Have you had any new dishes lately?

Eat more melons and vegetables.

In summer, when the temperature is high, the human body loses more water than in other seasons, and it must be replenished in time. When it comes to water, people often think of "clean water" and "space water" sold in the market. In fact, the water in vegetables is natural, clean, nutritious and biologically active water filtered through multiple layers of biofilm, which is incomparable to the drinking water produced by any factory.

Summer is the peak season for melons and vegetables, and their common feature is that the water content is above 90. The water content of winter melon is the highest among all vegetables, as high as 96, followed by cucumber, golden gourd, loofah, chayote, pumpkin, bitter gourd, watermelon, etc. That is to say, eating 500 grams of melon vegetables is equivalent to drinking 450 ml of high-quality water.

In addition, all melons and vegetables have the characteristics of high potassium and low sodium, which has the effect of lowering blood pressure and protecting blood vessels.

Eat more cold vegetables.

The most important factor affecting the human body in summer is the poison of heat humidity. After the summer humidity invades the human body, it will cause pores to open, excessive sweating, causing qi deficiency, and will also cause spleen and stomach dysfunction and food indigestion. In addition, in recent years, the consumption of animal foods such as meat has increased, and the body is acidic and hot.

Eating some cool vegetables is conducive to quenching thirst, relieving annoyance, clearing heat and relieving fire, detoxifying and laxative. Which of the vegetables that are marketed in the summer are cool? In addition to pumpkin and gourd, the rest of the melon vegetables, such as bitter gourd, loofah, cucumber, vegetable melon, watermelon, melon, etc., are all cool vegetables.

Tomatoes, eggplants, celery, chrysanthemum brains, sunflower (purple horn leaves), lettuce, asparagus, watercress, cold potatoes, etc., are also cool vegetables. These vegetables are in peak production season, so you may want to eat them regularly.

Eat more "sterilized" vegetables.

In summer, the temperature is high, and the pathogenic bacteria breed and spread rapidly, which is the season when human diseases, especially intestinal infectious diseases, are frequent. At this time, eat more "sterilized" vegetables to prevent diseases. Such vegetables include:

Garlic, onions, leeks, green onions, chives, green garlic, garlic sprouts, etc. Among these onions and garlic vegetables; It is rich in plant broad-spectrum fungicides, which have killing and inhibiting effects on various cocci, bacilli, fungi and viruses. Among them, the most prominent effect is garlic.

In recent years, studies have found that the active ingredient of garlic is mainly allicin. Since the allicin enzyme in garlic will lose its activity when heated, in order to give full play to the bactericidal and disease prevention function of garlic, it is best to eat it raw. The above-mentioned onions and garlic vegetables all have different degrees of bactericidal and antibacterial effects, and it is beneficial to eat them regularly.

Bamboo lamb belly.

Nutritional characteristics of lamb.

Compared to other meats, lamb has the following characteristics:

Lamb is high in protein and low in fat. Its protein content is lower than that of beef, higher than that of pork, and its fat content is higher than that of beef but not as good as pork, and the carcass fat layer is thin.

The content of essential amino acids in mutton is higher than that of beef and pork.

Lamb is rich in vitamins and minerals such as calcium, phosphorus and iron, and the content of copper and zinc is significantly higher than that of other meats.

Lamb has a lower cholesterol content compared to other meats. For example, the cholesterol content in 100 grams of edible lean meat: 65 mg for mutton, 63 mg for beef, 77 mg for pork, 80 mg for duck, 83 mg for rabbit and 117 mg for chicken.

Lamb fat contains volatile fatty acids, which give it a special flavor (膻味) and is loved by many people.

Lamb muscle fiber bundles are delicate and easy to cook and digest. In general, goat meat has less fat than sheep meat, so it is not as tender as sheep.

In addition, sheep offal is rich in nutrients, which can be cooked into nutritious and delicious dishes, and is also a good dietary supplement.