Cold dishes in summer In summer, eating cold dishes can cool and stimulate appetite. Here are some simple and easy-to-cook cold dishes, so try them. Cold bite. Cut 250g of stingray soaked in water into 2mm slices, blanch with hot water, quickly remove and drain, cut 25g of egg Peaches and coriander into sections, put stingray into a bowl, sprinkle shredded eggs and coriander, put dried seaweed soaked in water on coriander, sprinkle mustard sauce, put sesame oil into a wok, add a spoonful of vinegar and soy sauce when it is seven ripe, and pour it on the dish. Cold waist piece. Take a new pork tenderloin, peel off the outer membrane, batch it into two pieces with a knife, peel off the waist, and slice it with a flat knife. Put into a boiling pot and mix well with salt, monosodium glutamate, sesame oil, cooking wine and sauce made from Jiang Mo. Sliced pork with garlic. Cut the pork into willow slices, blanch it in boiling water until it turns white, take it out and drain it, let it cool, put it on a plate, pour in garlic paste, add vinegar, white sugar, monosodium glutamate and boiled soy sauce to make a sauce, mix well to taste, and then sprinkle with sesame oil to serve. Cold eggplant. Cut the eggplant in half, cut the peeled side into a diamond shape with a knife, put it in a cage and steam it thoroughly. Add a little salt, monosodium glutamate and white sugar to the bowl, pat a few garlic cloves, add sesame oil, mash the eggplant and mix well with seasonings, and serve. Cold mixed with three silk. Wash cabbage, peel lotus root, wash carrot and shred. Put the three lines into the boiling water pot to blanch and control the water. Put the three kinds of silk together in a plate, add sugar and vinegar and mix well. Cold-mixed vermicelli first, shred pork and cucumber, cook pork and vermicelli separately, then put cucumber and cooked pork and vermicelli on a plate, then add soy sauce, vinegar, onion and sesame oil and mix well to get broccoli salad, blanch broccoli, cool it in cold water, and take it out with clear water. Boil the cabbage in water, let it cool, take it out and blanch it with orchids. Blanch two unknown vegetables in a pot, which saves trouble and water. Peel the boiled eggs, mash them with chopsticks or spoons, mix them into the salad, add some salt, and then mix everything evenly. Peel dried shrimps and celery, blanch, cool, control moisture, add vinegar, a little soy sauce, sugar, refined salt and sesame oil, mix well, and finally sprinkle with dried shrimps. When scalding this cold dish, you must wait for the water to boil, and then put less salt and oil in the water, which can increase the boiling point of water and prevent the loss of nutrients in vegetables. And don't burn it for too long. Be sure to put it in cold water immediately after taking it out, preferably ice water, so that it is delicious. Stir-fried pumpkin with asparagus Ingredients: asparagus100g pumpkin100g Practice: (2) Plant the pumpkin with thick and hard skin and cut it into 3cm pieces for later use. (3) put salad oil in the pot. When the oil temperature rises to about 50%, pour asparagus first, then push pumpkin and pour out. (4) Put water in the pot. After the water is boiled, put the asparagus and pumpkin in the pot and pour it out. (5) Put a little salad oil in the pot, stir-fry Jiang Mo, add a little water, add asparagus and pumpkin to taste, and finally thicken (or omit) the tail oil with appropriate amount of water starch (olive oil is better for the tail oil). Long yam Ingredients: long yam, black tea, hawthorn juice. Practice: Wash the yam without peeling, put it on a plate and steam it directly in the pot for about 8 minutes to keep the yam crisp and tender. After peeling, cut into slender strips and put them neatly on a plate for later use. It's cold in the refrigerator. Soak a proper amount of black tea in hot water. Pour about 100 ml hawthorn juice into the bowl. After the black tea is soaked, pour it into a bowl, about 50 ml, add some red tea leaves, stir well and pour it into a clean pot. Don't put oil, start cooking juice. Keep stirring while cooking. Just boil the juice until it is thick. Pour into a bowl and cool. Take the yam out of the refrigerator, and then gently pour the juice on the yam strips with a spoon. This cold dish is ready, red and white, sweet and sour. It can be said that it is suitable for all ages. Material of kelp and mung bean syrup: 200g of mung bean, 25g of kelp, 2g of vanilla (also called stinky grass)/1 a small piece of dried orange peel, appropriate amount of rock sugar and water:1,mung bean: If you are lazy, wash and soak for half an hour, and remove the mung bean shell for later use. 2, vanilla/dried tangerine peel: If dried tangerine peel is put, soak it in water, scrape off the gourd ladle, and then wash it. If it's vanilla, just wash it. Chop up the ones you like, the ones with strong flavor, and the ones you don't like, but don't let go. If you don't put it, it won't taste. Kelp: Soak and cut into small pieces. If you like delicious food, cut it wider. If you like delicate ones, just cut them thin. 4. While processing the materials, boil a pot of water, pour mung beans, herbs/dried tangerine peel and kelp into the pot and simmer for about 2 hours. Remember to add water when cooking, otherwise it will be easy to paste, or the sugar water will be boiled into syrup. 5. When the mung bean is rotten, add rock sugar according to your own taste, and then simmer 15 minutes. So that the delicious green bean paste you drink will be cooked.