It is very hot in summer, and many people will drink some wine to relieve fatigue and eliminate the fatigue of the day when they go home. It's too hot to drink white wine, and cold beer is the choice of many drinkers. After drinking a glass of cold beer, the whole person will be cool, and drinking beer is indispensable.
What food should I drink in summer? Light cold dishes are especially popular. Eating light and cool appetizers, these 10 dishes are a perfect match with beer. They are all "hard" dishes that drinkers like to drink. Do you like this snack? Let's see what we have:
Celery mixed with peanuts Ingredients: half a catty of celery, half a catty of peanuts, proper amount of oil and salt, half a spoonful of sesame oil, 3 cloves of garlic, half a spoonful of pepper, 1 star anise, a little monosodium glutamate,
Practice steps:
1. Put peanuts in a large bowl, add water and soak for about half an hour.
2. Wash the celery, and then cut it into sections with an oblique knife. If the celery is thick, cut the celery in half with a knife, then cut it into sections and slice the garlic.
3. Add water to the pot, add peanuts, add half of pepper and 1 star anise, and boil for 10 minute. After the peanuts are cooked, take them out and cool them, and pick out the peppers and star anise.
4. Add water to the pot to boil, add a little salt and a few drops of oil, add celery to blanch, cook celery until the color turns dark green, and remove celery. 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 the celery out, immediately put it in cold water to cool it, so that the celery can be cooled quickly, so that the crisp taste of the celery can be maintained and the color will not turn yellow. Remove celery and drain.
6. Add oil to the pot and heat it. Add pepper and fry pepper oil. Stir-fry the pepper until it is slightly burnt, and stir-fry the pepper flavor. Take out the pepper and the pepper oil will be fried.
7. Put celery in a large bowl, add peanuts, fried pepper oil and minced garlic, then add sesame oil, salt and monosodium glutamate, mix them evenly with chopsticks and serve. A plate of light and delicious celery mixed with peanuts is ready.
Materials required for spicy crayfish tail: crayfish tail 1 kg, 2 parsley, proper amount of oil, 4-5 cloves of garlic, 2 spoons of spicy butter chafing dish bottom material, 1 spoon of cooking wine, 1 spoon of seafood soy sauce, 1 spoon of chicken essence,
Practice steps:
1. Put the frozen crawfish tail into clear water, thaw it naturally at room temperature, take out the shrimp tail after it is completely melted, rinse it, and drain the water for later use. Spicy butter hot pot bottom materials are generally sold in supermarkets.
2. Cut garlic into powder and coriander into small pieces. I used 2 spoonfuls of spicy hot pot bottom material, which can also be put according to personal taste. It tastes much heavier.
3. Add water to the pot and boil it. Add the shrimp tail and blanch for 2-3 minutes. Take out the shrimp tail and drain it for later use. Blanched 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 until it smells like garlic.
5. Add the shrimp tail and stir-fry for 2-3 minutes, and 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 and stew for 1-2 minutes, then collect the juice with strong fire, add coriander segments and stir fry evenly, and turn off the fire to serve. A plate of spicy and delicious shrimp tails is ready.
Materials required for preserved egg tofu: 1 box of lactone tofu, 3 preserved eggs, 1 root parsley, 2 shallots, 2-3 millet peppers, proper amount of oil and salt, 3 cloves of garlic, 1 spoon of sesame oil, 2 tablespoons of soy sauce, 2 tablespoons of balsamic vinegar, a little sugar,
Practice steps:
1. Prepare the required materials and wash the shallots and parsley.
2. Pour out the lactone tofu in the box and put it on a plate for a while. Lactone tofu contains a lot of water, so it is necessary to control the water in tofu, otherwise the juice will be diluted and the taste will become 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 the preserved egg, then cut each preserved egg into 4 pieces, cut the shallot into chopped green onion, cut the coriander into small pieces, cut the garlic into powder, and cut the millet into pepper rings.
