The weather is hot at this time in summer, and most people have no appetite. Pickled pepper-flavored dishes can stimulate the taste buds and arouse appetite. What are the recipes for summer treat? The following is some content collected by the editor of SmartView. I hope it will be helpful to you.

Recipe for summer treat with selected pickled pepper and spring bamboo shoots

Ingredients: 3 spring bamboo shoots, 100 grams of pickled pepper, appropriate amounts of pepper and bay leaves, 1+1/2 tsp of salt , 1/2 tablespoon of sugar.

Preparation method:

1. Peel and wash the spring bamboo shoots and then cut them into sections.

2. Boil water in a small pot, add appropriate amount of peppercorns and bay leaves, add 1/2 teaspoon of salt after the water boils, cook for about 2 minutes, turn off the heat, pour into a large bowl and let cool until set aside.

3. Boil water in a small pot again. After the water boils, add the chopped spring bamboo shoots, blanch them for about 5 to 8 minutes and take them out. Then rinse with cold water, drain the water and put in a crisper for later use.

4. Mix the pickled pepper and soup with the boiled pepper water, then add 1 teaspoon of salt and sugar to taste.

5. Finally, pour it on the spring bamboo shoots, and the soup should be parallel to the spring bamboo shoots. Refrigerate and marinate for 2 days before serving.

Pickled pepper chicken feet

Ingredients: 500 grams of chicken feet, 1 pickled pepper, 20 grams of onion, ginger and garlic, 6 dried chili peppers, 5 bay leaves, 2 star anise, A little cinnamon, 10 grams of Sichuan peppercorns, salt, sugar, white vinegar, and appropriate amount of white wine.

Preparation method:

1. Wash the chicken feet, cut off the nails, cut them into small sections, put them in a basin, and pour a little white wine and white vinegar.

2. After marinating for 5 minutes, rinse with clean water. At the same time, reduce the heat to the minimum and slowly soak the chicken feet until cooked.

3. At this time, take another pot, put water, pickled pepper juice, star anise, dried chili pepper, cinnamon, and bay leaves, bring to a boil over medium heat. At the same time, prepare a large bowl and put the pickled pepper into it. Add pepper, green onion segments, ginger slices, garlic, white vinegar, white wine, salt and sugar.

4. Pour in the boiled sauce, mix well, and let cool.

5. When the bones of the chicken feet have been exposed, pinch them with your fingers. If they are elastic, they are cooked. Put them in ice water to stir them to make the meat firmer, crispier and smoother.

6. After cooling, put the chicken feet into the pickled pepper juice, seal with plastic wrap, refrigerate and marinate for one night, then take it out and eat it the next day.

Pickled pepper and radish strips

Ingredients: 350g white radish, 200g carrot, 180g celery, sugar, white vinegar, pickled pepper.

Preparation method:

1. Prepare the ingredients and cut the white radish, carrot and celery into inch-long sections.

2. Put the vegetable strips into a basin, add a spoonful of salt, wait until the water is marinated, pour out the soup and squeeze out the remaining water.

3. Take a clean container, put an appropriate amount of pickled peppers and pickled pepper water, then chop a few more pickled peppers, and pour the chopped pickled peppers into the soup.

4. Add appropriate amount of sugar and appropriate amount of vinegar to adjust to your favorite hot and sour sweetness.

5. Soak the radish strips in the soup for about two to three hours before eating.

Pickled pepper pig trotters

Ingredients: 2 pig trotters, a bowl of pickled pepper (with soup) about 300g, 50g white vinegar, 40-50 peppercorns, dried red pepper 5 pieces, 1 star anise, 3 bay leaves, 1 spoon of sugar, a piece of ginger, and appropriate amount of salt.

Preparation method:

1. Chop the pig's trotters into pieces, remove the hair and wash them. Add a few slices of ginger to a cold water pot and blanch them. After the water boils, cook for 5 minutes.

2. Take out the blood foam, wash it, put it into the pressure cooker, add white vinegar, peppercorns, ginger slices, a few dried red peppers and water, choose the pig's trotters and simmer for 40 minutes.

3. Make soup: put peppercorns, star anise and bay leaves into the material box, add ginger slices, sugar and salt and the material box into a small pot, add 1.5 bowls of water, bring to a boil and turn off the heat after 5 minutes , let cool and take out the material box.

4. Rinse the stewed pig's trotters with boiling water and cool down, then put it into the seasoning soup. Pour in the pickled peppers and the pickled pepper water together, and let it sit for 2 hours until the flavor is absorbed (this is necessary in summer). stored in the refrigerator).

