After the long summer, the weather turned hot immediately. When the weather gets hot, people often lose their appetite. Cold salad is a good choice for the summer dining table and a must-have dish at home in summer. Cold salad is a cooking method that can best preserve the nutrients of vegetables. Because ordinary cold dishes are not heated at high temperature, so as to avoid the loss of nutrients. Before eating, all kinds of ingredients and seasonings are mixed together and stirred evenly, and the smell of acid, spicy, sweet and hemp is distributed in the mouth, which can not only wake up the stomach, but also preserve health. Recommend 16 super delicious cold dishes, cool and appetizing. I don't know what to do in hot weather. Eat when you have no appetite in hot weather, save it for later use and give it to your family. Here are some ways to share these home-cooked cold dishes:
Cold spinach material: 300g spinach, 2 millet peppers, proper amount of oil and salt, 3 cloves of garlic, 2 tablespoons of pepper1/,
Exercise:
1. Remove old leaves and roots from spinach, wash, chop garlic and cut millet into pepper rings.
2. Boil the water in the pot, add a little salt, blanch the spinach stems first and then push the spinach leaves together. The leaves and stems of spinach are cooked at different times, so that the leaves of spinach will not be blanched. When the leaves of spinach become darker, take out the spinach.
3. Put it in cold water to cool. Take it out and put it in the water by hand. Cut the spinach into inches, enlarge the bowl, and put the minced garlic and pepper rings.
4. Heat the oil in the pot, stir-fry the pepper with low fire, stir-fry the pepper until it is slightly burnt, remove the pepper, pour the hot oil on the pepper ring and minced garlic, add salt, stir evenly with chopsticks, and serve out.
2. Chinese cabbage is made of cabbage heart, which tastes crisp and tender. Peel the cabbage, wash it, drain the water, and wash the coriander selectively.
3. Cut the thick part of cabbage with a blade, then cut it into filaments, chop garlic and cut coriander into small pieces.
4. Put shredded Chinese cabbage and vermicelli into a pot, add Chili oil, sesame oil, salt, sugar, aged vinegar, soy sauce and minced garlic, stir them evenly with chopsticks from bottom to top, and then take them out and put them on a plate.
Broccoli fungus mixed with yuba materials: yuba (dry) 150g, broccoli 150g, edible fungus 50g (dry) oil 3 tbsp, sesame oil 1 tbsp, 2 red peppers, 3 petals of salt and garlic, 30 slices of pepper,
Exercise:
1. Soak fungus and yuba in water several hours in advance. Soak the yuba until there is no hard core. Soak auricularia auricula until soft, and restore its crystal clear shape.
2. Divide the broccoli into small flowers, cut the yuba into sections with an oblique knife, remove the root of the fungus, then tear it into small flowers, chop the garlic, and cut the red pepper into pepper rings.
Boil the pot with water, blanch the yuba 1 min, take it out, put it in cold water, take it out and wash it with clear water.
3. Add a little more salt to the pot, bring it to a boil, add broccoli and auricularia, blanch until broccoli turns dark green, remove broccoli and auricularia together, put it in cold water, and remove and control the water for later use.
4. Heat the oil in the pot, stir-fry the pepper with low fire, stir-fry the pepper until it is slightly burnt, and take it out.
5. Put yuba, broccoli and auricularia into a large bowl, pour in fried pepper oil, add salt, minced garlic, sesame oil and pepper rings, stir well with chopsticks and serve.
Cold and sour potato shreds: 2 potatoes, 2 peppers, 5 red peppers, proper amount of oil and salt, 2 cloves of garlic, proper amount of pepper, rice vinegar 1/2 tablespoons.
Exercise:
1. Wash potatoes and peppers? Shred Chili and red pepper, and chop garlic.
2. Cut the potatoes into uniform filaments with uneven thickness. When blanching, it is easy to be uncooked and cooked unevenly, thick ones are easy to be cooked, thin ones are easy to blanch, and the taste is not crisp or tender.
3. Put the shredded potatoes into clean water to wash off the starch, so that the shredded potatoes will not be oxidized and blackened.
4. Boil the pot with boiling water, blanch the shredded potatoes, blanch the shredded potatoes until they are not ripe, take them out, cool them in cold water, and take them out with clear water. Blanched water and cooled in cold water can keep crisp and tender.
5. Heat the oil in the pot, stir-fry the pepper with low fire until it is slightly burnt, and stir-fry it with low fire after taking it out, which can fully stimulate the fragrance of the pepper and make it rich.
