伏天将至,伏前清底是养生的重要环节。常吃碱性菜能清热润燥、去除火气,让全家在炎炎夏日保持健康。下面就为大家详细介绍8种碱性菜的做法。

一、菌菇肉丸汤

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【准备食材】:肉末,青菜,菌菇,葱姜,红薯淀粉

【制作步骤】:①肉末中加入红薯淀粉,适量盐,胡椒粉,一点水抓匀搅匀上劲

②锅中倒油油热下入葱姜爆香,放入菌菇炒出汁水,加入适量开水煮3分钟左右,将肉馅团成丸子下入锅中,煮到飘起来,放入青菜,加点盐,胡椒粉调味

二、酱大骨

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食材清单

猪棒骨或脊骨1000克、生姜1大块(切片)、大葱1根(切段)、八角2个、桂皮1小块、香叶3片、干辣椒3-4个(不吃辣可不放)、黄豆酱2大勺、生抽3勺、老抽1勺、料酒2勺、冰糖10克(约一小把)、盐适量。制作过程

1. 泡水去血:大骨头买回来先泡在冷水里1-2小时,中间换两次水。这一步能泡出大部分血水,后面就没有腥味了。

2. 焯水:骨头冷水下锅,加入几片姜和1勺料酒。水开后煮3-5分钟,会看到很多浮沫。捞出骨头,用温水冲洗干净表面的浮沫。千万别用冷水冲,否则肉质会变紧,不容易炖烂。

3. 炒糖色(可选但推荐):锅里放少许油,加入冰糖,小火加热到冰糖融化、变成枣红色冒小泡时,立刻冲入一碗开水(小心溅油!)。搅匀后就是糖色水,盛出来备用。不想炒糖色的话,直接用老抽上色也行。

4. 炒酱:锅洗净倒油,放入姜片、大葱、八角、桂皮、香叶、干辣椒,小火炒出香味。加入黄豆酱,继续小火炒出酱香味。

5. 炖煮:放入焯好的骨头,倒入糖色水(或老抽)、生抽、料酒,加入足量的开水,水量要完全没过骨头。大火烧开后转小火,盖上锅盖炖1.5小时。

6. 收尾调味:打开锅盖,翻动一下骨头。尝一下汤的味道,加盐——注意酱和生抽都是咸的,盐要少放。继续炖30分钟,直到骨头上的肉用筷子一扎就透、轻轻一撕就脱骨。

7. 上桌:不用收汁太干,留一些浓稠的汤汁蘸肉吃。戴上手套,开啃吧!

三、番茄西兰花炒鸡蛋

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【食材】

西兰花、木耳、鸡蛋、番茄、生抽、蚝油、盐、黑胡椒粉、食用油

【做法】

1. 西兰花切小朵,木耳泡发撕小朵,分别入沸水焯烫至熟,捞出沥干。鸡蛋打散备用。番茄切块。

2. 热锅放油,倒入蛋液煎至凝固定型,用锅铲划散成块,盛出备用。

3. 锅中补少许油,下番茄块翻炒至软烂出汁。

4. 加入焯好的西兰花、木耳和炒好的鸡蛋,加入1勺生抽、1勺蚝油、少许盐和黑胡椒粉,快速翻炒均匀即可。

四、香辣豆豉鱼

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食材:鱼块、蒜末、小米辣、辣椒粉、啤酒、豉香朝天椒、葱花、盐、生抽、米酒、老抽、姜片、料酒、胡椒粉

做法

1、鱼块中加入盐、胡椒粉、姜片和料酒,抓匀腌制一小时充分入味。

2、热锅倒油,下入鱼块,煎至两面金黄后盛出备用。

3、锅中留底油,放入蒜末、小米辣、辣椒粉炒出香味,再加盐、生抽、米酒、少许老抽调配酱汁。

4、倒入煎好的鱼块,淋入啤酒和适量清水,小火焖煮片刻,放入豉香朝天椒。

5、临近出锅撒上葱花、鸡精,翻炒均匀即可装盘。

五、口蘑山药蒸鸡翅

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准备食材:鸡翅中、山药、口蘑、姜片、葱段、料酒、生抽、盐、白胡椒粉、枸杞。

做法步骤:

1、准备8个鸡翅中,清洗干净后在两面各划两刀,方便入味。放入碗中,加入1勺料酒、1勺生抽、少许盐、白胡椒粉,抓拌均匀,腌制15分钟。

2、准备一根山药,去皮后切成厚片(可戴手套操作防止手痒),清洗干净备用。准备6个口蘑,去根切片,放入清水中冲洗干净。

3、山药片和口蘑片一起铺在蒸盘底部,将腌好的鸡翅均匀摆在上面,再放上几片姜片和几段葱段,点缀一些枸杞增加色泽和营养。

4、蒸锅中加入足量清水,水开后将蒸盘放入,大火蒸15分钟,让鸡翅、山药和口蘑的味道充分融合。

5、蒸好后取出,倒掉盘底多余的汤汁(喜欢喝原汤的可保留),撒上少许葱花提香,即可上桌。

六、薏米南瓜粥

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食材准备

薏米50克、南瓜150克、大米30克、清水适量

详细做法

1. 薏米提前用清水浸泡2小时,大米淘洗干净,南瓜去皮去籽,切成小块备用。

2. 锅中加入足量清水,放入泡好的薏米和大米,大火烧开后转小火,慢熬20分钟。

3. 放入南瓜块,继续熬煮15分钟,煮至粥体浓稠、南瓜软烂即可,无需加糖,南瓜自带清甜。

七、糖醋腌萝卜

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准备食材:白萝卜、小米辣、姜蒜、白糖、白醋、生抽。

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1、准备一个白萝卜,清洗干净,不用去皮,改刀切成均匀的薄片。放入盆中,加入2勺盐,抓拌均匀,腌制30分钟,杀除萝卜多余的水分。

2、腌好后将杀出的水分倒掉,用清水多冲洗几遍,洗掉多余的咸味,然后用力挤干水分,这一步是萝卜爽脆的关键。
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3、将挤干的萝卜片放入一个大碗中,放入切好的姜片、蒜片和小米辣圈。

4、碗中加入5勺白糖、5勺白醋、1勺生抽,再根据口味加少许盐,用干净的筷子翻拌均匀,让料汁没过萝卜片。
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5、盖上保鲜膜,放入冰箱冷藏腌制2个小时以上,随吃随取,酸甜爽脆,特别开胃。

八、红烧肉

打开网易新闻 查看精彩图片

食材:五花肉、葱、姜、蒜、八角、桂皮、香叶、冰糖、料酒、生抽、老抽。

做法:

1. 五花肉切成方块,冷水下锅,加入料酒,焯水捞出洗净。

2. 锅中倒油,放入冰糖,小火炒出糖色,将五花肉放入翻炒上色。

3. 加入葱、姜、蒜、八角、桂皮、香叶炒香,倒入生抽、老抽调味。

4. 加没过五花肉的水,大火烧开后转小火慢炖40 - 50分钟,至肉软烂,大火收汁即可。

伏前常吃这8种碱性菜,清热润燥去火气,让全家在伏天里身体倍儿棒!赶紧动手做起来吧。