When it's hot every day in summer, I believe everyone has the same feeling, that is, they just want to eat something cold, and hot food seems to have no appetite, let alone eat. When it's hot in summer, people are more susceptible to hot and dry weather, which leads to boredom and may lose their appetite. So what should we eat in this situation? Cold salad is a good choice, cool and appetizing. Share 10 cold salad, which is more popular than meat. Eating cool, clearing away heat, and increasing appetite will make you no longer worry about what to eat in summer. Let's share the following practices:

Materials for mixing cucumber with dried tofu vermicelli: 2 cucumbers, 3 dried tofu, vermicelli 1 stick, half carrot, 2 coriander, sesame oil 1 spoon, Chili oil 1 spoon, salt, sugar 1 spoon, rice vinegar 1 spoon, and rice vinegar.

Practice:

Put the vermicelli in a pot, add boiling water to blanch the vermicelli, then soak the vermicelli in warm water for 1-2 hours, and fully soak the vermicelli until it is hard and transparent.

Wash the cucumber, drain the water, cut it into pieces first, and then cut it into silk with uniform thickness.

Cucumber skin is rich in nutrients and should be kept raw. However, in order to prevent the harm of pesticide residues to human body, cucumber should be soaked in salt water for 15-20 minutes, and then washed raw. When soaking cucumber in salt water, don't pinch your head and remove the roots. Keep the cucumber intact to avoid the loss of nutrients from the cut surface during soaking.

Cut the dried tofu in half along the length, then stack it together and cut it into uniform silk.

Slice carrots, cut parsley into small pieces and mince garlic.

Boil the pot with water, add dried tofu shreds and blanch 1-2 minutes, take out, cool in cold water, take out, and wring out the water.

Put shredded cucumber, dried bean curd, shredded carrot and vermicelli in a slightly larger container, and add Chili oil, sesame oil, salt, rice vinegar, aged vinegar, white sugar and soy sauce. Use chopsticks to quickly mix evenly from bottom to top, and then take it out and put it on a plate.

Sesame mixed with spinach: 500g of spinach, cooked sesame 1 tablespoon, proper amount of oil and salt, 3 cloves of garlic, 5 dried peppers, half a tablespoon of sugar, rice vinegar 1 tablespoon,

Production steps:

Choose the old leaves of spinach and wash them clean. When buying spinach, try to choose which leaves are very dark green in color and the roots of spinach are red. This kind of spinach is fresh and tender. If you buy it and cook it, it will taste better. Never buy spinach if it is damaged or dark yellow.

Garlic is minced, dried pepper is cut in half, pepper seeds are not used, cooked sesame seeds are prepared, and garlic in cold salad has the functions of seasoning, appetizing and sterilization, which is indispensable.

Boil the pot with water, add a little salt, and pour in a little oil. First, blanch the roots and stems of spinach in boiling water.

Then put the spinach leaves into the water and blanch them together. After the spinach changes color, take it out immediately.

Spinach contains oxalic acid. When boiled in boiling water, it will not decompose oxalic acid, but dissolve and dilute it. Then pour out the boiled water of spinach, and the oxalic acid content of spinach will be greatly reduced. Therefore, when cooking spinach dishes, it is best to blanch in the water first, which can not only remove the astringency, but also greatly reduce the bad effect of oxalic acid, and the loss of nutrients in spinach will not be too much. Only by removing oxalic acid can the body absorb calcium in spinach.

Put the spinach in cold water and cool it. Take it out and squeeze it out.

Spinach is easy to cook, don't overcook it. When the spinach is blanched, it is blanched in the roots and stems first, and then in the leaves. This has the advantage that the blanching of the leaves will not be over-heated, too ripe and rotten, and the maturity of the leaves and stems is the same. Spinach tastes crisp and tender.

Cut the spinach into inches, put it in a pot and put the minced garlic on it.

Add an appropriate amount of oil into the pot, heat it until it smokes, then turn off the fire, lower the temperature of the oil, and add the dried Chili to fry, using raw oil, which should be heated before use, otherwise it will easily smell of raw oil.

