In the hot summer, not only do you have to tan an authentic wheat color, but you also have to set off a refreshing revolution on the dining table! Green vegetables are the darling of the summer table, and their crisp taste and rich nutrition are their calling card. For example, cucumber and bitter gourd not only relieve heat and reduce heat, but also help you fight the small internal strife of the body - fat. Tomatoes, okra, eggplant, etc., are the ones that remain elegant in the summer. Don't forget, peppers of all colors are masters of conquering your stomach with their beauty and spiciness.
Finally, a touch of green greens is not only refreshing, but also fills your body with vitamins. Let's open the magic box of summer vegetables and add a cool touch to your table!
If the topic we're not looking at is manipulation or crafting, let's take a look at summer vegetables! Summer vegetables are not just for the little ones who grow tall under the scorching sun, they also carry rich cultural significance and historical allusions. Take bitter gourd as an example, although its name makes people frown, but in many parts of our country, people think that "bitterness comes sweetly" and regard it as a treasure to relieve the heat in summer. When sourcing these summer ingredients, focus on their freshness, such as the plumpness and brightness of the tomatoes, the purpleness and elasticity of the flesh. Each vegetable also has its own variety advantages, such as the high disease resistance of hybrid varieties, while traditional varieties are more focused on taste and nutrition.
Globally, the same vegetables are eaten in very different ways. In the case of eggplant, in our country it can be the basis for various techniques such as steaming, braised and sauce, while in Italy it is made into a delicious eggplant parma. Of course, in addition to deliciousness, we also have to talk about nutrition. Most of the summer vegetables are rich in water and vitamins, which is undoubtedly a great comfort for the body in the hot summer.
Personal experience has taught me that a good list of summer vegetables is the starting point for a healthy diet. For example, I choose vegetables that promote digestion, such as loofah and winter melon, which can not only clear away heat and reduce fire, but also help the stomach and intestines work better. When working with vegetables, I tend to use simple cooking techniques to maintain the original flavor of the vegetables. For example, I would use a little salt to enhance the taste of bitter gourd instead of sugar to mask its bitterness. In this way, you can truly appreciate the original style of summer vegetables.
The freshness of summer vegetables is not only reflected in their color, but also in the perfect combination of nutrition and deliciousness. Paying attention to nutrition is to ensure that every bite is a healthy enjoyment. For example, a large amount of vitamin C and carotene in leafy greens, cooked with vitamin E-rich argan oil, can improve the body's absorption of nutrients. In Chinese cooking, the cooking methods such as stir-frying, cooking, and frying that are often used also need to be moderately adjusted in summer, reducing fat, and boiling and steaming more water, which not only maintains the sweetness of the ingredients, but also avoids greasy.
The way to eat it all over the world is also our treasure trove. Summer vegetables have a unique presence around the world, such as salads in the Mediterranean, where fresh tomatoes, cucumbers and other vegetables are often used in abundance, accompanied by olive oil and a variety of herbs, so that people can enjoy a refreshing moment in the heat. Another example is Japanese tempura, which is gently coated with a layer of batter so that the deliciousness of the vegetables can be sealed during the frying process and melt in the mouth.
Creative recipes are also a stage for us to showcase our culinary talents. In the summer, try making a cold soup with tomatoes or slicing bitter gourd with honey and yogurt for a novelty dessert. These recipes not only stimulate our taste buds, but also cool our bodies when the heat hits. One of the most interesting things in my experience is making popsicles with a variety of vegetables, which is a cold and sweet experience that is not only surprising but also quenches your thirst on a hot summer day.
One of the challenges I faced in my cooking and eating experience was how to keep the vegetables fresh during the summer months. Rising temperatures make vegetables prone to water loss and dry out. To solve this problem, my strategy is to use the right storage methods, such as wrapping vegetables in a damp towel and placing them in the freshness layer of the refrigerator, so that the humidity is maintained without causing frost to damage the vegetables due to direct refrigeration.
In practice, I have accumulated some experience and skills. For example, to keep the eggplant delicious, I soak it in salted water before cooking, which effectively removes the bitterness and keeps the eggplant purple shine. While enjoying the food, we also do not forget the culture and art behind the ingredients. I've tried creating a series of colourful fruit and vegetable platters inspired by summer vegetables from different countries, each with a story that tells the story of a country.
This experience made me realize that ingredients are not just tools to satisfy our taste buds, they are an art in their own right. Every time I hold a kitchen knife and cut each knife on the vegetables, I feel like an artist, creating a mouth-watering piece of art. And these works of art will eventually show their brightest side on our dining table, adding a unique coolness to our summer days.