However, the arrival of summer is also very distressing, that is, it is really too hot and the sun is burning, which makes people feel unable to get out. At this time, people are most likely to be sleepy, irritable, sultry, angry and sad.
I don't need to say much about the importance of the heart. As soon as the heart is injured, the whole body problems come out. Therefore, summer is connected with the heart, and the most important thing is to nourish the heart. In addition to being calm, you should also maintain your heart and calm your emotions by eating.
Here I introduce 7 kinds of "heart-nourishing and heart-protecting dishes" to you. Whether you have money or not, give it to your family and yourself so that we can spend this summer safely.
"Red nourishing the heart" is an old saying of ours. Jujube has the function of "restraining evil spirits in the heart, calming the spleen and stomach", that is to say, jujube skin is red and nourishing the heart, while jujube meat is yellow, which can replenish the spleen. Jujube can not only nourish the heart and strengthen the spleen, but also replenish blood and soothe the nerves and enhance immunity. At the same time, jujube from My Sweetie likes to eat sugar.
Ingredients: red dates, tremella, medlar,
Seasoning: rock sugar
1. First, take a few tremella, soak them in cold water 30 minutes in advance, wash them after soaking, then squeeze out the water, cut them into small flowers with a knife, put them in a pot, then put a handful of red dates for later use, take out a small bowl, put a handful of Lycium barbarum, add appropriate amount of water and soak them for 5 minutes.
2. Prepare a casserole, add water, then pour in tremella and red dates, put a handful of rock sugar in it, then cover the lid, boil water on high fire, and then stew for 40 minutes on low fire.
After waiting for 40 minutes, the soup was thick and sticky. Open the lid, pour in the soaked Lycium barbarum, cover the lid and stew for another 5 minutes. After 5 minutes, turn off the fire and start the pot. Pour the stewed red dates and tremella into the soup basin.
Tomatoes are called "magic fruits in vegetables", which can not only nourish the heart, but also quench summer heat and thirst like watermelons. The vitamin content is about 10 times that of watermelons, and it also has the functions of clearing away heat and toxic materials, cooling blood and calming the liver, enriching blood and nourishing blood, and stimulating appetite. They are simply indispensable vegetables in summer.
Ingredients: cucumber, tomato, garlic, coriander.
Seasoning: salt, sugar, monosodium glutamate, aged vinegar, soy sauce and sesame oil.
1. Prepare a washed cucumber, first cut off the head and tail with a knife, then divide it into six and a half parts, remove part of the pulp, then cut it into sections with an oblique knife, then put it on a plate for later use, then put a tomato, cut it in the middle with a knife, and remove the pedicle at the same time, then cut it into hob blocks, and then put it together with the cucumber.
2. Prepare a few pieces of garlic, pat it flat, cut it into minced garlic with a knife, then pour it into a vegetable-dressing basin, then add 1g salt, 1g white sugar, 1g monosodium glutamate, 10g aged vinegar, 5g soy sauce and 3g sesame oil to the vegetable-dressing basin, and stir to melt.
3. Pour tomatoes and cucumbers into a vegetable mixing basin, stir with chopsticks, stir the basin evenly, put it in a plate, and finally put a coriander as an ornament. Cold dishes of tomatoes and cucumbers are ready.
Eggplant is nutritious and belongs to cold food, so eating eggplant in summer can help us clear away heat and relieve summer heat, and eggplant skin is rich in vitamin B, which is an essential substance for our body, so it is best to eat eggplant with skin, and eggplant meat is rich in vitamin B, which can help us concentrate.
Ingredients: green eggplant, starch, flour, garlic, chopped green onion and white sesame.
Seasoning: tomato sauce, sugar, white vinegar, salt.
1. Prepare a peeled green eggplant, cut it into 2 cm thick slices, then cut it into small squares with a knife, and put it in a small basin for later use. Prepare a few garlic seeds, pat them flat and cut them into minced garlic. Cut two shallots into chopped green onion and put them together with the garlic seeds. After the auxiliary materials are ready, we will start the next operation.