Pour hot oil and dried Chili together on the minced garlic to stimulate the garlic flavor. Add salt, sugar, rice vinegar, sprinkle with sesame seeds, mix well with chopsticks, and serve.

Cold bitter chrysanthemum material: bitter chrysanthemum 1 tree, a small bowl of peanuts, proper amount of oil and salt, half a tablespoon of sugar, 2 tablespoons of rice vinegar, soy sauce 1 tablespoon,

Practice:

Remove the old leaves, cut off the roots, tear off the leaves, soak them in light salt water for ten minutes, clean them, take them out and drain the water.

Cut Bitter Chrysanthemum into inches and put it in a pot for later use.

Add oil to the pan, (the amount of oil is not much, just enough to fry the peanuts, which are oil crops, and oil will come out when frying). Add cold oil to the peanuts, stir fry with a small fire, stir fry with a small fire, and stir fry the peanuts until they are slightly yellow, and there is a crackling sound of peanuts exploding, and let them cool down.

After the peanuts are cooled, crush them into peanuts with the back of a knife.

Put half of the peanuts in a pot, add a little salt, sugar, rice vinegar, soy sauce, stir well with chopsticks, put them out and put them on a plate, and sprinkle the remaining half of the peanuts on the bitter chrysanthemum.

Tip: Bitter chrysanthemum soaked in light salt water can remove insects and dust, and it is hygienic and clean to eat. Peanuts should be fried with low fire, not over-fried, and less salt should be put when mixing. It tastes sweet and sour when mixed.

Materials required for mixing dried bean curd shreds: 3-4 pieces of dried bean curd, 2 parsley, proper amount of oil and salt, chili oil 1 tablespoon, 3 cloves of garlic, about 20 prickly ash, 2 aniseed, white sugar 1 teaspoon,

Production steps:

Prepare the required materials, wash the coriander and drain the water. It is best to use northeast dried tofu and eat hard.

Roll the dried tofu and cut it into filaments. It is easier to shred the dried tofu when it is rolled, and the shredded silk is longer.

Clap garlic with the back of a knife, chop it into powder, and cut coriander into small pieces.

Add water to the pot to boil, add dried bean curd shreds and blanch them 1 min, take them out, drain the water, spread them out, and let them cool. The blanched dried bean curd can remove the beany smell.

Add oil to the pot and heat it until it smokes, turn off the fire, lower the oil temperature slightly, add pepper and aniseed and fry them with low fire, turn off the fire, and take them out. Oil is crude oil and needs to be heated until it smokes, so refine it. Otherwise, it is easy to smell crude oil. Pepper and aniseed should be fried with low fire, which can fully fry the pepper flavor.

Put dried bean curd shreds in a pot, add minced garlic and coriander segments, pour hot oil on minced garlic, add chili oil, salt and white sugar, stir them evenly with chopsticks from bottom to top, and then take them out and put them on a plate.

Cucumber vermicelli mixed with cabbage materials: 2 cucumbers, cabbage core 1 piece, vermicelli 1 handful, half carrot, 2 coriander, 3 cloves of garlic, Chili oil 1 spoon, sesame oil 1 spoon, white sugar 1 spoon, 2 tablespoons of aged vinegar.

Practice steps:

First, dry vermicelli should be soaked. Put the vermicelli in a big bowl, add boiling water, scald the vermicelli until it is soft, and then soak it in warm water for 1 hour, so that the vermicelli will be soaked until it is hard and transparent.

Wash all the ingredients, peel the carrots and wash them. Chinese cabbage is made of cabbage core, which is crisp and tender.

Cucumber is sliced first, and then cut into silk with uniform thickness.

Cut the thick part of the cabbage into two pieces with a blade, and then cut it into filaments with an oblique knife.

Cut the parsley into small pieces, chop the garlic, then chop it into powder, and cut the carrot into fine threads. The carrot can be eaten raw, and the silk should be cut thinner. If it is rough, the taste will be hard. If you don't like it raw, you can fry it with a little oil.

