Purple cabbage is very nutritious and contains a lot of anthocyanins, cellulose and vitamins. Eating purple cabbage often is good for your health. Generally, purple cabbage is best eaten cold, crispy and delicious, and its nutrition is less lost.

Sharing practice:

Prepare a purple cabbage, divide it into two parts, and choose how many purple cabbage according to your food intake. Don't mix too much cold food at a time, and you can't eat it well. It is easy to breed bacteria in summer, so it is better to cook and eat now.

Remove the hard core of purple cabbage, then peel its leaves into pieces by hand, put them in a basin and soak them in water and edible alkali for five minutes.

Time's up. Take it out and rinse it again. After controlling the water, cut into filaments. The thinner the better.

After cutting, put it into a larger bowl, add minced garlic, salt, sugar, soy sauce, balsamic vinegar and sesame oil, and stir well, so that the cold purple cabbage is ready, crispy and delicious, and pay attention to the light taste, not too salty.

Second course: cold pig's ears

This is a special classic cold salad, which is usually served when guests are invited, but most people buy it ready-made. In fact, it is not difficult to do it yourself. I will share the practice with you and learn not to buy any more.

Sharing practice:

Prepare a pig's ear and clean every part. The advantage of doing it yourself is cleanliness and peace of mind.

Put it in a pot, add cold water, ginger slices, onion segments, cooking wine, fragrant leaves, cinnamon and star anise, bring it to a boil over high fire, and then cook it over low heat until it is done.

Boiled pig ears are cooled in cold water. You can change the water several times to let the pig's ears cool thoroughly, cut them into thin slices and put them on the plate.

Mix one portion of juice, put chili noodles, Jiang Mo, chopped green onion, minced garlic and white sesame into a bowl, and add salt, white sugar, soy sauce, balsamic vinegar and sesame oil to stir well.

Finally, pour the juice into the pig's ear and stir it, so that the cold pig's ear is ready.

The third way: bean jelly

Bean jelly is a must-eat food in summer. No need to deliberately refrigerate. It feels cold and slippery. If you can't buy bean jelly, or if you can't buy good bean jelly, make it yourself. Share detailed practices, from making bean jelly to cold salad.

Sharing practice:

Prepare a bowl of pea starch or mung bean starch, pour it into a larger bowl, add a bowl of cold water and stir until there are no particles.

Add five bowls of water to the pot, bring it to a boil, and then turn down the heat. When the water surface is not boiling, slowly pour the starch water into the pot, stirring carefully to avoid pimples.

After pouring, simmer, stir until transparent, and then turn off the heat. While the pan is still stirring, pour the batter into a clean bowl.

Let it stand for a few hours, and when it is completely solidified, you can take it out and cut it.

Cut into strips or pieces and put them in a bowl for later use. In another bowl, add minced garlic, millet pepper rings, salt, sugar, soy sauce and balsamic vinegar, and stir well.

Pour the juice into the bean jelly, sprinkle with a little sesame oil and Chili oil, and the bean jelly is ready.

The fourth way: cold kelp silk

Kelp contains a lot of potassium, and every100g of kelp contains more than 1000 mg of potassium. Potassium in the human body is easily lost in summer, so it is very good to eat kelp often. You can make soup, cold salad and share the practice of cold kelp silk.

Sharing practice:

Prepare kelp silk, soak it in water until soft, add water to the pot to boil, put kelp silk in blanched water, cook for three minutes, take it out and soak it in cold water.

Take out the kelp silk, and control the water after it is completely cooled.

Put kelp shreds in a bowl, put minced garlic, millet pepper rings, chopped green onion or coriander on the surface, heat oil in the pot and pour it on the surface.

Add salt, sugar, soy sauce and mature vinegar, stir well, and the cold kelp is ready, sour and appetizing. If you want to be more refreshing, you can add a little sesame oil directly without pouring hot oil.

The fifth way: cold shredded chicken

Chicken breast is a pure lean meat, but many people don't know how to eat it. In addition to frying, it can also be fried or cold, especially cold. If you haven't eaten, try it quickly.

Sharing practice:

Prepare a piece of chicken breast, wash the surface and remove the film, put it in a pot, add ginger slices, onion segments, cooking wine and water, and cook over high heat.

Skim off when there is floating foam on the water, and then continue to cook over medium heat until the chicken breast is cooked.

Take out the chicken breast, soak it in ice water, cool it completely, take it out and tear it into filaments.

Put shredded chicken in a bowl, minced garlic in a small bowl, chopped green onion, millet pepper, Chili noodles and white sesame seeds. Pour the hot oil into a bowl with more oil, because the shredded chicken is less oily and dry, and the oil in the juice is delicious.

Then add salt, sugar and soy sauce and stir.

Finally, pour the juice into the shredded chicken and stir well, and the cold shredded chicken is ready. I didn't put vinegar, so I personally think it's better without vinegar.

These five cold dishes are all classic, and I can't get enough of them.