Dog days are undoubtedly the hottest time of the year, and they are also the most active and active time for all kinds of mosquitoes. In my personal experience, every year on dog days, the last vegetable I dare to grow is cabbage. This is because during this time, the insects have a soft spot for cabbage and are especially fond of eating it.
If pesticides are not sprayed for 2 days, the leaves of cabbage will be scarred by insect bites. When such cabbage is sold in the vegetable market, the price will be nearly half lower than that of those with intact appearance and good looks!
In the dog days, there are actually many vegetables that need to rely on the protection of pesticides for a long time in order to grow beautifully. However, if we eat too much food with excessive pesticides, the harm to the body is extremely huge. Therefore, these 6 vegetables that I want to introduce to you today are worth buying even if they are a little expensive. Because in the process of growing them, there is no need to apply pesticides at all, so they have pesticide residues of "0". It's a pity that many people don't know about it. Here, I suggest you all take a look!
1. Ginger:
Ginger grows in the soil, which acts as a natural barrier to effectively isolate it from many sources of pests and diseases in the outside world. The microbial community in the soil can also inhibit the reproduction of harmful microorganisms to a certain extent, creating a relatively stable and safe growth space for young ginger.
The spicy substances contained in ginger, such as gingerol, not only give it a unique flavor, but also have a significant repellent and inhibitory effect on a variety of pests and pathogens. These chemicals can interfere with pests' sense of smell and taste, making them lose interest in young ginger, reducing the likelihood of pest infestation.
Stir-fried shredded pork with ginger
Ingredient Preparation:
- 200g ginger: Fresh and crisp, free of rot and damage.
- Pork loin 150g: pork loin with a ruddy color, clear texture and elasticity.
- 1 green pepper: a bright color, smooth skin, and undamaged green pepper.
- 1 red pepper: the same quality requirements as green peppers.
- 3 cloves of garlic: plump, non-sprouted and discolored garlic.
- 2 scoops of light soy sauce: High-quality light soy sauce, bright red in color and delicious in taste.
- 1 tablespoon of cooking wine: remove the smell and add fragrance.
- Salt to taste
- 1 scoop of starch
- A pinch of pepper
- Cooking oil to taste
Preparation:
1. Ginger treatment: Wash the ginger and cut it into thin strips for later use.
2. Pork processing: Cut the pork loin into thin strips, put it in a bowl, add 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of starch and a little pepper, stir well, and marinate for about 15 minutes.
3. Green and red pepper treatment: Wash the green pepper and red pepper, remove the seeds and cut into thin strips for later use.
4. Finely chop the garlic and set aside.
Steps:
1. Pour an appropriate amount of cooking oil into the pot, add the marinated shredded meat after the oil is hot, quickly stir-fry until it changes color, and set aside.
2. Leave a little base oil in the pan, add minced garlic and stir-fry until fragrant.
3. Add shredded ginger and stir-fry for a while to bring out the fragrance.
4. Add the green and red pepper shreds and continue to stir-fry until the green and red pepper shreds are broken.
5. Pour in the fried shredded meat and stir-fry evenly.
6. Add 1 tablespoon of light soy sauce and an appropriate amount of salt to taste, stir-fry evenly and then remove from the pan.
2. Lotus root:
Lotus root grows in the silt of ponds or paddy fields, and the presence of water forms a natural physical barrier that prevents direct access by many terrestrial pests. At the same time, the microbial and ecological balance in the water also helps to inhibit the overgrowth of pests.
Sludge not only provides abundant nutrients, but also has a certain adsorption and filtration effect, which can adsorb and fix some possible pollutants and pathogens, and reduce its harm to lotus root. In addition, the anaerobic environment in the sludge also has a certain inhibitory effect on some aerobic pests and diseases.
Chilled lotus root
Ingredient Preparation:
- Lotus root 2 knots
- 4 cloves of garlic
- 1 small piece of ginger
- 3-4 dried peppers
- About 10 peppercorns
- 2 scoops of light soy sauce
- 2 tablespoons of aged vinegar
- 1 tablespoon of sugar
- Salt to taste
- 1 tablespoon of sesame oil
- Cooking oil to taste
Preparation:
1. Lotus root treatment: Wash the lotus root, peel it and cut it into thin slices, soak it in water to prevent oxidation and discoloration.
2. Finely chop the garlic, mince the ginger, and cut the dried chili peppers into sections for later use.
Steps:
1. Boil water in a pot, add a little salt and a few drops of cooking oil, put in the lotus root slices and blanch for 1-2 minutes, quickly cool the water after removal, drain the water and put it in a bowl.
2. Start another pot, pour in an appropriate amount of cooking oil, put in the peppercorns to fry the fragrance after the oil is hot, and remove the peppercorns.
3. Then add the dried chili peppers, minced garlic and ginger, and stir-fry over low heat until fragrant.
4. Pour the stir-fried seasoning over the lotus root slices.
5. Add 2 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, 1 tablespoon of sugar, appropriate amount of salt and 1 tablespoon of sesame oil, stir well.
3. Loofah:
As a vine plant, the fruit of the loofah hangs high in the air, away from ground-borne pests and soil-borne pathogens. This spatial separation reduces the chance of direct contact with the source of infection and reduces the risk of pest and disease infestation.
