When it is very hot every day in summer, I believe everyone has a common feeling, that is, they just want to eat something cold, while hot food seems to have no appetite, let alone eat it. When it is hot in summer, people are more susceptible to hot and dry weather, which leads to boredom and possible loss of appetite. So what should we eat in this situation? Cold salad is a good choice, cool and appetizing, sharing 10 cold salad is more popular than meat, it tastes cool, clears away heat and reduces fire, increases appetite, and makes you no longer worry about what to eat in summer. Here are some practices:

Cucumber mixed with bean curd dried vermicelli materials: 2 cucumbers, 3 dried bean curd, vermicelli 1 root, half carrot, 2 coriander, sesame oil 1 spoon, Chili oil 1 spoon, salt 1 spoon, sugar 1 spoon and rice vinegar/kloc.

Exercise:

Put the vermicelli in a pot, add boiling water to soften 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 slices first, and then cut it into uniform silk.

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

Cut the dried tofu in half along the length, then stack them together and cut them into even shreds.

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

Boil the water in the pot, add the dried bean curd shreds and blanch them in water 1-2 minutes, take them out, cool them with cold water, take them out and squeeze out the water.

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

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

Production steps:

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

Chop garlic, cut dried pepper in half, prepare cooked sesame seeds without pepper seeds, and cold garlic has the functions of seasoning, appetizing and sterilization, which are indispensable.

Bring water to a boil, add a little salt and pour a little oil. First, blanch the roots and stems of spinach in boiling water.

Then put the spinach leaves in water and blanch them together. Take out the spinach immediately after it becomes discolored.

Spinach contains oxalic acid. When boiled in boiling water, it does not decompose oxalic acid, but dissolves and dilutes oxalic acid. 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 water first, which can not only remove astringency, but also greatly reduce the adverse effects of oxalic acid, and the nutrients in spinach will not be lost too much. Only by removing oxalic acid can the body absorb calcium from spinach.

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

Spinach is easy to cook, don't overcook it. When blanching spinach, blanch the roots and stems first, then blanch the leaves. The advantage of this is that the blanching of leaves will not overheat, overcook and rot, and the maturity of leaves and stems is the same. Spinach tastes crisp and tender.

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

Add a proper amount of oil to the pot, heat it until it smokes, then turn off the fire, reduce the temperature of the oil, add dried Chili peppers and stir-fry, use cooking oil, and heat it before use, otherwise it will be easy to smell the cooking oil.

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

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

Exercise:

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 them.

Cut the bitter chrysanthemum into inches and put it in the pot for later use.

Add oil to the pot (the amount of oil is not much, just enough to fry peanuts, which are oil crops and will produce oil when fried). Add cold oil to peanuts, stir-fry with low fire, stir-fry with low fire, stir-fry peanuts until they are slightly yellow and crackle with peanuts, and let them cool.

After the peanuts are cooled, they are pressed into peanuts with the back of a knife.

Put half of the peanuts into the pot, add a little salt, sugar, rice vinegar and soy sauce, stir them evenly 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 tastes hygienic and clean. Stir-fry peanuts with low fire, not over-frying, and add less salt when mixing. It tastes sweet and sour when mixed.

Materials required for mixing dried bean curd: 3-4 pieces of dried bean curd, 2 parsley pieces, proper amount of oil and salt, 1 tablespoon of Chili oil, 3 cloves of garlic, about 20 slices of Chili, 2 star anises, 1 teaspoon of sugar,

Production steps:

Prepare the required materials, wash coriander and drain. It is best to use dried tofu from Northeast China, which tastes hard.

Roll up the dried tofu and cut it into filaments. Dried tofu is easier to shred when rolled, and the shreds are longer.

Pat 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 shredded bean curd 1 min, take out and drain, spread out and cool. Blanched dried tofu can remove the smell of beans.

Add oil to the pot and heat it until it smokes, turn off the fire, slightly lower the oil temperature, add pepper and star anise and stir-fry with low fire, turn off the fire and take it out. Oil is crude oil and needs to be heated to smoke, so it needs to be refined. Otherwise, it is easy to smell crude oil. Pepper and star anise should be fried with low fire, so that the fragrance of pepper can be fully fried.

