely, increase physical exertion, coupled with the activity of viruses and bacteria in summer, the middle-aged and elderly people with weak physique are more susceptible to disease invasion. For the middle-aged and elderly population, this is undoubtedly a huge test.
In order to cope with the upcoming heat, many people like to eat watermelon and ginger to relieve the heat. However, for middle-aged and older adults, excessive consumption of these foods may not be appropriate. Although watermelon can clear away heat and relieve heat, it is cold and easy to hurt the spleen and stomach. Although ginger can drive away cold and warm the stomach, excessive consumption may lead to fire, which is not conducive to physical health. Therefore, during this special period, it is advisable to turn to other more suitable ingredients to ensure that you can survive this hot summer in peace. The following is an introduction to the dog days are coming, it is recommended for middle-aged and elderly people: eat less watermelon and ginger, eat more 3 things, and enter the ambush safely, come and take a look.
1. Cabbage mixed with eggs
Ingredients: eggs, cabbage, dried red peppers, minced garlic
Steps:
1. First divide the cabbage into two, remove the hard core in the middle, and then gently tear it into small pieces by hand, which can make the cabbage more flavorful when cooking.
2. Next, boil water in a pot, add an appropriate amount of salt and cooking oil, and then blanch the cabbage. In this way, the cabbage is emerald green in color and will not turn black. Blanch the water for more than ten seconds, quickly remove it, and put it in cold water to cool, which can make the cabbage more crispy and tender.
3. Then, prepare some eggs that have been fried in advance. Once the oil is heated in a pan, pour in four eggs, fry over high heat until golden brown and crispy on both sides, remove and place on a cutting board and cut into small pieces.
4. Put the cut eggs into the cabbage, then add minced garlic, millet pepper, peanuts, then add light soy sauce, balsamic vinegar, oyster sauce, pine fresh and chili oil, and finally gently grasp and mix evenly with your hands, and a delicious cabbage mixed with eggs is ready.
2. Umami loofah soup
Ingredients: loofah, tomatoes, seafood mushrooms, eggs
Steps:
1. Wash the loofah first and remove the two ends, and then gently scrape off the skin with the back of the knife to retain the sweet taste of the loofah. The peeled loofah is cut into hob pieces, then placed in clean water and a spoonful of salt is added to help preserve the emerald green color of the loofah.
2. Wash the seafood mushrooms and cut them in the middle for later use. Peel and stalk the tomatoes and cut them into small pieces; Ham sausages are also cut into slices for later use.
3. Beat two eggs into a bowl, add a spoonful of rice vinegar to remove the smell, and stir well. Pour an appropriate amount of oil into the pan, pour in the egg liquid when the oil temperature is 50% hot, fry until golden brown on both sides, take it out, let it cool slightly and cut it into small pieces.
4. Using the remaining oil in the pot, add chopped green onion and ginger and stir-fry until fragrant, then add tomatoes and stir-fry for 10 seconds. Then pour in the loofah and seafood mushrooms, and stir-fry on high heat for 20 seconds to let the aroma of the ingredients fully dissipate.
5. Add an appropriate amount of water, stir well, cover the pot, and bring to a boil over high heat. Once the water is boiling, add the fried egg pieces, ham slices and goji berries, stir and bring to a boil again. Finally, add an appropriate amount of salt and pepper to taste, stir well and cook for another 10 seconds before serving.
3. Pork heart mushroom soup
Ingredients: pork heart, pork bones, boreus mushrooms, matsutake mushrooms, seafood mushrooms, chanterelles, bushgrass mushrooms, morel mushrooms
Steps:
1. First of all, cut the pig heart in half, and then rinse it carefully with water to ensure that the internal blood is thoroughly washed to reduce the fishy smell. Next, cut the pork heart into thin slices and prepare it for the rest of the cooking.
2. Put the cut pork heart into a basin, add a spoonful of salt and an appropriate amount of flour, and gently grasp and mix with your hands to make the seasoning fully penetrate into the inside of the pig heart. This not only further cleans the pig's heart, but also effectively removes its fishy smell. Subsequently, rinse the pork heart repeatedly with clean water until the water becomes clear and transparent.
3. Put all kinds of mushrooms in another pot in advance and soak them in warm water for 10 minutes to fully activate their aroma and taste. If you want to simplify the steps, you can also choose to use ready-made mushroom packs, which are convenient and fast.
4. Put the processed pork heart into the casserole, and if possible, add two additional pork bones to enhance the deliciousness of the soup. Next, add the soaked mushrooms, add green onion and ginger and an appropriate amount of water to make sure the amount of water is just over the ingredients.
5. Cover the casserole with a lid and simmer over medium heat for 1 hour. When the time is up, add red dates and goji berries to increase the nutrition and taste of the soup. To taste, simply add salt to taste. Finally, sprinkle with a little chopped green onion for garnish and enjoy this delicious pork heart mushroom soup.