2. Take a small pot, grab a handful of flour, a handful of corn starch, add a little vegetable oil, then add an appropriate amount of water, stir in one direction by hand, make a crisp paste, then pour in diced eggplant, grab it evenly by hand, and try to make each eggplant block covered with batter.
3. Pour cooking oil into the pot. When the oil temperature rises to 50%, add the well-mixed diced eggplant, gently push it with a spoon to avoid eggplant adhesion, then fry it for two minutes on medium heat until the eggplant skin is slightly yellow, and take it out to control the oil. When the oil temperature rises, pour in the eggplant and fry for another 20 seconds. When the eggplant is golden and crisp, it can be poured out to control the oil.
4. Take another pot, add a spoonful of water, add 5g of tomato sauce, stir to melt, add 20g of white vinegar and 30g of white sugar, stir a few times, add 2g of salt, pour in minced garlic, stir well, boil the soup, and thicken a little water starch to make the soup rich and sticky.
Pour in a little bright oil to brighten the dish, then stir fry quickly, stir well, and then turn off the heat and put it on the plate. Finally, sprinkle with chopped green onion and cooked sesame seeds. This sweet and sour appetizing sweet and sour eggplant is ready.
Potatoes contain a lot of mucin with special protective effect. This protein can prevent the accumulation of fat in the cardiovascular system, protect the elasticity of blood vessels and reduce the burden on the heart. Because potatoes are rich in potassium, regular consumption can also reduce high blood pressure and enhance human immunity.
Ingredients: potatoes, green peppers, red peppers, green onions, garlic and dried red peppers.
Seasoning: cooking oil, bean paste, oyster sauce, salt, chicken powder, pepper, sugar and soy sauce.
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When all the materials are ready, let's blanch the potatoes. Boil water in the pot and add a spoonful of salt to increase the bottom taste of potatoes. After the water is boiled, add the potatoes. Blanched potatoes can remove excess starch from the potato surface and are not easy to stick to the pot. Then, cook for about three minutes on medium heat, turn it over with a spoon a few times, and let the potatoes heat evenly.
3. After three minutes, you can pour out the potatoes and control the water to cool, then add a spoonful of cold oil to the wok, fully slide the wok, then pour out the oil and add half a spoonful of cooking oil. This step is to cool the oil in the hot wok to prevent the ingredients from sticking to the wok, then pour in the potatoes after controlling the water, shake the wok and scoop out the excess cooking oil.
4. Continue to stir fry in the pan, and let the potatoes be heated evenly. When the surface of the potato is golden yellow, pour out the oil control, then add a little base oil to the pot, add onion, garlic and dried red pepper and stir-fry until fragrant, then add 5g of bean paste and 3g of oyster sauce, stir-fry and melt, stir-fry the red oil, add a proper amount of water, and pour in red pepper pieces when the soup boils.
5. Start seasoning: add 1g salt, 1g chicken powder, 0.5g pepper, 1g white sugar to refresh, add a few drops of soy sauce to color, stir and melt, pour in potatoes, turn off the heat, stir fry constantly, slowly dry the soup, and let the seasoning and ingredients fully blend together to make the potatoes more tasty.
Bitter gourd is rich in vitamin C, bitter glycoside and bitter element, and tastes bitter and cold. It is a good food to clear the heart and relieve summer heat. Normal consumption can refresh eyesight, quench thirst and relieve fatigue, and also enhance the vitality of cerebral cortex, making skin delicate and fair.
Ingredients: bitter gourd, pork, green pepper, garlic, onion and millet pepper.
Seasoning: oyster sauce, sugar, chicken powder, pepper, soy sauce and salt.
1. Prepare two bitter melons, cut them in the middle, divide them into four and a half pieces, then slice them with an oblique knife, and then put them into the pot for later use. Then prepare a small piece of pork, slice it first, then chop it into minced meat, and then put it in a small pot. Cut a piece of onion in the middle, then cut them into minced garlic and add some minced garlic.
