This issue's guide: There are 1 kinds of snacks to drink beer in summer, which are well-prepared and never get tired of eating. People who drink beer love it most

It's hot in summer. Many people drink some wine when they get home to relieve their fatigue. It's hot and drinking white wine is too hot. Cold beer is the choice of many drinkers. A glass of cold beer will make them cool down.

what is good for drinking in summer? Light cold dishes are particularly popular. Eating light and cool appetizers, these 1 side dishes are a perfect match with beer. They are all "hard" dishes that drinkers like to drink. Do you like this kind of appetizer? Let's take a look at what dishes are available:

The materials required for mixing celery with peanuts are: half a catty of celery, half a catty of peanuts, proper amount of oil and salt, half a tablespoon of sesame oil, 3 cloves of garlic, half a tablespoon of pepper, 1 star anise and a little monosodium glutamate.

Steps:

1. Put peanuts in a big bowl, add clear water, and soak for about half an hour.

2. Remove the leaves from the celery and wash it, then cut the celery into sections with an oblique knife. If the celery is coarse, cut the celery in half with a knife, then cut it into sections, and cut the garlic into pieces.

3. add water into the pot, add peanuts, add half of pepper and 1 star anise, bring to a boil, and cook for more than 1 minutes. after the peanuts are cooked, take them out and let them cool, and pick out the pepper and star anise.

4. Add water to the pot and bring it to a boil, add a little salt and a few drops of oil, add celery and blanch it, cook the celery until it turns dark green, and take it out. When celery is blanched, adding a little salt and a few drops of oil to the water can make the color of celery greener.

5. After taking out the celery, immediately put it in cold water to cool it, so that the celery can be cooled quickly, which can keep the crisp and tender taste of the celery and the color will not turn yellow. Take out the celery and drain the water.

6. add oil to the pot, heat it, add pepper and fry it to make pepper oil. fry the pepper until it is slightly burnt with low fire, and fry the pepper fragrance. take out the pepper and fry the pepper oil.

7. put the celery in a big bowl, add peanuts, fried pepper oil and minced garlic, then add sesame oil, salt and monosodium glutamate, mix them evenly with chopsticks, put them out and put them on a plate, and a plate of light and delicious celery mixed with peanuts will be ready.

materials required for spicy crayfish tail: 1 kg of crayfish tail, 2 parsley, appropriate amount of oil, 4-5 cloves of garlic, 2 tablespoons of spicy butter chafing dish bottom material, 1 tablespoon of cooking wine, 1 tablespoon of seafood soy sauce, and 1 teaspoon of chicken essence.

Steps:

1. Put the frozen crayfish tail in clear water, thaw naturally at room temperature, completely melt the shrimp tail and take it out. Spicy butter hot pot bottom materials are generally sold in supermarkets.

2. cut garlic into powder and coriander into small pieces. I used 2 tablespoons of spicy hot pot bottom material, or I can put it according to my personal taste, which is a little heavier.

3. add water to the pot and bring to a boil, then add the boiled shrimp tails, boil for 2-3 minutes after the water is boiled, then take out the shrimp tails and drain the water for later use. Blanching shrimp tail can remove impurities and odor, and it is cleaner and more hygienic to eat.

4. add oil to the pot, heat it, add garlic and stir-fry it with low fire, and stir-fry the garlic until it smells like garlic.

5. Add the shrimp tail and stir-fry for 2-3 minutes to stir-fry the excess water, which makes it easier to taste.

6. Add the chafing dish bottom material and stir fry together, stir fry the bottom material, pour in seafood soy sauce and cooking wine, add chicken essence and a little water, boil, stew for 1-2 minutes, then collect the juice with strong fire, add the coriander section and stir fry evenly, turn off the fire, and serve out. A plate of spicy and delicious shrimp tail is ready.

materials required for preserved egg tofu: 1 box of lactone tofu, 3 preserved eggs, 1 coriander, 2 shallots, 2-3 millet peppers, proper amount of oil and salt, 3 cloves of garlic, 1 tbsp of sesame oil, 2 tbsps of soy sauce, 2 tbsps of balsamic vinegar, and a little sugar.

Steps:

1. Prepare the required materials and wash the shallots and coriander.

2. Pour out the lactone tofu in the box and put it on the plate for a while. The lactone tofu contains a lot of water, so control the water in the tofu, otherwise the juice will be diluted and the taste will be weak. Then cut the tofu into two pieces, cut the tofu diagonally into triangular pieces, take a square plate and put the tofu in the plate.

3. Peel off the eggshell of preserved eggs, then cut each preserved egg into 4 pieces, cut shallots into chopped green onion, cut parsley into small pieces, cut garlic into powder, and cut Xiaomi spicy into Chili rings.

4. Take a bowl, add minced garlic, coriander segments, light soy sauce, balsamic vinegar, sesame oil, a little salt and sugar, stir well and make a sauce.

5. code the cut preserved eggs on the tofu.

6. pour in the prepared sauce, code the chopped green onion on the preserved egg in the middle of the plate, and finally add the millet spicy.

