In summer, when the weather is hot, many people suffer from loss of appetite and can't eat enough to cause serious bodily harm. So we have to find a way to open up our appetite. What will be the appetizer and health in summer? The following Xiaobian introduces you to several summer health regimens. The vegetarian recipes are not to be missed!
1, garlic steamed eggplant
Ingredients: tender long eggplant.
Accessories: garlic, monosodium glutamate, salt, sugar, sesame oil.
Garlic sprouted into garlic. Eggplant washed and cut into strips. Heat oil in wok, pour garlic into saute, add salt, monosodium glutamate, sugar, and a little water.
Put the eggplant strips on the steamer, pour the fried garlic soup over and steam it in the steamer for about five minutes. Remove the steamer and top with sesame oil.
2, fried pumpkin tip
Raw materials: pumpkin tip 400g, sharp pepper 25g, garlic 4 pieces, salt 2.5g, wet starch 10g, a little fresh water.
After the pumpkin tip is soaked in salt water for 15 minutes, wash the pumpkin tip and drain it. Put the oil in the wok, stir into the minced garlic, and stir fry the pepper. Stir in the pumpkin squash and add a little water and salt to stir until soft. , check out the pan.
3, leek fried broad beans
Ingredients: 250 grams of skinned broad bean (refers to the kind of broad bean that peels bean pods but keeps the seed coat), 200 grams of leeks, a spoonful of oil, and a little salt.
Wash the skin with fava beans, remove the old roots, soil and yellow leaves of the leek, wash and cut into small pieces, set the wok on fire, heat, add a spoonful of oil, pour in the beans, stir fry, add a little salt Seasoning.
After the stir-fry, put into a bowl of water, cover with a lid, and stir the beans until they are festooned. When the water in the pot is about to dry, put it in the leeks section and stir well until it is clean.
4, bean pods tiger skin green pepper
Ingredients: Green pepper, soybean meal, garlic, oil, salt, sugar, soy sauce, vinegar.
Wok pour the oil (a little more than usual cooking), the fire till Bacheng heat, change the fire, add green peppers. Use a spatula to hold the green peppers at the bottom of the pan, then stir fry and circle the green pepper. Until the green pepper becomes soft, the golden skin of the chaff is raised and the oil in the pan is left behind, and the green pepper is set aside.
In the wok add bean pods and garlic until fragrant, add green peppers, a small amount of water, salt, sugar, soy sauce, vinegar, mushroom essence, stir the seasoning can be uniform, be careful not to over fry too much or green peppers will be too much.
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