Taiwan is very hot and rainy in summer, and the body is prone to moisture, which will prevent you from losing appetite and sluggishness, and appearing in a "slow" state. In this difficult season, you need to use your diet to carefully regulate it.
Red green yellow colorful flavored cheese (substituted for 6 people)The traditional cheese is made with fresh cream, milk, sugar and gel, and then refrigerate. This food recipe removes fresh butter and refined sugar with a higher fat content. Using the sugar in fruits, it can also make cheese that has a refreshing flavor and exudes natural fruity aroma. Wolfberry is a healthy fruit and vegetable with high loads and low pots. It has the function of lowering blood pressure, especially suitable for summer consumption.
{9 Red cheese ingredients: 100 grams of wolfberry, 400cc of milk, 10 grams of gelatinGreen cheese ingredients: 1 tablespoon of green tea powder, 500cc of milk, 4 pieces of gelatin
Yellow cheese ingredients: 250 grams of mango, 250cc of milk, 4 pieces of gelatin
Method:
Red cheese:
1. After washing and soaking the wolfberry in hot water, mix it with fresh milk and make it into juice.
2. Soak the gelatin slices in ice or cold water, then put them in a bowl and melt them with hot water.
3. Mix the ingredients in steps 1 and 2, put them in the container first, then put them in the refrigeration warehouse, and then turn them into red cheese in 1 to 2 hours.
Red green yellow cheese: Make the yellow cheese first and cure it slightly, then make the green cheese, and pour it into a cup to refrigerate. Similarly, make good red cheese and refrigerate.
TIPS: You can also increase the gelatin concentration and make the result of cheese.
The hot summer is prone to loss of moisture, and the melon with high water content is the first choice for summer vegetables. Bitter foods can help relieve heat and heat, strengthen the spleen and stomach, and add white and green bitter gourd to the dish. Purple eggplant not only has a rich moisture content, but also has the effect of cooling and dissipating heat. Because the dietary standard of summer vegetables is slightly less than other seasons, the rich and rich brown rice is specially used as the staple food, and add coix seed to relieve heat to cook, which will increase the dietary effect.
Ingredients: 300 grams of pork muscle slices, 6 dried mushrooms, half a piece of simmer, 15 small tomatoes, 200 grams of pears, 1/4 of white and green bitter melon, 1 eggplant, salt & suitable amount of black pepper, a small amount of fennel seeds, and ginger yellow sauce Ingredients: 3 tablespoons of ginger yellow powder, 1 teaspoon of sugar, 3 tablespoons of sauce, 3 tablespoons of mirin, 6 tablespoons of sake, 350cc of mushroom water, 1.5 tablespoons of taibai powder, 1.5 tablespoons of water, 1.5 tablespoons of water
Method:
1. Cut mushrooms into slices, cut the tomatoes into slices, cut the pear into pieces, and cut the eggplant into pieces. Cut the bitter melon open to remove the bitter melon seeds, cut into thin slices and then turn it on for 1 to 2 minutes to remove the bitter taste. The boiled water with burnt will be more effective if added with rock sugar.
2. Turn the pot on medium heat, add a little oil first, then put it into the inner muscles, sprinkle in salt & black pepper and fennel seeds, fry the meat until it turns golden and yellow, then serve it first.
3. Continue to add the ginger and mushrooms, stir-fry until the ginger is translucent, then add eggplant and stir-fry, then pour in the ginger yellow sauce and cook over low heat for about 2 to 3 minutes.
4. After cooking until the consistency is out, add slices of meat and white and green bitter gourd, and then use mirin and soy sauce to slightly adjust the taste. Finally, add Taibai powder water and thicken it and turn off the heat.
5. Pour the ingredients in Method 4 on the barley brown rice and serve it deliciously.
A full of red ingredients, beetroots are red and purple, making them the big star in raw diet; turmeric can increase blood vessel antioxidant effects; Apple is also recommended as a heart-protecting food, which can effectively reduce calcified sterol in the blood. Pumpkin Negative sauce is a Greek Negative with rich protein and pumpkin as the main ingredients. Eating pumpkin in summer not only strengthens the spleen and stomach, but also helps to relieve moisture and resist heat.
Ingredients: 300 grams of smoked fish, half purple tart, 2 cucumbers, 3 eggs, 1 cucumber stew, 1 apple, 200 grams of beetroot noodles, green % 26amp; Purple leaf chard slices, 1 teaspoon of salt, 1.5 teaspoon of sugar
Pumpkin Egg Sauce Ingredients: Mei 4 teaspoons of Nazine, steam half a pumpkin and sauté it into a paste, 6 tablespoons of Greek garlic, 2 branches of coriander, 40 grams of untouched walnuts, salt & Black pepper suitable amount:
1. Cut the purple sap into thin slices, cut the small cucumber into round slices, and cut the other into long slices. Steam the eggs and diced them, diced them, and diced them into apples. Italian noodles are cooked.
2. Put the cucumber and thinly sliced cucumber into a bowl, add sugar and salt and soak for about 10 minutes. After removing, use a paper towel or a cloth to extrude more moisture. Long thin slices of cucumber and fish roll into a long column shape.
3. Pumpkin Egg Sauce: Mix Egg with crushed pumpkin, add other ingredients and flavoring ingredients and mix evenly.
4. Mix the above ingredients with pumpkin eugra sauce evenly, then decorate them with lettuce, and serve them after the plate is finished.
Responsible editor: Gu Zihuan