In May, spring and summer alternate, it is recommended to eat more 8 kinds of "fire-reducing vegetables" to moisten dryness and remove fire, and nourish and sleep well

1. Bitter endive ku'ju

Recommended method: endive peanuts

【Ingredients】Endive, peanuts, carrots, onions, garlic, green onions, light soy sauce, aged vinegar, oyster sauce, sugar, chili peppers

1. Wash the endive, cut it into small pieces, and shred the carrots and onions.

2. Pour oil into the pot, add raw peanuts and fry them until fragrant, and let them cool for later use.

3. Put minced garlic, chopped green onion and chili powder in a bowl, heat some hot oil and pour it in, add 2 tablespoons of light soy sauce, 1 tablespoon of sugar, 1 tablespoon of oyster sauce, 1 tablespoon of aged vinegar and appropriate amount of salt and mix well.

4. Put the endive, shredded carrots and shredded onions into a bowl, add the sauce and mix well.

2. Bitter gourd

Recommended method: cold bitter gourd

【Ingredients】Bitter gourd, garlic, oyster sauce, salt, vinegar, chili

1. Wash the bitter gourd, cut it in half, remove the flesh inside, and cut it into slices for later use.

2. Add an appropriate amount of water to the pot and boil, add 2 drops of oil, 1 tablespoon of salt, blanch the bitter gourd for 1 minute, and then rinse it with cold water to remove the bitterness.

3. Put the minced garlic and chili pepper in a bowl, pour in the hot oil, add salt, oyster sauce and vinegar and mix well.

4. Pour the juice into the bitter gourd and mix well, then pour some sesame oil and eat, refreshing the rice.

3. Loofah

Recommended method: garlic loofah

【Ingredients】Loofah, shrimp skin, garlic, oyster sauce, salt

1. Clean and peel off the skin of the fresh loofah. Cut into hob pieces, soak the cut loofah pieces in clean water to prevent the loofah from oxidizing and blackening.

2. Pour water into the pot and bring to a boil, add 1 tablespoon of salt and 1 tablespoon of oil, then put in the cut loofah pieces, blanch over medium heat for about half a minute to make the loofah soft.

3. Peel the garlic and cut it into minced garlic for later use. Heat oil in a pot, add minced garlic and stir-fry the garlic until it is fragrant, then add the shrimp skin to fry the shrimp skin until it is fragrant.

4. Put in the blanched loofah, stir-fry over high heat, don't fry for a long time.

5. Pour in an appropriate amount of oyster sauce, add a small amount of salt, stir-fry evenly, and then turn off the heat and remove from the pot.

Fourth, corn

Recommended practice: Pine nut corn

【Ingredients】Corn, pine nuts, carrots, cucumbers, green onions, sugar, salt

1. Prepare a canned corn, and then cut the carrots and cucumbers and other side dishes into cubes for later use.

2. Pour oil into a wok, bring to a slight heat, add chopped green onions to burst the fragrance.

3. Pour the corn kernels into the oil, stir-fry, add the diced carrots and stir-fry until the diced carrots become soft, add the diced cucumbers, and stir-fry until the diced cucumbers are also broken.

4. Finally, put in the cooked pine nuts, and the pine nuts should be peeled. Add 2 tablespoons of sugar, which is about 30 grams of sugar, add a small amount of salt, and stir-fry evenly.

5. Pour in an appropriate amount of water starch and boil until slightly thick.

5. Lettuce

Recommended method: cold lettuce

【Ingredients】 Lettuce, carrot, garlic, oyster sauce, salt, oil

1. Clean the lettuce and peel off the hard skin of the lettuce stem.

2. Cut the lettuce stem into thin slices first, and then cut it into thin strips, don't cut the lettuce too thickly, too thick will taste bad. Then finely chop the carrots into thin strips.

3. Pour water into the pot and bring to a boil, blanch the shredded lettuce and carrots in boiling water for about 30 seconds, then remove and drain.

4. Let the blanched shredded lettuce and shredded carrots cool and put them in a large bowl with salt and oyster sauce, and some dried red pepper flakes and minced garlic on top.

5. Drizzle with hot oil and mix well to eat, the taste is particularly crispy.

6. Tomatoes

Recommended method: Scrambled eggs with tomatoes

【Ingredients】 Tomatoes, eggs, green onions, coriander, tomato paste, light soy sauce, oyster sauce, sugar, salt, white pepper

1. Wash and peel the tomatoes, then cut them into pieces for later use.

2. Crack the eggs into a bowl and stir well, add two spoons of water to the bowl and stir well, then add a small amount of salt and pepper and stir well.

3. Pour an appropriate amount of oil into the wok and heat it, add chopped green onions and fry until fragrant, then pour the eggs into the pot, do not turn them immediately, wait for the eggs to solidify slightly, and then gently stir them with chopsticks, and the eggs can be stirred into large pieces, and the eggs are put out for later use.

4. Put an appropriate amount of oil in the pot, put the diced tomatoes into the pot and stir-fry until the tomatoes are soft, then add tomato sauce and stir-fry evenly.

5. Pour in the previously scrambled eggs and stir-fry gently until the eggs and tomatoes are completely fused, and the tomato soup is evenly hung on the eggs.

6. Add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of sugar, stir-fry evenly and you can get out of the pot.

7. Bean sprouts

Recommended method: Stir-fried white mushrooms with bean sprouts

【Ingredients】Bean sprouts, white mushrooms, green and red peppers, coriander, green onions, garlic, oyster sauce, salt

1. Pour water into the pot and bring to a boil, blanch the bean sprouts, and remove them for later use.

2. Put the white mushrooms into the boiling water to soften the soup, and take them out to control the moisture and set aside.

3. Heat oil in a pot, add chopped green onion and minced garlic and stir-fry until fragrant, add shredded green and red peppers and stir-fry until soft.

4. Put the bean sprouts and white mushrooms into the pot and stir-fry evenly.

5. Finally, put in the coriander segments, pour in the oyster sauce and salt, mix well and then get out of the pot.

8. Celery

Recommended practice: Celery yam

【Ingredients】Celery, yam, carrot, fungus, green onion, garlic, salt, oil, oyster sauce

1. Soak the fungus in advance, wash the celery and carrots respectively, slice them for later use, peel and rinse the yam, cut them into thin slices, and then cut some chopped green onions and minced garlic.

2. Pour water into the pot and bring to a boil, blanch the celery in the pot for 1 minute, then remove it for later use.

3. Blanch the carrot slices and yam slices in boiling water until they become slightly soft, and then remove them for later use.

4. Heat oil in a pot, add chopped green onion and minced garlic and stir-fry until fragrant.

5. Put the celery in the oil pan and fry until it is slightly soft.

6. Add the carrot slices and yam slices and stir-fry evenly.

7. Finally, put in the soaked fungus, stir-fry, finally pour in oyster sauce and salt, and stir-fry evenly to get out of the pot.