Summer and solar terms dishes

Introduction to this issue: In summer, it is prone to "autumn shortage". Share 10 seasonal home-cooked dishes to resolve the "autumn famine"

The summer solar term arrived, and after long summer, the temperature began to drop. Summer is a solar term reflecting the temperature change. "Chu" means to hide and die, and "early summer" means that the hot summer has passed. As the height of the sun decreases, the heat it brings will also decrease. In midsummer, although the temperature will still be high during the day, it will be low in the morning and evening, with a large temperature difference.

After the summer heat, the perspiration of human body is obviously reduced, and the metabolic function of water and salt is gradually restored to balance, entering the physiological rest stage, so the body feels tired and produces "autumn deficiency". To ensure adequate sleep, go to bed early and get up early, avoid staying up late, have a light diet and eat more tomatoes, eggplant, potatoes, grapes and pears. Today I share 1 1 home cooking, all of which are seasonal vegetables in autumn. Just solve the "autumn famine". Let's share the home cooking methods of these vegetables:

Materials required for eggplant shredding: eggplant 1 kg, pepper 1, pork 100g, proper amount of oil and salt, onion 1, sauce 1, 2 cloves of garlic, soy sauce 1 tablespoon, Laoganma oil pepper/kl.

Practice steps;

1. Eggplant pedicled, washed, drained, and pepper washed. When eating eggplant, some people are used to peeling. As we all know, eggplant skin contains a lot of nutrients, and some healthy compounds are also high in eggplant skin. When eating eggplant, you'd better eat it with the skin.

2. Cut the eggplant into two pieces, then cut it into strips the thickness of the little finger, sprinkle with a little salt, and mix well for pickling 10 minute. Pickled eggplant will ooze water, so that when fried, eggplant will not absorb oil and its color will not turn black. Just fry it in a little oil, and it doesn't taste greasy. This is a trick to make minced eggplant, which can be made delicious with little oil.

3. Cut the pork into powder, remove the pedicels and seeds from the pepper, cut into strips, cut the onion into chopped green onion, cut the ginger into powder, and cut the garlic into powder.

4. add oil to the pot and heat it. Add tomato strips and fry until soft. Take it out for later use.

5. Stir-fry minced meat on low heat, and stir-fry minced meat until the color turns white. Add chopped green onion and stir-fry with Jiang Mo.

6. Add 1 tbsp Laoganma oil pepper, then add soy sauce and cooking wine, stir well together, stir-fry minced meat and color.

7. Add tomato strips, stir well, pour in half a bowl of water, boil and bake for 1-2 minutes.

8. Bake eggplant into soft glutinous rice, add pepper strips, stir-fry evenly, pour in appropriate amount of water starch, heat until the soup thickens, turn off the fire, sprinkle with minced garlic, stir-fry evenly, and then serve. A plate of minced eggplant is ready.

Materials required for the strips of fish-flavored eggplant: 4 eggplant, 2 peppers, auricularia auricula 10g, proper amount of oil and salt, onion 10g, ginger 10g, 2 cloves of garlic, sugar 1 tablespoon, 2 tablespoons of rice vinegar, light soy sauce 1 tablespoon.

Exercise:

1. Wash the eggplant, cut off the head and tail, cut the eggplant into strips 2 cm wide and 5 cm long, sprinkle with a little salt, mix well and marinate for 10 minute.

2. The fungus is soaked in advance, and the pepper is shredded, not the pepper seeds, and the fungus is shredded.

3. Add sugar, rice vinegar, soy sauce, soy sauce, starch and half a bowl of water to the bowl and mix well to make juice.

4. Add oil to the pot and heat it to 70% heat. Add tomato strips and stir-fry. The edges of fried tomato strips are red. Take out the tomato strips and control the oil.

5. Leave a little base oil in the pot, add Pixian bean paste and stir-fry red oil, add chopped green onion, Jiang Mo and minced garlic and stir-fry until fragrant.

6. Add shredded pepper and stir-fry shredded auricularia evenly.

7. Add tomato strips, pour in the prepared juice, heat until the soup is thick, stir-fry evenly, and wrap the sauce on the tomato strips. Turn off the fire and serve.

Flavor minced meat eggplant Ingredients: 2 eggplants, pork 150g, coriander 1, proper amount of oil and salt, onion 1, ginger slices 1, 2 garlic cloves, cooking wine 1 spoon, braised soy sauce 1 spoon.

