Reading guide in this issue: I don't want to stir-fry on a hot day, teach you 7 cold dishes, which are delicious and appetizing, and they are not the same for a week
In the heat of summer, the heat is scorching, and the fumes and heat in the kitchen are daunting. Whenever this happens, stir-frying seems to become a kind of torture, not only sweating like rain, but also affecting the appetite due to the high temperature. However, coleslaw is a good choice, easy to make, delicious, and a touch of coolness and appetizer on a hot summer day.
On a busy weekday, when you get home, you simply prepare the ingredients, and in a few moments, a coleslaw with a good taste and flavor is placed on the table. The refreshing taste seems to tell you that it can be so delicious in summer.
This week, you can try different dishes, no more than the same, and every day you will have a new taste bud experience.
【Cold Preserved Eggs】Ingredients: 4 preserved eggs, 1 coriander, 2-3 spicy millet, 1 tablespoon sesame oil, 2 tablespoons light soy sauce, 2 tablespoons balsamic vinegar, 2 cloves of garlic, a little sugar,
Steps:
1. Peel off the shell of the preserved eggs and rinse them with running water. When choosing preserved eggs, look at the shell, with the eggshell intact, gray-white, no black spots as the top grade, is to take the preserved eggs by hand, put them next to the ears and shake, good quality preserved eggs have no sound, poor quality has a sound, and the louder the sound, the worse the quality, even bad eggs or rotten eggs.
2. Put the preserved eggs on the board, use a thin line, use two hands to tighten the line, press down, it is easy to cut the preserved eggs in half, the incision will be very neat, this method is more convenient than cutting with a knife, and each preserved egg is cut into 4 cloves. If you cut with a knife, dip the knife in water and then cut, without dipping it in water, it is easy to stick to the knife.
3. Put the cut preserved eggs on a plate and set aside.
4. Finely chop the garlic, cut the millet into chili rings, and mince the coriander.
5. Put the minced garlic, chili rings, and chopped coriander together in a bowl, add sugar, pour in sesame oil, light soy sauce, balsamic vinegar, and stir well, so that the cold sauce is ready.
6. Pour the prepared cold sauce on the preserved eggs, and a plate of cold preserved eggs with full color and flavor is ready.
【Chilled Pleurotus eryngaija mushroom】400 grams of king oyster mushrooms, 1 small bowl of peanuts, 1 coriander, 2-3 spicy millet, appropriate amount of oil and salt, 1 tablespoon of sesame oil, 1 section of green onion, 3 cloves of garlic, 2 tablespoons of light soy sauce, half a tablespoon of sugar, 2 tablespoons of balsamic vinegar, half a tablespoon of chili powder, 1 teaspoon of chicken essence,
Steps:
1. Wash the oyster mushrooms and use a spatula to cut them into thin strips.
2. Add water to the pot, after the water boils, blanch the oyster mushrooms and blanch them until soft.
3. Remove the oyster mushrooms, put them in cold water to cool, and hold the water with your hands for later use.
4. Make the sauce below, chop the green onion, chop the garlic, cut the millet into chili rings, put the chopped green onion and minced garlic into a bowl, and then add the chili powder and millet spicy.
5. Add oil to the pot, the amount of oil is a little more, put the peanuts in the cold oil, fry the peanuts over low heat, fry the peanuts until the color turns slightly yellow, remove the peanuts and let them cool for later use.
6. Heat the oil of the fried peanuts until it smokes, pour the hot oil into the bowl of the assembly, and stir while pouring the oil to fry the ingredients until fragrant.
7. Add salt, sesame oil, light soy sauce, balsamic vinegar, chicken essence, stir well, so that the sauce is ready.
8. Put the oyster mushrooms in a large bowl, pour in the seasoning sauce, and mix well with chopsticks. Then put in the cold peanuts and coriander, mix evenly with chopsticks, and a plate of cold oyster mushrooms with full color and fragrance is ready.
