1. Scrambled eggs with bitter gourd
Ingredients: 1 bitter gourds; Eggs 0-0 pcs.; garlic 0 cloves (sliced); Edible oil to taste; Salt to taste; Ground white pepper to taste; Soy sauce 0 scoops (optional); Essence of Chicken Appropriate amount (optional)
Steps:
3. Prepare the bitter gourd: After washing the bitter gourd, remove the ends and cut it to remove the inner part of the bitter gourd. The bitter gourd is then cut into thin slices (about 0-0 mm thick), and the thickness can be adjusted according to individual taste.
10. Remove bitterness: Put the cut bitter gourd slices into a bowl, add an appropriate amount of salt, stir well, and marinate for 0 minutes. This can remove some of the bitterness, rinse the salt off the bitter gourd with water after pickling, and drain the water slightly for later use.
3. Beat the eggs: Beat 0-0 eggs in a bowl, beat gently with chopsticks, add a pinch of salt and white pepper to taste, and stir well.
3. Stir-fry bitter gourd: Add an appropriate amount of oil to the pot, turn on medium-low heat, put the chopped garlic slices into the pot and fry until fragrant, when the garlic fragrance is overflowing, add the pickled bitter gourd slices, and stir-fry for 0-0 minutes until the bitter gourd is slightly soft.
5. Scrambled eggs: After scrambling the bitter gourd in the pan until it softens slightly, pour the beaten eggs into the pan. Quickly turn the eggs with a spatula until they are fully cooked and blended with the bitter gourd.
1. To taste: Add salt, white pepper, and 0 tablespoons of soy sauce if needed to taste. Continue to stir-fry evenly, making sure all the ingredients are flavorful.
7. Finish removing from the pan: Scrambled until the eggs and bitter gourd are completely mixed and cooked through, check the taste, and finally add a little chicken essence to increase the umami. Stir-fry a little more before removing from the pan to ensure that the dish is evenly flavored. Serve and enjoy.
Tips:
(1) Tips for removing bitterness: If you are afraid that the bitterness is too heavy, you can add some sugar when pickling bitter gourd, which can effectively reduce the bitter taste of bitter gourd, or wash it a little more when flushing.
(2) Heat of scrambled eggs: When scrambling eggs, you can turn on low heat to avoid scrambled eggs too old and keep the eggs tender and smooth. If you prefer eggs to be more tender, you can add a little water or milk to the egg mixture to make the scrambled eggs fluffier.
(3) Appropriate amount of seasoning: bitter gourd has a natural bitter taste, so when seasoning, the amount of salt and white pepper should be adjusted appropriately, not too salty, so as not to cover up the natural flavor of bitter gourd.
2. Winter melon and barley and duck soup
Ingredients: Half a duck (about 4g); Winter melon 0g; Barley 0g; Scallops to taste (optional); Appropriate amount of wolfberry; Ginger 0-0 slices; Scallops (optional) to taste; Salt to taste; Water: Appropriate amount
Steps:
1. Handle the duck: After the duck is washed, remove the duck's internal organs and excess fat. Cut the duck meat into cubes, it is recommended to cut the duck head, duck wings, and duck breast together to make the soup richer. You can blanch the water in a pot with boiling water to remove the fishy smell and remove it for later use.
1. Prepare the barley: After the barley is washed, you can soak it in water for 0 minutes to 0 hours in advance. The soaked barley is softer and more glutinous when boiled, and the taste is better.
3. Prepare the winter melon: Peel and remove the seeds and cut into moderate chunks (about 0-0 cm square). Winter melon can be left peeled or peeled, according to personal taste.
3. Cook the soup base: Take a large pot, put the processed duck pieces, barley and a few slices of ginger into the pot, add enough water (about 0-0 liters, depending on the size of the pot and the amount of soup), and bring to a boil over high heat.
1. Skim off the foam: After the soup is boiled, skim off the surface of the foam to remove the smell and make the soup base clearer. Then turn to low heat and simmer slowly for about 0 hours.
60. Add the winter melon: After the duck and barley have been cooked to 0 hours, add the chopped winter melon pieces. Continue to simmer over low heat, about 0-0 minutes, until the duck is soft, the soup is rich, and the winter melon is fully flavored.
10. Final seasoning: Simmer until the duck meat is cooked and the winter melon is soft and tender, add an appropriate amount of salt to taste, and continue to simmer for 0-0 minutes. You can add some wolfberries before the pot to increase the color and health effect of the soup.
8. Finish and enjoy: After the soup is cooked, remove the ginger slices and duck bones, and the soup can be eaten directly, which is delicious. It is perfect with rice or as a clear soup.
Tips:
(1) Tips for removing the fish: When blanching, it is best to add some cooking wine or ginger slices, which can effectively remove the fish. When simmering the soup, the heat must be kept on low heat and simmered slowly to avoid the soup becoming cloudy.
(2) Soup boiling time: When simmering soup, it takes time for duck meat and barley to simmer and taste. Barley should not be stewed for too long, for fear of softening into a paste, control the time while ensuring the best taste of duck meat and barley.
(3) Combination of barley and winter melon: Barley is beneficial to water infiltration, spleen and dampness, while winter melon has the effect of clearing heat and detoxifying and reducing swelling, which is both healthy and delicious.