Practice steps:

1. Wash the eggplant first, and then cut 0.5 cm thick slices with an oblique knife, not too thin.

2. After the eggplant is cut, put it in a bigger plate or basin, which makes it easier to mix the eggplant. Put the starch into the eggplant, and stir it evenly with chopsticks, so that each eggplant is covered with a layer of starch. Stir well and set aside. When frying eggplant, it won't absorb oil, and the surface will be fried with a crispy skin.

3. Cut the pork into minced meat, chopped green onion, Jiang Mo, minced garlic and minced coriander.

4. Add half a pot of oil to the pot, and when it is heated to 60% heat, fry the eggplant slices one by one. Don't pour it all into the oil pan at once, it will explode into a ball. If you don't know much about the oil temperature, put a piece in first, and the oil temperature will be fine soon. When frying, use chopsticks to turn over the eggplant slices several times, so that the fried eggplant will have the same color and a crispy skin will appear on the surface of the fried eggplant slices.

5. Put the fried eggplant slices on the plate, form a circle in a row, and put the rest in the middle, which is more beautiful. Pour the pan and leave some oil. The remaining oil can be precipitated, stir-fried or fried, without peculiar smell and waste.

6. Add chopped green onion, stir-fry in Jiang Mo, stir-fry minced meat, stir-fry minced meat until the color turns white.

7. Pour in cooking wine and soy sauce, stir-fry minced meat and color. Cooking wine can remove the fishy smell of pork, pour in half a bowl of water, add oyster sauce and a little salt. Oyster sauce is salty, so put less salt. There is no oyster sauce at home. Put some chicken essence to refresh yourself. After boiling, add appropriate amount of water starch to thicken, heat until the soup thickens, add minced garlic, stir well, and turn off the heat.

8. Pour minced meat and soup on the eggplant in the middle of the plate, sprinkle with minced coriander and mix well when eating, and a plate of flavored eggplant will be ready.

Materials required for eggplant braised noodles: 300g noodles (fresh), 2 eggplant, pepper 1 piece, pork 100g, appropriate amount of oil and salt, onion 1 piece, ginger 1 piece, 2 cloves of garlic, 4-5 dried peppers and oyster sauce/piece.

Practice steps:

1. Prepare the required materials, wash eggplant and pepper, and choose fresh noodles for noodles. The pork is a little fat, and the dishes are delicious.

2. Cut the eggplant into strips of about 1 cm, sprinkle with a little salt, mix well and marinate for a few minutes, so that the surface of the eggplant will not be oxidized and blackened, and it will not absorb oil when frying the eggplant. You can fry eggplant with a little oil.

3. Chop the pork, remove the pedicle of the pepper, remove the seeds and shred, cut the dried pepper in half, and prepare the soy sauce without the pepper seeds.

4. Heat the pan with oil, add minced meat and stir fry until the color turns white, add chopped green onion and Jiang Mo and stir fry.

5. Add eggplant and stir-fry until slightly soft.

6. Add soy sauce and cooking wine, stir well, add water, the water should not exceed about eggplant 1 cm, and then add a little salt, dried Chili, soy sauce and oyster sauce.

7. Boil and scoop out half of the soup for later use.

8. Spread out the noodles and cover them with tomato strips. Boil it, cover it, be sure to cover it, so it will taste like stew. Simmer for a few minutes, open the lid, pour in half of the soup just now, cover the lid and continue to stew.

9. When there is a little soup left in the stew, add shredded pepper and mix the noodles and eggplant evenly with chopsticks.

10. Pour the remaining soup, cover the pot, stew for 1-2 minutes, collect all the soup, sprinkle with minced garlic, mix well, turn off the fire and take out the pot.

Braised beef and tomato ingredients: 2 kg of beef ribs, 4 tomatoes, half onion, proper amount of oil and salt, 3 slices of ginger, 2 slices of aniseed 1 slice, 2 slices of fragrant leaves, half a tablespoon of braised soy sauce, cooking wine 1 tablespoon, half a tablespoon of sugar, and white pepper 1 teaspoon.

Practice steps:

1. Soak beef ribs in clear water for 1-2 hours, remove some blood, and then cut beef into mahjong-sized pieces. Beef is best served with sirloin, also called brisket. Beef ribs are boneless strips of meat taken from ribs, with more lean meat, less fat and less tendons, and are suitable for stewing or stewing soup.

2. Dice the onion. Dice two tomatoes and cut the other two tomatoes into triangles.

3. Add cold water to the pot, add beef blanching, and put beef blanching into the pot with cold water, so that the blood of beef can be removed and it tastes tasteless. After the water in the pot is boiled, boil it for a few minutes, skim off the floating blood foam, remove the beef, wash it with warm water, and remove the water for later use.

