The heat is in the dogs, the diet should be "less bitter and more hard", it is recommended to eat more "4 red and 1 white", and Fuyang to remove moisture

First red: lamb

Mutton is generally considered to be a good nourishment, mutton is warm, and it is suitable for tonic all year round. Summer is the time when the human body consumes the most, the human body metabolism is the most vigorous, and it is also the season of the greatest nutritional consumption, so it is necessary to eat some mutton appropriately.

┵ Ingredient list ┶Mutton, white radish, green onions, ginger, wolfberry

1. Prepare two catties of fresh mutton just cut from the market, first cut the mutton into long strips, and then cut it into small pieces of uniform size and put it in a bowl for later use.

2. Add a large bowl of water and a spoonful of edible salt to the mutton, mix evenly, and then put the mutton aside to soak for 2 hours.

3. Prepare a white radish, first clean the soil on the surface of the radish, then use a paring knife to peel off the outer skin of the radish, and cut it into small pieces of uniform size for later use.

4. Prepare another green onion slice with an oblique knife, cut a piece of peeled ginger into ginger slices, and put it on a plate for later use.

5. The soaked mutton has run out of a lot of blood water, take out the mutton, and then change the water to clean the mutton, drain the water and set aside.

6. Put a little more water in the pot, put the mutton cold water into the pot, then put the green onion slices and ginger slices into the pot, add a spoonful of cooking wine to remove the smell, and boil the water over high heat.

7. After the water is boiled, a lot of blood foam will be boiled, use a spoon to skim all the boiled blood foam, and then cook the mutton for about 3 minutes.

8. Use a colander to take out the boiled mutton and put it into a large basin, add warm water that has not covered the mutton, wash the mutton several times, drain the water and set aside.

9. Add a small basin of water to the casserole, add ginger slices and green onion slices, then add two dried chili peppers, a few hawthorn slices, and two slices of angelica, and boil the water over the heat.

10. Then put the mutton into the pot, boil it again, cover the casserole, turn to low heat and simmer for about 20 minutes.

11. When the time is up, put the pre-cut white radish into the pot, turn it evenly with chopsticks, continue to cover the lid and simmer for about 30 minutes.

12. Sprinkle the soaked wolfberries before cooking, add a spoonful of salt and a spoonful of pepper to taste, stir well, and cook for about 3 minutes to cook the flavor.

13. Turn off the heat and remove from the pot, sprinkle with chopped green onions and coriander, and you can enjoy the meal with your family.

Second red: river prawns

As the temperature rises in summer, the fish and shrimp in the river are gradually active, and as long as you catch them, you can harvest a lot of river fresh. In summer, river shrimp are cheaper than Jiwei shrimp, and they are also wild, which is very rare.

┵ Ingredient list ┶River shrimp, garlic sprouts, shrimp skin, millet pepper, garlic, ginger

1. Prepare a pound of small river shrimp that you just bought, and try to choose this kind of live river shrimp when you buy it, which tastes fresher.

2. Add a spoonful of salt to the prawns, stir well with a little more water, and put the prawns aside to soak for 15 minutes.

3. Wash the soaked river shrimp with water several times, drain the water after cleaning, and put it in a large bowl for later use.

4. Prepare a small handful of cleaned garlic seedlings, cut the roots of the garlic seedlings into segments with an oblique knife, and cut the garlic seedlings directly into the leaves.

5. Prepare a small handful of millet peppers, clean the millet peppers and cut them in half from the middle, and finally cut them into chili rings and put them in a bowl for later use.

6. Clean a handful of garlic and cut it into garlic granules, cut a piece of ginger directly into larger ginger granules, and put it on a plate for later use.

7. Heat the oil in the pot, the oil temperature is 6 into the hot and put the small river shrimp into the pot and stir-fry quickly, first fry the water of the river shrimp, and it is not easy to fry the river shrimp for too long.

8. Quickly fry the river shrimp on high heat until it changes color, then turn off the heat and remove from the pot, so as to keep the shrimp meat fresh and tender, and put it out for later use.

9. Heat the oil, after the oil is hot, put the ginger and garlic into the pot to fry the fragrance, and then put the millet pepper into the pot to fry the spicy flavor in the pepper.

10. Then add a small bowl of water to the pot, add a spoonful of salt, a spoonful of chicken essence, a spoonful of oyster sauce, a spoonful of light soy sauce and a spoonful of cooking wine to the pot and mix well.

11. Pour the small river shrimp fried in advance back into the pot and continue to stir evenly, keep stir-frying, so that the small river shrimp can absorb the soup and quickly absorb the flavor.

12. Put the garlic sprouts into the pot and stir-fry quickly and evenly before cooking, and fry until they are broken, then they can be put out of the pot and put on the plate, and start eating.

Third red: chili pepper

In summer, the weather is hot, the body is easy to get on fire, many people think that eating chili peppers is easier to get on fire, so they temporarily quit chili peppers in the summer, in fact, the summer is hot, people become unappetizing, at this time you might as well eat some chili peppers, which can play an appetizing role.

┵ Ingredient list ┶ Green pepper, egg, flour

1. Prepare a pound of fresh green peppers, first put the green peppers into a large bowl, add a spoonful of salt, and a little more water to clean the peppers.

2. Put the green pepper on the cutting board, cut off the pepper stalk first, then cut the pepper into small pieces of uniform size, and put it in a bowl for later use.