7. add oil to the pot and heat it until it smokes. pour the hot oil on the millet and chopped green onion to stimulate the fragrance. A plate of fresh and refreshing preserved egg tofu is ready.

materials required for the integration of flowers and hairs: 1 kg of peanuts, 1 kg of edamame, half a tablespoon of salt, 2-3 pieces of pepper, 3-4 pieces of aniseed, 3 pieces of dried peppers, 4-5 pieces of fragrant leaves, 1 piece of ginger,

Steps:

1. Both peanuts and edamame should be fresh and shelled, and the peanuts should be put in clean water.

2. Put the edamame in clean water, rub it with your hands for several times to remove fluff and impurities on the edamame surface, then rinse the edamame, remove it and drain it for later use.

3. add water into the pot, add pepper, aniseed, fragrant leaves, dried peppers and ginger slices, bring to a boil with high fire, and cook for a few minutes to boil the flavor of the seasoning.

4. Peanuts are cooked slower than edamame. Add peanuts to cook first, and then add salt. Both peanuts and edamame have shells, so it is not easy to taste. Therefore, the amount of salt should be more than usual. Bring to a boil with high fire, and turn to medium heat for 1 minutes.

5. After the time is up, add the edamame, bring it to a boil with high fire, turn to medium heat, and continue to cook for 15 minutes. After the time is up, turn off the fire, don't take it out immediately, and soak it in the soup for half an hour to taste, so that the edamame and peanuts will be more delicious. Soybeans and peanuts taste better when they are cold, and they are boiled more than they can be eaten at one time. Take them out and put them in the refrigerator for preservation, which is not easy to deteriorate.

Materials needed for salted and salted river shrimp: 25g of river shrimp, 1 pepper, proper amount of oil and salt, 1 onion, 1 ginger, 12 teaspoons of allspice powder, 12 tablespoons of cooking wine, 2 tablespoons of flour, 2 tablespoons of starch, and proper amount of salt and pepper.

Steps:

1. Pick out impurities from river shrimp, rinse them thoroughly, and drain off water. Add shredded ginger, cooking wine, spiced powder and a little salt, mix well and marinate for half an hour. Cooking wine and shredded ginger can remove the fishy smell of shrimp.

2. after the time is up, pour out the pickled water in the dish, pick out the shredded ginger, add the flour and starch, and stir well, so that each shrimp is evenly coated with a thin layer of powder without sticking to each other.

3. Seed the pepper, cut it into powder, cut the onion into chopped green onion, cut the ginger into powder, and prepare the salt and pepper. The salt and pepper are ground into powder after the pepper particles are fried and fragrant. If the fried salt is added, it becomes the salt and pepper, which is often used for frying food. I use this kind of salt and pepper with Chili powder, which is usually sold in supermarkets.

4. add oil to the pan and heat it, shake the shrimps and fry them in the oil pan. If the oil content is low, fry the shrimps twice. When the shrimps are fried and set, stir them with a frying spoon from time to time to make the shrimps fry evenly, and fry them golden, crisp and fragrant. Pay attention to the heat, and then fry the shrimps until the oil temperature reaches 8%. If the oil temperature does not reach 8%, fry them. Be careful not to fry it. Take out the shrimp and control the oil for later use.

5. Pour out the oil of the fried shrimp, leaving a little base oil, add the minced pepper, Jiang Mo and chopped green onion and stir-fry until fragrant.

6. Add the fried river shrimp, add the salt and pepper, stir fry quickly and evenly, turn off the fire, and serve out.

materials required for cucumber mixed with pig's head meat: half a catty of cooked pig's head meat, 1 cucumber, 1 coriander, 3-4 millet peppers, proper amount of oil and salt, half a tablespoon of sesame oil, 3 cloves of garlic, 1 tablespoon of seafood soy sauce, 1 tablespoon of rice vinegar, half a tablespoon of white sugar, half a tablespoon of sesame seeds and a proper amount of Chili powder.

Steps:

1.

2. put the cucumber on the cutting board, crack it with a knife, cut it in the middle of the cucumber along the length, and then cut it into sections with an oblique knife.

3. Cut the coriander into small pieces, pat the garlic, then cut it into powder, and cut the millet into Chili rings. Put the Chili powder and sesame seeds in a bowl for later use.

4. add oil to the pot and heat it. pour the hot oil into the bowl filled with Chili powder and sesame seeds several times, and stir while pouring the oil, so as to fry the Chili powder into fragrance. Keep the oil temperature well and don't fry the Chili powder.

5. Add a little salt, seafood soy sauce, sugar, rice vinegar, sesame oil, millet spicy, minced garlic into the bowl, and mix well to make a cold sauce.

6. put the chopped pork head and cucumber in a deeper container, add the prepared cold sauce, stir it evenly with chopsticks, and then take it out and put it on a plate. A plate of cucumber mixed with pork head is ready.

materials required for sauce bone stick: 5 pork bone sticks, proper amount of oil and salt, 2 small bags of sauce meat, 2-3 tablespoons of dried yellow sauce, 1 onion, 1 ginger, 2 cloves of garlic, 2 tablespoons of soy sauce, 1 tablespoon of rock sugar, 4-5 dried peppers, 2 tablespoons of cooking wine.

