Hello everyone, I'm Sister Yan talking about food, and in a blink of an eye, the footsteps of Xiaoxia are getting closer and closer. The older generation often says, "After a small summer, the heat is stronger", which indicates that the following days will be even hotter and more unbearable. And after the summer heat, we are about to usher in the hotter dog days, and this year's dog days are as long as 40 days.
As the temperature rises, so does the metabolism in the body, which leads to an increase in acidity. If these acids are not removed in time, they will cause adverse effects on our body, such as decreased immunity and the occurrence of various diseases.
Therefore, in the summer, we need to pay special attention to dietary regulation and eat more alkaline foods to maintain the acid-base balance in the body. Next, I will introduce you to the three dogs to supplement alkali, do not find a year of illness, eat more of these four dishes in summer, legs and feet are strong, full of energy, come and take a look.
1. Almonds mixed with chrysanthemum
Ingredients: chrysanthemum, garlic, almonds, goji berries
Steps:
1. First of all, the chrysanthemum is carefully cleaned to remove impurities. Next, the thicker part of the root is cut off to allow for better flavor. After that, cut the treated chrysanthemum into small pieces about 5 cm long.
2. Next, add an appropriate amount of water to the pot and add a little salt and cooking oil. After the water boils, put the chrysanthemum into the blanching water for about 30 seconds. Salt is added to add a base flavor to the chrysanthemum, while cooking oil keeps the chrysanthemum green during cooking. After blanching, remove the chrysanthemum and drain the excess water.
3. Take a small bowl and add minced garlic and white sesame seeds. Then, drizzle the minced garlic and white sesame seeds with hot oil to bring out their aroma. Next, add light soy sauce, balsamic vinegar, salt, chicken essence and sesame oil, stir well to make a sauce.
4. Finally, pour the prepared sauce evenly on the chrysanthemum, and add the soaked wolfberries and blanched almonds. Stir gently so that all ingredients are well mixed and enjoy.
2. Cold kelp
Ingredients: garlic, ginger, millet pepper
Steps:
1. First of all, put the kelp in clean water and rinse it thoroughly. Next, bring water to a boil in a pot and add the kombu to cook for about 5 minutes. In order to maintain the emerald green color of the kelp, a little oil or alkali can be added during the cooking process.
2. After the boiled kelp is removed, quickly put it in cold water to cool to maintain its crisp taste. Meanwhile, mince the ginger and garlic and cut the millet pepper into rings as a preparation for the subsequent seasoning.
3. Sprinkle the chopped ginger and minced garlic evenly over the kelp.
4. Pour an appropriate amount of oil into the pot, heat it and fry the millet pepper. This step not only reduces the spiciness of millet peppers, but also better stimulates its aroma, which is an indispensable step.
5. Pour the fried chili pepper and oil over the ginger and minced garlic on the kelp and prepare for subsequent seasoning.
6. Next, add three tablespoons of balsamic vinegar, two tablespoons of light soy sauce, a teaspoon of salt and an appropriate amount of sugar to enhance freshness. Finally, drizzle with sesame oil and stir well to allow all the seasonings to blend well with the kelp.
3. Garlic enoki mushrooms
Ingredients: enoki mushrooms, Cantonese sausage, chopped green onions, garlic, millet peppers
Steps:
1. First, cut off the roots of enoki mushrooms and wash them. Next, soak a handful of vermicelli in warm water until tender.
2. Choose a Cantonese sausage and cut it diagonally into thin slices. Of course, depending on personal taste, there are other kinds of sausages that can be chosen.
3. Take an appropriate amount of garlic, chop it first and chop it into minced garlic. Wash the millet pepper and cut it into rings and put it in a bowl with minced garlic and white sesame seeds. Next, drizzle with hot oil to stimulate the aroma, then add light soy sauce, oyster sauce, salt and chicken bouillon, stir well and set aside.
4. Take a large plate and neatly place the roots of enoki mushrooms inwards on the plate. Then, place the sausage slices on top of the enoki mushrooms to create a beautiful shape.
Steaming: Spread the soaked vermicelli in the middle of the plate and drizzle evenly with the previously seasoned sauce. Subsequently, place the plate in a steamer and steam in cold water for about 8 minutes.
5. After steaming, take it out, drizzle with steamed fish soy sauce to add flavor, and sprinkle chopped green onion as a garnish. Finally, pour hot oil over to bring out the aroma of the ingredients and serve.
4. Pickled peppers
Prepare the ingredients: peppers, garlic, millet peppers, ginger
Steps:
1. First of all, we take two catties of chili peppers and rinse them carefully with water to ensure that the surface is clean. Next, place on a cutting board and use a paper towel to absorb the moisture, or choose to dry in the sun for a while. Once processed, cut off the chili stems and gently swirl the inside of the chili peppers with the handle of a spoon to easily remove the chili seeds.
2. In order to make the chili slices more uniform and not easy to cut, we can put a chopstick next to the chili as an auxiliary. An oblique knife slices the peppers evenly, which preserves the shape and adds aesthetics.
3. Put the cut chili peppers into a pot, sprinkle with an appropriate amount of salt, and gently grasp them with your hands to ensure that the salt is evenly distributed on the chili peppers. Then, cover and marinate for more than 1 hour to allow the peppers to come out of the water well.
4. Prepare some garlic slices, cut millet pepper into rings, and shred ginger. Heat the pan with cold oil, add Sichuan pepper and stir-fry until fragrant, then add the cut ingredients and stir-fry until fragrant. Then, pour in 250ml of light soy sauce, 200ml of balsamic vinegar, about 20g of sugar, and a spoonful of oyster sauce, stir well, cook on high heat for 3 minutes, turn off the heat and let cool for later use.
5. After the pepper is marinated, control the water and put it into a clean, waterless and oil-free basin. Pour in the cooled sauce and let the peppers soak well in the sauce. If the soup is too much and the peppers are submerged, don't worry, because the peppers will soften further during the marinating process, and you can turn them once or twice halfway through. Marinate overnight and enjoy.