今日の薬膳料理は、
「豚しゃぶととうもろこしの梅肉ソース」
今日は一日じめじめした天気でしたね。
カンカン照りよりは過ごしやすいですけど、暑さと湿度にと、あまり気持ちよくはないです。
ソースに使った梅干しには、汗のかき過ぎを抑えて、身体に潤いを生み出す働きがあり、暑い夏にはおすすめの食材です。
また、夏場に心配な食中毒予防。 血の巡りもよくし夏に負担がかかる「心(心臓)」を元気にし、暑さと湿による水の滞りを改善します。
梅干しは加熱すると血液の流動性を高める効果が高まるので、同じ分量で炒め物にしてもおいしく作れますよ。
材料 豚しゃぶ肉70g、とうもろこし50g、胡瓜3cm
梅肉ソース 醤油大さじ1、酢・ごま油小さじ2、砂糖小さじ1、梅肉1個分、おろしショウガ少々
作り方
1.胡瓜はとうもろこしと同じくらいの大きさに切る。
2.鍋に湯を沸かし豚肉を茹で冷水で冷ます。
3.皿に盛り付け梅肉ソースをかける。
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