After long summer, the weather gets hot immediately. When it gets hot, people tend to lose their appetite. Cold salad is a good choice for the summer table, and it is a must-have dish at home in summer. Cold salad is a cooking method that can best preserve vegetable nutrients. Because the general cold dishes are not heated at high temperature, so as to avoid the loss of nutrients. Before eating, mix all kinds of ingredients together with seasonings evenly, and the sour, spicy, sweet and hemp smells will be distributed in the mouth, which will wake up the stomach and keep healthy. Recommend 16 super delicious cold dishes, which are cool and appetizing. I don't know what to cook in hot weather. Eat it when you have no appetite in hot weather, keep it for later use and give it to your family. Here are some ways to share these home-cooked cold dishes:

Cold spinach material: spinach 300g, millet spicy 2, proper amount of oil and salt, garlic 3 cloves, pepper 1/2 tablespoons,

Practice:

1. Remove old leaves from spinach, remove roots, wash, mince garlic, and cut millet into Chili rings.

2. Boil the pot with water, add a little salt, first blanch the spinach stem to change color, then push the spinach leaves together. The spinach leaves and spinach stems are cooked at different times, so that the spinach leaves will not be blanched. When the spinach leaves become darker, take out the spinach.

3. Put it in cold water and cool it. Take it out and put it in the water with your hands. Cut the spinach into inches, put the spinach in a big bowl, and put the minced garlic and pepper rings on it.

4. add oil to the pan and heat it, add pepper and fry it with low fire, fry the pepper until it is slightly burnt, remove the pepper, pour hot oil on the pepper ring and minced garlic, add salt, stir it evenly with chopsticks, and serve it out and put it on a plate.

2. Cabbage is made of cabbage heart, which tastes crisp and tender. Peel the cabbage heart, wash it, drain the water, and wash the parsley selectively.

3. Cut the thick part of the cabbage with a blade, then cut it into filaments, mince garlic and cut parsley into small pieces.

4. Put shredded Chinese cabbage and vermicelli in a pot, add Chili oil, sesame oil, salt, sugar, aged vinegar, soy sauce and minced garlic, mix them evenly with chopsticks from bottom to top, and then take them out and put them on a plate.

Broccoli and auricularia mixed with yuba materials: yuba (dry) 1 50g, broccoli150g, auricularia (dry) oil 50g, 3 tbsp, sesame oil1tbsp, 2 red peppers, appropriate amount of salt, 3 cloves of garlic, 30 pieces of pepper,

Practice:

1. Soak the fungus and yuba in water several hours in advance, and the yuba will be soaked until it has no hard core, and the fungus will be soaked until it becomes soft, and its crystal clear shape will be restored.

2. Divide the broccoli into small flowers, cut the yuba oblique knife into sections, remove the roots of the fungus, then tear it into small flowers, mince the garlic, and cut the red pepper into pepper rings.

Boil the pot with water, add yuba blanching water 1 min, take it out and put it in cold water for cooling, then take it out and grab the water.

3. Add a little more salt to the pot, bring it to a boil, add broccoli and fungus to blanch, blanch until the color of broccoli turns dark green, take out broccoli and fungus together, put it in cold water, and take it out to control the water for later use.

4. Heat the pot with oil, add pepper and fry it with low fire, fry the pepper until it is slightly burnt, and take it out.

5. Put the yuba, broccoli and auricularia in a large bowl, pour in the fried pepper oil, then add the salt, minced garlic, sesame oil and pepper rings, mix them evenly with chopsticks, and serve them out.

Hot and sour potato shreds with cold sauce: 2 potatoes, 2 peppers, 5 red peppers, proper amount of oil and salt, 2 cloves of garlic, proper amount of pepper, and rice vinegar 1/2 tablespoons.

Practice:

1. Peel potatoes and wash peppers? Shred pepper and red pepper and mince garlic.

2. Cut potatoes into even filaments with uneven thickness. When blanching, it is easy to have uneven raw maturity, thick ones are easy to be uncooked, thin ones are easy to be blanched, and the taste is not crisp and tender.

3. Put the shredded potatoes in clean water to wash off the starch, so that the shredded potatoes will not be oxidized and blackened.

