When summer comes, people lose their enthusiasm for eating. Now I'd like to introduce some cold dishes, which are delicious and appetizing.

Sting the head with cold dishes: cut 251g of the hair-made stinger into 2mm pieces, scald it with boiling water, quickly scoop it up and control the moisture, cut 25g of the scrotum into strips, cut it with fragrant lai, put the stinger in a bowl, sprinkle the shredded egg and fragrant lai on it, put the hair-made shrimp skin on the fragrant lai, sprinkle mustard paste on it, put sesame oil in the wok, cook until it is seven, put vinegar on it, and take a spoonful of soy sauce.

loin slices mixed with cold dishes: take a new pig's belly, peel off the outer membrane, batch it into two pieces with a knife, peel off the waist, and cut it into pieces with a flat knife. Put it in a boiling pot and mix it with a sauce made of salt, chicken essence, sesame oil, rice wine and ginger foam.

minced garlic slices: cut the raw pork into willow-like slices, blanch it in boiling water until it is milky white, scoop it up and control the moisture, cool it, put it on a plate, pour minced garlic with vinegar, white sugar, chicken essence and soy sauce to make a sauce, stir it to taste, and then pour sesame oil to serve.

Eggplant mixed with cold dishes: cut the eggplant in half, cut the peeled side into a prismatic shape with a knife, steam it thoroughly in a cage, add a little salt, chicken essence and white sugar to a bowl, pat a few garlic cloves, mix with sesame oil, mash the eggplant and mix it with seasonings, and you can take it.

cold-mixed three-shredded cabbage: wash cabbage, peel lotus root and clean carrot, and then cut them into shreds. Put the three wires in a boiling water pot and scald them separately to control the water content. Put the three kinds of silk together in a plate, add white sugar and vinegar and mix well.

cold vermicelli: first, cut raw pork and loofah into shreds, boil raw pork and vermicelli separately, then put loofah and boiled raw pork and vermicelli on a plate, and then put soy sauce, vinegar, onion and sesame oil into the mix.

Several kinds of cold salad dishes are delicious and hot in summer. Some restaurants in Guangzhou have successively released "iced drinks" to attract consumers.

iced food is cooked food, which is put into the ice immediately after it is cooked. During the cold and hot period, the internal mechanism of the ingredients has changed slightly, and eating it in the mouth has a special taste. Mustard has become a unique seasoning for iced dishes, which is a new fashion for health preservation in summer. Unique "Hidden Dragon in the Ice Sea"

In Guangzhou's University Town, the seafood restaurant in Shuiyifang, which is dominated by seafood, of course, has a variety of seafood. You can choose from the seafood that can be called and can't be called. You can find many unusual seafood such as silver carp, shrimp, a natural black pomfret or shad weighing more than 41 kilograms here. The innovative dish this summer is "Hidden Dragon in the Ice Sea".

Even if you are an expert in food, I believe you will be surprised when you see this home-cooked dish. Unlike the traditional iced dishes, which only put eel meat on the ice, the design here is an ice shell like a sun hat, hollow, and the indoor space is foggy, like a fairyland. The eel meat that has gone through a unique way sinks to the lowest level, surrounded by jellyfish silk, coriander, shredded cucumber and shredded green pepper. Look. As soon as the dish is served, it first gives people a fresh aura, followed by a fresh aroma, which is the kind of aroma that can arouse people's appetite. When you put it in your mouth, the meat is tender, tough and chewy.

An insider friend said in detail that the meat has been marinated with a unique sauce beforehand. If it is eaten after heating according to the general practice, autumn and winter are more suitable, but in summer, it will feel too heavy and very greasy. After ice drinking, not only the original fishy smell of meat is removed, but also the connective tissue of meat becomes more and more compact after heating and cooling, so it feels more tough and delicious.