Steps: 1.

2. Prepare the seasoning, knot the onion, cut the ginger into large pieces, pat the garlic, and the sauce and meat package are available in the supermarket, and the price is not expensive, which saves the trouble of preparing the seasoning and tastes good. Use dry yellow sauce for the sauce. If the sauce is dry, add a little water to dilute it. You can use soybean sauce without dried yellow sauce.

3. add more water into the pot, if it doesn't pass the bone stick, put the bone stick in cold water and blanch it. After the water boils, cook it for 4-5 minutes, skim off the floating foam and take it out. When blanching the bone stick, put it in the pot with cold water, so that the blood of the bone stick can be fully boiled.

4. Take out the bone stick, put it in clean water and wash it.

5. add oil to the pot, heat it, add dried yellow sauce and stir-fry it with low fire, and stir-fry the sauce.

6. pour in hot water, the amount of water is more, and the sauce takes a long time to avoid adding water in the middle of the sauce making process. If you add water, you should also heat the water instead of adding cold water. Add the sauce and meat package, onion, ginger, garlic, dried pepper, salt, soy sauce, cooking wine and rock sugar, boil for a few minutes, and boil the flavor of the seasoning.

7. Put the bone stick in, bring it to a boil, turn it to low heat for half an hour, turn off the fire, stew the bone stick in the pot for half an hour, then fire, bring it to a boil, turn it to low heat for half an hour, turn off the fire, and stew the bone stick in the pot for half an hour, so it is easier to taste, and you can eat it when you take it out. Don't throw away the miso soup. When it's cool, put it in a fresh-keeping box and keep it in the refrigerator. You can use it next time. The more times you miso, the better the dishes you miso. You can also sauce other ingredients, such as beef sauce, eggs sauce, dried tofu sauce, etc.

materials required for cold hand-torn pork heart: 2 pork hearts, 1 coriander, half an onion, 1 scallion, proper amount of oil and salt, 1 tbsp of sesame oil, 7-8 dried peppers, 2 cloves of garlic, 1 ginger, more than a dozen prickly ash, 2 aniseed, 2-3 fragrant leaves, 2 tbsps of cooking wine, 1 tbsps of light soy sauce, 1 tbsps of sugar and 1 tbsps of sesame.

2. add water into the pot, blanch the pig's heart with cold water, add 1 tbsp cooking wine, skim the floating foam after the water boils, cook for 4-5 minutes, and take out the pig's heart.

3. add water to the pot again, add pork heart, add onion segments, pepper, aniseed, ginger slices, fragrant leaves, dried pepper segments and cooking wine, bring to a boil with high fire, and turn to low heat for 3-4 minutes.

4. After the time is up, stick the pig heart with chopsticks, which can be easily penetrated, and the pig heart will be cooked. Take out the pig heart and dry it to a temperature that is not hot.

5. Tear the pig heart into silk by hand, follow the texture of the pig heart, and finally tear all the pig hearts into silk.

6. Shred onion, chopped scallion into thicker shreds, chopped coriander, minced garlic, cut dried Chili into pieces, put them in a bowl, and add sesame seeds.

7. add oil to the pot and heat it. pour the hot oil into the bowl filled with dried chili and sesame, and fry the chili until it is fragrant. It is necessary to master the temperature of the oil, and the oil temperature should not be too high. If the oil temperature is too high, the chili will be fried and bitter.

8. put shredded pork heart, shredded onion, parsley section, shredded onion and minced garlic in a pot, pour in the fried Chili oil, and then add sesame oil, soy sauce, salt and sugar.

9. stir evenly with chopsticks, put it out and put it on a plate. A plate of spicy and delicious cold salad with strong flavor will be ready to tear the pig's heart.

Materials required for minced garlic to remove meat and bones: 2 pork bones, 4-5 cloves of garlic, 3-4 tablespoons of soy sauce, 1 section of onion, 1 piece of ginger, more than 1 pieces of pepper, 2 aniseed, 1 tablespoon of cooking wine, 2-3 pieces of fragrant leaves,

Steps:

1. Wash the pork bones, because pork is cheaper now, so.

2. add water into the pot, pour the pig bones in cold water, boil for 5-6 minutes after the water boils, skim off the floating foam, and take out the bones. Add water to the pot again, add pepper, aniseed, onion, ginger and fragrant leaves, add pig bones, pour cooking wine, bring to a boil with high fire, turn to low heat for 1 hour, and cook the meat on the bones until it is rotten.

3. After the time is up, take out the pig bones and let them cool. The remaining broth can be used for stewing vegetables or making soup, which is particularly fragrant and will not be wasted.

4. Peel off the large pieces of pork from the pig bones, remove the meat from the difficult parts with a knife, and then tear the pork into strips.

5. smash the garlic with a knife, then chop it into powder, put the chopped garlic powder in a small bowl, and pour in a proper amount of soy sauce to make the garlic sauce.