4. Boil the pot with water, blanch the shredded potatoes, blanch the shredded potatoes until they are uncooked, take them out, put them in cold water to cool them, take them out and control the clean water. After blanching, put them in cold water to cool them, which can keep them crisp and tender.

5. Heat the pot with oil, add pepper and fry it with low fire, fry it with slight coke, take it out and fry it with low fire, which can fully stimulate the fragrance of pepper and make it strong.

6. Turn off the fire, add shredded red pepper and fry until fragrant. Don't fry the pepper. Put shredded potato in a large bowl, add shredded pepper, pour hot oil on it, add minced garlic, salt and rice vinegar, stir well with chopsticks, and serve out.

Eggplant mixed with sesame sauce: 500g of eggplant, 2 shallots, coriander 1 tree, appropriate amount of salt, 3 tablespoons of sesame sauce, 2 cloves of garlic, light soy sauce 1 tablespoon,

Practice:

1. Prepare the required materials, remove the stalks of eggplant and wash the shallots and coriander, cut the shallots into small pieces, cut the coriander into small pieces and mince the garlic.

2. Put the sesame sauce in a bowl, add salt, stir it with chopsticks, stir it clockwise, and put cold boiled water while stirring. Pay attention to adding water slowly. At this time, the sesame sauce will be diluted slowly. Just simmer the sesame sauce until it feels flowing.

3. add water to the steamer to boil, put the eggplant into the steamer 15 minutes or so, and tie it 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 strips are thicker or thinner.

5. Add the baked sesame sauce, then add the light soy sauce, minced garlic, coriander and shallots, stir well with chopsticks, and serve out and put on a plate.

Cucumber mixed with yuba materials: cucumber 1 root, yuba (dry) 1 50g, coriander 1 tree, chili oil 1 tablespoon, proper amount of oil and salt, 2 cloves of garlic, proper amount of pepper, light soy sauce 1 tablespoon, half a tablespoon of sugar, etc.

Practice:

1. Soak the yuba in clear water in advance, and soak it in clear water (cool in summer and warm in winter) for 3-5 hours to make it bloom. Yuba is very light, and it will float on the water after being put in water. We can cover it with a plate, so that it can be pressed into the water. Make the yuba foam evenly. Don't use boiled water to make 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, add water to the pot to boil, add yuba to scald it, take it out, put it in cold water to cool it, and take it out to collect water for later use.

5. Heat the pot with oil, add pepper and fry it with low fire, fry the pepper with low fire until it is slightly burnt, and remove the pepper.

6. Put yuba, diced cucumber and coriander in a large bowl, and add Chili oil, salt, white sugar, rice vinegar, minced garlic, soy sauce and fried pepper oil.

7. Use chopsticks to stir evenly from bottom to top, and then take it out and put it on the plate.

Tiger food materials: green onion, pepper, coriander, soy sauce, sesame oil, salt,

Practice:

1. Wash the scallion, pepper and coriander, control the water purification, and remove the seeds from the pepper.

2. Cut the green onion into sections, then shred, cut the parsley into sections, and shred the pepper.

3. Put shredded pepper, shredded onion and coriander in a large bowl, add 1 tbsp sesame oil, 2 tbsp soy sauce and appropriate amount of salt.

4. Use chopsticks to stir evenly from bottom to top, and then take it out and put it on the plate.

Cucumber mixed with mung bean sprouts: 500g of mung bean sprouts, cucumber 1 root, coriander 1 tree, sesame oil 1 tablespoon, Chili oil 1 tablespoon, 3g of salt, 2 cloves of garlic, sugar 1 tablespoon, 2 tablespoons of rice vinegar and soy sauce/tablespoon.

Practice:

1. Wash cucumber and shred, mince garlic and cut parsley into sections.

2. Boil the pot with water, put the mung bean sprouts in the pot and blanch them until they stop growing, take them out, put them in cold water and cool them, and take out the clean water.

4. Put shredded cucumber and mung bean sprouts in a large bowl, add sesame oil, Chili oil, salt, white sugar, soy sauce, rice vinegar, minced garlic and coriander segments, stir them evenly with chopsticks from bottom to top, and serve out and serve.

