Cauliflower mixed with preserved eggs Preserved eggs are an indispensable delicacy in summer cold dishes. Whether served cold directly or mixed with other ingredients, the most important thing is the cold salad sauce. Learning this method can evolve many recipes for preserved egg cold dishes, such as preserved eggs

Mix cucumbers, preserved eggs with tofu, preserved eggs with chili, etc.

Ingredients: 3 preserved eggs, 1 small floret of cauliflower Seasonings: salt, light soy sauce, balsamic vinegar, oyster sauce, chili oil, garlic ginger, millet pepper, shallots, coriander Production steps: 1. Break the cauliflower into small florets and soak in light salt water

Rinse again.

2. Heat water in a small pot, add a little salt, blanch the cauliflower for half a minute, and drain out the cold water.

3. Chop garlic, ginger, millet pepper and green onions and set aside.

4. After peeling off the shell of the preserved egg, cut it in half and then cut it into three small pieces.

5. Arrange the preserved eggs one by one on the outer ring of the plate, and place cauliflower in the middle.

6. Add minced ginger, garlic and millet pepper to a small bowl, add light soy sauce, balsamic vinegar, a little oyster sauce, add a little water and a little chili oil, stir evenly, and the sauce is ready.

7. Pour the sauce on top and stir evenly before eating.

2. Salad with horned melon. All kinds of melons are seasonal vegetables in summer and are also suitable for summer consumption. Corned melon is often fried and eaten. I guess many people have never eaten this kind of cold salad, right?

Crisp and refreshing, it relieves heat and fatigue, try it!

Ingredients: 1 tender horned melon Seasonings: salt, light soy sauce, oyster sauce, balsamic vinegar, vegetable oil, garlic, millet pepper Production steps: 1. To make this dish, it is more appropriate to choose tender horned melon, soak in light salt water and rinse well 2

. Grate the melon into fine strands with a grater. Be careful not to get it on your hands.

3. When grating, skip the middle part of the melon pulp, as the taste is not crisp enough.

4. Add minced garlic and millet pepper to a small bowl, add a little vegetable oil to the pot, and a few peppercorns to burst out the aroma. Remove the peppercorns and pour the oil into the bowl while it is hot.

5. Add 1 tbsp each of light soy sauce and oyster sauce, 1/2 tsp salt and 2 tbsp balsamic vinegar and stir evenly.

6. Pour the sauce on the shredded melon, stir evenly with chopsticks and eat.

The combination of three cold okra tofu lactones, tofu, okra and sea cucumber are all very healthy ingredients and a perfect nutritional combination. Blanch them in water and add some seasonings and mix them. It is easy to digest and absorb, and is more suitable for middle-aged and elderly people.

Ingredients: 1/2 box of lactone tofu, a few okra, 1 soaked sea cucumber Seasoning: vegetable oil, light soy sauce, oyster sauce, balsamic vinegar, onion and garlic, millet pepper, chili powder, Sichuan pepper powder Production steps: 1. Small pot

Add water to boil, add okra and blanch for half a minute, then remove the cold water.

2. After controlling the water, cut it into small pieces horizontally. When blanching the okra, blanch it whole to avoid mucus loss.

3. Sea cucumbers need to be soaked or ready-to-eat, cut into thick slices, blanch them in water for ten seconds and take them out.

4. Take out the lactone tofu, place it on the cutting board, and cut into small pieces.

5. Put lactone tofu into a large bowl, put the chopped okra on top, and put sea cucumber in the middle.

6. Add minced garlic, millet pepper, chili powder, Sichuan peppercorn powder, and green onions to a small bowl. Heat oil in a pot and pour it on top to stimulate the aroma. Then add light soy sauce, balsamic vinegar, oyster sauce, and a little cold water to mix evenly.

The ratio of light soy sauce and balsamic vinegar is basically 1:1. This can be adjusted according to your own taste.

7. Finally, pour the sauce on top of the ingredients, and it’s a simple cold side dish.

Four Perilla Leaves Mixed with Chili Peppers Perilla leaves have a very good appetizing and appetite-increasing effect. It is excellent when paired with chili peppers to make side dishes, or to accompany rice with porridge. You can make more at a time and store it in the refrigerator. It is very convenient to eat as you go.

Ingredients: chili, perilla leaves Seasonings: salt, light soy sauce, oyster sauce, dark soy sauce, garlic, millet pepper, sugar, ginger Preparation steps: 1. Wash all chili peppers and perilla leaves and control the moisture.

2. Cut the peppers into circles horizontally without removing the pepper seeds inside.

3. Chop the perilla leaves, chop a little ginger and garlic, and chop the millet.

4. Put the chili rings, perilla leaves, minced ginger and garlic, and spicy millet into a basin, add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1/2 tablespoon of dark soy sauce, add an appropriate amount of salt and a little sugar, stir evenly, and marinate.

Ready to eat in 1 hour.

5. If it is marinated a lot, store it in the refrigerator and take it out with a clean spoon each time.

Five Salads with Shrimps, Broccoli, Broccoli and shrimps are both very good ingredients for weight loss. When combined with these two salads, the protein and vitamins are present, but the calories are very low. There is no need to worry about gaining weight, and it is more suitable for people who want to lose weight.

.

Ingredients: broccoli, shrimp seasoning.

Salt, sugar, light soy sauce, white vinegar, cooking wine, white pepper, starch, sesame oil, garlic Production steps: 1. Break the broccoli into small florets, soak in light salt water and rinse several times.