Eating cold salad in summer can relieve summer heat 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.

First, cold vermicelli, 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.

A few cold dishes to cool off the heat, delicious and visible. . .

In hot summer, some restaurants in Guangzhou offer "ice dishes" to attract customers.

Frozen food is a kind of cooked food, but it is put into ice immediately after cooking. In this hot and cold period, the internal organization of food has undergone subtle changes, and eating in the mouth has a special taste. Mustard has become a unique seasoning for iced dishes. It is a new fashion of summer diet, which can relieve summer heat and wake up the stomach.

Strange "Ice Sea Hidden Dragon"

In Guangzhou University Town, there are many kinds of natural seafood in Shuiyi restaurant, which mainly focuses on seafood. Seafood that can be called or not can be selected at will in the water room. Many aquatic products that are rarely seen at ordinary times, such as silver carp and shrimp, and a wild black snapper or shad weighing more than 40 kilograms, can be found here. The new dish this summer is "Hidden Dragon in the Ice Sea".

Even if you are a gourmet, I believe you will be surprised to see this dish. Different from the previous ice dishes that only put eel meat on ice, the shape here is an ice shell like a hat, hollow, and the space inside is filled with water mist, just like a fairyland. The secret eel meat sinks to the bottom, surrounded by jellyfish silk, coriander stalks, shredded cucumber and shredded green pepper, which looks beautiful. As soon as food is served, people first feel a refreshing breath, followed by the smell of meat, which can arouse people's appetite. Pick up a piece and put it in your mouth. The meat is tender, tough and chewy. An expert friend said that the meat was marinated in secret sauce in advance. If you eat it after heating according to the general practice, it is more suitable in autumn and winter, but it will feel too heavy and greasy in summer. After cooling, not only the original fishy smell of the meat is removed, but also the fiber structure of the meat is more compact after heating and cooling, so it tastes more tough and sweet.

Speaking of "relieving summer heat" soup, there are many people in Guangzhou, such as "winter melon bone soup", "bitter gourd sparerib soup", "watermelon juice" and "mung bean soup". Winter melon soup can be said to be the favorite of Guangzhou people. However, not many people know its "true face". Today, we will uncover its "true face".

Wax gourd originated from Notes on Materia Medica has other aliases: white melon, water awn, east melon and so on. It is the fruit of Cucurbitaceae wax gourd, an annual climbing herb. It is cultivated all over the country and harvested when the fruit is ripe in late summer and early autumn. The stems, leaves, skins, pulp and seeds of wax gourd can be used as medicine. Wax gourd is a treasure.

Wax gourd, sweet, light and cool, enters the lung, large intestine and bladder meridian. Has that effect of promoting diuresis, eliminate phlegm, clearing away heat and relieving summer-heat, and removing toxic substance. Can be used for treating edema, fullness, beriberi, phlegm cough, cough and asthma, summer vexation, thirst quenching, diarrhea, swelling and pain, hemorrhoid and leakage, fish poisoning and alcoholism. There are also many folk remedies for wax gourd. For example:

(1) wax gourd 1 kg, three bowls of soup, three times a day, can dispel summer heat.

(2) A small amount of ground melon juice, often taken, can cure thirst in children.

(3) 2 kg of wax gourd, decocted in water and washed outside, can cure hemorrhoid pain.

(4) Slice the wax gourd, mash it and apply it to the affected area, which can cure summer miliaria.

(5) Wax gourd wringing juice can relieve fish poisoning.

(6) 1 tender melon, filled with rock sugar, steamed to get juice, or added with 3 slices of ginger, can cure phlegm-heat asthma and cough.

Wax gourd has low sugar content and high water content, which can promote diuresis and detumescence, remove excess accumulated fat in the body, and has a good therapeutic auxiliary effect on patients with diabetes, coronary heart disease, arteriosclerosis, hypertension and obesity. Wax gourd with low sodium content is also an ideal vegetable for patients with nephropathy and edema.

A refreshing "cold beer mustard"

Food should be good at discovery and discovery. Xiong Ji, the boss in Xihua Road Hutong, has a lot of ideas. When the European Champions Cup was in progress, one day he passed by China Square and found that young people were watching the latest events on the LED display screen, and at the same time saw the shape of the European Champions Cup made of beer bottles, so he had the inspiration to design this "cold beer mustard".

The way to cook this dish is to cook it, put it in the refrigerator and cool it, then add clear oil, beer and pine nuts to taste it and put it in the refrigerator. /kloc-after 0/5 minutes, pour the sauce on the mustard. Mr. Chen, who is dining, said, "In the past, eating vegetables in summer was always hot-fried. Now is the first time to add beer to cool down, and the taste is particularly cool. " It is understood that cooking is not only oily, but also easy to fry and turn yellow, and vitamins are also lost. If beer is added with ice, it not only has less oil, but also retains more vitamins. Mustard tastes refreshing. For those who are afraid of being greasy, this is a healthy and green vegetable dish that must be ordered.

Smart "chilled baby"

Cantonese people are experts in eating seafood, and they are more particular about eating fish. Fish is light and delicious, low in fat, and won't get fat after eating it. Fish is not only delicious, but also nutritious, rich in vitamins, minerals and fish oil. Bihai Fisherman, a fish expert in the Pearl River New Town Food Plaza, is a good place to eat fish. But besides fish, there are many good and cheap foods here. For example, mussels only sell for 58 yuan/Jin, and the "chilled baby" introduced in summer is also very popular.

This Xianerzai is a wild variety from Chaozhou. Generally speaking, Xianerzai's practice is either baking or frying, and it can't get the original sweetness. However, it is better to use secret seasoning to remove fishy smell, rinse with clear water after soaking, and then "ice-cool" with ice cubes than roasting and frying, so that the meat can maintain better freshness and nutrition. The chef said that you can't get oil in the process of freezing, otherwise it will go bad easily, because it is not baked now, but used after freezing. The fresh food on the table looks attractive. Take a bite. Iced fresh food tastes really tender and crisp, but it is even better if it is dipped in mustard.

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