Little full of wet eating "bitter" taste "fresh"

In recent days, many people have skin problems. A variety of rashes have become overbearing. This indicates that the period of high incidence of skin diseases is approaching. This is precisely the seasonal feature of the small full season. When it is too small, the weather is hot, the rain becomes more and more, people's sweat is also more, plus summer Shushi the most prosperous, accumulated in the body into a wet poison embodied in the skin. When you should eat less wet food, you should eat more hot and damp food.

Wen/Guangzhou Daily Media reporter Zeng Fanying

Bitter gourd sashimi:

Full green, thin as a flap

Summer is the season of bitter gourd, it can cure summer heat. Because it contains quinine this kind of detoxification of substances, can ease the eczema patients discomfort. Guangdong's bitter gourd is rich in species, and there is a pearl in the tide, and Guangzhou has a thunderbolt chisel. The people of Guangdong are also trying hard to eat bitter gourd. So, did bitter gourd sashimi try?

Sliced ​​bitter gourd strips look like lettuce, eat crisp and crisp. The fragrant juice sways in the mouth. If you add a bit of honey to your mouth, it will be even more sweet. This is the famous ice-cold bitter gourd in Putian restaurant. The fresh, green, local bitter gourd is sliced ​​into thin slices, each with a thickness of no more than 2 mm, and washed repeatedly with pure water under the exquisite knife of the chef.

Dongguai glutinous rice: two wet "Treasures" join forces

The wax gourd is also a summer treasure, it has the effect of eliminating irritability and thirst, dampness, heat and heat, and glutinous rice is a good thing for dampness. If the two go together, it is still not strong and joint! In Putian, the two of them did not appear in the image of dishes, but they had a cup of summer dampness drink—wheat and glutinous rice water. They were sweet and delicious and had no astringency. The friends who cooked the glutinous rice should know that a pot of glutinous rice always can't escape two or three raw jerky, and accidentally eaten, it is unpleasant.

Chef Longge said that this is mainly related to glutinous rice varieties. Northeastern rice has a bit of astringency. The imported glutinous rice can avoid this problem. Therefore, they use glutinous rice, the taste is pure and free of impurities, and the meat is also plump and high in gum. Slipping and tender.

Glutinous rice must be soaked in one night beforehand. The next day, add water to cook for 2 hours. At the end, add winter melon and cook for 5 minutes. Then add a little rock sugar. This cup of drink can also be DIY at home, but it's just a bit of a fire.

Pearl Horseshoe: The essence of the “dwarf” in the pearl industry for enriching taste and nutrition

In the "Compendium of Materia Medica", horseshoes are known to clear away heat, quench thirst, cure spleen, and clear away the heat of the heart and eyesight. Among the horseshoe, the most unique may be the pearl horseshoe unique to Hailing Town of Yangjiang City. The pearl horseshoe, as its name implies, means that its fine white is like a pearl. It is the "dwarf" in the pearl world, but it concentrates the essence of taste and nutrition. The horseshoe should grow well and the rainwater should be sufficient. This guy is blooming all over Hailing Island and the planting area is over 120 mu. Because they are lovable and soft and fragrant, a few years ago, there were restaurants in Guangzhou that were in use. At present, they can also find traces of it in some stalls of the vegetable market in the east of Guangdong.

It is also simple to eat, either boiled water or soup. In the Jane Coconut Restaurant, the owner put it in a coconut chicken bowl and tasted sweet. In the Imperial Palace in Yangjiang, the chefs will fry it with asparagus, parsley, and cashew nuts.

Lotus Root: Chrysanthemum fry is the solution to the heat "tool"

Lotus root can remove heat and blood, and it is beneficial to those with fever. Many skin diseases are actually caused by internal heat in the body. Lotus root is also one of the “weapons” for solving internal heat. The sister kitchen has recently found a batch of lotus roots with good texture from the Hengmeng Gate in Zhongshan. It belongs to the stomatal lotus root variety, which is slightly larger, shorter and has a crisp taste.

According to the chef, every year from April to September, the lotus in the Hengmen Gate grows particularly well with coffee. They changed the usual way of eating lotus roots. They used lotus root with pure heart and fire, sometimes fried lotus root with chrysanthemum, sometimes a piece of meat between two lotus roots, sprinkled with salt and pepper, and sprinkled with some garlic grains.

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