4. add oil to the pot and heat it. Add ginger slices and fennel, stir-fry until fragrant. Then add diced onion and diced tomato, and stir-fry the tomato into juice.

5. Add beef and mix well.

6. Put the fried beef into a casserole, pour in hot water, the amount of water should not exceed that of beef, and then add cooking wine, soy sauce, sugar and white pepper.

7. Bring the soup to a boil over high fire, cover the pot, turn to low heat and stew 1 hour, and stew the beef until soft and rotten.

8. After the time is up, open the lid, add salt to taste, add tomatoes, turn on the fire to collect juice, leave some soup, turn off the fire, and a pot of beef stewed tomatoes with good color and fragrance will be ready.

Scrambled eggs with cauliflower and tomato Ingredients: half organic cauliflower, 3 eggs, 2 tomatoes, proper amount of oil and salt, onion 1 piece,

Practice steps:

1. Cut cauliflower into small flowers, soak in light salt water for 10 minute, remove pesticide residues and cabbage caterpillar in cauliflower, take it out and drain.

2. Knock the eggs into the bowl, beat them evenly, pedicel the tomatoes and cut them into pieces.

3. Add water to the pot to boil, blanch the cauliflower for 2-3 minutes, take out the cauliflower, immediately cool it in cold water, and take out and drain the water for later use. Don't blanch the cauliflower for too long, so as not to lose its crisp and tender taste.

4. Add oil to the pot, heat it, pour in the egg liquid, spread it out, heat it until the egg liquid is slightly solidified, then fry the egg into pieces and take out the egg pieces for later use.

5. Add a little oil to the pot and heat it. Add chopped green onion and stir-fry, then add tomato pieces, stir-fry over high fire, and stir-fry the tomatoes out of the water.

6. Add cauliflower and stir fry evenly, add salt and stir fry evenly, add fried egg pieces, stir fry evenly, turn off the fire and serve.

Tomato and egg sauce noodle material: 300g noodles, 2 eggs, 2 tomatoes, shallots 1 root, proper amount of oil and salt, sugar 1/2 tablespoons, and proper amount of water starch.

Practice steps:

1. Prepare the required materials and wash the shallots and tomatoes.

2. Beat the eggs into a bowl and mix well.

3. Cut the onion into chopped green onion, cut off the pedicle of the tomato, and then dice it.

4. Heat the oil in the pan, pour in the egg liquid, spread it out, stir-fry it into pieces when the egg liquid is slightly solidified, and take out the egg pieces for later use.

5. Stir-fry chopped green onion, diced tomato and diced tomato to get juice.

6. Add the fried egg pieces, pour in half a bowl of water, add salt and sugar, and pour in the appropriate amount of water starch after boiling. When the soup becomes sticky, turn off the fire and take it out for use, so that the tomato and egg marinade is ready.

7. Add water to the pot to boil, add noodles, and stir continuously after putting in the pot to prevent the noodles from sticking until the noodles have no hard core. Generally, two volumes are enough. Boil the noodles until they are raw, take them out, and cool them in cold boiled water. (This step is very important! Ensure the taste of noodles and not stick for a long time.

8. Put the noodles in a large bowl, add the tomato and egg marinade, and stir well with chopsticks.

Stir-fried shredded potato with celery: 2 potatoes, celery 1 stick, proper amount of oil and salt, onion 1 root, 2 cloves of garlic,

Practice steps:

1. Pick the celery leaves and don't throw them away. Egg rolls are also delicious, and the nutrition is as high as celery stalks. Wash it. Peel the potatoes and wash them.

2. Shred the potatoes, put them in clear water twice, and wash off the starch, so that the shredded potatoes will not stick to the pan when frying, and take out the clear water.

3. Cut the celery to the roots, cut it into sections with an oblique knife, and cut it with an oblique knife, which makes it easier to taste.

4. Add water to the pot to boil, add a little salt, add the celery section to blanch, blanch the celery until the color turns dark green, and take out the celery.

5. Put it in cold water, take it out, control the clear water, blanch the celery, add a little salt, it will make the celery greener, and put it in cold water to keep the celery crisp and tender.

6. Add oil to the pot and heat it. Add chopped green onion and dried Chili and stir-fry until fragrant. Add shredded potatoes and stir-fry until it is broken.

7. Add celery, salt and garlic slices, stir fry quickly and evenly over high fire, turn off the fire and serve.

Materials required for cooking potato chips with Pleurotus eryngii: 250g Pleurotus eryngii, 250g potatoes, 2-3 peppers, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, soy sauce 1 tablespoon, and half a tablespoon of starch.

