As the saying goes, "the coldest is not three, the hottest is not three", dog days are the hottest stage of the year, dog days are usually composed of the beginning, middle and last days, July 15 this year. Not only will the temperature be high, the humidity will be high, but it will also be accompanied by a short period of thunderstorms and strong winds, and after the rain, people will feel the scorching heat, as if in a sauna, so dog days are also called "sauna days".
At this time of the year, everyone begins to blow the air conditioner all day long and drink cold drinks, so it is inevitable that some dampness and cold will accumulate in the body, and the elderly will be the opposite of us, they always say "winter supplement, summer health care", the hotter the weather, the more we should pay attention to diet, know how to avoid mouth, dog days to maintain health, we must first pay attention to heat prevention, the second is to pay attention to dampness, eat more food that is conducive to heat stroke prevention.
"Eat buds in spring, eat melons in summer", in addition to watermelon, melon, cantaloupe, cucumber, bitter gourd, gourd, there is also a kind of melon is also a seasonal vegetable in summer, it is loofah, summer is a good season to eat loofah, loofah has enough water content, rich plant fiber, fresh and refreshing taste, heat and dampness, often eat in summer can replenish water and various nutrients for the body. The folk proverb "often drink a bowl of soup when you are ambushed, and you don't have to work for the doctor to prescribe medicine", which is the loofah soup. Here are three delicious loofah soup recipes.
Clam loofah soup
1. Clam treatment: Put the clams into a large pot, add enough water, drop a few drops of cooking oil and 2 spoons of salt, and let them stand for about 2 hours to let the clams fully spit sand. During this period, gently stir the water every half hour to promote the clams to spit sand. After spitting out sand, rinse the clams repeatedly with clean water until the water becomes clear.
2. Loofah processing: Wash and peel the loofah, cut it into hob pieces for later use. To prevent the loofah from oxidizing and discoloring, soak the cut loofah pieces in clean water and add a pinch of salt.
3. Vermicelli handling: Put the vermicelli in a large bowl and pour hot water to soak for 20 minutes until the vermicelli is soft. After soaking, remove it, cut it to an appropriate length with scissors, and rinse it with water to prevent sticking.
4. Ingredients: Slice the ginger into shreds, mince the garlic, chop the green onion into chopped green onions, and cut the red pepper into small pieces for later use.
Steps:
1. Pour an appropriate amount of water into the pot, add 2 tablespoons of cooking wine, add the clams, and cook over high heat until the clams open. Remove immediately after opening, rinse with clean water, drain and set aside. Do not pour out the water in which the clams are boiled, let it sit for a while, and leave the upper layer of clear soup for later use.
2. Stir-fry in a separate pot, pour in an appropriate amount of cooking oil, add shredded ginger, minced garlic and red pepper after the oil is hot.
3. Add the loofah cubes, stir-fry evenly, and stir-fry until the loofah is slightly soft.
4. Pour in the clam broth you just left, if it is not enough, you can add an appropriate amount of water and bring to a boil over high heat.
5. Add the soaked vermicelli and continue to cook for 3~5 minutes to allow the vermicelli to fully absorb the flavor of the soup.
6. Add the boiled clams and bring to a boil again.
7. Add salt, chicken essence and light soy sauce to taste, stir well. Depending on your taste, you can sprinkle in some white pepper to add flavor.
8. Sprinkle chopped green onion before removing from the pan and turn off the heat.
Notes:
1. The clam should be spit out thoroughly, otherwise it will affect the taste.
2. The boiling time of the clams should not be too long, and the opening should be enough to avoid the meat becoming old.
3. The soaking time of the vermicelli should be mastered and avoid soaking too soft or too hard.
This loofah clam vermicelli soup is delicious and nutritious, making it a refreshing dish on a summer table.
Tomato loofah egg drop soup
Loofah treatment:
Use a scaling knife to gently scrape off the skin of the loofah, taking care not to scrape too deep so as not to lose too much flesh.
Cut off the ends of the loofah, first cut the loofah into even pieces, and then cut each small piece into hob pieces.
Put the sliced loofah pieces into a large bowl, add 1 tablespoon of salt, a small amount of white vinegar and water that has not covered the loofah, and soak for 10 minutes. This prevents the loofah from oxidizing and turning black, preserving its color and taste.
Tomato Treatment:
Draw a cross knife on the top of the tomato.
Blanch the tomatoes in boiling water for 12 minutes, remove and peel.
Remove the roots and cut the tomatoes into small pieces for later use.
3. Other Processing:
Peel the garlic and chop it into minced garlic; Cut the white part of the green onion into small pieces, and cut the green part into chopped green onions, and set aside.
Crack the eggs into a bowl and stir well with chopsticks until a small foam appears on the surface of the egg mixture, so that the egg flowers will be more delicate.
