Summer refreshing nutritious food 1. A lot of spinach Raw fresh spinach 250 grams 1 tablespoon fresh black sesame sauce Japanese mustard a little salt, vinegar, chicken essence amount. practice 1. Spinach to old leaves and roots, wash; 2. Put in boiling water for 1 minute, then scoop up and immediately spread out to cool; 3. Cook the spinach in the drain basket to control the moisture, put it on the deli plate and cut into 3 cm long segments; 4. Remove the black sesame seeds with 1 scoop of hot water, add salt, vinegar, chicken essence and a little mustard to make sauce; 5. Place the spinach in a bowl and gently pour it before eating. Add the sauce and mix well. Instructions 1. Spinach is rich in vitamins and minerals. It is a highly nutritious vegetable and has a clear fire effect. However, the astringent oxalic acid contained in spinach affects the absorption of nutrients. After 1 minute of blisters, most of the water-soluble oxalic acid was removed, greatly increasing the absorption rate of nutrients in spinach. 2. Spinach itself is rich in calcium and iron, and the content of calcium and iron in the sauce is very high. Therefore, using spinach to mix spinach is a good idea for summer calcium supplementation and iron supplementation. 3. The same sauce can also be used for salad cucumbers and cooked loofah strips, eggplant strips, spinach and the like. note 1. Spinach's blanching time can not be long, so as not to be too soft, affect the taste, loss of nutrients. Do not rinse with cold water afterwards, because the spinach itself is cool, if you use ice cold water, it is easy to hurt the child's delicate spleen and stomach. 2. Fresh spinach must be selected, leaf wilting, water-stained spinach in the nitrite content increased, harmful to humans. 3. The mustard has a fresh taste and is refreshing in the summer. However, the quantity needed to be controlled needs to be controlled. It is better to have a cool taste but no obvious pungent taste, so as to avoid irritating children and refusing to eat. 4. Sesame sauce must be fresh and fragrant should be better. Those with long storage time, light fragrance and fresh smell are not available. 5. The vinegar of the cold dishes should use mild rice vinegar or balsamic vinegar. 2. Cheese powder mixed with green cauliflower Raw fresh green cauliflower (broccoli) 250 g sesame oil 1 scoop of cheese powder 1 scoop of white pepper a little salt, vinegar, chicken essence amount. Method of manufacture 1. The green cauliflower goes to the old leaves and handles, and it is washed into pieces that are the size of a jujube; 2. Put in boiling water for 1 minute, and after cooking, remove and let cool; 3. To enlarge the bowl, first add salt and chicken essence and marinate for 3 minutes; 4. Add vinegar and pepper and mix well. Sprinkle with sesame oil and cheese powder. Instructions 1. Green cauliflower is rich in nutrients and delicious, it is a high-quality vegetable for summer nutrition; 2. The texture of broccoli is relatively dense, and the one-minute leeks have little damage to the nutrients of broccoli; 3. Using vinegar to cool vegetables not only can be appetizer, sterilization, but also can protect vitamin C; 4. Cheese powder can increase fragrance and increase calcium and protein supply; note 1. Select fresh and dense cauliflower 2. Mink time must be strictly controlled and not too long to keep it crisp and tender. 3. Green cauliflower is smaller and the baby is easier to eat. 3. Mung bean lily porridge Raw materials Non-scoring rice 50g Mung bean 50g dried lily 50g oatmeal 10g practice 1. Glutinous rice is lightly bleached once, mung beans, lily three times, and oatmeal are placed in a pressure cooker together; 2. Add 1 500 ml of water and cook until overheated with high heat. Cover it and immediately turn it over for 15 minutes. 3. After the ceasefire, do not open the lid and let it cool. Instructions 1. Mungbean has the effect of clearing away the heat of the fire, and is an essential food in the summer. It has a good effect on relieving the summer's loss of appetite and irritability; 2. Mungbeans and oatmeal are rich in protein, B vitamins and minerals, and can compensate for the lack of lysine in rice. Since the mung bean itself has a low viscosity after cooking, adding oatmeal can thicken it. note 1. If the mung bean comes into contact with air after cooking, it will cause some of the active substances to oxidize, and the color changes from green to red, while the green mung bean soup has a good effect of clearing fire. Therefore, you should avoid opening the lid after cooking, and then open it when you are ready to eat. 2. Some families like to boil mung bean porridge and alkali, but this will destroy a variety of vitamins. Using a bit of oatmeal can do a good job of thickening and improving nutritional value. 3. Summer eats cold food, but the food refrigerated in the refrigerator has a strong stimulation to the stomach, which can easily lead to "refrigerant gastroenteritis" in children. Therefore, the porridge should be allowed to cool at room temperature. Treat Pharyngeal Extract,Therapeutic Pharyngeal Extract,Red Beet Extract Betanin Powder,Plant Extract Licorice Root Powder Shaanxi Zhongyi Kangjian Biotechnology Co.,Ltd , https://www.zhongyibiotech.com