In the hot summer, the temperature remains high. The long-awaited central heating in Jiangsu, Zhejiang and Shanghai finally came true this summer... The long days are slow, and I have no intention of eating. It is difficult to go to the kitchen, and it is even harder to go to the kitchen in the hot summer!

Fortunately, the chefs of our Ningbo Kitchen Friends Club have come up with ideas to form the cold dinner event of this issue of Kitchen Friends Club. The dishes prepared by the chefs are based on the principles of home-cooking, simplicity and deliciousness, which will save a lot of money for the summer kitchen.

It is less complicated and adds a refreshing touch to the summer table.

There are a total of 5 chefs in this event, sharing 9 dishes.

There are 5 apprentices and 5 recipes are compiled.

Bailong Kitchen provides the venue and kitchenware for the event.

During the event, the chefs and apprentices of the chef practiced carefully, and their every move conveyed that "we are serious about cooking." Chef Camill led the apprentices to make pea yellow, peanuts with vinegar, white meat with garlic paste, and small wontons.

The almighty little prince, can cut and cook.

The sour and refreshing vinegar peanuts and slightly spicy taste tease our taste buds. It is a side dish that can appetize and go with wine.

See the recipe at the end of the article. It is pea yellow, slightly sweet, and has a delicate taste. It is a good choice with meals and tea.

No matter how hot the weather is, it is always delicious. The white meat with garlic paste looks like white jade, fat but not greasy.

Chef Sanshi and his apprentice Miye served us a dish of three-yellow chicken.

The chef cooks carefully and the apprentice takes notes carefully.

The deliciousness of the three-yellow chicken lies in its tenderness and the crispiness of the chicken skin. This time, Chef Sanshi reveals the secrets of making the three-yellow chicken. Friends who want to learn can see the recipe at the end of the article.

The banana and sweet potato salad carefully prepared by chef Mei Qing and apprentice Huhu is sweet and delicious and suitable for all ages.

How about it? It looks good, right?

It can be used as a side dish or as a meal on its own. If you like it, please see the recipe at the end of the article.

Due to the absence of his apprentices, Chef Long "worked alone" but still enjoyed himself and served us a dish of incense.

Name of the dish: Incense added Ingredients: coriander, dried coriander Seasoning: peanut chili noodles, pepper, minced garlic, oil? Cooking introduction: wash the dried coriander, drain the water, cut into sections and add seasoning.

Reason for sharing: This fragrant dish is a northern dish. It is suitable for cold salad dishes in summer. It can remove heat and cool blood and is simple and easy to use.

Chef Wenjun, together with his wife and apprentice hot girl, brought us vegetarian tea tree mushrooms, plum white kidney beans, and used the watermelon rind leftover from the juice making at the event to make a cold green dressing, making the most of everything.

Cooking skills.

The decoration on this plate was made by Wenjun's lover, and was carefully carved with a scalpel. That focused look in his eyes, the so-called ingenuity, is just that!

Squeeze the juice from the melon pulp and make salad with the melon rind. One watermelon can be eaten and drank together, and it’s a must-have skill in summer!

These delicious home-cooked dishes are all made by chefs who use their skillful skills to incorporate their love for family and friends and their dedication to food into the ingredients.

Every bite of delicious food not only brings a touch of coolness to our bodies, but also brings warmth to our hearts.

Finally, I would like to share with you some of the recipes for the cold meals above. Click on the dish name to go to the recipe carefully compiled by the apprentices.