Introduction of changxia cuisine

Lead: Long summer is the turn of spring and summer. At this time, people usually cook something delicious. What to eat in the long summer? Next, I'll introduce you to three tempting foods.

Gourmet 1: water chestnut meatball soup

Recommended reason: Eleocharis tuberosa has the highest phosphorus content in root vegetables, which can promote human growth and maintain physiological functions, and is of great benefit to the development of teeth and bones. At the same time, it can promote the metabolism of sugar, fat and protein in the body and adjust the acid-base balance. Therefore, water chestnut is suitable for children to eat. If you have a baby at home, you can try it. The looser the texture of meatballs, the better, which is good for digestion!

Raw materials:

500 grams? 500 grams of lean meat 1 carrot? How much onion and ginger? Coriander 15g? Appropriate amount of pepper, sugar, cooking wine and salt;

Exercise:

1. Water chestnut is washed, peeled and cut into small pieces for later use; Cut carrots into small pieces the size of water chestnut for later use; Mixing lean meat stuffing and water with minced onion and ginger, pepper, salt, sugar and cooking wine according to the ratio of 2:1to make fortified meat stuffing;

2. Boil a pot of boiling water, add water chestnuts and diced carrots and cook until boiling;

3. Make the meat into balls and put them in the pot;

4. After all the meatballs float, continue to cook for 5 minutes;

5. Finally, add coriander, salt and pepper to taste.

Food 2: water chestnut, rock sugar and lotus root soup.

Highlight: Water chestnut is rich in protein, sugar, calcium, iron and vitamins, and there is also a heat-resistant antibacterial substance? Lingjiao English Experiments show that water chestnut has inhibitory effect on Staphylococcus aureus, Escherichia coli, aerogenes and Pseudomonas aeruginosa. Has anticancer and antihypertensive effects. With cold lotus root, it must be clear away heat and reduce fire! Interested friends try it!

Ingredients: half lotus root, 7-8 horseshoes, a little rock sugar.

Exercise:

1? Peel and slice the lotus root, slice the water chestnut, put it in a casserole, add water to boil 15 minutes.

2? Add crystal sugar and cook for 10 minute.

You can add chopped hawthorn strips or some osmanthus sauce when drinking.

Gourmet 3: Old vinegar peanut kernel

Highlight: A very traditional and classic food, aged vinegar peanuts. Eating more vinegar in summer is very good for our health. Friends who like it should try it quickly! Must be to your liking! There is also a little fuel consumption in it! This taste will be very different! I hope my friends like it!

Materials:

200g of peanuts, half a cucumber, a small piece of onion, leek 1, coriander 1.

Seasoning:

2 tablespoons of aged vinegar (30ml), light soy sauce 1 tablespoon (light soy sauce is optional), soft sugar 1 teaspoon (5g), salt 1 teaspoon (5g), and a little salad oil.

Exercise:

1. Peanuts bought from the supermarket will have a lot of dust on them. Wash with clear water, and then set aside to drain.

2. Wash cucumber and onion and cut into dices; Wash shallots and coriander and cut into powder;

3. Take a small bowl, add mature vinegar, soy sauce, soft candy and salt to make a flavor juice;

4. Pour the oil into the wok, pour the peanuts when the oil is still cold, and stir fry with a spatula to ensure that the peanuts are evenly heated. If the skin changes slightly and smells, it can be taken out. It can also be judged by sound. If there is a beep, it is likely to become mushy. If you still find it difficult to grasp, you can pinch a peanut with your hand and peel it off.

5. Take out the fried peanuts. Freshly fried peanuts are not brittle, but will become brittle after cooling;

6. Add chopped leek, chopped coriander, chopped onion, diced cucumber and prepared sauce to the cooled peanuts, and stir well to serve.

When frying peanuts, don't heat the oil before adding peanuts, because the heat is difficult to master, which often makes peanuts endogenous.

The correct way is to put oil and peanuts at the same time and mix well in a cold pot. After the oil is heated, the peanuts will also be fried, because with the gradual warming of the oil temperature, the peanuts will be evenly heated, crisp and consistent, and the appearance will be more beautiful.