In summer, eating cold dishes can relieve the heat and stimulate appetite. Here are a few simple and easy-to-make cold dishes that you may wish to try. Cold sting. Cut 250 grams of stingrays into 2mm thin slices, blanch them in hot water, quickly remove and drain the water, cut 25g of egg skin into shreds, cut coriander into sections, put the stingles into a bowl, sprinkle with shredded eggs and coriander On top, put the dried dried shrimps on top of the coriander, sprinkle with mustard paste, put sesame oil in a frying spoon, cook until cooked, add vinegar, a spoonful of soy sauce, pour on the vegetables, mix well. Cold kidney slices. Take a new pork loin, peel off the outer membrane, cut it into two pieces with a knife, remove the gizzard, and cut into thin slices with a flat knife. Put it into a pot of boiling water and mix it with the sauce made of refined salt, monosodium glutamate, sesame oil, cooking wine and ground ginger. Garlic pork slices. Cut the clean pork into willow leaf-shaped thin slices, blanch it in boiling water until it turns white, remove and drain the water, cool and put it into a plate, add minced garlic, vinegar, sugar, monosodium glutamate and boiled soy sauce to make a sauce , mix well to add flavor, then drizzle with sesame oil and serve. Eggplant salad. Cut the eggplant in half, cut the skin side into a diamond shape with a knife, steam it thoroughly, put it in a bowl, add a little salt, monosodium glutamate, and sugar, pat a few garlic cloves, then mix with sesame oil, mash the eggplant and add the seasonings Mix together and serve. Serve with three shreds. Wash the cabbage, peel the lotus root, wash the carrot and cut into shreds respectively. Put the three strands into a pot of boiling water and blanch them to control the moisture. Put the 3 kinds of shreds in the same plate, add sugar and vinegar and mix well. Cold vermicelli. First cut the pork and cucumber into shreds, cook the pork and vermicelli separately, then put the cucumber, cooked pork, and vermicelli on a plate, then add soy sauce, vinegar, green onion, and sesame oil and mix well to make broccoli salad. Blanch the broccoli, let it cool in cold water, then remove the water and take it out. Blanch the cabbage in water, cool it, take it out, and blanch it together with the orchids. Mixed bathing of unknown men and women is harmful to elegance. , put two unknown vegetables in a pot and blanch them, which saves time, water and fire. Peel the hard-boiled eggs, mash them with chopsticks or spoons, mix them with the salad, add some salt, and mix everything Just make it even. Peel the celery with dried shrimps, blanch it, cool it, remove the moisture, add vinegar, a little soy sauce, sugar, refined salt, sesame oil, mix evenly, and finally sprinkle with dried shrimps. When blanching such cold dishes, you must wait for the water to boil, and then put less salt and oil in the water. This will increase the boiling point of the water and prevent the loss of nutrients in the vegetables. And be sure not to blanching them for too long before taking them out. After that, be sure to put it in cold water immediately, preferably ice water if possible, so that it tastes delicious. Ingredients for stir-fried asparagus with pumpkin: 100 grams of asparagus 100 grams of pumpkin Method: (1) Clean the white thick fiber skin of the outer roots of the asparagus , cut into 3 cm pieces and set aside. (2) Peel off the rough outer skin of the pumpkin and cut into 3 cm pieces for later use. (3) Put salad oil in the pot. When the oil temperature rises to about 50%, first pour in the asparagus, then add the pumpkin and push it out. (4) Pour water into the pot. After the water boils, add the asparagus and pumpkin that have been coated with oil and push them out. (5) Put a little salad oil in the pot, sauté the minced ginger until fragrant, add a little water to season the asparagus and pumpkin, and finally thicken the gravy with an appropriate amount of water starch (you can also omit it) and pour in the tail oil (use olive oil for the tail oil) Better) Remove from pan and plate. Longevity yam Ingredients: Longevity yam, black tea, hawthorn juice. Method: Wash the yam, do not peel it, place it on a plate and steam it directly for about 8 minutes to maintain a certain crispness of the yam. After peeling, cut into thin strips and place neatly on a plate for later use. Place in the refrigerator to cool. Use hot water to brew an appropriate amount of black tea. Pour about 100 ml of hawthorn juice into a bowl. At this time, the black tea is brewed. Pour about 50 ml into the bowl, then add some black tea leaves, stir evenly, and pour into a clean pot. No need to add oil, start boiling the juice. Stir constantly while simmering. Just boil the juice until it becomes thick. Pour into a bowl and let cool. Take the yam out of the refrigerator, and then use a spoon to lightly pour the juice onto the yam strips. This cold dish is ready, red and white in color, sweet and sour in taste. It can be said that it is suitable for all ages. Ingredients for kelp and mung bean syrup: 200g of mung beans, 25g of kelp, 2g of vanilla (also called stink grass)/1 small piece of tangerine peel (dried orange peel), appropriate amount of rock sugar, appropriate amount of water Method: 1. Mung beans: wash and soak for half an hour if you are lazy , set aside for later use. If you want a good taste, remove the mung bean shells. 2. Vanilla/tangerine peel: If you use tangerine peel, soak it in water until soft, scrape off the scoop, and then wash it. If you use vanilla, just wash it.

If you like the stronger flavor, chop it into smaller pieces. If you don’t like it much, cut it into larger pieces. But don’t leave it out, otherwise it will lose the flavor. Kelp: Soak until soft and cut into small pieces. If you like the texture, cut it wider. If you like it more delicate, cut it thinner. 4. While processing the materials, boil a pot of water, pour the mung beans, vanilla/tangerine peel, and kelp into the pot, and simmer over medium heat for about 2 hours. Remember to add water when simmering, otherwise it will be easy to burn or burn. Will boil sugar water into syrup. 5. When the mung beans are cooked, add rock sugar according to your own taste and cook for another 15 minutes. Just like this, the delicious mung bean paste is ready.