You can't eat in summer, and nine appetizers will make your appetite big, not just cold cucumber and kelp.
One: minced pork with sour beans
Ingredients: sour beans, minced meat, dried red pepper, garlic paste.
Chopping sour beans,
The meat stuffing is covered with sesame oil, salt, chicken essence, a little black pepper and a little soy sauce.
Turn on the fire, put the cowpea segments in the wok, stir-fry the dry water without oil, and let it out.
It doesn't matter if you put a little more oil in the pot. Don't wait for the oil to get too hot. It doesn't matter if you put the color of soy sauce. It doesn't matter if you put more salt. It's okay because it's fried rice or noodles. Stir-fry the dried pepper foam in turn, and then stir-fry the garlic paste.
Cover the lid and simmer. The soup is almost collected. Add a few drops of sesame oil and monosodium glutamate and stir-fry it, and you can go out.
Stir-fried rice with fried sour beans, porridge, noodles, and sesame seeds are all delicious!
You can't eat in summer, and nine appetizers will make your appetite big, not just cold cucumber and kelp.
Second, sweet and sour diced lotus root
Material 1, 375g lotus root, peeled and washed for later use.
2, 60 grams of red persimmon pepper, seeded and washed for later use.
3. Zhenjiang balsamic vinegar 1 tablespoon, water 2 tablespoons, salt 1/3 teaspoons and sugar 4 teaspoons.
4, olive oil 1.5 tablespoons, Jiang Mo 1/2 teaspoons, chopped green onion 2 teaspoons.
5, raw flour 1.5 teaspoon with 2 tablespoons of water and mix well, chicken powder 1/6 teaspoon, sesame oil 1 teaspoon.
Practice:
1, dice lotus root and red bell pepper;
2. Put a tablespoon of olive oil 1.5 in a non-stick pan, put it on the stove, turn on medium and high heat, stir-fry Jiang Mo and chopped green onion 1 teaspoon, and add lotus root diced and stir-fry a few times;
3. Then spray Zhenjiang balsamic vinegar, add the remaining 2 ingredients in turn for a few times, stir well, add the diced red persimmon pepper, and stir well;
4, then pour the raw powder water and chicken powder, and the sesame oil can be evenly copied.
You can't eat in summer, and nine appetizers will make your appetite big, not just cold cucumber and kelp.
3. Fish with Chinese sauerkraut
Ingredients: grass carp 500g, sauerkraut 350g, coriander, ginger, dried pepper, garlic, cooking oil and salt.
Chop sauerkraut (I also added a little sour ginger in it), slice garlic, mince ginger, cut coriander, and appropriate amount of dried pepper and pepper.
Grab the fish and bones with a little salt, pepper and cornmeal respectively.
Add oil to wok, saute garlic slices and Jiang Mo.
When the garlic slices turn slightly yellow, pour in the cut sauerkraut.
Stir-fry until fragrant, then add appropriate amount of water or broth.
Cook the fish bones together in the soup.
Boil to the boil
After the pot is boiled, slice the fish into the pot.
Fish is easy to cook. Add a proper amount of pepper after cooking.
Put it in a big bowl.
Add a small amount of oil, small fire, fried pepper and dried pepper to the pot.
Pour the fried pepper oil on the fish.
Sprinkle with coriander.
You can't eat in summer, and nine appetizers will make your appetite big, not just cold cucumber and kelp.
Fried pork belly with shrimp sauce
Shrimp sauce is made by washing and mashing shrimps into mud and adding salt, and drying and fermenting for several times. A small jar concentrates the essence of millions of shrimps and seals up the smell of the sea. At first glance, just like a person who has just arrived at the seaside, there is an uncomfortable smell of the sea. Under the fine taste, it is salty and pungent. Use it with meat, eggs, tofu and vegetables to add a unique flavor and make it super delicious.
Ingredients: pork belly, shrimp sauce, ginger, garlic and red pepper
Practice:
Wash the flower meat and cut it into appropriate sections.
peel
Slice pork belly
Slice ginger and chop garlic.
Cut red pepper into small pieces.
A spoonful of shrimp sauce
The pork belly is laid flat on the bottom of the pot, and the oil is slowly fried with low fire.
Add ginger slices
Stir-fry until the fat is transparent and oily. If there is more oil, you can hold out some. Don't.
Add shrimp paste
Stir-fry evenly, then add chopped garlic and chopped red pepper in turn, and stir-fry until fragrant.
Tips: 1, choose peppers according to their favorite spicy degree, and don't add spicy ones.
2, pork belly first stir-fry until it is slightly more fragrant.
3. Shrimp sauce should not be added too early, otherwise the fragrance will be lost.
4. Shrimp sauce is very salty, so there is no need to add salt.
You can't eat in summer, and nine appetizers will make your appetite big, not just cold cucumber and kelp.
Sweet and sour preserved fish ribs
raw material
Cured fish 1 piece, 2 ribs, 3g scallion, 5g ginger, 5-6 cloves garlic and 2 shallots.
seasoning
3 tablespoons vegetable oil, 2 tablespoons cooking wine, 4 tablespoons tomato sauce, 3 tablespoons stock, 2 tablespoons honey, proper amount of brown sugar, salt and chicken essence.
method of work
1: Put the ribs in a cold water pot, take them out after the water boils, and remove the blood.
