Recipes for hot weather, home cooked dishes for hot weather

1.Duck eggs make up for the summer.

According to tradition, eating eggs in the long summer is called "supplementing the summer", so that people will not lose weight in the summer, lose weight, have more energy, and work hard. Salted duck eggs are rich in calcium, iron and other inorganic salts, and the content of calcium and iron is higher than that of eggs and fresh duck eggs, which is the first choice for calcium and iron supplementation in summer.

2.Lotus seeds nourish the heart.

The season to nourish the heart is summer, when the heart is the most fragile, and it is easy to be irritable and sad in the heat, and it is easy to be sad and bloody. Although the taste of lotus seeds is bitter, it can clear the heart, it is a good product to nourish the heart and calm the nerves, and it can also strengthen the stomach.

3. Octopus blood.

Octopus has the effect of nourishing blood, qi and treating carbuncles. It is rich in protein, minerals and other nutrients, and is also rich in natural taurine, which is an important health factor for anti-fatigue, anti-aging and longevity. It can be eaten by ordinary people, especially those who are weak, lack of qi and blood, and malnourished.

4.Strawberry detoxification.

Summer is the season when strawberries are abundant. Eating strawberries can promote the formation of human cells, maintain the normal function of teeth, bones, blood vessels and muscles, promote wound healing, enhance the body's resistance, and also have a detoxifying effect. Strawberries contain a variety of organic acids, fruit acids and pectins, which can decompose fats in food, promote the secretion of digestive juices and gastrointestinal peristalsis, and eliminate excess cholesterol and harmful heavy metals.

Steamed sea bass Ingredients: sea bass Ingredients: green onion, ginger, garlic Seasoning: cooking wine, soy sauce (light soy sauce), sesame oil, monosodium glutamate.

Method: Put the washed sea bass into a basin, add cooking wine, green onions, ginger and garlic, put it in a pot with boiling water and steam it for 7 minutes and a half minutes, then remove from the pot, add light soy sauce and sesame oil.

Winter melon and shrimp soup.

Ingredients: 500 grams of winter melon, 20 grams of dried shrimp.

Method: Wash and cut the winter melon into pieces, and wash the dried shrimp with water. After stir-frying the winter melon in the oil pan for a while, put the dried shrimp, add an appropriate amount of water to cook, and then season and eat.

Seaweed roll Ingredients: seaweed, red meat, white meat, shrimp, bamboo shoots, shiitake mushrooms.

Ingredients: dark soy sauce, oyster sauce, monosodium glutamate, pepper, sugar.

Method: The filling of "seaweed roll" is 200 grams of red meat, 50 grams of white meat, 200 grams of shrimp, 50 grams of bamboo shoots, and 50 grams of shiitake mushrooms. Put the stuffing on the seaweed, roll it into a long roll with a diameter of about centimeters, steam it in a steamer, cut it into small pieces of about 2 centimeters after it cools, and then steam it in a steamer basket when eating.

Ginger spinach. 600 grams of fresh spinach, 20 grams of cooked Cantonese sausage, 20 grams of cooked shiitake mushrooms, 20 grams of chicken cakes, 20 grams of winter bamboo shoots, 15 grams of fresh ginger.

Seasoning: 10 grams of sesame oil, 8 grams of refined salt, 2 grams of monosodium glutamate.

Preparation method 1: Wash the spinach, put it in a pot of boiling water and blanch it slightly, spread it out and let it cool, cut it into soybean-sized cubes, squeeze out the water, and put it on a plate. 2. Cut the sausages, mushrooms, chicken cakes and winter bamboo shoots into soybean-sized cubes, put them in a pot of boiling water and blanch them, pour them into the spinach plate together, add refined salt and monosodium glutamate and mix well. 3. Peel and cut the fresh ginger into minced pieces, fry it in hot oil, pour it into the spinach and mix well, and put it on a plate.

Four dishes and one soup!!

Sichuan kimchi with preserved eggs and lean pork porridge, kimchi is more appetizing, while porridge is more talkative, and it is most suitable for summer consumption.

Light and refreshing, eat more watermelon fruits!

A home-cooked dish for hot weather: tomato gnocchi soup. Here's how:

Ingredients: flour, salt, eggs, tomatoes, cucumbers, chopped green onions, garlic, chicken powder.

1. Prepare a large basin, add 200 grams of flour, 2 grams of salt and stir well, beat 3 eggs into the bowl and stir and beat together, pour the egg liquid into the filter spoon, and stir constantly with chopsticks, so that the flour wraps the egg liquid dripping from the ridge, and quickly breaks up and stirs into a lump one by one, so that the gnocchi is more round and uniform in size.

2. Add an appropriate amount of empty water to the pot, prepare a tomato, cut it with a cross knife, put the tomato into the pot after the water boils, pour boiling water on the tomato, take it out after blanching for 1 minute, peel off the skin, and cut it into diced tomatoes for later use.

3. Prepare half a cucumber, clean it, and cut it into thin slices with an oblique knife. A small handful of green onion leaves, chopped into green onions. Garlic grains are cut into slices.

4. Prepare a small bowl, beat two eggs, add a little salt to the bottom taste, stir well and use to bleach.

5. Heat oil in the pot, pour in the green onion and garlic to fry the fragrance after the oil is hot, pour in the diced tomatoes and stir-fry constantly, fry the tomatoes, fry the red juice, put the cucumbers into the pot and stir-fry a few times, add 2 grams of salt, 2 grams of chicken powder to taste, then pour in an appropriate amount of water, cover the pot and boil the water over high heat, sprinkle the gnocchi into the pot in turn, and gently stir to prevent the bottom from being pasted.

After the gnocchi is cooked, sieve the egg liquid into the pot, add 5 grams of aged vinegar and stir well, then turn off the heat, add a little sesame oil, and stir a few times to get out of the pot.

The home-cooked dish that is suitable for hot weather is a cold dish, and the method is as follows:

Ingredients: 30 grams of celery, 30 grams of beans, 30 grams of cauliflower, 20 grams of potato chips, 30 grams of carrots, appropriate amount of green and red peppers, appropriate amount of onions, 5 grams of light soy sauce, 1 gram of pepper, 3 grams of salt, 2 grams of sesame oil, 5 ml of cooking oil, 5 grams of shredded ginger, drunkard peanuts, etc.

1. First of all, put water in the pot and boil, pour in 30g of celery, blanch for 30 seconds and remove it.

2. Then put 30g of beans in boiling water, blanch for 30 seconds and remove them.

3. After taking it again, put in 30g of cauliflower, blanch for 30 seconds and then remove it.

4. Add 20g of potato slices, blanch for 30 seconds and remove them.

5. Put 30g of celery, beans, cauliflower, potato chips, and carrots in a bowl, then add cold skin, green and red peppers, onions, and finally add 5g of light soy sauce, 1g of pepper, 3g of salt, 2g of sesame oil and an appropriate amount of pepper.

6. Add 5ml of cooking oil and 5g of shredded ginger to stir-fry over high heat.

7. Add the drunkard Qingqing and peanuts to the bowl and pour hot oil.

8. Stir well.

9. Diagram of the finished product of cold salad.

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.

It's better to eat some vegetables to reduce the heat, such as: cucumbers, tomatoes, bitter gourd, etc.!