Stir-fried shredded pork with pickled pepper and cold potato

Ingredients: shredded cold potato, shredded pork, Sichuan red pickled pepper, cornstarch, cooking wine, oil and salt.

Preparation method:

1. Prepare the raw materials, add appropriate amount of salt, starch and cooking wine to the shredded meat, mix well and marinate for a few minutes.

2. Heat the pan, pour in a little oil, add the marinated shredded pork and stir-fry.

3. Stir-fry the shredded pork until it changes color, add shredded cold potatoes and stir-fry together, add an appropriate amount of salt and stir-fry evenly to season, then add Sichuan pickled red pepper and stir-fry evenly.

Chicken Wings with Pickled Pepper and Lotus Root

Ingredients: 500g chicken wings, 150g lotus root, 30ml oil, 10g chilli, 30ml braised soy sauce, 50g celery, a little pickled pepper, ginger 5 grams of garlic slices, 7 grams of minced garlic, 5 grams of sugar, and 3 grams of salt.

Preparation method:

1. Peel the lotus root, slice it and soak it in water. Wash the pepper and celery and cut into sections. Wash and cut the chicken wings into sections and add cooking wine and salt. Mix well with 10 grams of braised soy sauce and marinate for 2 hours.

2. Prepare garlic, ginger slices and pickled peppers.

3. Pour some oil into the hot pan, add the ginger, garlic and pickled pepper until the aroma comes out, then add the chicken wings and stir-fry evenly, then use medium heat to stir-fry the chicken wings until cooked through.

4. Add the vegetables and stir-fry evenly. Add braised soy sauce and a little boiling water and stir-fry for a while until the vegetables are cooked.

5. Add sugar and stir-fry evenly, then turn off the heat and remove from the pan.

Pickle Beef

Ingredients: 250g beef, 1 tablespoon white sesame (15g), 1 egg, 1g black pepper, 1g salt, 2 tablespoons red wine (30ml), 1 starch tablespoon (15g), 1 tablespoon light soy sauce (15ml), 1 tablespoon cooking wine (15ml), 1 teaspoon sugar (5g), 5 red and green pickled peppers each, 5 cloves of garlic, and a little chopped green onion.

Preparation method:

1. Cut the beef into equal-sized pieces, add salt, black pepper, red wine, eggs, and starch to mix well, then pour in olive oil to moisten the beef, and let it sit for a while. Leave to marinate for 15 minutes.

2. Heat the pan with cold oil, add diced beef and stir-fry until the beef changes color, drain the oil and set aside. Use optional red and green pickled peppers, and finely chop the green onions.

3. Leave the oil in the pot, add garlic and stir-fry until slightly burnt. Be careful not to burn it. Add chopped green onion and red and green pickled peppers and stir-fry until fragrant.

4. Add the previously fried beef, add cooking wine, add light soy sauce, add sugar and stir-fry over high heat.

5. Stir-fry until the soup becomes less, sprinkle with white sesame seeds and serve.

Pickled pepper peanuts

Ingredients: 500 grams of peanuts, half a bowl of pickled wild san pepper + pickled wild san pepper water, a small amount of pickles, pickled vegetable water, ground Sichuan peppercorns, MSG, ground pepper, and a little sugar

Preparation method:

1. Soak the peanuts for twenty minutes and chop the kimchi into small pieces.

2. Boil peanuts in water for 20 minutes.

3. Take out the peanuts and run them through cold water twice.

4. Soak the peanuts and add them to the kimchi water. Add the wild san pepper, the san pepper water, kimchi cubes, ground peppercorns, monosodium glutamate, ground peppercorns, and sugar, and mix well. Let it soak in the refrigerator for a day and then you can eat it.

Pickled pepper and lotus root strips

Ingredients: half a pound to one pound of lotus root strips, one white jade bitter melon, one red and yellow pepper, half a cup of Laotan pickled pepper water, white rice vinegar 3 tablespoons, 1 tablespoon Dahongpao pepper, 3 tsp sugar, 2-3 tsp salt, 1 tsp chicken essence, about 10 each red and green pickled peppers, two large balls of pickled ginger and sliced.

Preparation method:

1. Wash the lotus root strips and cut them into small sections about 2cm long, cut the bitter melon into 1cm square dices, and cut the red and yellow peppers into half centimeter cubes and set aside.

