Hello everyone, I'm Sister Yan talking about food, the hot summer, dog days are coming, this is the highest temperature and humidity season of the year. In such weather, high temperatures can easily cause the human body to sweat excessively, consume a lot of energy, and if not replenished in time, symptoms such as fatigue and fatigue will appear. At this time, it is especially important to choose the right ingredients to condition the body. Therefore, we need to eat foods that are rich in nutrients and easy to digest to help the body recover. The following is an introduction to the dog days are coming, these five ingredients are eaten quickly, the whole body is a treasure, nutritious and delicious, full of energy, come and take a look.
1. Sour and hot shredded potatoes
1. Choose two peeled and washed potatoes and cut them into even slices first, then further into thin strips. To remove the starch from the shredded potatoes, they should be soaked in clean water and washed. Shred the green peppers, green onions, and ginger separately, and set aside the dried chili peppers.
2. After the water boils, quickly put in the shredded potatoes, blanch the water for about 10 seconds, and remove them immediately when the color changes slightly. Subsequently, rinse with cold water to lower the temperature and keep the shredded potatoes crispy.
3. Heat the oil in a pan until it is 50% hot, add green onions, ginger and dried chilies, and stir-fry over low heat until fragrant. Then, add shredded potatoes, add 2 grams of salt and 2 grams of chicken essence, quickly turn to high heat and stir-fry to ensure that the ingredients are evenly heated.
4. When the shredded potatoes are fried until they are flavorful, add the shredded green peppers to the pot and continue to stir-fry over high heat until the shredded green peppers are broken. At this point, the delicious shredded potatoes and green peppers are ready to be eaten.
2. Vegetarian fried white mushrooms
1. Cut off the roots of the white mushrooms and wash them thoroughly in clean water. Take a small handful of fresh parsley, wash it and cut it into sections. Prepare two more millet peppers and cut them diagonally into sections to add color. At the same time, prepare an appropriate amount of minced green onion and ginger for later use.
2. Prepare the sauce: Put 2 grams of chicken essence, 2 grams of salt, 5 grams of oyster sauce in a bowl to increase the umami, 10 grams of light soy sauce to taste, then add an appropriate amount of water starch, stir until evenly set aside.
3. In the process of blanching, you can add a little salt and vegetable oil to help maintain the nutrition and color of the ingredients. After the water boils, blanch the white mushrooms in a pot for about 40 seconds, then add parsley and continue to blanch for 10 seconds, then quickly remove and rinse with cold water to cool down to maintain the crisp and tender taste of the ingredients.
4. After the oil is hot, add the green onion and ginger and stir-fry a few times, then add the millet pepper and stir-fry until fragrant. Next, pour the drained white mushrooms into the pan and stir-fry quickly. Then pour in the previously seasoned sauce along the edge of the pot, turn to high heat and stir-fry quickly, and wait for the ingredients to taste and then put them on the plate.
3. Fried vermicelli with soybean sprouts
1. First of all, prepare a handful of vermicelli, soak them well in water until there is no hard core, then remove them and cut them into two sections. Clean and set aside a handful of soybean sprouts.
2. Next, boil half a pot of boiling water, put the vermicelli into it, and pour water on it with a spoon to ensure that the vermicelli is evenly scalded until it is shiny. Remove and drain and put in a basin. At this point, add the dark soy sauce while it is hot and stir well to color the vermicelli. Then drizzle with oil to increase the fragrance and prevent sticking.
3. Using the remaining hot water, put the soybean sprouts in it and blanch it to remove the beany smell. Remove from the pan as soon as it boils and rinse quickly with cool water to keep it crisp and tender.
4. Heat the pan with cold oil, add ginger and garlic slices and star anise and stir-fry until fragrant, then add millet spicy to enhance the fresh and spicy taste. Then, put the bean sprouts in a pot and stir-fry quickly over high heat until they are broken. Next, add light soy sauce, chicken broth mix, salt, thirteen spices and oyster sauce to taste, drizzle in some water and stir-fry well.
5. Finally, put the processed vermicelli into the pot, and the vermicelli will quickly absorb the soup in the pot, making it more flavorful. Keep the heat high throughout the whole process and stir-fry quickly and evenly. Before removing from the pan, sprinkle some shallots and drizzle with a little sesame oil and enjoy.
4. Refreshing celery mixed with peanuts
1. Pick fresh celery, remove the old leaves and tendons, and cut into 3 cm long pieces. Marinate with 3 grams of table salt for 10 minutes to enhance the taste of celery. In the meantime, prepare the garlic slices and millet pepper slices.
2. Take out 200 grams of dried peanuts and soak them in water for 10 minutes. After the water is boiling, pour the peanuts into the pot and cook until the skin of the peanuts is slightly bulging and the surface is shiny. Rinse quickly with cold water and drain to maintain the crisp texture of the peanuts.
3. After 10 minutes, take out the pickled celery, gently squeeze it to remove excess water, and put it in a large basin. Next, pour in the boiled peanuts and add the sliced garlic and millet pepper. Finally, add 20 grams of light soy sauce, 15 grams of aged vinegar, 20 grams of sugar, 20 grams of scallion oil, 10 grams of sesame oil, and add a little salt.
5. Shredded kelp salad
1. Wash and cut the kelp shreds, peel and shred the carrots, and mince the garlic for later use. Next, boil water in a pot, blanch the shredded kelp and carrots, quickly remove them after 30 seconds, and rinse them with cold water to cool down.
2. Prepare the sauce: Put salt, sugar, light soy sauce, balsamic vinegar and minced garlic in a bowl. If you like spicy taste, you can add additional pepper oil and chili oil. Once well stirred, pour the sauce over the blanched shredded kelp and carrots and gently stir until evenly coated.
3. Finally, sprinkle with a little coriander to garnish, stir well again, and then serve on a plate.