This issue's guide: When it's hot, you love this dish. It's light and refreshing, which makes your appetite big. When it is hot in summer, everyone will feel that they have no appetite, and their digestive ability is weak in summer. Therefore, the diet in summer should be light and reduce greasy and indigestible foods. In summer, people's physical energy consumption exceeds that of spring and autumn and winter festivals, and the quality of sleep and rest in summer is poor, which needs to be supported by increasing nutrition. Suitable for eating light and nutritious dishes, bean products are a good choice. Yuba is rich in protein and various nutrients, which can replenish enough energy for the body. The content of glutamic acid in yuba is very high, which is 2 ~ 5 times that of other beans or animal foods, and glutamic acid plays an important role in brain activity, so yuba has a good brain-strengthening effect. The average nutritional value and disease prevention function of broccoli far exceed other vegetables, ranking first. Broccoli is rich in vitamins, especially folic acid. Broccoli is not only delicious, but also has the effect that other vegetables can't achieve, that is, promoting development. Eating broccoli regularly can promote the growth of bones and protect the eyesight of eyes, especially for teenagers whose intelligence and body are developing rapidly. Eating broccoli is very helpful to the development of teenagers and can avoid many problems caused by vitamin deficiency. The dish shared today is a cold dish. This practice can preserve more nutrients in the ingredients, make them light and refreshing, and make your appetite big. When the weather is hot, you love this dish, and the nutrition will not be lost. You can also learn to cook for your family. Let's share the practice: Broccoli and cucumber mixed with yuba materials: broccoli, yuba (dry), cucumber 1 root, carrot half, proper amount of oil and salt, sesame oil 1 spoon, garlic 3 cloves, pepper 1 spoon. Practice: with dried yuba, put the dried yuba in a basin in advance, add warm water, and then add it. 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 the cucumber 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 a pan, add the pepper to stir-fry the pepper oil, stir-fry the pepper until it is slightly burnt, turn off the fire and take out the pepper. Don't put broccoli, yuba, carrots and cucumbers in a deeper container. Pour in fried pepper oil, then add sesame oil, salt and minced garlic, mix them evenly with chopsticks and put them on a plate. Tip: Soaking yuba with warm water and salt can accelerate its absorption of water and make it soak faster. Adding a little salt to the water before blanching broccoli 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. When blanching broccoli, the time should not be too long, otherwise it will lose its brittleness and the dishes will be greatly discounted. This dish should be eaten and mixed now. Don't leave it for a long time after it is cooked, which will also lead to the loss of vitamins, and the taste is not good and crisp. If you like this dish, don't forget to like it, collect it and forward it. You are also welcome to express your views or share your practices in the comments section. Welcome to pay attention: on snowy nights from winter to Sunday, the original home cooking practices are released daily. Disclaimer: The above content comes from the Internet, and the copyright belongs to the original author. If there is any infringement of your original copyright, please let us know and we will delete the relevant content as soon as possible.