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

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

Practice steps:

First, dry vermicelli should be soaked, put in a large bowl, add boiling water, scald the vermicelli until it becomes soft, and then soak it in warm water for 1 hour until it is hard and transparent.

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

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

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

Cut parsley into small pieces, chop garlic, then chop it into powder, and cut carrots into filaments. Carrots can be eaten raw, and the silk should be cut slightly. If it is rough, it will taste very hard. If you don't like raw food, you can fry it in a little oil.

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

Steamed eggplant materials: 500g purple eggplant, 3 shallots, 2 parsley, proper amount of oil, 1 spoon of Chili oil, 3 cloves of garlic, 2 spoons of steamed fish and soy sauce.

Exercise:

First, the eggplant should be pedicled and washed. When using eggplant, it is best to choose purple eggplant, which is tender. When we buy eggplant, the tender eggplant we choose should be mainly red-purple or black-purple. The color is deep and bright, and it looks beautiful at first sight. This eggplant is good. Where the calyx of eggplant is connected with the fruit, there is a white and slightly green band. The bigger the band, the more obvious it is, indicating that the more tender the eggplant, 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 it and steam for about 10 minutes. If you don't know if eggplant is steamed, I'll teach you a simple method. Hold the eggplant with chopsticks. If the eggplant is easily penetrated, it is ripe, otherwise it is not ripe. Steam for a while. Take out the steamed eggplant and let it cool.

While waiting for the eggplant to cool, we prepare the ingredients, cut the shallots into small pieces, cut the parsley into small pieces, and chop the garlic.

After the eggplant is 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 they taste bad.

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

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

Materials required for cooking Northeast Tiger: 1 root green onion, 2 cucumbers, 4-5 peppers, 1 root coriander, 1 peanut, 1 spoon shrimp skin, proper amount of salt, 3 spoons of soy sauce,

Production steps:

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

Slice cucumber first, then shred, cut coriander into sections, remove the pedicle and seeds of pepper, shred with oblique knife, and shred onion.

First, wash 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 heat and let them cool. Stir-fry them with low heat. If you fry them in hot oil, it's easy to fry them. This is the result of preventing high oil temperature from causing external cooking and endogenous production to happen soon.

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

Add fried peanuts, stir well and serve on a plate.

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

Exercise:

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

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

Cut carrots into diamond-shaped blocks, cut off the roots of broccoli, divide them into small flowers, and chop garlic. Put the cucumber on the cutting board, split it with the back of a knife, cut a knife in the middle of the knife, and then cut it into sections with an oblique knife. The purpose of shooting is to make the cucumber fully cracked, full of flavor and better when mixed.

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

Bring water to a boil, add a little salt, add broccoli and carrot slices, and blanch until the color of broccoli becomes dark and discontinuous.

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

Heat the oil in the pan, add the pepper and stir-fry the pepper oil with low heat, stir-fry it slightly, turn off the heat and serve.

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

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

Exercise:

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

Slice cucumber first, then shred, shred carrot, cut parsley into small pieces, and chop garlic. Garlic is indispensable in cold salad, which can improve the taste and sterilize.

Boil the water in the pot, blanch the Flammulina velutipes for about 1-2 minutes, take out the Flammulina velutipes, put it in cold water, 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 them until they are soft. It takes about 1-2 minutes to cook. If it takes a long time, Flammulina velutipes will taste bad.

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

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

Materials required for cold-mixed edamame: 500g edamame, 2 coriander, 1 tbsp Chili oil, proper amount of salt, 3 cloves of garlic, 2 tbsp steamed fish soy oil, more than 20 peppers, 2 star anises, 1 segment cinnamon,

Production steps:

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

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

Put edamame into the pot, add pepper, star anise and cinnamon, and pour cold water until edamame doesn't pass the pot.

Don't cover the pot when the fire is boiling, cover the pot, and the cooked 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.

Let the edamame cool, take it out, drain it, put it in a large bowl, and add coriander segments, Chili oil, a little salt, minced garlic and steamed fish and soy sauce. Steamed fish and soy sauce is a little sweet. You can eat it with chopsticks without sugar.