Introduction: In summer, the human digestive system becomes more fragile, making it easy to lose one's appetite and have difficulty eating, which is extremely detrimental to the body's nutrient intake. Today, the editor recommends three delicious and nutritious appetizers. Come and take a look.
Konjac and Shredded Bamboo Shoots
Ingredients: About 300g konjac, about 250g shredded bamboo shoots, 2 large spoonfuls of chopped chili, a little minced garlic, a little chopped green onion (divide the green onions into white and green parts), 1 large spoonful of dark soy sauce, 1 small spoonful of vinegar, 1 small spoonful of sugar, 1 small spoonful of salt, a few drops of sesame oil, and an appropriate amount of starch water.
Method:
1. Soak the konjac and shredded bamboo shoots in cold water for a while, wash them, and cut the bamboo shoots into shreds.
2. Prepare the minced garlic and chopped green onions.
3. Mix all the seasonings listed above, except for the sesame oil and starch, into a sauce.
4. Heat oil in a wok. Once the oil starts to smoke, add the minced garlic, chopped chili, and the white part of the green onions and stir-fry until fragrant.
5. Add the konjac and shredded bamboo shoots and stir-fry quickly for a few minutes. Then, add the sauce and mix well. Stir in the starch water and cook until the sauce slightly thickens. Sprinkle the green part of the green onions and stir, then remove from the heat.
6. Finally, add a few drops of sesame oil and it's done.
Sweet and Sour Apple Pork Ribs
Ingredients: 300g pork ribs, half an apple, 5 water chestnuts, a 4cm piece of carrot, 2 spoonfuls of Shaoxing wine, 1.5 spoonfuls of sugar, 2 spoonfuls of vinegar, 1 spoonful of light soy sauce, half a spoonful of fresh soy sauce, 5 slices of ginger, 2 star anise, and a small amount of starch water.
Method:
1. Wash the pork ribs, place them in cold water and bring to a boil. Discard the water, rinse the ribs with hot water, then place them in a clay pot with hot water, add ginger slices and star anise. Bring to a boil, add one spoonful of Shaoxing wine, turn to low heat, and simmer for about an hour. Remove the ribs and drain the water.
2. Peel and slice or cut the apple into pieces the size of ribs. Peel the water chestnuts and cut them in half. Cut the carrot into cubes and set aside.
3. Add a small amount of oil to a wok over medium-low heat. Pan-fry the pork ribs until they are slightly golden on all sides. Add the carrot, water chestnuts, and apple and stir-fry until the ribs turn golden. Pour in boiling water, add all the remaining seasonings (except the starch water). The water should just cover the ribs. Turn to low heat and simmer for about 10 minutes for the flavors to meld. Taste and adjust if necessary. Turn to high heat to reduce the sauce. When the sauce is nearly dry, add a small amount of starch water to thicken and stir well. You will notice that the oil from frying the ribs has all been rendered out, so you can leave the oil in the pot when serving.
Borscht
Ingredients: 4 tomatoes, a small piece of ham, one leaf of cabbage, one-third of an onion, a small amount of corn kernels, peas, and carrots.
Method:
1. Wash all the ingredients. Dice all of them except the tomatoes.
2. Heat oil in a wok. Add the diced ingredients (except the peas and corn) and stir-fry for 3-5 minutes. Remove and set aside.
3. Peel the tomatoes (scraping the surface gently with a spoon can make peeling easier), chop them, and place them in the wok with a little oil. Slowly stir-fry until they release their juices and form a paste. Add all the pre-fried ingredients, add an appropriate amount of boiling water, bring to a boil, then turn to low heat and simmer for about 20 minutes. (If you want the peas to look a brighter green, add them 10 minutes later).