2. Boil a pot of water and blanch the lotus root strips for 1-2 minutes. Immediately remove the lotus root strips and soak them in cold water or ice water. Then blanch the bitter melon dices for about 3-4 minutes. Remove them and brew them in cold water or ice water. ice water.

3. Take a large bowl with a lid, add lotus root strips and bitter melon, add diced colored peppers, and add pickled pepper seasoning. The liquid should cover the lotus root strips and bitter melon.

For summer treat recipes, we recommend cold watermelon rind

Two pieces of watermelon rind, use a knife to peel off the red flesh, and then peel off the hard skin of the watermelon.

The cleaned watermelon rind still has a little light red color, which looks great and can be cut into thin slices.

Code salt and rinse.

The raw watermelon rind is a bit astringent, so blanch it in boiling water.

The blanched watermelon rind has a light fruity aroma, is fresh, crisp and sweet (with a light sweetness) and is not astringent in the mouth. It is green and green with a light red edge, it is really beautiful. !

The condiments are also very simple: garlic water, sesame oil, sugar, vinegar, salt, and a little red oil to enhance the flavor. Too many condiments will suppress the fragrance of the watermelon rind.

Sour and sweet, a little crunchy, with a hint of fruity aftertaste, really good~

Cold bamboo shoots

Selection of ingredients: dishes There is a market that specializes in soaked bamboo shoots. Choose bamboo shoots that are light yellow in color, plump in size, and not completely soaked to be fresh (fresh bamboo shoots, dried in the sun and smoked into dried bamboo shoots, have a rich flavor). (Strong bamboo shoots aroma) After buying, rinse with water and soak in water for 20 minutes.

Tear the bamboo shoots into thin strips by hand.

Then scald it again with fresh boiling water, preferably soaking it for 5 minutes, so that it will be cleaner and safer, and squeeze out the water.

Cut the green onions into thin strips, add them to the cooking bowl with the bamboo shoots, and prepare for seasoning.

Condiments: cooked oil chili pepper, Sichuan peppercorn noodles, sugar, vinegar, monosodium glutamate, light soy sauce (appropriate amount, according to your own taste), mix well and put on a plate. < /p>

Secret cold noodles

Ingredients: cooked oil sea pepper, garlic water (after the garlic press is pressed, add a little water), chopped green onion, light soy sauce, vinegar, sugar, tempeh, starch . Cool a little hot oil and set aside (a little bit is enough to prevent the cold noodles from sticking). Remove the bean sprouts from the floating water and cool them down.

Just a small handful of alkaline noodles will do. The less you look at, the more you can make.

When making salt paste, our hometown, including making jelly, likes to use this to supplement the salt flavor, which makes it easier to stick to the surface of the noodles and adds more flavor.

Crush some bean curd with the back of a knife, mix starch + water + a little salt and set aside (not too much salt, because you need to add light soy sauce, otherwise it will be too salty). Heat a little oil and cool it down. Add the crushed tempeh, stir-fry briefly, add a small amount of water and bring it to a boil. Then pour in the previously prepared starch and wait until it becomes sticky in the pot. Put it into a bowl and set aside.

To make cold noodles, boil the water in the pot, add alkaline noodles to the boiling water, wait for the noodles to roll in the boiling water for 2 minutes, and quickly scoop them out.

Pour the previously reserved oil evenly over the noodles, and stir the noodles with chopsticks to cool down.

Seasoning. After the cold noodles are cooled, place them in a basin, add bean sprouts, add an appropriate amount of salt paste, an appropriate amount of light soy sauce, a little vinegar, a little sugar, a little pepper noodles, a little chicken essence, cooked spicy oil, garlic water, and chopped green onion. Stir evenly and serve.

It’s a quick sale on cold noodles sold outside. It’s delicious and hygienic. It’s great to make some as a substitute for noodles when you don’t want to eat.

Cold ginger

Ginger is 4.5 yuan per pound. Only the young sprouts are left when you buy it (the old ones can be pickled and used for stir-fry).

Cut the ginger into thin slices.

Rinse it with salt, rinse off the salt, and then squeeze out the water with your hands.

Condiments: MSG, sesame oil, homemade bean paste. If not, Pixian Douban can also be used, but you need to run it in a frying pan (heat a little rapeseed oil, turn off the heat and add Pixian Douban).

These are the three seasonings, just mix them well. Douban satisfies the salty taste, sesame oil adds fragrance, and a little MSG adds umami.

Zijiang tastes very chewy, not salty but not bland, and is a good dish to go with rice!