Summer solstice is hot, so you should always eat "5 dishes 1 soup 2 fruits", which is delicious in the season, relaxing and nourishing.

Starting from today, we will enter the solar term from summer to solstice, feel the enthusiasm of the sun early in the morning, and the high temperature mode will also start. In such hot and sultry weather, adults and children are prone to anorexia. But even as before, you should eat three meals a day on time, otherwise your body will consume more and your body will be weak, which will be even more difficult. Let me share with you "5 dishes 1 soup 2 fruits", which are all seasonal fruits and vegetables. If you follow them, you won't get tired of eating them every day, which will supplement your nutrition, keep your health and clear away heat and summer heat. Come and have a look!

Ingredients: 1 long eggplant, 3 cloves of garlic, 1 shallot, half a spoonful of Chili powder, 1 spoonful of cold soy sauce, 1 spoonful of balsamic vinegar, a little sugar and a proper amount of oil and salt.

1, it is best to use long eggplant for cold eggplant, and we can follow its grain during processing to make it taste better. When choosing, try to choose a darker color, which tastes more tender.

2. After cleaning the long eggplant, cut off the tail and directly break off the eggplant pedicle. First cut into 5-6 cm long sections, then cut each section in half from the middle and divide it in half.

3, eggplant is very easy to turn black, especially after cutting, we need to put it in clear water immediately, add 2 spoonfuls of white vinegar and soak for 2 minutes. In this way, no matter how you operate, you can avoid the eggplant from turning black.

4. Cold eggplant is usually steamed, which is a very healthy way. We put the soaked eggplant directly on the steamer, then turn on the fire, and steam it after SAIC for about 10 minutes. Until you can gently prick the eggplant with chopsticks, that's all.

5. After the eggplant is steamed, let it cool. If there is too much water, it is recommended to squeeze it out, otherwise there will be too much soup after you mix it. Then we tear it into small strips along the texture of eggplant and put it on a plate.

6. Let's start seasoning. Add minced garlic, Chili noodles (not spicy), chopped green onion, soy sauce and balsamic vinegar to eggplant, and add sugar and salt.

7. The last key step is to burn some hot oil until it smokes, and then pour it on minced garlic and Chili powder to reduce the spicy degree and release the fragrance. Finally, mix well and eat.

Fried spinach with garlic

Ingredients: 1 1 handful of water spinach, 2 cloves of garlic, proper amount of oil and salt, a little white vinegar, and half a spoonful of oyster sauce.

1. Water spinach is a common green leafy vegetable in summer. We usually buy it after rooting, but we should be careful when cleaning it. It is best to soak in salt water for 5 minutes, then rinse and drain for later use.

2, washed spinach, we change the knife, cut it shorter, and separate the stem and leaf parts. After mashing garlic, continue to chop it for later use.

3. Heat the oil in the pot, add garlic at the same time, and quickly stir-fry the garlic flavor. Add the stem of Ipomoea aquatica, stir-fry in the pot for about 1 min, and you can see that its color becomes very bright green.

At this time, we quickly stir-fry the stems of spinach leaves until the color of the leaves becomes darker. We added a little oyster sauce to improve the taste and stirred it quickly.

5. Finally, before cooking, add a proper amount of salt, stir-fry until it tastes good, then pour a little white vinegar along the pot and turn off the fire. White vinegar can keep the spinach bright green and taste more crisp and refreshing.

Winter melon in oyster sauce

Ingredients: wax gourd 400g, oyster sauce 1 spoon, chopped green onion, a little oil and salt.

1 and 1 pieces of green wax gourd, cleaned, peeled, and then cut into small pieces of about 3 cm for later use, which can also be cut into thick blocks or strips. At the same time, prepare some chopped green onion for use.

2. Pour some cooking oil into the pot, add chopped green onion and stir-fry, immediately add wax gourd, stir-fry over high fire, and stir-fry the wax gourd until it is somewhat transparent.

3. Add 2 tablespoons oyster sauce, stir well, then turn to medium heat, stew for about 2 minutes, and cook the melon thoroughly.

Finally, we need to taste the taste of wax gourd, then add a proper amount of salt according to the salinity, stir-fry until it tastes good, and then we can go out.

5, although the practice is simple, but the taste is fresh and refreshing, especially appetizing, old people and children love to eat.

Cowpea salad

Ingredients: cowpea 1 300g, 2 yuba, 5 dried auricularia, carrot 1 root, cooked peanut 1 piece, a little white sesame, 2 dried peppers, pepper 1 spoon, soy sauce and rice vinegar 1 spoon.

