Fuzhou Evening News July 4th (Reporter Liu Yuchun) In July, the sun is on fire, and the summer heat is approaching. At this time, the weather is hot, people are easily upset, tired, fatigued, so Xiaoshu health should be "quiet" to meet the "Spring and Summer Yang Yang" principle. Dr. Liang Yanbin, Department of Nutrition of the Provincial People's Hospital, said that cucumber, tomato, bitter gourd, and lotus root are all important ingredients in the summer heat, detoxification, spleen and dampness. This season can also eat more bitter and sour foods.
Bitter foods are mostly vegetables and wild vegetables such as lettuce, lettuce, celery, parsley, and bitter gourd. Eat bitter food in moderation, otherwise it will hurt the stomach. In hot weather, people sweat more and can eat more sour fruits such as tomatoes, lemons, grapes, mangoes, and kiwifruit. Among them, scented, nutritious lemons are favored by many people.
The lemon is warm and bitter, with the functions of quenching thirst, promoting phlegm, removing stagnation, and strengthening the stomach. Rich in vitamin C, carbohydrates, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid, citric acid, malic acid, hesperidin, naringin, etc. are very beneficial to the human body.
Fresh lemon slices are brewed in water, fresh and refreshing, the most common, also conducive to the release of nutrients. But be careful, the lemon water should not be too cold, otherwise the smell is not easy to bubble out. If soaked with boiling water, there will be more bitter substances dissolved, such as orange peel. Some people worry that too high water temperature will lead to the loss of vitamin C. In fact, the acidity of lemon is stronger, and vitamin C is better under acidic conditions, and it is not so easy to lose. Therefore, the water temperature of foaming lemon is generally 60 °C ~ 70 °C more appropriate.
Unsweetened lemon water is free of sodium and contains almost no energy. It contains potassium, a small amount of vitamin C, and a small amount of flavonoids. It is suitable for daily consumption of chronic diseases such as hypertension, diabetes, cardiovascular and cerebrovascular diseases, and gout. In addition, people with hyperacidity can simply drink lemonade as little as possible, because a small amount of citric acid is good for gastric mucosal repair. For those who are indigestion, adding a thin layer of ginger and catering to light lemonade will also benefit the secretion of digestive juice.
Lemon can not only be used to soak water and make tea, but also can be used as a seasoning for food. In Western foods, lemon is often used as a flavoring of seafood to remove odor. Southeast Asian cuisine uses it to cook directly to highlight its sweet and sweet taste. . In the Chinese cuisine, there are lemon slips, lemon ketchup, lemon chicken wings, and lemon fish.
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Lemon carp
Ingredients: 1 carp, 30 grams of fresh lemon, parsley, ginger, garlic, red pepper, sugar, salt
Method: Wash the squid and salt it for half an hour. Garlic braised into Cheng Rong, red pepper washed diced, the end of the coriander stalk, coriander leaves to be used. Wash 2 lemons, cut them in half, place a lemon on the juicer, squeeze out the juice, and make lemon juice. The remaining lemon was sliced ​​with a knife and placed on the edge of the dish for decoration. Put garlic, red pepper, and coriander into a bowl, add sugar, and freshly squeezed lemon juice, and mix well into sauce. Heat boiled water in the pot, add squid and sauce (separately), cover with a lid and steam over it; remove steamed squid and sauce, pour the sauce over the fish, and decorate with some parsley leaves.
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