2. Cut three millet peppers into pepper rings, then put them into the pot, peel the green peppers and cut them into half pieces, and mix them with millet peppers. When the ingredients are ready, we will start the next operation. Boil water in a pot and add a spoonful of salt and a little vegetable oil to increase the bottom taste and brightness of the ingredients.
3. After the water is boiled, put in bitter gourd, turn it with a spoon for a few times, so that bitter gourd is heated evenly, wait for blanching for about one minute, take out bitter gourd, control the water to cool, then put it evenly in the pot for use, then add a spoonful of cooking oil to the pot, pour it out after the pot is fully slid open, then add half a spoonful of cooking oil, and pour in minced meat to stir fry quickly, so that the oil in the hot pot is not easy to stick to the pot when it is cold.
4. Stir-fry minced meat until it becomes discolored, pour in minced onion and garlic, add 3g oyster sauce, stir-fry until it melts, add half a spoonful of water, add 1g sugar, 1g chicken powder, 1g pepper, 5g soy sauce to taste, and add a little water starch.
Pour in green pepper, a little bright oil, stir well, then turn off the fire and put the fried minced meat on the bitter gourd. This nutritious and delicious minced meat bitter gourd is ready.
Auricularia auricula is rich in gum and is a good food to prevent arteriosclerosis. Auricularia auricula also contains anti-platelet coagulation substances, which can prevent vascular embolism, nourish yin and stomach, promote blood circulation and moisten dryness, and is the best food to protect the heart in summer.
Ingredients: yam, auricularia auricula, green pepper, red pepper, garlic and ginger.
Seasoning: vegetable oil, white vinegar, edible oil, salt, monosodium glutamate, sugar, chicken essence and clear oil.
1. Prepare half a yam, peel it and cut it into oblique sections, and then cut it into diamond-shaped slices with a knife. Prepare a handful of auricularia auricula, soak it in warm water in advance, cut half a green pepper into rhombic slices, half a red pepper into slices, cut garlic into garlic slices, cut ginger into ginger slices, and put it in a basin for later use.
2. Add an appropriate amount of water to the pot, add a little vegetable oil, and then add half a spoonful of white vinegar to prevent the yam from turning black. After the water is boiled, put the yam tablets in and blanch for about 30 seconds, then pour in the green pepper and fungus, and continue to blanch for 30 seconds, then remove the water and put it on a plate.
3. Add cooking oil to the pot again, add small ingredients to stir fry until fragrant, then pour in the blanched ingredients, stir fry quickly for a few times, and pour in a little water to start seasoning: add salt, monosodium glutamate, white sugar and chicken essence, stir fry evenly, hook in water starch, pour in Xu Ming oil, stir fry evenly simply, and stir fry yam with fungus.
Onion contains substances that lower blood lipid, and also contains a lot of prostaglandin A 1, which can relax blood vessels, reduce the resistance of coronary vessels in the whole body, increase the blood flow of coronary arteries, and reduce the pressure on the heart.
Ingredients: onion, egg, red pepper and green pepper.
Seasoning: salt, cooking oil and soy sauce.
1. Prepare an onion, first cut it in half with a knife, then cut it into strips, then grab it with your hands, then put it in a small pot, and then add water to the pot to remove the spicy taste of the onion. Remove the roots of two green peppers, cut them into oblique slices with a knife, and cut half a red pepper into strips for color matching.
2. Prepare a small pot, put four eggs in it, add a spoonful of salt to taste, and then mix well with chopsticks to break up. When the ingredients are ready, we will start the next operation.
3. Put the cooking oil in the pot, pour the egg liquid after the oil is hot, stir fry quickly for a few times, pour out the eggs for later use, put a little cooking oil in the other pot, stir fry the green pepper for a few times, and then add the onion to stir fry quickly for a while.
4. Then take out the pan and start seasoning, add 2g of salt, 5g of light soy sauce, stir fry quickly and start seasoning. When the onion is cooked to 80%, pour in the eggs, stir fry quickly for 10 second, then turn off the fire and take off the pan and plate.