Drain the soaked vermicelli, put it in a pot, add shredded cucumber, shredded carrot, shredded cabbage, minced garlic and parsley, pour in sesame oil, chili oil, salt, aged vinegar and white sugar, stir it evenly with chopsticks from bottom to top, and take it out and put it on a plate.

Steamed eggplant materials: 500g of eggplant with purple skin, 3 shallots, 2 coriander, proper amount of oil, Chili oil 1 tablespoon, 3 cloves of garlic, 2 tablespoons of steamed fish and soy sauce,

Practice:

First of all, the eggplant should be pedicled and washed. When eggplant is used, it is better to choose purple-skinned eggplant, which is tender. When we buy eggplant, the tender eggplant we choose should be mainly red-purple or black-purple, and the color is dark and bright, which is very beautiful at first glance. This kind of eggplant is good. Where the calyx of eggplant is connected with the fruit, there is a white and slightly greenish band ring. The bigger the band ring, the more obvious it is, indicating that the more tender the eggplant is, the more delicious it is.

Let's steam the eggplant, add water to the steamer to boil, put the eggplant on a plate, put it in the steamer, cover the lid, and steam over high heat for about 10 minutes. If you don't know whether the eggplant is steamed or not, I'll teach you a simple method. Stick the eggplant with a chopstick. If the eggplant is easily penetrated, it is cooked, otherwise it is not cooked. Steam it for a while. Take the steamed eggplant out and air it a little cooler.

While waiting for the eggplant to cool, we prepare the ingredients, cut the shallot into small pieces, cut the coriander into small pieces and mince the garlic.

After the eggplant is air-cooled, tear it into strips slightly thicker than chopsticks by hand and put it in a larger container. You don't need to tear the eggplant strips too thin, because it tastes bad.

Put the shallots on the tomato strips, garlic on the shallots, add a proper amount of oil to the pot to heat, heat the oil until it smokes, and pour the hot oil on the minced garlic and chopped green onion, which can reduce the spicy taste of some onions and garlic, and also stimulate the fragrance of onions and garlic.

After pouring the oil, sprinkle the flowers with coriander, pour in steamed fish soy sauce, add Chili oil, stir well with chopsticks, and serve out on a plate, so that this eggplant dish is ready.

Materials required for northeast tiger dish: green onion 1 tree, 2 cucumbers, 4-5 peppers, coriander 1 handle, peanut 1 small bowl, shrimp skin 1 spoon, proper amount of salt, 3 tablespoons of soy sauce,

Production steps:

Prepare the required materials, clean the ingredients and drain the water.

Cucumber is sliced first, then shredded, coriander is cut into sections, pepper is pedicled and seeded, oblique knife is shredded, and scallion is shredded.

First, wash the peanuts with clear water to remove dust, then spread them out and dry them. Add a little oil to the pot, add peanuts with cold oil, fry them with low fire, and let them cool. Stir-fry them with low fire. If you stir-fry them with hot oil, it will be easy to fry them. This is the result of preventing high oil temperature from causing external cooking and endogenous production soon.

Put shredded cucumber, shredded green onion, shredded pepper and coriander into a basin, add shrimp skin, salt and soy sauce, and mix well with chopsticks.

Add the fried peanuts, stir them evenly, and serve them on a plate.

Broccoli and cucumber mixed with yuba materials: broccoli, yuba (dried), cucumber 1 root, carrot half root, proper amount of oil and salt, sesame oil 1 spoon, 3 cloves of garlic, pepper 1 spoon,

Practice:

Dried yuba is used. First, put the dried yuba in a pot in advance, add warm water, add a little salt, and cover it with a plate, so that the yuba will not float. This method takes a short time to soak the yuba, and adding salt to the water can accelerate the yuba to absorb water, so that it can be soaked more quickly, and the yuba will be soaked until it has no hard core.

Squeeze the soaked yuba out of water and cut it into sections for later use.