4. Take a bowl, add minced garlic, parsley, soy sauce, balsamic vinegar, sesame oil, a little salt and sugar, and mix well to 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 put the millet spicy.
7. Add oil to the pot and heat it until it smokes. Pour hot oil on millet and chopped green onion to stimulate the fragrance. A plate of refreshing preserved egg tofu is ready.
Materials required for the integration of flowers and hairs: peanut 1 kg, soybean 1 kg, half a tablespoon of salt, 20-30 pieces of pepper, 3-4 pieces of star anise, 3 pieces of dried pepper, 4-5 pieces of fragrant leaves, and 0/piece of ginger/kloc.
Practice steps:
1. Peanuts and edamame should be fresh with shells. Soak peanuts in clear water 10 minutes or more. Peanuts are covered with soil and easy to clean. Wash peanuts several times, wash off the soil on the surface of peanut shells, remove and drain for later use.
2. Put the edamame in clean water, rub it with your hands several times to remove the fluff and impurities on the edamame surface, then rinse the edamame, take it out and drain it for later use.
3. Add water to the pot, add pepper, star anise, fragrant leaves, dried peppers and ginger slices, boil for a few minutes after high fire, and cook the flavor of seasoning.
Peanut ripens slower than edamame. Add peanuts and cook them first, then add salt. Peanuts and edamame are shelled, so they are not easy to taste. Therefore, the amount of salt should be more than usual. After the fire is boiled, turn to medium heat for cooking 10 minute.
5. When the time is up, add edamame, bring to a boil, turn to medium heat, and continue cooking 15 minutes. Turn off the fire after the time is up, don't take it out immediately, soak it in the soup for half an hour to taste it, so that edamame and peanuts will be more delicious, and. Soybeans and peanuts taste better when they are cold, and they take longer to cook than once. Take it out and store it in the refrigerator, which is not easy to deteriorate.
Materials required for salted river shrimp: 250g of river shrimp, 1 pepper, proper amount of oil and salt, 1 onion, 1 sliced ginger, 12 teaspoons of spiced powder, 12 tablespoons of cooking wine, 2 tablespoons of flour, 2 tablespoons of starch, proper amount of salt and pepper.
Practice steps:
1. Remove impurities from shrimp, wash and drain. Add shredded ginger, cooking wine, allspice 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 pickling water in the plate, pick out the shredded ginger, add flour and starch and mix well, so that each shrimp is evenly covered with a thin layer of powder without sticking to each other.
3. Pepper is seeded and cut into powder, onion is cut into chopped green onion, ginger is cut into powder, and salt and pepper are prepared. Stir-fry the pepper, and grind the salt and pepper into powder. If you add fried salt, it becomes salt and pepper, which is often used in fried food. I use this kind of salt and pepper to mix Chili powder, which is usually sold in supermarkets.
4. Heat the pan with oil, shake the shrimps and fry them in the oil pan. If the oil content is low, fry the shrimps twice. After the shrimps are cooked and shaped, stir them with a frying spoon from time to time to make the shrimps fry evenly. Pay attention to the heat, and then fry the shrimp until the oil temperature is 80% hot. If the oil temperature does not reach 80% heat, the fried shrimps will not be crisp. Be careful not to blow it up. Remove the shrimp and control the oil for later use.
5. Pour in the fried shrimp oil, leaving only a little base oil, add chopped pepper, Jiang Mo and chopped green onion and stir-fry until fragrant.
6. Add the fried shrimp, add salt and pepper, stir fry quickly and evenly, turn off the fire and serve.
Materials required for cucumber mixed with pig's head meat: half a catty of cooked pig's head meat, 1 root cucumber, 1 root coriander, 3-4 millet peppers, proper amount of oil and salt, half a spoonful of sesame oil, 3 cloves of garlic, 1 spoon of seafood soy sauce, 1 spoon of rice vinegar, half a spoonful of sugar, half a spoonful of sesame seeds and sesame seeds.