Cooking steps:
1. Stir-fry:
Pour an appropriate amount of cooking oil into the pot, boil until the oil temperature is about 6 hot, add minced garlic and green onions, and stir-fry over low heat to bring out the fragrance.
Add the chopped tomato cubes and stir-fry over high heat. During the stir-frying, press the tomatoes with a spatula to make the juice come out, and add 1 tablespoon of salt to help speed up the juice of the tomatoes.
2. Cook the soup:
When the tomatoes are stir-fried in a rich broth, add the appropriate amount of water according to the number of diners.
Bring the water to a boil over high heat, reduce the heat to medium-low and cook for 23 minutes to make the tomato soup more flavorful.
3. Add the loofah:
Remove the soaked loofah, drain and put it in a pot.
Stir well and continue to cook for about 2 minutes to allow the loofah to fully absorb the flavor of the tomato soup.
4. Pour in the egg mixture:
Keep the soup in the pot boiling and slowly pour in the beaten egg mixture. Pour the egg wash slowly so that the egg wash spreads out evenly and forms a beautiful egg drop.
5. Seasoning:
Add 1 scoop of light soy sauce to enhance the flavor.
Add 1 teaspoon of salt and 1 teaspoon of chicken essence to taste and stir to combine.
6. Remove from the pan:
Add a few drops of sesame oil before removing from the pan to increase the aroma of the soup.
Stir well, turn off the heat and sprinkle with chopped green onions.
4. Precautions
1. When cutting the loofah, the pieces should be of moderate size so that they can be evenly cooked when cooking the soup.
2. When stir-frying tomatoes, try to fry the juice as much as possible, so that the flavor of the soup will be stronger.
3. Keep the soup boiling and slow when pouring in the egg mixture to form a thin and even egg drop.
4. When seasoning, add salt and chicken essence according to personal taste to avoid being too salty.
Beef loofah soup
1. Beef Handling:
First, the beef is thoroughly washed with water and subsequently cut into even shreds or slices. Soak the cut beef in water for about 10 minutes, which will remove the blood and water well and make the beef more pure.
Remove the shredded beef from the water and carefully absorb any excess moisture on the surface with a paper towel designed for the kitchen. Then, add a little cooking wine, an appropriate amount of salt and white pepper to the beef, stir evenly, and marinate for 15 minutes to fully penetrate the seasoning and enhance the taste of the beef.
2. Loofah Processing:
Gently scrape off the skin of the loofah, making sure it is clean and does not damage the tender part of the interior. Then, cut the loofah into hob pieces or uniform strips, and soak them in water quickly after cutting, which can effectively prevent the loofah from oxidizing and blackening, and maintain its emerald green color and fresh taste.
3. Stir-fried beef:
Pour an appropriate amount of vegetable oil into the pan, and when the oil is warm to a slight smoke, add the ginger slices and let the ginger slices stir-fry in the oil to create an attractive aroma.
Then, add the marinated shredded beef, stir-fry in a quick and even motion, pay attention to control the heat, avoid over-sizing, until the beef changes color, the surface appears slightly burnt yellow, and the tender juice of the beef is locked.
4. Cook the soup:
Add an appropriate amount of water to the pot, then reduce the heat to high and quickly turn to medium-low heat when the water boils. Cook at this temperature for about 10 minutes to allow the flavor of the beef to fully integrate into the soup and make the soup rich and mellow.
5. Add the loofah:
Remove the loofah pieces soaked in water, drain and carefully place in the beef broth. Continue to cook over medium-low heat until the loofah is tender and ripe, which usually takes 58 minutes, stirring at the appropriate time to ensure that the loofah is evenly heated.
6. Seasoning:
According to your unique taste preference, carefully add the appropriate amount of salt to taste, stirring gently to dissolve the salt evenly in the soup.
If you want the umami of the soup to be more intense and prominent, you can choose to add a little chicken essence or monosodium glutamate to enhance the freshness, but pay attention to the amount to avoid being too strong and affecting the natural flavor of the soup.
7. Remove from the pan:
After seasoning, turn off the heat and sprinkle the chopped green onion evenly, using the residual temperature of the soup to stimulate the aroma of the green onion and make it perfectly blend with the aroma of the soup. Pour the boiled soup into a beautiful bowl and enjoy this delicious beef loofah soup.
Notes:
When cutting shredded beef, try to cut it as thin and evenly as possible, so that the deliciousness of the beef can be released more quickly during the cooking process and make the soup more delicate.
In the process of stir-frying beef, it is very important to control the heat, as too much heat can easily cause the beef to age quickly and lose its original tender taste.
In the process of cooking, the time of the loofah should not be too long, so as not to be too soft and rotten, and lose its original crisp and tender unique taste.
When seasoning, you need to be careful about the amount of salt, and you can add it gradually and try to avoid the taste of the soup being too salty, which will affect the overall deliciousness.
Not only is this soup delicious, but it's also packed with nutrients, especially during the hot summer months, as it hydrates the body and provides a wealth of nutrients.
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