1. yuba and auricularia auricula are soaked in advance respectively. Then wash them separately. The hard roots of the fungus need to be removed, and the yuba is cut into small pieces with a diagonal knife for later use.

2. 1 carrot, washed and peeled, cut into small pieces of about 2 cm, then cut the cut surface of the carrot section downwards, and then further cut into pieces.

Cowpea will cut the head and tail separately, which can be cut directly with a knife. Then clean it with water and cut it into small pieces for use.

4. Boil the water in the pot, add 1 teaspoon of salt and a few drops of oil, first put the carrot, yuba and auricularia into the pot, cook for about 1 minute, and then take it out.

5. Cook cowpea in boiling water for about 5 minutes. Cook it thoroughly, remove it and let it cool.

6. Put all the ingredients such as cowpea, carrot, auricularia auricula, yuba, etc. into a large pot, directly break the dried pepper, add 1 peanut, 1 spoon of white sesame, and add soy sauce, vinegar and salt at the same time. Finally, burn some Chili oil and pour it into the pot, and stir well.

7. Mix the cold dishes, put them on the plate, tidy them up and serve them. One pot at a time is not enough to eat.

Fried lettuce with oyster sauce

Ingredients: whole lettuce 1, 4 cloves of garlic, oyster sauce 1 spoon, soy sauce 1 spoon, corn starch 1 spoon, proper amount of oil, salt and a little sugar.

1. Lettuce shrinks badly after blanching, so prepare as much as possible. Break the leaves of lettuce piece by piece, soak them in salt water for 5 minutes, and then rinse them off. The washed lettuce is drained, so you can pick it up and throw water on the leaves.

2, garlic can be put more, peeled, mashed and put garlic, and then continue to cut into garlic paste, water for later use.

3. Boil water in the pot and add more water. Add 1 tbsp salt and a little cooking oil at the same time. After the fire boils, add lettuce. If there are many, you can put them in several times. Don't bleach for a long time. Within 30 seconds, take out the lettuce after it changes color. After a long time, it will turn black and affect the taste. Put the good soy sauce on the plate.

4. Add an appropriate amount of cooking oil to the pot, add garlic at the same time, stir fry garlic while adding oil, pour soy sauce, stir well, add corn starch, and the soup will become thick.

5. Finally, pour the soup into the lettuce.

6. Pay attention to the frying time and temperature of garlic when cooking soup, and don't fry it.

Luffa tomato soup

Ingredients: loofah 1 piece, tomato 1 piece, half a baby dish, appropriate amount of chopped green onion, 2 slices of ginger, and a little oil and salt.

1. Peel the loofah and rinse it with running water. Directly cut into hob blocks.

2. Wash tomatoes without peeling and cut into small pieces. Wash the baby cabbage and break it into small pieces for use. Chopped green onion and ginger slices are ready

3. Add a little cooking oil to the pot, preferably tasteless. I usually like to use corn oil, add half chopped green onion and ginger slices and stir fry in a wok.

4. Add the tomatoes, stir fry over high fire, and stir fry the soup in the tomatoes. Add loofah and fry with tomatoes 1 min. There is no need to fry loofah.

5. Pour 1 large bowl of water into the pot, or adjust the amount of water according to your own situation. Burn the fire.

6. Cook the loofah until it is transparent, indicating that it is cooked. Finally, add baby cabbage and cook. Add a little salt to taste and turn off the heat.

peach

Today, peaches have been on the market in large quantities. Whether it is nectarine, peach or yellow peach, it is very sweet and delicious. As the old saying goes, "peaches nourish people" is bound to be inseparable from their rich nutrition. Peaches are rich in protein, fructose, organic acids, dietary fiber, and trace elements such as calcium, iron and potassium, which are very beneficial to our health. Mature peaches are sweet and delicious, and they are full of juice, which not only helps to replenish water, but also helps to balance sodium and potassium in our bodies. Especially for the elderly, children and women, it is very appropriate to eat peaches often in summer.

When buying peaches, no matter what kind, you should pay attention to the deep and obvious lines in the middle of the peach body, and the tip of the peach protrudes outward. Most of these peaches are naturally mature, sweet and delicious, and healthier.

banana

After the summer solstice, the weather is hot and humid, and people often sweat easily. When sweating, they not only take away the water in our bodies, but also take away some inorganic salts, such as potassium. Therefore, after sweating a lot, we often feel weak. At this time, you need to eat some foods rich in potassium, and bananas are a good choice. Bananas are rich in potassium, vitamin C and pectin, which can help us recover our physical strength and spirit quickly.