Full-scale summer is coming soon.

If the temperature rises all at once, many people will not be able to keep up with their bodies and will feel sick.

That's why I want to add stamina now.

You can manage your physical condition even if it is healthy, even if it is not eel or meat.

Summer vegetables that have begun to appear will play a role.

Summer vegetables contain a good balance of minerals such as vitamin E, B1, B2, potassium, zinc, and iron, so there are high expectations for measures against summer heat fatigue.

Furthermore, the colorful vitamin colors such as cucumber, tomato, pepper, bitter gourd, eggplant, corn, and pumpkin stimulate your appetite.

So why are these vegetables good for making a summer body?

"Tomato" is rich in vitamins A and C, which have antioxidant effects, and when taken together with vitamin E, a stronger antioxidant effect can be expected, so use olive oil rich in E. Best to cook. In the summer, when it is easily damaged by active oxygen, we eat vegetables with antioxidant properties and work from the inside to make a body that is resistant to rust.

"Peppers and paprika" are rich in vitamin C to help the synthesis of collagen that makes the connective tissue of the skin, prevent the deposition of melanin pigment, and maintain healthy skin, which is appreciated in the summer when it is susceptible to strong ultraviolet rays. It contains. Vitamin C is sensitive to heat, but peppers and paprika are protected by thick flesh, so it is said that nutrients are not easily destroyed even when heated.

"Eggplant" is characterized by being rich in potassium. Potassium has the function of releasing heat from the body, which helps to eliminate heat fatigue.

I especially want to eat "pumpkin" at this time of year. It contains a lot of β-carotene and B vitamins, and especially western pumpkins are also rich in vitamin C. In particular, β-carotene plays an important role in maintaining the health of the skin and mucous membranes and in the photostimulatory response.

Then, I will introduce a recipe that you can eat deliciously even on a hot day using these summer vegetables ♪

Deep-fried noodles with summer vegetables

Especially on hot days, you will want to eat somen that is smooth and smooth.

However, somen alone has a poor nutritional balance.

Therefore, add stewed summer vegetables. The broth is used as a soup for somen noodles.

Ingredients (for 2 people)

2 eggplants

1/16 pumpkin

1/4 paprika

1/2 bell pepper

Salad oil as appropriate

Katsuobushi 220cc

3 tablespoons mirin

2 tablespoons soy sauce

Somen 2 or 3 bundles

2 blue perilla

How to make

1. Cut vegetables to a suitable size, put a little more oil in a frying pan and fry.

2. Add mirin and soy sauce to the bonito stock, boil it for a while, add 1 and let it soak in the flavor.

3. Boil somen

4. Put the deep-fried soup in a bowl, add somen noodles, and put the shredded green perilla on it.

Other vegetables such as okra, shishito pepper, and shiitake mushrooms are also acceptable.

Garnish is an Instagram-worthy dish that uses plenty of vegetables.

This is a super easy recipe using only the microwave. Recipes that can be made without using fire in the hot summer are very useful.

All you have to do is cut the vegetables into small pieces, sprinkle with olive oil, salt and pepper, and a little soy sauce if you like, and then "Chin in the microwave!"

Another recipe is "Cin in the microwave!"

Layered steamed pork and vegetables, refreshing onion sauce

Ingredients (for 2 people)

Sliced ??pork thigh 200g

Appropriate amount of salt and pepper

1 tomato

1 eggplant

5 large leaves

A: 1/4 onion (grated)

1 piece of ginger

2 tablespoons soy sauce

1 tablespoon vinegar

1 tablespoon liquor

1 teaspoon sugar

How to make

1. Cut the pork into 5cm cubes and add salt and pepper.

2. Cut the eggplant diagonally 1 cm wide and expose it to water.

3. Cut tomatoes into half-moons with a width of 1 cm, and cut large leaves in half.

4. Put A in a bowl and mix

5. Arrange meat and vegetables alternately in a heat-resistant container, sprinkle with sake, wrap it gently, and heat it in a microwave oven (500w) for about 3 to 5 minutes. When it's cooked, apply A

Pork is rich in vitamin B1, which is a nutrient that is the basis of energy.

The vitamin B1 and green onions are very compatible, and the nutrient called allicin in the green onion increases the absorption rate of vitamin B1 and sustains the effect.

Eel may not be an ingredient that you can eat every day, but pork can be arranged well, and it is a useful ingredient that you want to keep in the refrigerator.