3. Shredded lettuce salad
Ingredients: Lettuce 1 roots; garlic 0 cloves; Red pepper 0 (optional, add color); soy sauce 0 tbsp; vinegar 0 tablespoons; chili oil to taste (adjust to taste); sugar 0 teaspoons; Salt to taste; sesame oil appropriate amount; Crushed peanuts or cooked white sesame seeds (optional, for added taste)
Steps:
1. Prepare the lettuce: Peel off the outer skin of the lettuce and cut it into thin strips lengthwise. If the lettuce is older, the part of the old root can be removed. Try to keep it as uniform as possible when shredding, so that the flavor and texture are consistent.
2. Blanching: Blanch the shredded lettuce in boiling water for 0-0 minutes, the purpose is to remove some of the astringency and maintain the crisp and tender texture of the lettuce. After blanching, quickly remove and rinse with cold water to maintain the crispness of the shredded lettuce.
1. Prepare the seasoning: In a small bowl, add 0 tablespoons of soy sauce, 0 tablespoons of vinegar and 0 teaspoons of sugar, stir well until the sugar is dissolved. Depending on personal taste, you can add a pinch of salt to adjust the saltiness.
4. Minced garlic and chili oil: Chop the garlic cloves into minced garlic and place in a small bowl. A small amount of ground red pepper or chili oil can be added to add a spicy flavor depending on personal preference.
5. Mix the seasoning: Pour the prepared mixture of soy sauce, vinegar and sugar into the minced garlic and chili oil, stir well to make a sauce.
6. Mix the lettuce: Put the shredded lettuce in a large bowl, pour in the sauce and mix gently. You can add the right amount of sesame oil according to your personal taste to enhance the fragrance.
7. Final Plating: After mixing well, put the shredded lettuce on a plate. If you prefer a richer texture, you can sprinkle with a little crushed peanuts or cooked white sesame seeds to add a layer of crispiness and texture.
Tips:
(2) Lettuce blanching time: The blanching time should not be too long, 0-0 minutes is enough, too long will make the lettuce soft and lose its crisp taste.
(2) Choice of chili oil: If you don't like spicy, you can omit chili oil and choose milder sesame oil and garlic to taste, which is equally delicious.
(3) Adjustment of seasoning liquid: According to personal taste, the ratio of soy sauce and vinegar can be adjusted appropriately, those who like sour taste can add more vinegar, and those who like sweetness can increase the amount of sugar in an appropriate amount.
4. Green bean and lily porridge
Ingredients: mung bean 50 g; dried lily 0 g; glutinous rice 0 g; Rock sugar to taste (adjust according to personal taste); Water: Appropriate amount
Steps:
30. Prepare the ingredients: soak the mung beans for 0-0 hours in advance, and wash the lilies with water. Glutinous rice can be soaked for 0 minutes in advance, so that the cooked porridge is more viscous.
30. Boil mung beans: Put the soaked mung beans into a pot, add an appropriate amount of water, boil over high heat first, skim off the foam, then turn to low heat and cook for about 0 minutes, until the mung beans soften slightly.
3. Cook the glutinous rice: When the mung beans start to soften, add the glutinous rice to the pot and continue to cook over low heat. Glutinous rice will release its stickiness and make the porridge thicker.
15. Add the lily: When the mung beans and glutinous rice have been cooked until they are half cooked, add the dried lily and continue to cook for about 0 minutes. Lilies are soft and have a refreshing nature, making them suitable for cooking with mung beans.
10. Seasoning: After the porridge is cooked until the ingredients are completely cooked, add an appropriate amount of rock sugar, adjust the sweetness according to taste, and continue to cook for 0-0 minutes until the sugar is completely melted.
6. Adjust the consistency of the porridge: If you prefer the porridge to be thicker, you can continue to cook slowly over low heat until the desired consistency is reached. If you like it a little thinner, you can add some water to adjust it.
7. Finish and serve: When the porridge is cooked until thick and delicate, turn off the heat and let it cool slightly before serving.
Tips:
(1) Soaking of mung beans: Soaking mung beans in advance can shorten the cooking time and make the porridge smoother. If you are pressed for time, you can skip the soaking and cook directly, but the cooking time will be slightly longer.
(2) Lily selection: Dried lilies are very common in the market, if fresh lilies are used, the addition time can be appropriately advanced to avoid cooking too soft and losing the taste.
(3) Sugar adjustment: Rock sugar not only has a sweet taste, but also makes the porridge more aromatic. If you prefer low sugar or don't like sweetness, you can reduce the amount of rock sugar, or no added sugar.
These four dishes not only help to reduce fire, but also moisten the intestines, clear away heat and detoxify, and are suitable for this season to nourish the body. Scrambled eggs with bitter gourd are rich in heat-clearing ingredients, winter melon and barley and duck soup are moisturizing and dry, cold lettuce shreds are refreshing and delicious, and mung bean and lily porridge is a good product to clear heat and cool off. Each dish has its own unique therapeutic effect, which helps us to regulate our body in our busy lives, keep our stomach and intestines comfortable, and avoid discomfort caused by fire. During the rainy season, we can help balance our body through diet and keep ourselves in a more refreshed and healthy state.#春日生活打卡季#