Onion mixed with auricularia material: onion 1 piece, auricularia 1 0g, coriander 1 tree, sesame oil 1 tablespoon, 2g of salt, sugar12 tablespoons, rice vinegar1tablespoon.

Practice:

1. Prepare the ingredients, soak the fungus in advance, wash the coriander, and peel off the onion.

2. Shred the onion and cut the parsley into small pieces.

3. Boil the pot with water, put the fungus in the blanching water 1-2 minutes, take it out and put it in cold water, take it out and drain it, and tear the bigger one into small flowers.

4. Put auricularia auricula, onion and coriander in a large bowl, add sesame oil, salt, sugar and rice vinegar, mix them evenly with chopsticks, and serve out and put them on a plate.

Material of cold spicy edamame: 500g edamame, chili oil 1 tablespoon, salt, ginger 1 slice, 2 cloves of garlic, proper amount of pepper, star anise 1 piece, sugar 1 teaspoon, rice vinegar12 tablespoons, fragrant leaves.

Practice:

1. Put the edamame in clean water, soak it a little, and then scrub it repeatedly.

2. Drain the washed edamame and cut off the two corners of edamame with scissors.

3. Pour clean water into the pot, add edamame, star anise, fragrant leaves and pepper, add 2 teaspoons of refined salt, boil over high fire, and then 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 pot with oil, add pepper and fry it with low fire, 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 appropriate amount of refined salt, sugar, soy sauce, rice vinegar, Chili oil, minced garlic and Jiang Mo, and mix well with chopsticks.

Materials of celery and peanut mixed with yuba: yuba (dry) 1 50g, celery 1 tree, carrot 1 segment, proper amount of peanuts, proper amount of oil and salt, sesame oil 1 spoon, 2 garlic, pepper1spoon and 2 aniseed.

Practice:

1. Soak yuba in cold water in advance, soak yuba until it has no hard core, soak peanuts in cold water, soak peanuts to make the skin swell, remove roots and leaves from celery and wash carrots.

2. Cut carrots into rhombic pieces, celery into inches with oblique knife, and yuba with oblique knife. The oblique knife can make the ingredients taste better.

3. Add water to the pot to boil, add pepper and aniseed, boil, cook peanuts for more than ten minutes on medium fire, cook peanuts, remove peanuts, and pick out pepper and aniseed.

4. Add water to the pot to boil, blanch the yuba, take it out, put it in cold water, take it out 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 it with low fire. Fry the pepper until it is slightly burnt. Remove the pepper.

8. Put yuba, celery, carrots and peanuts in a large basin, add fried pepper oil, sesame oil, salt and minced garlic, mix them evenly with chopsticks, and serve them on a plate.

Hot and sour kelp silk in cold sauce: dried kelp 1 50g, proper amount of oil and salt, sesame oil 1 tablespoon, dried chili 10, 2 cloves of garlic, proper amount of pepper, 3 tablespoons of aged vinegar, half a tablespoon of sugar, light soy sauce1tablespoon, and proper amount of cooked sesame seeds.

Practice:

1. surface washing dried kelp, then steam it in a steamer for 30 minutes, then soak it in clear water for one night, and then use it for cooking. Don't soak kelp directly, otherwise it will taste hard no matter whether it is stewed or fried. There is a layer of mucus on the surface of kelp, so it is not necessary to wash it too much. In that case, many nutrients are lost.

2. Roll the kelp into a roll along the length, and cut it into silk at the top knife.

3. Add water to the pot to boil, add kelp silk to blanch, and cook the kelp. The cooking time is increased or decreased 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, mince the garlic, and put garlic in the cold salad to improve the taste and have the function of sterilization. Zanthoxylum bungeanum has a fragrant smell, which can promote saliva secretion and increase appetite. Therefore, when mixing this dish, these two seasonings cannot be less.

6. Add oil to the pot and heat it. Add pepper and fry it on low fire. Fry the pepper until it is slightly burnt. Remove the pepper.

7. Turn off the fire, lower the oil temperature slightly, and fry the dried chilies. The oil should not be too hot. If the oil temperature is too hot, it is easy to fry the dried chilies 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, soy sauce, stir well with chopsticks, serve out and put on a plate, and sprinkle with sesame seeds.