1. Prepare the required materials, peel the potatoes and wash them.

2. Cut the potato in half and then slice it. Potato slices should not be too thin, because they are easily broken when baking. Wash the cut potato chips with clear water, wash off the starch on the potato surface, remove and drain for later use. In this way, the color of potatoes will not be oxidized, and the color will turn black.

3. Cut Pleurotus eryngii into sections with an oblique knife, and then cut Pleurotus eryngii into diamond-shaped pieces.

4. Pedicel and seeds of pepper are removed, sliced, onion is cut into chopped green onion, ginger is minced, garlic is sliced, starch is added into a small bowl, half a bowl of water is poured, soy sauce and salt are added, and stirred evenly to make thickened juice.

5. Boil the pot with water, put the Pleurotus eryngii in the water for 2-3 minutes, blanch the Pleurotus eryngii until it becomes soft, take out the Pleurotus eryngii and drain the water for later use.

6. Heat the oil in the pot, add the potato chips and fry until the surface of the potato chips is golden. Remove and control the oil for later use. When frying potato chips, the oil temperature is higher.

7. Pour out the oil of potato chips, leaving a little base oil, add chopped green onion, Jiang Mo, garlic slices and stir-fry, then add pepper slices and stir-fry.

8. Add the fried potato slices and Pleurotus eryngii slices, stir-fry evenly over high fire, pour in the prepared juice, stir-fry over high fire until the soup becomes sticky, wrap it on the ingredients, turn off the fire and take out the pot.

Materials required for stewed chicken nuggets with potatoes: 500g chicken wings, 2 potatoes, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, about 1 slice of pepper, aniseed 1 slice, rock sugar 1 spoon, and soy sauce1spoon.

Practice steps:

1. Prepare the required materials, peel and wash the potatoes, clean the chicken wings and select the chicken wings. The price is not expensive, there is a lot of meat, and the chicken wings are rich in collagen, which tastes delicious.

2. Cut the potatoes into hob pieces and chop the chicken wings.

3. Add water to the pot and cold water to the chicken pieces. After the water boils, skim off the froth and cook for 3-4 minutes. Take out the chicken pieces, wash them with warm water and drain them for later use. The water must be drained. If there is water, it is easy to leak oil when frying. When the chicken pieces are blanched, cold water should be put in the blanched water, which can remove the blood from the chicken pieces and taste tasteless.

4. Heat the pan first, then pour in a small amount of cooking oil, and turn the wok so that the oil covers the whole wok. Wait until the oil temperature gets hot, then pour in the rock sugar, and the rock sugar will break quickly. Continue to stir the rock sugar with low fire to make it completely liquefied. Use a small fire when frying sugar, it will be slower. Always stir the sugar color when frying. After the crystal sugar melts, it will bubble at first, and then slowly turn into small yellow bubbles. With the increasing temperature, the yellow bubbles turn into yellow bubbles, and the color turns into bordeaux after heating. At this time, you will smell the fragrance of caramel and stir-fry the sugar color.

5. Quickly add the blanched chicken pieces, stir-fry the chicken pieces and color them, then add the onion, ginger, garlic, pepper and aniseed and stir well. Pour in cooking wine and soy sauce and stir well.

6. pour in hot water, and the amount of water should not exceed the chicken pieces. After the fire boils, turn to low heat and stew 15 minutes.

7. After the time is up, add potatoes, add salt, continue to stew, stew until the potatoes are soft and glutinous, and turn off the heat and take out the pot.

Materials for frying potato chips with Chili peppers: 3 potatoes, 3 peppers, proper amount of oil and salt, onion 1 segment, 2 cloves of garlic, and a few drops of rice vinegar.

Practice steps:

1. Peel and wash potatoes, remove the roots of peppers, cut peppers into pieces, cut onions into chopped green onion, and mince garlic.

2. Cut the potato into thin and even slices, not too thin, it will break easily when fried. Put the potato chips in clear water, wash off the starch, and take out the clear water, so that the potato chips will not be oxidized and blackened, and it is not easy to stick to the pot when frying.

3. Heat the oil in the pot, add chopped green onion and stir fry, add potato chips and stir fry, pour a few drops of rice vinegar and stir fry the potato chips until raw. If the fry is dry, you can pour less water several times.

4. Add pepper slices and salt, stir-fry evenly quickly, then add minced garlic, stir-fry evenly quickly, turn off the fire and serve.