Practice steps:
1. Slice pork head. The pig's head meat you bought is cooked with sauce and can be mixed directly.
2. Put the cucumber on the cutting board, split 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 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 a bowl filled with Chili powder and sesame seeds several times. Stir while pouring the oil, and stir the Chili powder to make it fragrant. To master the oil temperature, don't fry the Chili powder.
5. Add a little salt, seafood soy sauce, sugar, rice vinegar, sesame oil, millet spicy and minced garlic to the bowl, and mix well to make a cold sauce.
6. Put the chopped pork head and cucumber into a deeper container, add the prepared cold sauce, mix well with chopsticks, and serve. A plate of cucumber mixed with pig's head meat 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 spoon of rock sugar, 4-5 dried peppers, etc.
Practice steps:
1. When buying a big bone stick, please ask the merchant to cut the big bone stick into two parts, wash the big bone stick, soak the pig bone stick in clear water for more than 2 hours, and change the water several times to remove blood stains.
2. Prepare seasoning, tie the onion, cut the ginger into large pieces, pat the garlic and sell it in the supermarket. The price is not expensive, which saves the trouble of preparing seasoning and tastes good. Dry yellow sauce for sauce. If the sauce dries, dilute it with a little water. You can use soybean sauce without dried yellow sauce.
3. Add more water to the pot. If you don't pass the bone stick, blanch it in cold water. After the water is boiled, boil it for 4-5 minutes, skim off the floating foam and take it out. After 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. After the bone rods are fished out, they are washed in clean water.
5. Add oil to the pot, heat it, add dry yellow sauce and stir fry over low heat, and stir-fry the sauce.
6. Pour in hot water, the amount of water is large, and the sauce takes a long time, so avoid adding water in the middle of the sauce making process. If water is added, it should be heated instead of cold water. Add sauce and meat buns, onion, ginger, garlic, dried Chili, salt, soy sauce, cooking wine and rock sugar, and cook for a few minutes to get the flavor of seasoning.
7. Put the bone stick in, bring it to a boil, turn it down for half an hour, turn off the fire, put the bone stick in the pot for half an hour, then fire, turn it down for half an hour after boiling, turn off the fire, and put the bone stick in the pot for half an hour, which will make it easier to taste and take it out. Don't throw away the miso soup. After cooling, put it in a fresh-keeping box and store it in the refrigerator. You can use it next time. The more times you miso, the better your miso dishes will be. You can also season other ingredients, such as beef sauce, egg sauce and dried bean curd sauce.
Materials required for cold hand-torn pork heart: 2 pork hearts, coriander 1 root, half onion, scallion 1 root, proper amount of oil and salt, sesame oil 1 spoon, 7-8 dried peppers, 2 cloves of garlic, ginger 1 slice and pepper/kloc-0.
Practice steps:
1. Scrape the pig's heart, wash away the blood clots in the pig's heart, and soak it in clean water for 1-2 hours to remove the blood in the pig's heart, otherwise the pig's heart smells heavy.
2. Add water to the pot, add cold water to the pig heart, add 1 tbsp cooking wine, skim the floating foam after the water boils, cook for 4-5 minutes, and take out the pig heart.
3. Add water to the pot again, add pork heart, add onion, pepper, star anise, ginger, fragrant leaves, dried pepper and cooking wine, bring to a boil with high fire, and turn to low heat for 30-40 minutes.
After the time is up, stick the pig's heart with chopsticks, it's easy to plunge in, and the pig's 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, tear it along the texture of the pig heart, and finally tear all the pig hearts into silk.
6. Shred onions, chopped green onions, chopped parsley, chopped garlic, chopped dried peppers, put them in a bowl and add sesame seeds.
7. Add oil to the pot and heat it. Pour the hot oil into a bowl filled with dried Chili and sesame, and fry the Chili until it is cooked. To master the temperature of oil, the oil temperature should not be too high. If the oil temperature is high, the pepper will be fried very bitter.
