Summer is hot, the slightest movement will make you sweat, and your appetite will decline. At this time, it is very suitable for eating some refreshing and appetizing small cold dishes. So in the summer, every meal is made with one or two cold dishes on the table, cool off, the family likes to eat, more popular than big fish and meat. It's easy and you don't have to spend too long in a stuffy kitchen. Below, share with you 6 cold dishes, very suitable for summer, have a favorite to learn it!
Cucumber chili shredded with parsley
1. Prepare two cucumbers, wash them, cut into segments and then cut into thin strips. One green pepper, seeded and cut into thin strips. A small handful of parsley is chopped and set aside.
2. Add an appropriate amount of salt and monosodium glutamate to the pot, and then add soy sauce, balsamic vinegar, sesame oil, stir the spices, if you can't open it, you can put a little bit of warm boiling water, and then put in cucumbers, green and red pepper shreds, stir well and you can put it on the table.
3. Okay, a refreshing dish of cucumber chili pepper shredded with coriander is ready.
Beans mixed with black fungus
1. Prepare an appropriate amount of dried fungus, soak in water for 2 hours in advance, and then fish out the fungus and put it into a small basin after soaking. Cut the beans into about 3 cm segments and place on a plate. Half a red pepper is seeded and cut into wide strips, and a few grains of garlic are flattened and chopped into small pieces, and placed in a small basin for later.
2. Pour water into the pot, bring to a boil on high heat, pour in the beans and red pepper blanched water for 40 seconds, after the beans become green, pour the fungus into the blanched water for 20 seconds and pour out, rinse with water, control the dry water and set aside.
3. Add an appropriate amount of salt, monosodium glutamate, aged vinegar, soy sauce, stir and even out the seasoning, pour the beans, red pepper and fungus into the seasoning and turn it over, and put it on the table.
4. Okay, a very simple bean carob mixed with black fungus is ready.
Tian Qiqi mixed with steamed buns
1. Prepare 260 grams of tian qi, select the old leaves, leave the young leaves in the pot and wash them. Pat the garlic flattened into minced garlic, one red pepper and one yellow pepper, cut into shredded peppers and placed in a basin. 100 grams of fried steamed buns, place in a basin and set aside.
2. Take a basin and put in 2 grams of salt, 2 grams of chicken powder, 5 grams of white vinegar, 3 grams of light soy sauce, 5 grams of warm boiled water, stir the seasoning with a spoon, add the minced garlic and stir well, and then put tian qi and the pepper shreds together to stir evenly to plate, put the steamed buns next to each other, you can also crush the steamed buns, and then mix with Tian Qi.
3. Well, a simple and delicious rice dumpling is ready.
Cold tofu skin
1. Prepare two pieces of tofu skin, cut into thin strips from the middle and stack them together, and put them in a basin for later. 1/2 carrot and cut into thin strips. The soaked fungus is also cut into thin strips and placed in a basin.
2. Boil water in the pot, add a spoonful of salt into the bottom taste, after the water boils, pour in the tofu skin and blanch the water for 10 seconds, then add the carrot shreds, and finally put in the fungus, all pour out with cool water to rinse, cold water rinse to eat more crisp taste.
3. Put the blanched ingredients in the basin, add shredded shallots and coriander, add 6 grams of soy sauce, 3 grams of oyster sauce, 2 grams of chicken powder, 1 gram of salt, 1 gram of pepper, 3 grams of sesame sesame oil, stir evenly with chopsticks on the plate, pour the soup evenly on top, and eat.
4. Well, a fresh and refreshing cold tofu skin is ready.
Cold mix harvest
1. Prepare the appropriate amount of broccoli and cauliflower to change to small flowers, try to be as small as possible to taste good. The Dutch beans are pinched off at both ends, and if there are old tendons, they are pulled together and cut into swallowtails. Purple cabbage removes the hard stems and breaks them into small pieces. Red peppers are also broken into pieces, and yellow peppers are also broken into pieces. The black fungus that bubbles in advance is torn into small flowers.
2. Burn half a pot of boiling water, pour in some vegetable oil to lock the nutrition to maintain the color, add a little salt to increase the bottom taste, pour in the Hollandaise beans and blanch them quickly for 10 seconds, the Hollandaise beans are immediately fished out after they are not born, and the Dutch beans should not be cooked for too long, otherwise they are not crisp and sweet enough.
3. Then pour in the broccoli and blanch it for 15 seconds, fish it out to cool it. Then pour in the fungus and blanch it slightly, and remove it from the cold. Add the cauliflower and walnuts and continue to cook until the pot is boiling. Red pepper flakes and yellow pepper flakes are also quickly boiled. After all the ingredients have been blanched, be sure to rinse them quickly with water to cool them, so as not to soften and change color at the residual temperature.
4. Put minced garlic and green pepper in the pot, add an appropriate amount of salt, chicken powder to taste, any other spices do not need to be put anymore, this dish is best mixed with olive oil, fragrant and moist and more nutritious.
5. After the oil is heated, it is drummed, poured on top of minced garlic and peppercorns, the aroma is stimulated, and then poured in some peppercorn oil to increase the flavor, drain the soaked vegetables and put them in the mixing pot, mix evenly and you can put them on the table.
6. Well, a cold mix with a crisp taste and an appetite is ready.
Cold mix cold powder
1. Prepare a piece of cold powder, cut it in half from the middle, then cut it into thick slices and put it in a basin for later.
2. Prepare 100g gluten, cut into small pieces and place in a bowl. Carrot a small piece of root, cut into thin strips. A small piece of cucumber, also cut into thin strips. Two millet peppers, cut into rings and set aside.
2. Pat the garlic flat, chop into small pieces and put it in the pot, add the spring onion, pour in the sesame paste or peanut butter, add the appropriate amount of soy sauce, spicy fresh sauce, balsamic vinegar, chili oil, stir well with chopsticks and set aside.
3. Boil water in the pot, pour gluten and carrots, wait until the gluten and carrots are blanched and pour out, rinse with cool water, and use a spoon to press out the water in the gluten for later.
4. Add millet pepper and cucumber shreds in the cold powder, put the blanched gluten and carrots into the basin together, pour in the seasoning sauce, stir well with chopsticks and then plate.
5. Well, a simple and delicious home-cooked cold powder is ready.
(First Food Editor: Summer)