5 kinds of alkaline dishes that I would rather eat than eat meat in summer! High nutrition and low purines, eat often to be strong

eggplant

Recommended recipe: shredded eggplant

Ingredients: eggplant, garlic, millet spicy, shallots

1. After washing the eggplant, remove the head and tail, then divide it into two sections, then cut each section in half, put the water in the pot into the steamer after boiling, and steam for ten minutes on high heat.

2. Seasoning sauce, cut the garlic into minced garlic, cut the millet into rings, put it in a bowl, add an appropriate amount of light soy sauce, aged vinegar, sugar, chicken essence, salt, chili oil, and stir well.

3. After the eggplant is steamed, take it out and let it cool, then tear it into long strips, stack it evenly on a plate, pour in the freshly prepared sauce, and finally sprinkle it with chopped green onions, and it is ready.

Cabbage

Recommended recipe: vinegared cabbage

Ingredients: cabbage, pork belly, shiitake mushrooms, garlic, dried chilies

1. Clean the cabbage and control the moisture, tear it into small pieces by hand, cut the garlic into thin slices, and cut the dried chili peppers into small pieces. Thinly slice the pork belly and thinly slice the shiitake mushrooms.

2. Mix the sauce, add an appropriate amount of light soy sauce, aged vinegar, edible salt, chicken essence, sugar, pepper and oyster sauce to the bowl and stir well.

3. Add a little cooking oil to the pot and fry the pork belly until the fat is slightly yellow. Add another spoonful of red oil bean paste and stir-fry the red oil. Pour in the garlic slices and dried chili peppers and stir-fry until fragrant. Add the shiitake mushrooms and stir-fry the cabbage over high heat for about a minute. Then add the sauce to the pot. Turn on the heat again and stir-fry to taste, and it's done.

cauliflower

Recommended recipe: Tomato fried cauliflower

Ingredients: cauliflower, tomato, shallots, ginger, garlic

1. Remove the old roots of the cauliflower and cut it into even florets. Wash them, put two tomatoes with a cross knife, pour boiling water and blanch them, remove the skin of the tomatoes, and then cut them into small pieces.

2. Boil water in a pot, add salt to the water, blanch the cauliflower in the water for one minute, remove the water, heat the oil in another pot, stir-fry the green onions, ginger and garlic until fragrant, and fry the tomatoes to make the tomato juice. Then add the cauliflower and stir-fry over high heat to taste, add an appropriate amount of salt, chicken essence, stir-fry evenly, pour in an appropriate amount of water starch, stir-fry evenly over high heat, and stir-fry the cauliflower with tomatoes.

Cucumber

Recommended recipe: cold cucumber

Ingredients: cucumber, sugar, bean curd, fungus, garlic, shallots, millet spicy, white sesame, cooked peanuts, coriander

1. Wash the cucumber and cut off the head and tail of the cucumber first. Crush the cucumber with a knife, cut it into small pieces, put it in a bowl, add a spoonful of sugar, stir well, and set aside to marinate for 20 minutes. Soak the yuba in advance, cut it into small pieces, and soak a little fungus.

2. Pat a small handful of garlic and chop it into minced garlic, cut the millet into rings, cut the shallots into chopped green onions and put them in a bowl, add a spoonful of white sesame seeds, cooked peanuts, and pour hot oil on the spices to stimulate the fragrance. Then add an appropriate amount of light soy sauce, balsamic vinegar, salt, chicken essence, oyster sauce and sesame oil and stir well.

3. Boil the water in the pot, add a little salt, add a few drops of cooking oil, pour the fungus and yuba into the pot and blanch the water, blanch for about three minutes, and remove the cold water.

4. Marinate the cucumber and pour out the excess water, pour the fungus and yuba into the cucumber, pour the sauce into it together, sprinkle some coriander segments and stir in the flavor, and the cold cucumber is ready.

onions

Recommended recipe: Stir-fried meat with onions

Ingredients: Onion, pork belly, green and red peppers, garlic, ginger

1. First cut a piece of pork belly into thin slices, put it in a bowl, add an appropriate amount of cooking wine to remove the fish, salt to increase the bottom taste, dark soy sauce, five-spice powder, starch grasp and mix evenly, then pour in a small spoon of cooking oil, marinate for 10 minutes.

2. Cut the onion into large even pieces, and cut the green and red peppers into small pieces. Cut the garlic and ginger into slices and the green onions into small pieces and set aside.

3. Next, pour the fatty meat into the pot and stir-fry the fat, slightly golden state, pour the marinated meat slices into the pot and quickly fry until the skin is slightly white.

4. Pour the onion, green and red peppers, garlic and ginger into the pot and stir-fry together until they are broken, then add a little salt, a spoonful of chicken essence, light soy sauce, oyster sauce to enhance freshness, cooking wine to remove the smell, quickly stir-fry evenly over high heat, stir-fry until the flavor is incorporated, and it is ready.