6. Turn off the fire and add shredded red pepper to stir fry. Don't fry peppers. Put shredded potatoes into a large bowl, add shredded peppers, pour hot oil, add minced garlic, salt and rice vinegar, stir well with chopsticks, and serve.
Eggplant mixed with sesame sauce material: eggplant 500g, 2 shallots, coriander 1, appropriate amount of salt, 3 tablespoons of sesame sauce, 2 cloves of garlic, light soy sauce 1 tablespoon,
Exercise:
1. Prepare the required materials, remove the stalks of eggplant, wash shallots and coriander, cut shallots into small pieces, cut coriander into small pieces, and mince garlic.
2. Put sesame paste into a bowl, add salt, stir with chopsticks, stir clockwise, and put cold boiled water while stirring. Pay attention to adding water slowly. At this time, the sesame sauce will slowly dilute. Just simmer the sesame sauce until it feels flowing.
3. Add water to the steamer to boil, steam the eggplant in the steamer for about 15 minutes, and tie it tightly with chopsticks, so that it can easily penetrate the eggplant.
4. Cool the steamed eggplant, tear it into strips and put it in a big bowl. It doesn't matter whether the thin strip is thick or thin.
5. Add the roasted sesame paste, then add the light soy sauce, minced garlic, coriander and shallots, stir evenly with chopsticks, and serve out.
Cucumber mixed with yuba materials: cucumber 1, yuba (dry) 150g, coriander 1, chili oil 1 tablespoon, oil and salt, 2 cloves of garlic, pepper 1 tablespoon, half a tablespoon of sugar and rice vinegar/kloc-0.
Exercise:
1. The yuba is soaked in clear water in advance, and it can only be spread after being soaked in clear water (cool in summer and warm in winter) for 3-5 hours. Yuba is very light and will float on the water when put into water. We can cover it with a plate, so that we can press it into the water. Soak the yuba evenly. Don't use boiling water to make the yuba brittle.
2. Wash the cucumber and cut it into dices.
3. Cut parsley into small pieces and garlic into powder.
4. Cut the soaked yuba into small pieces, put it in a pot with water to boil, blanch it, take it out, cool it in cold water, and take it out to collect water for later use.
5. Heat the oil in the pot, add the pepper and stir-fry with low fire, stir-fry the pepper with low fire until it is slightly burnt, and remove the pepper.
6. Put yuba, diced cucumber and coriander into a large bowl, and add Chili oil, salt, sugar, rice vinegar, minced garlic, soy sauce and fried pepper oil.
7. Stir evenly with chopsticks from bottom to top, and then take it out and put it in a plate.
Tiger food materials: green onion, pepper, coriander, soy sauce, sesame oil, salt,
Exercise:
1. Wash scallion, pepper and coriander, control water purification, and remove seeds from pepper.
2. Cut the green onion, then shred, cut the coriander, and shred the pepper.
3. Put shredded pepper, shredded onion and shredded coriander into a large bowl, and add 1 tbsp sesame oil, 2 tbsps soy sauce and appropriate amount of salt.
4. Stir evenly with chopsticks from bottom to top, and then take it out and put it in the plate.
Cucumber mixed with mung bean sprouts: 500g mung bean sprouts, cucumber 1 root, coriander 1 spoon, sesame oil 1 spoon, Chili oil 1 spoon, 3g salt, 2 cloves garlic, sugar 1 spoon, 2 tablespoons rice vinegar and soy sauce/kloc.
Exercise:
1. Wash and shred cucumber, chop garlic and cut parsley.
2. Boil the pot with boiling water, blanch the mung bean sprouts in the pot until they stop growing, take them out, cool them in cold water, and take out clear water.
4. Put shredded cucumber and mung bean sprouts into a large bowl, add sesame oil, Chili oil, salt, white sugar, soy sauce, rice vinegar, minced garlic and coriander segments, stir evenly with chopsticks from bottom to top, and serve.
Onion and auricularia auricula: onion 1 root, auricularia auricula 10g, coriander 1 tablespoon, sesame oil 1 tablespoon, salt 2g, sugar 1 2 tablespoons, rice vinegar1tablespoon.
Exercise:
1. Prepare the ingredients, soak the fungus in advance, wash the coriander and peel the onion.
2. Shred onions and cut parsley into small pieces.
3. Boil the pot with water, put the auricularia auricula in boiling water for 1-2 minutes, take it out and put it in cold water, take it out and drain it, and tear the larger one into small flowers.
