After entering the ambush, the weather is hot and the humidity worsens, which is a big challenge for women’s bodies. At this time, it is essential to get rid of dampness and replenish blood by eating a reasonable diet. Here are 8 delicious and healthy dish recipes for you, let us eat some every day and spend these 40 days in good health.

Black fungus fried with yuba

Ingredients: dried yuba: 50 grams; black fungus: 50 grams; carrot: 1; green onion: 1; garlic: 3 cloves; cooking oil: appropriate amount; light soy sauce: 1 tablespoon; dark soy sauce: 1 teaspoon; salt: appropriate amount; chicken essence: appropriate amount; white pepper: appropriate amount

Practice steps:

1. Soak the yuba and black fungus: first soak the yuba in water for about 30 minutes until the yuba becomes soft. Black fungus is also soaked in water, and after soaking, it is torn into small florets by hand. Peel the carrots and cut them into thin strips, cut the green onions into chopped green onions and mince the garlic and set aside.

2. Blanching yuba and black fungus: Add water to the pot and bring to a boil, blanch the soaked yuba and black fungus in boiling water for about 2-3 minutes, then remove and drain and set aside. This step removes the fishy smell and maintains the crisp taste of the ingredients.

3. Stir-fry shredded carrots: Add an appropriate amount of cooking oil to the pot, heat it up, add shredded carrots, stir-fry until the carrots become soft and bright in color, remove and set aside.

4. Stir-fry onion, ginger and garlic: add oil again to the pot, add chopped green onion and minced garlic and stir-fry until fragrant. Pay attention to the heat and do not scorch.

5. Add the yuba and fungus: Add the blanched yuba and black fungus to the pot and stir-fry quickly and evenly. During the stir-frying process, the heat should not be too high to prevent the ingredients from being too cooked and losing their taste.

6. Seasoning: Add light soy sauce, dark soy sauce, salt, chicken essence and white pepper for seasoning. Stir-fry evenly to allow the ingredients to fully absorb the flavor of the seasoning.

7. Add the shredded carrots: Finally, add the shredded carrots to the pot, stir-fry again evenly, and serve after seasoning is complete. The amount of salt and pepper can be adjusted appropriately to suit individual tastes.

Bitter melon stir-fried shredded pork

Ingredients: bitter melon, pork, salt, sugar, light soy sauce, oyster sauce, chicken essence, cooking oil

Practice:

Remove the flesh of the bitter melon and cut it into strips, add 1 spoon of salt and 1 spoon of sugar, stir and marinate for 10 minutes, add water to wash and dry (remove the bitter taste);

Heat the oil and let the shredded meat slip until it changes color, then serve for later use;

Saute minced garlic in hot oil until fragrant (can be added), add bitter melon and stir-fry until water vapor dries, add shredded pork and stir-fry evenly;

Season with light soy sauce, oyster sauce, salt, and chicken essence.

Spinach and Conch Ball Soup

Ingredients:

Spinach, conch balls (or fish balls), chopped green onion, minced garlic, salt, chicken essence, white pepper

Practice:

1. Boil water in a pot. After the water boils, blanch the spinach and take it out.

2. Heat oil in a pan and stir-fry chopped green onion and minced garlic.

3. Add conch balls and stir-fry for a few times, pour in appropriate amount of water and bring to a boil.

4. Add spinach, add salt, chicken essence, and white pepper and mix well.

Cold shredded potatoes

Ingredients:

Potatoes, minced garlic, dried red pepper, sesame seeds, Sichuan peppercorns, light soy sauce, balsamic vinegar, Laoganma oil chili, chicken essence, MSG, salt

Practice:

1. Peel and shred the potatoes and soak them in water for later use. Boil the water in the pot and blanch the shredded potatoes and green peppers until they break for about 2 minutes. Take them out and set aside in cold water.

2. Add minced garlic, sesame seeds, dried chili segments, and Sichuan peppercorns to a spoonful of hot oil to make chili oil.

3. 15g light soy sauce, 7g balsamic vinegar, 20g Laoganma oil chili, add a little chicken essence, MSG, salt to taste, mix well to form a sauce.

4. Pour the sauce and chili oil on the shredded potatoes and mix well.

Cucumber Stir-fried Shredded Pork

Ingredients:

Cucumbers, lean meats, pickled mustard

Practice:

1. Add dark soy sauce, starch and oil to shredded pork and stir-fry until cooked

2. Shred the pickled mustard and stir-fry together until fragrant

3. Cut the cucumber into thin strips and pour in, add salt, chicken essence and sugar

4. Stir-fry quickly over high heat, and the cucumbers are ready to serve

Stir-fried ham sausage with green beans

Ingredients:

Green beans, ham sausage, minced garlic, salt, light soy sauce

Practice:

1. After the oil is hot, stir-fry the ham sausage until both sides are golden brown, then set aside.

2. Leave the base oil in the pot, add green beans, add salt and light soy sauce and stir-fry until cooked, then add minced garlic and stir-fry until fragrant.

3. Finally, put the ham sausage back into the pot and stir-fry evenly.

Crucian carp tofu soup

Ingredients: 1 crucian carp, 1 piece of tofu, ginger slices, green onions, cooking wine, salt and cooking oil.

Practice:

1. Clean the crucian carp and make a few cuts on the fish for easy flavor; cut the tofu into cubes and set aside.

2. Pour an appropriate amount of cooking oil into the pan, when the oil is hot, add the ginger slices and stir-fry until fragrant, add the crucian carp and fry over low heat until golden brown on both sides.

3. Add an appropriate amount of boiling water to the fried crucian carp, add ginger slices, green onions, and cooking wine, bring to a boil over high heat, then reduce to low heat and simmer for 20-30 minutes until the soup is milky white.

4. Add the tofu cubes and continue to simmer for about 10 minutes.

5. Season with appropriate amount of salt and sprinkle with chopped green onion.

Stir-fried shrimp

Ingredients: 500 grams of fresh shrimp, carrots, corn kernels, peas, ginger slices, cooking wine, starch, salt, white pepper.

Practice:

1. Remove the heads and shells from the fresh shrimps, pick out the shrimp threads, wash them and dry them with kitchen towels.

2. Put the shrimp in a bowl, add cooking wine, salt, white pepper, starch, stir well, and marinate for about 15 minutes.

3. Cut the carrots into cubes and blanch them with corn kernels and peas and set aside.

4. Pour oil into the pan, when the oil is hot, add the ginger slices and stir-fry until fragrant, add the shrimps and stir-fry until they change color.

5. Add the diced carrots, corn kernels, and peas and stir-fry evenly.

6. Add appropriate amount of salt to taste, stir-fry evenly and serve.

In the 40 days after entering the ambush, let these 8 health-preserving dishes always accompany the dining table, protect women’s health, spend this hot and humid season easily, and gain a good complexion from the inside out.

Disclaimer: All photos used in this blog are generated by artificial intelligence (AI). These images are original creations produced by AI technology and do not depict real people, places, or events. They are provided for illustrative purposes only and cannot be claimed or used as real photographs.