【Onion mixed fungus】Ingredients required: 1 handful of dried fungus, half an onion, half a carrot, 1 coriander, appropriate amount of oil and salt, 3 cloves of garlic, 20-30 peppercorns, a little monosodium glutamate,
Steps:
1. Soak the dried fungus in advance, soak the dried fungus in cold water for 2-3 hours, remove the fungus and wash it, drain the water and set aside. Soaking the fungus in cold water allows the fungus to slowly absorb and soak in the cold water, so that it can restore the translucency of the fresh fungus.
2. Shred the onion and the carrot.
3. Finely chop the garlic and chop the parsley into small pieces.
4. Add water to the pot and boil, blanch the fungus, boil for 1 minute after the water boils, remove the fungus, put it in cold water to cool, remove the fungus, and drain the water.
5. Put the fungus in a large bowl, add the shredded onion and carrot, and add the minced garlic.
6. Add oil to the pot and heat it, fry the peppercorns over low heat, fry the peppercorns until slightly charred over low heat, fry the burnt fragrance, turn off the heat, take out the peppercorns, and the pepper oil will be fried.
7. Pour the pepper oil into a large bowl, add coriander, salt, monosodium glutamate, mix evenly with chopsticks, put it on a plate, and a plate of light and delicious onion mixed with fungus is ready.
【Cold lettuce】Ingredients required: 1 lettuce, 3-4 spicy millet, appropriate amount of oil and salt, 3 cloves of garlic, 20 peppercorns, a little monosodium glutamate,
Procedure steps;
1. Peel and wash the lettuce.
2. Cut the lettuce into slices and then into evenly sized shreds.
3. Finely chop the garlic and cut the millet into chili rings.
4. Add water to the pot and boil, add a little salt, a few drops of oil, blanch the lettuce shreds, blanch for about half a minute, and remove the lettuce shreds. When blanching the shredded lettuce, adding a little salt and a few drops of oil to the water will make the shredded lettuce more emerald green in color.
5. After taking out the lettuce shreds, immediately put them in cold water to cool, so that the lettuce shreds can be cooled down quickly, and the lettuce shreds are drained and drained. After blanching the shredded lettuce, it is immediately cooled to maintain the crisp and tender taste of the lettuce, and the color will not turn yellow.
6. Put the shredded lettuce in a large bowl and top with minced garlic and chili rings.
7. Add oil to the pot and heat it, add the peppercorns, fry the peppercorns oil over low heat, fry the peppercorns on low heat until slightly charred, and remove the peppercorns.
8. Pour the hot pepper oil on the minced garlic and chili rings in a large bowl, then add salt and monosodium glutamate, stir evenly, put on a plate, and a crispy and delicious cold lettuce is ready.
【Celery mixed with yuba】Ingredients required: 3-4 yuba, 2 celery, 2 spicy millet, appropriate amount of dried fungus, appropriate amount of oil and salt, half a tablespoon of sesame oil, 3 cloves of garlic, half a tablespoon of Sichuan pepper, 1 teaspoon of monosodium glutamate,
Steps:
1. Soak the yuba and fungus in cold water for 2-3 hours, and soak the yuba until there is no hard heart.
2. Remove the leaves of the celery, wash it, cut the thicker celery in half, and then cut the celery diagonally into segments.
3. Cut the bean curd into sections, cut the millet spicy with a spicy oblique knife, and mince the garlic.
4. Add water to the pot and boil, add a little salt, a few drops of oil, blanch the celery for about 1-2 minutes, the celery becomes dark green, take out the celery, put it in cold water and cool.
5. The water in the pot is boiled again, blanch the bean curd and fungus, after the water boils, take out the fungus and the bean curd together, and put it in cold water to cool.
6. Remove the yuba, fungus and celery together, drain and set aside.
7. Add oil to the pot and heat it, fry the peppercorns on low heat to make pepper oil, fry the peppercorns until slightly charred over low heat, fry the pepper fragrance, turn off the heat, and remove the peppercorns.