4. Put the auricularia auricula, onion and coriander into a large bowl, add sesame oil, salt, sugar and rice vinegar, stir evenly with chopsticks, and serve out.
Cold and spicy edamame materials: 500g edamame, chili oil 1 tbsp, salt, ginger 1 slice, 2 cloves of garlic, pepper, star anise 1, sugar 1 teaspoon, rice vinegar 1/2 tbsp, and 2 slices of fragrant leaves.
Exercise:
1. Put the edamame in clean water, soak it a little, and then scrub it repeatedly.
2. Drain the washed edamame and cut off two corners of edamame with scissors.
3. Pour water into the pot, add edamame, star anise, fragrant leaves and pepper, add 2 teaspoons of refined salt, bring to a boil over high fire, and cook for about 3-4 minutes.
4. Put the boiled edamame in cold water, cool it, remove the purified water and put it in a big bowl.
5. Heat the oil in the pot, stir-fry the pepper with low fire, stir-fry the pepper until it is slightly burnt, and remove the pepper.
6. Pour the fried pepper oil into a large bowl filled with edamame, add proper amount of salt, sugar, soy sauce, rice vinegar, Chili oil, minced garlic and Jiang Mo, and mix well with chopsticks.
Ingredients: dried yuba (150g), celery 1, carrot 1, peanut, oil and salt, sesame oil 1 tablespoon, 2 tablespoons garlic, pepper 1 tablespoon, star anise 2,
Exercise:
1. Soak yuba in cold water in advance, soak yuba until there is no hard core, soak peanuts in cold water, soak peanuts until the epidermis expands, remove roots and leaves from celery, and wash carrots.
2. Carrots are cut into diamond-shaped pieces, celery is cut into inches with an oblique knife, and yuba is cut with an oblique knife to make the ingredients taste better.
3. Add water to the pot to boil, add pepper and aniseed, boil, cook peanuts on medium heat for more than ten minutes, cook peanuts, remove peanuts, and pick out pepper and aniseed.
4. Add water to the pot to boil, blanch the yuba, remove it, put it in cold water, remove it and drain it for later use.
5. Boil the water in the pot again, add a little salt, add celery and carrot slices, boil, and blanch the celery until the color becomes dark.
6. Remove celery and carrot slices together, put them in cold water, remove them, and drain the water for later use.
7. Add oil to the pot and heat it. Add pepper and fry over low heat. Fry the pepper until it is slightly burnt. Remove the pepper.
8. Put yuba, celery, carrots and peanuts into a large basin, add fried pepper oil, sesame oil, salt and minced garlic, stir evenly with chopsticks and serve.
Hot and sour kelp silk material: dried kelp 150g, proper amount of oil and salt, sesame oil 1 tablespoon, dried pepper 10, 2 cloves of garlic, proper amount of pepper, 3 tablespoons of aged vinegar, half a tablespoon of white sugar, light soy sauce 1 tablespoon, and proper amount of cooked sesame seeds.
Exercise:
1. Wash the surface of dried kelp, then steam it in a steamer for 30 minutes, and then soak it in clear water overnight before cooking. Don't soak kelp directly, otherwise it will taste bad whether stewed or fried. There is a layer of mucus on the surface of kelp, so don't wash too much. In that case, many nutrients will be lost.
2. Roll the kelp into a roll along the length, and cut it into silk with a top knife.
3. Add water to the pot to boil, add kelp shreds and cook the kelp. Cooking time increases or decreases according to personal taste.
4. Put the marinated kelp in cold water, cool it, take it out and drain it, and put it in a big bowl for later use.
5. Prepare the seasoning, cut the dried pepper in half along the length, chop the garlic and put it in the cold salad to improve the taste and kill bacteria. Zanthoxylum bungeanum has a fragrant smell, which can promote saliva secretion and increase appetite. Therefore, when mixing this dish, neither of these two seasonings can be less.
6. Add oil to the pot and heat it. Add pepper and fry over low heat. Fry the pepper until it is slightly burnt. Remove the pepper.
7. Turn off the fire, slightly lower the oil temperature and fry the peppers. Oil should not be too hot. If the oil temperature is too hot, it is easy to fry the dried peppers and the taste is bitter.
8. Put the minced garlic on the kelp, pour in the fried oil, then add sesame oil, salt, sugar, aged vinegar and soy sauce, stir evenly with chopsticks, serve out and put on a plate, and sprinkle with sesame seeds.