Small full health lettuce recommended
May 21 is the full moon of the lunar calendar. Xiaomang is the second solar term in the summer. Since the beginning of childhood, plants in the natural world have begun to flourish and flourish. Summer scenes appear everywhere. The temperature rises slowly and the precipitation is not so much. With sufficient evaporation, it is the driest one of the year. From this time onwards, you will need to adjust your daily diet and daily life. You will often make the following refreshing and delicious dishes. This will ensure that you and the whole family will enjoy the hot summer in the deliciousness.
Tofu Mushroom Soup
Ingredients: 2 tablespoons of bean paste (30g), 4 fresh mushrooms (80g), 2 bowls of fish soup (250ml), 1/2 pieces of tofu (150g), moderate amount of shallot
Practice: 1. The mushroom will be divided into four flat, bean curd cuts.
2. Add the bean paste to the fish soup and stir until the bean paste is completely dissolved.
3. Put the fish sauce with a good sauce in a large bowl, add the imported mushroom pieces, and cook for 5 minutes on high heat. Add the bean curd with high heat and cook for 3 minutes. Sprinkle the onion segments.
Efficacy: nutritious, refreshing appetizer
Mint beef roll
Materials: 6 spring rolls, lean beef 50g, mint 50g, 2 dark peppers, 1 garlic, 50g green bean sprouts, 10g vermicelli, 1 lime, 1 tablespoon fish sauce, 1 tablespoon white sugar
Practices: 1. Beef cut thin slices, each with a knife back to shoot loose. Wash half of the peppermint chopped and leave half of the leaves. Fan bubble hair. Chaotian pepper slices. Cut garlic.
2. Juice with lime, add fish sauce, white granulated sugar, cold boiled water (2 tablespoons), Chaotianjiao and garlic minced into a sauce.
3. The fire boiled the water in the boiling pot and put the beef slices on a hot surface.
4. Put the mung bean sprouts in the beef broth and scald them for a long time.
5. Place cooked beef, vermicelli, green bean sprouts and mint in a bowl, pour in sauce and mix well.
6. Spread the spring roll skin on the chopping board, discharge 3 mint leaves in the middle, and then put the mixed filling on the mint leaf and wrap tightly.
Efficacy: cool fire, help digestion
Bitter gourd duck slices
Ingredients: duck breast 125g, bitter gourd 150g, garlic 3g, tempeh 10g, green onion 5, water starch 1 tablespoon (30ml), sesame sesame oil 5ml, oil 3 tablespoons (45ml), salt 1 teaspoon (5g)
Practices: 1. Wash the bitter gourd slices. The pods are chopped.
2. Wash duck breast, slice, add water starch (10ml) and grab evenly.
3. Heat the oil in the hot pan to 70% heat, add the duck fillet until it is cooked and remove it.
4. Use the remaining oil in the pan to saute the garlic, beans, and onions, and then add the bitter gourd and stir well.
5. Add duck pieces again, add water starch (20ml), sesame sesame oil, salt and stir well.
Efficacy: Nourishing yin, nourishing the stomach, clearing the lungs, supplementing blood, reducing water loss
Wu Mei Hawthorn Appetizer
Ingredients: ebony 50g, dry hawthorn slice 50g, schisandra 10g, dried red date 10g, mint leaf 10g, crystal sugar 15g
Practices: 1. Wash dried stalks, dried red dates, ebony, Schisandra into a small pot, add 2000ml of water, the fire boil and then adjust the medium heat and continue to cook for 30 minutes.
2. Add rock sugar and mint leaves and cook for 5 minutes.
Efficacy: Appetizing and strengthening the appetite
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