Spring is coming, with the continuous rise in temperature, the air has gradually become humid, at this time, the human body will appear hot and hot, this is unavoidable.
However, if it is hot and hot for a long time, it may also cause symptoms such as red eyes, dry mouth, thirst, bitter and bad breath, swollen and painful gums, bleeding and other symptoms.
Therefore, it is recommended that you can eat more food that defeats fire, and eat it if you want to defeat fire in spring, although it is a little unpalatable, but it is recognized as a "natural fire-defeating dish", 3 times a week, clearing heat and dampness, and enhancing physical fitness.
This is purslane, known as "natural antibiotic", has an inhibitory effect on a variety of bacteria, often eat some, has the effect of clearing heat and detoxifying, and improving immunity.
Recommended recipe: Wild vegetable nest head
Main ingredients: purslane, carrots, oatmeal, edamame, green onions, millet flour, plain flour
Here's how:
1. Prepare a handful of purslane, pick off the young stems and young leaves, then put it in a basin of salt water, press a plate on it, let it soak in it for 10 minutes, then rinse it with water, then change the knife to chop, and set it aside for later use.
2. Prepare some other side dishes, cut a washed carrot into small cubes, put it together with purslane, add 100 grams of oatmeal, blanch some edamame in advance, chopped green onions, a small spoon of peppercorn powder, an appropriate amount of salt, and stir the condiments well.
3. The next step is to add 100 grams of millet flour and 200 grams of ordinary flour, the amount of purslane used by everyone is different, and the amount of flour will be different.
4. Adjust the wild vegetable filling, first hit it back and forth between the left and right hands a few times, then form a round ball, and use your thumb to make a hole at the bottom while turning in a circle, and make a nest shape with the tip of the upper head and the empty inside.
5. Add water to the steamer, spread a cage cloth, and then put the pinched nest head directly into the steamer, and steam it on high heat for 12 minutes after steaming.
6. Take advantage of this time to prepare a dipping sauce, first put a boiled and peeled duck egg in a bowl, press it into a puree with a spoon, then add diced green and red peppers, garlic, three spoons of balsamic vinegar, three spoons of light soy sauce, a little sesame oil, and stir well.
7. At this time, the wowotou is also steamed, don't be in a hurry to take it out, just turn off the heat and simmer for 3 minutes, and then put it out of the pot and put it on the plate, which looks particularly appetizing.
8. Compared with the wowotou eaten by the older generation in the past, the ingredients used now are more abundant, after all, oatmeal and millet noodles have been added, and the nutrition is more comprehensive.
9. The wild vegetable nest head that comes out of this way, it will not feel greasy at all, the elderly and children are very suitable for eating, when eating, you must dip it in this sauce, two bites can easily solve one, the mouth is full of the fragrance of wild vegetables, it is really delicious.
Recommended recipe: purslane omelet
Main ingredients: purslane, eggs, tomatoes, fungus, green onion and ginger, dried chili
Here's how:
1. Prepare some purslane, after picking, put it in a basin, then add a spoonful of salt, pour in an appropriate amount of water, clean the purslane, control the water and put it on the board, and cut it into small pieces.
2. Next, pour an appropriate amount of water to drown purslane, add a little white vinegar, soak it for 3 minutes, then control the water and take it out, wash it with water, wash it again, wash it aside, and set it aside.
3. Add a handful of fungus and a little baking soda to a small bowl, then pour in an appropriate amount of warm water, and let it soak for 5 minutes, so that the speed of soaking will be shortened.
4. Prepare a tomato, scrape the surface with a spoon, scrape each position, and then cut the tomato in half, you can easily tear off the tomato skin, then change the knife and cut it into small pieces, cut it, and put it aside for later use.
5. Next, prepare a few washed shallots, cut the green onion into small pieces, cut the green onion leaves into green onions, prepare half a piece of ginger, cut it into minced pieces, and finally prepare a few dried chili peppers, cut it into small sections, cut it well, and put it aside for later use.
6. Beat 3 eggs into the purslane, add a little salt, and stir well with chopsticks to make each purslane coated with a layer of egg liquid.
7. Heat the pot, pour in an appropriate amount of cooking oil, after the oil is hot, pour in the purslane wrapped in egg liquid, tidy it up with chopsticks, shake the pot a little during the period, wait for the bottom to set, turn it over quickly, and then fry on low heat for 1 minute, fry until both sides are golden brown.
8. Heat the pot again, pour in an appropriate amount of cooking oil, and add a little lard, so that it will taste more fragrant, after the oil is hot, pour in the cut ingredients, fry until fragrant, and then pour in diced tomatoes to fry the soup.
9. Next, pour in the soaked fungus, stir-fry a few times, then pour in an appropriate amount of water, then add a little salt, a little pepper, 1 minute later, then put the spread cake in, turn on low heat and stew slowly, and finally sprinkle a little green onion, you can put it out of the pot and put it on the plate.
10. The purslane that comes out of this way tastes particularly delicious, and it is added with fungus and eggs, which is very nutritious.
Conclusion:No matter how unpalatable it is, it is recognized as a "natural fire dish", 3 times a week, clearing heat and dampness, and enhancing physical fitness.
If today's article is helpful to you, remember to let more friends know, like my article, like, follow, collect, **thank you for your support, we will see you next time.