Don't miss these 5 dishes, all of them are fragrant and delicious, light and less oily, delicious and not expensive

1. Water spinach - a small helper for potassium and calcium supplementation

Water spinach is very common in daily life, eating hot pot is indispensable for it, it is praised as a "strange vegetable" by the "Southern Herbs", the calcium content is comparable to milk, and the potassium content is higher than that of bananas, which is a rare high-nutrition vegetable.

Method: [Stir-fried water spinach]

1. Prepare a handful of fresh water spinach, cut off the rhizome and cut it into even small pieces, put it in clean water after cutting, wash the sediment on it, take it out and drain the water for later use.

2. Prepare a small handful of garlic, pat it one by one, cut it into minced pieces, put it in a pot, and then grab a few dried chili peppers for later use.

3. Put some vegetable oil and salt when blanching, which can not only enter the bottom taste but also maintain the green color of water spinach, after the water boils, pour the water spinach into the pot, blanch it quickly for 20 seconds, pour it out after the water spinach collapses and returns to green, rinse it with water a few times, control the water and set aside.

4. Heat oil in the pot, pour in minced garlic and dried chili peppers when the oil temperature is 50% hot, stir-fry the garlic fragrance, pour the water spinach into the pot and stir-fry a few times, add 2 grams of salt, 2 grams of chicken powder, turn to high heat and stir-fry quickly for 10 seconds, pour in a little water starch and sesame oil, so that the seasoning can be better adsorbed on the water spinach, and you can put it out of the pot and put it on the plate after stirring evenly.

5. Well, a light and refreshing stir-fried water spinach is ready.

2. Amaranth: Folic acid "champion"

As the saying goes: "June amaranth as an egg; Amaranth in July, gold does not change", it can be seen that amaranth has high nutrition, especially red amaranth, which contains more than 400 micrograms of folic acid per 100 grams, and you may wish to eat more in summer.

Method: [Garlic amaranth]

1. Prepare a handful of amaranth, remove the roots and put it in a pot, pour water to wash it well, and put in 2 grams of salt, which can effectively reduce the pesticide residue of amaranth.

2. Prepare five millet peppers and cut them into chili rings. Put a few garlic grains into the garlic mortar, mash into garlic paste and set aside.

3. Boil water in the pot, put a spoonful of vegetable oil, put in the amaranth, put in the vegetable oil to keep the amaranth green, blanch the water for 10 seconds to pour out, quickly cool down with water, cut the amaranth into small pieces after controlling the moisture, and put it in a basin.

4. Put 2 grams of salt, 2 grams of chicken powder, 4 grams of white vinegar, 6 grams of sesame oil in the basin, the chicken powder can be replaced with monosodium glutamate, if you don't like it, you can leave it alone, put in the millet pepper rings and garlic paste, stir well with chopsticks, and put the amaranth on the plate to eat.

5. Well, a refreshing and antipyretic dish of garlic amaranth is ready.

3. Cabbage - a natural appetizer

Cabbage, also known as cabbage, is a common vegetable, 93 grams of water per 100 grams, and is also known as "natural stomach vegetable", rich in fiber, vitamins, etc., has the effect of nourishing the stomach.

Method: [cabbage vermicelli pot]

1. Prepare half a cabbage, remove the hard roots and hard rods inside, so as not to affect the taste, cut into shreds and put them in clean water to wash them, drain them and set aside.

2. Beat three eggs into a bowl, add a little salt to increase the bottom taste, stir and beat to form an egg mixture.

3. A handful of vermicelli, already soaked in advance, cut into a knife from the middle. Chop some millet pepper rings and minced garlic for later use.

4. Heat the oil in the pot, pour the cold oil into the egg liquid, and gently stir it with chopsticks, so that the scrambled eggs are broken and tender, and the egg liquid is almost cooked after all the solidification, pour it out for later use.

5. Pour the shredded powder into the pot, turn on low heat and stir-fry, pour in a little vegetable oil after the water vapor is dry, continue to stir-fry evenly, so that the vermicelli is not broken, not sticky, smooth and tendony, pour in a little dark soy sauce to color, fry the color evenly, and pour out the vermicelli after it is fully fried and fried soft.