8. Put shredded pork heart, shredded onion, coriander, shredded onion and minced garlic into a basin, pour in the fried Chili oil, and then add sesame oil, soy sauce, salt and sugar.
9. Stir well with chopsticks, and serve out. A plate of spicy and delicious cold salad is ready, tearing the pig's heart.
Materials required for minced garlic: 2 pork bones, 4-5 cloves of garlic, 3-4 tablespoons of soy sauce, onion 1 segment, ginger 1 slice, pepper 10 slice, 2 star anise, cooking wine 1 tablespoon, 2-3 slices of fragrant leaves,
Practice steps:
1. Wash pig bones. Now pork is cheaper, so there is more meat on the bones. The bone comes from halaba, which is the scapula. They are muscular and delicious.
2. Add water to the pot, pour cold water into the pig bones, boil the water for 5-6 minutes, skim the foam and take out the bones. Add water to the pot again, add pepper, star anise, onion, ginger slices and fragrant leaves, add pig bones, pour cooking wine, reduce the heat to 1 hour after the fire boils, and cook the meat on the bones until it is rotten.
3. When the time is up, take out the pig bones and let them cool. The remaining broth can be used for stewing or making soup, which is particularly fragrant and will not be wasted.
4. Peel large pieces of meat from pig bones, remove the meat from the difficult parts with a knife, and then tear the pork into strips.
5. Crush the garlic with a knife, then chop the garlic into powder, put the chopped garlic in a small bowl, and pour in a proper amount of soy sauce, and the garlic sauce will be adjusted.
6. Put the torn meat and bones on a plate, mix them with the adjusted garlic sauce, and dip them in. A plate of original garlic with rich meat flavor is ready.
Materials required for marinated pork liver: 2kg pork liver, salt 1 tablespoon, 2-3 slices of ginger, 2 cloves of garlic, 2 tablespoons of cooking wine, 2 slices of pepper 10, 2 pieces of star anise, 0/slice of cinnamon, 4-5 slices of fragrant leaves and 2-3 slices of dried pepper.
Practice steps:
1. Cut the pig liver into leaves, cut off the fascia, soak it in clean water for 1-2 hours, change the water for 2-3 times to soak the blood in the pig liver, and then rinse the pig liver repeatedly with clean water.
2. Prepare seasoning, including 1 tablespoon salt, 2-3 slices of ginger, 2 cloves of garlic, 2 tablespoons of white wine, 10 slice of pepper, 2 slices of star anise, 1 slice of cinnamon, 4-5 slices of fragrant leaves and 2-3 slices of dried pepper.
3. Add cold water to the pot, blanch the pork liver in the cold water, add 1 tbsp of white wine to remove the fishy smell, cook for 2-3 minutes on high fire, skim off the floating foam, and take out the pork liver.
4. After the pig liver is fished out, put it in warm water to wash the blood foam on the surface of the pig liver and clean it. Wash with warm water, and cold water will easily harden the skin.
5. Add water to the pot, the amount of water should not exceed the amount of pork liver, then add salt, and put more salt. The taste of salt is slightly heavier, such as ginger slices, garlic, white wine, pepper, star anise, cinnamon, fragrant leaves and dried peppers.
6. Bring to a boil with high fire, and cook for 5 minutes to get the flavor of seasoning.
7. Put the pork liver in, bring it to a boil, cover the pot, turn down the fire to keep the soup slightly boiling, cook for 10 minutes, stick it with chopsticks until no blood comes out, turn off the fire, don't take the liver out, continue to soak in the soup for 1-2 hours, soak the pork liver for flavor, and then cut into pieces and put it on a plate.
Tip: When drinking beer as a side dish, it is best not to choose seafood. Eating seafood and drinking beer can cause gout, because seafood and beer are both high purine foods. Alcohol, especially beer, and seafood, including shrimp, oysters and other seafood, are all high-purine foods, which will cause hyperuricemia if consumed in large quantities.
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