The lush leaves and vines of the loofah form a dense covering, providing some shade and protection for the fruit. This can not only block part of the direct sunlight and reduce the temperature and humidity changes on the surface of the fruit, which is not conducive to the breeding of pests and diseases, but also prevent the direct invasion of pests to a certain extent.
Scrambled eggs with loofah
Ingredient Preparation:
- 1 loofah
- 2 eggs
- 1 green onion
- Salt to taste
- Cooking oil to taste
Preparation:
1. Loofah processing: peel and wash the loofah, and cut it into hob pieces.
2. Crack the eggs into a bowl, add a pinch of salt and stir well.
3. Cut the green onion into chopped green onions and set aside.
Steps:
1. Pour an appropriate amount of cooking oil into the pot, pour in the egg liquid after the oil is hot, wait for the eggs to solidify, use a spatula to break them into small pieces, and put them out for later use.
2. Add a little oil to the pot, add chopped green onions and stir-fry until fragrant.
3. Add the loofah pieces and stir-fry evenly until the loofah is soft.
4. Pour in the scrambled eggs, add an appropriate amount of salt to taste, stir-fry evenly and then get out of the pot.
4. Fungus vegetables:
The leaves of agaric are thicker and may have a thick cuticle or waxy layer on the surface, which can block the bite of pests and the invasion of pathogens to a certain extent. At the same time, some chemical components that may be contained in the leaves, such as alkaloids, terpenoids, etc., have a repellent or toxic effect on pests, reducing the degree of pest infestation.
Agaric grows quickly and is able to complete the growth cycle in a relatively short period of time and reach the edible stage. This means that it has a chance to be harvested before it is severely affected by pests and diseases. In addition, it has strong adaptability to environmental conditions and can grow under different soil and climatic conditions, which also helps it to maintain a good growth state in the face of a certain degree of pest and disease pressure.
Stir-fried fungus vegetables
Ingredient Preparation:
- 300 grams of fungus
- 2 cloves of garlic
- Salt to taste
- Cooking oil to taste
Preparation:
1. Wash the fungus and drain the water.
2. Mince the garlic and set aside.
Steps:
1. Pour an appropriate amount of cooking oil into the pot, add the minced garlic and stir-fry until fragrant.
2. Add the fungus and stir-fry quickly over high heat.
3. Stir-fry until the fungus becomes soft, add an appropriate amount of salt to taste, and continue to stir-fry evenly to get out of the pot.
5. 荆芥:
The special aromatic smell of nepeta is made up of a variety of volatile compounds that have a strong repellent effect on many pests. The pest's olfactory system is very sensitive to these smells and avoids them once they are perceived, reducing the likelihood of nepeta being attacked by pests.
Nepeta mixed with cucumbers
Ingredient Preparation:
- Nepeta 100 g
- 2 cucumbers
- 3 cloves of garlic
- 1 scoop of light soy sauce
- 1 tablespoon of aged vinegar
- Salt to taste
- A pinch of sugar
- Appropriate amount of sesame oil
Preparation:
1. Wash and drain the nepeta.
2. Wash the cucumbers, crush them and cut them into small pieces.
3. Finely chop the garlic and set aside.
Steps:
1. Place the nepeta and cucumber in a bowl.
2. Add minced garlic, 1 tablespoon of light soy sauce, 1 tablespoon of aged vinegar, appropriate amount of salt, a little sugar and appropriate amount of sesame oil, and stir well.
6. Bitter gourd:
The bitter substances contained in bitter melon, such as bitter melon, have a strong food rejection and toxic effect on most pests. After trying to eat bitter gourd, pests often stop attacking because of the bitter taste, or die directly due to the toxic effects, thus effectively reducing the harm of pests.
The vines of bitter gourd grow vigorously, and the leaves and fruits are intertwined to form a more complex structure. This structure not only provides physical shelter for the fruit, reduces the damage to the fruit from direct sunlight and rain, but also blocks the direct attack of pests to a certain extent, creating a relatively safe growth environment for the fruit.
Stir-fried bacon with bitter gourd
Ingredient Preparation:
- 1 bitter gourd
- 150 g of bacon
- 3 garlic cloves
- 2 slices of ginger
- 2 dried chilies
- 1 scoop of light soy sauce
- Salt to taste
- Cooking oil to taste
Preparation:
1. Wash the bitter gourd, cut it in half, remove the gourd and cut it into thin slices. Place in a bowl, sprinkle with a pinch of salt, stir well, marinate for about 10 minutes, then rinse off the salt with clean water, drain and set aside. This reduces the bitter taste of bitter gourd.
2. Wash the bacon in warm water and cut into thin slices.
3. Finely chop the garlic, shred the ginger and cut the dried chili into sections.
Steps:
1. Pour an appropriate amount of cooking oil into the pot, add minced garlic, shredded ginger and dried chili peppers after the oil is hot, and stir-fry until fragrant.
2. Put in the bacon slices, stir-fry over low heat to bring out the oil, and the bacon becomes transparent.
3. Add the bitter gourd slices and stir-fry over high heat for 2-3 minutes.
4. Add 1 tablespoon of light soy sauce, salt to taste, continue to stir-fry evenly, let the bitter gourd fully absorb the aroma and seasoning of the bacon.
5. Stir-fry until the bitter gourd is cooked through, then remove from the pan and serve.
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