8. Put the yuba, fungus and celery in a large bowl, pour in pepper oil, sesame oil, add salt, minced garlic, millet spicy, monosodium glutamate, mix evenly with chopsticks, put it on a plate, a plate of light and delicious celery mixed with yuba is ready.
【Cold mung bean sprouts】Ingredients required: half a catty of mung bean sprouts, 2 pieces of dried tofu, 1 coriander, an appropriate amount of oil and salt, 1 tablespoon of sesame oil, 5-6 cloves of garlic, about 20 peppercorns, 7-8 dried chili peppers, 2 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, 1 teaspoon of monosodium glutamate,
Steps:
1. Prepare the required ingredients and wash the mung bean sprouts.
2. Cut the dried tofu into shreds, cut the coriander into 1 cm long segments, pat the garlic, then cut into minced pieces, cut the dried chili into small pieces, and put them in a bowl.
3. Add water to the pot and boil, blanch the dried tofu shreds, boil for 2-3 minutes, remove the dried tofu shreds, put them in cold water to cool, remove them, clean the water of the dried tofu with your hands, and set aside.
4. Boil the water in the pot again, blanch the mung bean sprouts, and remove the mung bean sprouts after the water boils. Mung bean sprouts are easy to cook, blanch for too long, and remove them after the water is boiled, otherwise they will lose their crisp and tender taste.
5. After the mung bean sprouts are taken out, immediately put them in cold water to cool, drain the water and set aside, after blanching the mung bean sprouts, put them in cold water to cool down, which can maintain the crisp and tender taste of the mung bean sprouts.
6. Add oil to the pot and heat it, fry the peppercorns on low heat to make pepper oil, fry the peppercorns until slightly charred over low heat, and remove the peppercorns.
7. Pour hot pepper oil into a bowl with dried chili peppers and fry the chili peppers until fragrant.
8. Put the mung bean sprouts, dried tofu shreds, coriander segments, and minced garlic into a basin, pour in the fried chili oil, and then add sesame oil, salt, light soy sauce, aged vinegar, and monosodium glutamate.
9. Mix evenly with chopsticks, put it on a plate, and a crispy, delicate and delicious, light and appetizing cold mung bean sprouts is ready.
【Nuts and spinach】Ingredients required: half a catty of spinach, 1 bowl of peanuts, 3-4 spicy millet, appropriate amount of oil and salt, 3 cloves of garlic, 1 tablespoon of seafood soy sauce, 1 tablespoon of balsamic vinegar, half a tablespoon of sugar, appropriate amount of cooked sesame seeds,
Steps:
1. Wash the spinach, eat spinach in spring and avoid removing the roots, spinach roots belong to the category of red food, if you throw it away, it is a pity. Spring spinach root is highly nutritious, containing fiber, vitamins and minerals, but without fat.
2. Add water to the pot and boil, add a little salt, drop a few drops of oil, blanch the spinach for 2-3 minutes, blanch until the color becomes dark green, take out the spinach, the spinach is easy to cook, don't blanch too much, the color becomes dark green, blanching is not good to eat.
3. After taking out the spinach, immediately put it in cold water to cool down the spinach quickly, take out the spinach, grab the water with your hands, and then cut the spinach into sections for later use. When blanching spinach, add a little salt and a few drops of oil to the water, which will make the color of spinach more green.
4. Crush the garlic and cut it into minced pieces, cut it into segments with a millet spicy oblique knife, and cut it into sections with dried chili peppers.
5. Add oil to the pot, put more oil, add peanuts in cold oil and stir-fry, fry the peanuts crispy and fragrant, and put the peanuts out to dry.
6. Heat the remaining oil from the fried peanuts until smoking, pour the hot oil into a bowl with millet spicy and sesame seeds, and fry until fragrant.
7. Pour the chili pepper and oil into a large bowl of spinach, then add sesame oil, salt, seafood soy sauce, balsamic vinegar, sugar, minced garlic, stir evenly, then add fried peanuts, stir evenly, a plate of tender and delicious nut spinach is ready.