2: Soak the preserved fish until soft, cut it into small squares, and steam it in the pot.
3: Add hot water to the pot, add ginger slices, onion segments and cooking wine, and cook the ribs on low heat until 9 minutes are cooked.
4: Heat vegetable oil in another pot, stir-fry garlic and shredded ginger.
5: Add other seasonings in turn and stir well.
6: Add ribs and preserved fish pieces and stir-fry for a few minutes.
Tips
1, brown sugar is seldom used in cooking, and white sugar and rock sugar are usually used more. The birds add a little bit this time, which is to sweeten, to increase the feeling of thick taste, and to deepen the color of dishes, which has the effect of color matching.
2, the soup of boiled ribs can be used to make broth or make a vegetable soup or something quite good!
You can't eat in summer, and nine appetizers will make your appetite big, not just cold cucumber and kelp.
6. Shredded green beans with olives and meat
Raw materials: minced pork and fresh kidney beans (green beans).
Seasoning: olive vegetables, cooking wine, raw flour, salt, sugar, chicken essence.
Olive vegetable is a special pickled vegetable in Chaoshan, Guangdong Province. It is made by boiling green olive with vegetable oil and salt through a special process, and then adding mustard leaves and spices. It is dark in color, salty and fresh in taste, smooth and refreshing. Shantou is the best choice.
Accessories: garlic, onion and ginger.
Practice:
1, remove both ends and old tendons from fresh kidney beans, wash and cut into granules for later use.
2. Cut the garlic with a knife or press it into garlic with a tool for later use.
3. Add cooking wine, chopped green onion, Jiang Mo and raw flour to the minced pork, and mix well with olive vegetables as seasoning; Remove the oil pan and fry until cooked.
4. Take the oil pan, stir-fry the chopped garlic until it is wrinkled, and finally add the minced olives and mix well, season and stir-fry.
You can't eat in summer, and nine appetizers will make your appetite big, not just cold cucumber and kelp.
7. Braised chicken feet
1. Remove the nails from chicken feet, blanch and remove.
2. Stir-fry until the chicken feet are slightly yellow.
3. Add onion, ginger, octagonal red pepper and stir-fry until fragrant.
4. soy sauce 1: 1, a bowl of rice wine. boil
5. Add salt, thirteen incense and bring to a boil.
6. Cook for 15 to 20 minutes on medium and small fire to collect juice. Put some monosodium glutamate out of the pot to taste.
You can't eat in summer, and nine appetizers will make your appetite big, not just cold cucumber and kelp.
8. Fried minced meat with dried radish
Making materials: dried radish 1 plate, minced meat (fat and thin alternately) 1 small bowl, 2 green peppers, 3 dried red peppers, ginger slices 1 small pieces and 2 garlic cloves.
Making seasoning: salt, white sugar, light soy sauce, light soy sauce, raw flour, sesame oil and a little cooking wine.
Method of frying minced meat with dried radish
1-2. Dice dried radish, remove the pedicels of green pepper and dried red pepper, and cut the seeds into pepper rings for later use. Cut ginger into powder, peel and cut garlic into powder for later use; Mix minced meat with soy sauce, soy sauce, sugar and cornflour, add 1 teaspoon sesame oil, mix well and marinate 15 minutes for later use; Heat the wok on the stove and inject oil, fry the marinated minced meat in the wok, and take it out for later use after the oil is fragrant;
3-4. Put the bottom oil in the pot, or add a little oil as appropriate, add Jiang Mo, minced garlic, green/red pepper rings, and stir-fry the pot; Put the diced radish into the pot and stir-fry evenly;
5-6. Stir-fry the minced meat together, pour a little cooking wine into the pot and stir well, add a little sugar, stir well with soy sauce, stir well with soy sauce, and remove the pot and plate when the fragrance overflows.
Tips
Dried radish is made in different places, generally with salty taste, so this dish can be made without salt, or with less salt as appropriate.
How to eat: stir-fry dried radish with minced meat. In addition to the above three ways of eating, mixing noodles and porridge, you can try it. Break the white steamed bread from the middle without breaking it, and scoop a spoonful of dried radish with minced meat. The eating method similar to Chinese hamburger is especially suitable for people with Chinese intestines and stomach, and it is my husband's favorite!
You can't eat in summer, and nine appetizers will make your appetite big, not just cold cucumber and kelp.
9. Chinese onion with cold salad
Material: fresh Chinese onion
1. Buy fresh Chinese onion, remove roots and leaves, wash it, and dry it in the air (as long as the surface water is dried, otherwise it will not be crisp).
2. Shred, sprinkle with salt, mix well and marinate for a while. I mix it with pickled peppers (because kimchi itself has a sour taste, you can put less white vinegar behind it)
3. When the onion is pickled to a little soft, shower it with mineral water once or twice. (Use edible water, because the pickled Chinese onion is eaten directly and will not be heated.)
4. After showering, squeeze out the water, then mix well with pickled peppers, add sugar, white vinegar, pepper oil and red oil, and if necessary, add little salt and mix well. If you don't like spicy food, you can change red oil into sesame oil.
5. such a plate of taro with sweet and sour taste and special taste is ready ~ ~ ~ ~
Sour and crisp, especially delicious, is a must-have appetizer for many people.
Nine appetizers to accompany you through the hot summer. .......