6. Heat oil in the pot again, add minced garlic and millet pepper to stir-fry together, pour in cabbage, turn to high heat and fry for 30 seconds, add an appropriate amount of salt, monosodium glutamate, thirteen spices, light soy sauce after the cabbage is broken, continue to fry the seasoning evenly on high heat, cabbage wants to be crisp and delicious, you must fry it on high heat throughout the whole process, try not to let it juice, pour in vermicelli and eggs quickly stir-fry evenly, let the vermicelli absorb the juice in the pot into the flavor, pour in a little dark soy sauce to improve the color, and stir evenly over high heat to get out of the pot.

7. Prepare a casserole to heat, add a little vegetable oil, sprinkle in a small handful of shrimp skin to increase the umami, put the onion shredded bottom to increase the fragrance, put the vermicelli and cabbage in it, continue to heat for a while, let the fresh fragrance come out from the inside out, and the flavor is delicious.

8. Well, a delicious cabbage vermicelli dish is ready.

4. Whitening - whitening master

June is the time when the white is on the market, at this time the white is fresh and tender, the bean alcohol contained in the white can make the skin delicate and white, with the purpose of beauty and beauty, easy to tan in summer, you can eat some white whitening.

Method: [Stir-fried pork with white sauce]

1. Prepare two cocoon white, peel off the skin and clean it, first cut it into pieces and then change the knife to cut it into diamond-shaped slices and place them in a pot, cut the red pepper into diamond-shaped slices after removing the seeds, and put them in the pot for later use.

2. Prepare a piece of pork belly, peel it and cut it into thin slices and put it in a pot for later use.

3. Prepare a few garlic grains and cut them into thin slices, a piece of ginger cut into diamond-shaped slices, and a white section of green onion into minced foam for later use.

4. Boil water in a pot, pour in the white and red pepper slices after the water boils, blanch for about 1 minute, remove and rinse with clean water and drain.

5. Heat the oil in the pot, pour out the hot oil and pour in the cold oil after fully sliding the pan, pour in the pork belly and start stir-frying, fry the pork belly until it is white and translucent, fry the lard, fry for about 2 minutes, pour in the green onion, ginger and garlic to fry the fragrance, pour in the dark soy sauce to extract the base color, stir-fry evenly and then pour in the coconut white, pour in the cooking wine and stir-fry for a while, add the appropriate amount of pepper, light soy sauce and salt, stir-fry evenly and you can put it out of the pot and put it on the plate.

6. Well, a simple and delicious stir-fried pork with white sauce is ready.

5. Okra – plant gold

Okra has the reputation of "green ginseng", compared with common vegetables, okra is rich in protein, minerals, dietary fiber, etc., has the effect of enhancing immunity and anti-fatigue, and is easy to get sleepy in summer, you can eat some okra appropriately.

Method: [Okra scrambled eggs]

1. Prepare a handful of okra, wash it in clean water, remove it, and cut it into snowflakes with a knife. Cut a garlic sprout into rings, and cut a slice of red pepper into small pieces. Beat four eggs into a bowl, add 2 grams of salt, 1 gram of chicken broth mix, stir quickly and beat to set aside.

2. Heat the oil in the pot, the oil temperature is 60% hot, pour in the cut okra when the oil surface is smoking, and pour out the oil control oil quickly for 5 seconds, the oil can make the okra taste more crisp and tender, and can also prevent the gumra mucus from overflowing.

3. Leave the bottom oil in the pot, pour in the red pepper and garlic seedlings and stir-fry a few times after the oil is hot, pour in the okra that has controlled the oil, add 1 gram of salt to the bottom taste, stir-fry evenly in the pot, pour in the eggs and stir-fry over medium heat, fry the okra loosely, so that the surface of the okra is evenly coated with egg liquid, after the eggs are set, turn on the high heat and quickly stir-fry evenly to get out of the pot.

4. Well, a nutritious and delicious okra scrambled egg is ready.