Cut the carrot into rhombic pieces, cut off the roots of the broccoli, divide it into small flowers, and mince the garlic. Put the cucumber on the cutting board, crack it with the back of a knife, cut a knife in the middle of the knife, and then cut the cucumber into sections with an oblique knife. The purpose of shooting is to make the cucumber fully crack, with a strong fragrance and a better taste when mixing.

Boil the pot with water, blanch the yuba 1 min, take out the yuba, put it in cold water, take it out, and squeeze the yuba for later use.

Boil the pot with water, add a little salt, add broccoli and carrot slices, and blanch until the broccoli becomes dark and discontinuous.

Take broccoli and carrots out, put them in cold water and let them cool. Take them out and drain them. Before blanching, add a little salt to the water, which will make the broccoli greener. After blanching, put them in cold water and let them cool, which can keep the broccoli crisp and tender, and the color will not turn yellow. This is a trick to make broccoli.

Add oil to the pan, heat it, add pepper and fry it with low fire to make pepper oil, fry it with slight coke, turn off the fire, and take it out.

Put broccoli, bean curd stick, carrot and cucumber in a deep container, pour in fried pepper oil, add sesame oil, salt and minced garlic, stir well with chopsticks, and serve out and put on a plate.

Flammulina velutipes mixed with cucumber materials: Flammulina velutipes 250g, cucumber 1 root, peanut 1 small bowl, carrot half root, 2 parsley, proper amount of oil and salt, Chili oil 1 spoon, sesame oil 1 spoon, 3 cloves of garlic, and white sugar 1 spoon.

Practice:

Prepare the required materials and wash the ingredients. Cut off the root of Flammulina velutipes and tear it into small flowers by hand.

Slice the cucumber first, then shred it, shred the carrot, cut the parsley into small pieces, and mince the garlic. Garlic in cold salad is indispensable, which can play a role in improving taste and sterilization.

Boil the pot with water, put the Flammulina velutipes in the blanching water 1-2 minutes or so, take out the Flammulina velutipes, put it in cold water to cool, and take out the water for later use. Flammulina velutipes itself is easy to cook. Don't blanch the Flammulina velutipes for too long, and cook it for about 1-2 minutes after boiling. If the time is long, the taste of Flammulina velutipes will be bad.

Add a little oil into the pot, add the cold oil into the peanuts and stir-fry them with low fire. Stir-fry the peanuts until they are cooked, and take them out to cool.

Put Flammulina velutipes, shredded cucumber and shredded carrot in a slightly larger container, add minced garlic, parsley, chili oil, sesame oil, salt, white sugar, rice vinegar and soy sauce, and quickly stir with chopsticks. Add the fried peanuts, stir well, and serve.

Materials required for cold-mixed edamame: 500g edamame, 2 parsley, chili oil 1 tbsp, appropriate amount of salt, 3 cloves of garlic, 2 tbsps of steamed fish and soy sauce, more than 20 Chinese prickly ash, 2 aniseed, cinnamon 1 segment,

Production steps:

Rinse the edamame with water, put it in clean water, soak it in a spoonful of salt for 10 to 15 minutes, then rub the fine fluff on the edamame with your hands, remove it, and drain it. Pat the garlic, then cut it into small pieces, and cut the coriander into small pieces.

Cut off the pointed pods at both ends of the edamame with scissors, so that the edamame is easy to taste in the later stage. This is a trick to make edamame tasty.

Put the edamame in the pot, add pepper, aniseed and cinnamon, and pour in cold water until the edamame has passed.

When the fire boils, don't cover the pot, cover the pot, and the boiled edamame will turn yellow. Cook for 5-6 minutes on medium fire, add salt and stir well. The amount of salt added is slightly more than that used in cooking. Turn off the fire, let it cool naturally, and soak the edamame for a while, which will make the edamame more tasty.

After the edamame is cooled, take it out, drain the water, put it in a big bowl, add coriander segments, Chili oil, a little salt, minced garlic and steamed fish soy sauce. The steamed fish soy sauce is a little sweet, so there is no need to put sugar, and you can eat it with chopsticks.