3. Put the chili pepper directly into the pot, turn on the high heat and quickly fry the water in the chili pepper, fry until it smokes slightly, and put it in a bowl first.

4. Add a spoonful of salt, a spoonful of five-spice powder, half a spoonful of pepper and an egg to the chili pepper, and stir well with chopsticks.

5. Then add a small amount of ordinary flour to the chili pepper several times, stirring while pouring, until the batter is a little sticky.

6. Heat the oil, pour the chili paste into the pot after the oil is hot, and use a spatula to sort out the chili paste, tidy it up, and let the chili pepper be heated evenly.

7. Fry until one side is set and fry the other side, fry until golden brown on both sides, use a spatula to shovel the pepper into small pieces, and quickly stir-fry evenly.

8. Add a spoonful of sesame oil to the chili pepper to enhance the flavor, then add a spoonful of white sesame seeds and stir-fry quickly and evenly, then turn off the heat and start to enjoy the food.

Fourth red: onion

Onions have a spicy taste similar to garlic. The phytoncides in onions can stimulate appetite and help digestion, especially in summer. Summer is very hot, and to try to avoid big fish and meat, eat light when eating, summer onions are a good choice.

┵ Ingredient list ┶Onions, eggs, vermicelli, ham sausages, shallots, flour

1. Prepare a cleaned onion, cut the onion in half, then cut it into shredded onions, and finally cut it into diced onions, and put it in a large bowl for later use.

2. Add a tablespoon of cooking oil to the onion, and quickly stir the onion well to lock the water of the onion from loss.

3. Prepare 300 grams of flour and pour it into the basin, add a spoonful of salt to increase the gluten of the flour, stir well first, and mix the flour and salt evenly.

4. Then add a small amount of warm water of about 160 degrees many times, stir into a large dough first, and then knead it into a medium to soft dough.

5. If the kneading is not smooth at the beginning, you can cover the lid and rest for 5 minutes before kneading, and then knead it smoothly, and then cover and rest for about 20 minutes.

6. Beat a few fresh hen eggs into a small bowl, add a little salt to increase the bottom taste, and stir well with chopsticks for later use.

7. Heat the oil, pour the egg liquid into the pot when the oil is slightly hot, and stir constantly with chopsticks, so that the scrambled eggs are tender and delicious.

8. The egg liquid will continue to solidify until all the egg liquid becomes broken eggs, and the size is even, and put it in a bowl for later use.

9. Prepare a ham sausage, first cut into long strips, then cut into diced ham for later use, and cut a handful of cleaned shallots into chopped green onions and put them in a bowl for later use.

10. Drain a handful of soaked vermicelli in advance and put it on the cutting board, cut the vermicelli into small pieces with a knife, and put it in a bowl for later use.

11. Add half a spoon of cooking oil and half a spoon of dark soy sauce to the vermicelli, stir well with chopsticks, and color the vermicelli first.

12. Then put the chopped eggs, diced ham, chopped green onions, vermicelli and diced onions together, and mix well with chopsticks first.

13. Add a spoonful of salt, a spoonful of chicken essence, a spoonful of five-spice powder, a spoonful of pepper, and a spoonful of sesame oil to taste, continue to stir well, and set aside for later use.

14. Put the awakened dough on the board and roll it directly into long strips, and then use a knife to cut it into small agents of uniform size, which are slightly larger than the dumpling skin.

15. Press the agent flat, roll out the bun skin with a rolling pin that is a little larger than the dumpling skin, then wrap the prepared filling, and pinch it up with the method of wrapping the bun.

16. Bring water to a boil, put the cooked buns into the steaming drawer, cover the lid and boil the water over high heat, and steam for 10 minutes.

17. After steaming, take it out directly, or you can match it with your favorite dipping sauce, and you can eat it directly.

First white: garlic

Summer is the season when garlic is available in large quantities. Eating more garlic in summer has many benefits for people, garlic contains allicin, which has a good antibacterial effect and has the reputation of "natural antibiotic".

┵ Ingredients ┶ Garlic, white vinegar, light soy sauce, salt, Sichuan pepper, star anise, sugar

1. Prepare 3 catties of fresh garlic, first cut off the leaves of the garlic, and cut off the roots of the roots.

2. Peel off a few layers of garlic on the surface of the garlic, and finally leave two or three layers, and then cut off the excess parts of the garlic roots.

3. Put the processed garlic into clean water, gently clean it with water, and be careful not to bump and bump it during the turning process.

4. Drain the cleaned garlic for later use, prepare a pot of cool and white, add two spoons of salt and stir thoroughly until the salt melts.

5. Put the cleaned garlic into the basin, turn it slightly so that the garlic can come into contact with the salt water, and then put the garlic aside and soak for about 5 hours.

6. Take out the soaked garlic in water, put it in a leaky basket or other places, and put the garlic in a cool and ventilated place to dry the water for later use.

7. Add 100 ml of white vinegar, half a catty of light soy sauce, 30 grams of salt, a small handful of Sichuan peppercorns, two star anise, 100 grams of sugar to the pot, boil the soup over high heat, and then let it cool for later use.

8. During the process of drying the garlic, you can gently turn it several times to let the water in the garlic volatilize as soon as possible, and put the garlic into a waterless and oil-free container after the water is dried.

9. Slowly pour the juice cooled in advance into the container, and finally pour in two spoons of liquor, and then close the lid and seal it.

10. Put the garlic in a cool place and marinate it for about 20 days before you can enjoy it.