Cucumber is a very popular seasonal vegetable in summer, which has the effects of clearing away heat and promoting diuresis, clearing away heat and detoxifying, and is very suitable for eating in summer. Shooting cucumbers is the easiest way to cook at home. Don't shoot cucumbers all the time. I'll teach you a northeast method of cucumber. The cold dish of home cooking is a frequent visitor to the dining table in Northeast China in summer. It is simple, refreshing in taste, and retains the nutrient absorption of vegetables to the greatest extent. It is light and healthy, with mung bean sprouts added inside, which is conducive to damp heat. Dried bean curd can supplement protein and calcium for our body. This dish is very simple. Cut everything, blanch it in water and mix it again. Simple cooking can be done. Eating on a hot day is refreshing and appetizing, nutritious and healthy, and never tires of eating. You also learn to cook for your family. Let's share the practice:
Northeast home-cooked cold salad
Ingredients: 2 cucumbers, 250g mung bean sprouts, carrots 1 root, 3 dried bean curd, coriander 1 spoon, Chili oil 1 spoon, sesame oil 1 spoon, 3 petals of salt, sugar 1 spoon, 2 spoons of rice vinegar and soy sauce.
Exercise:
Prepare the required materials, peel and wash carrots, wash coriander selectively, and filter bean skin with mung bean sprouts. Common cucumbers in the market are divided into green cucumber and white cucumber. Green cucumber is chosen because of its high water content, good taste and strong fragrance. Cucumber skin is nutritious and should be eaten raw. However, in order to prevent the harm of pesticide residues to human body, cucumber should be soaked in salt water 15-20 minutes before being washed and eaten raw.
Slice and chop dried bean curd, carrot, coriander and garlic. Carrots can be eaten raw. If you want to cut them into filaments, you can mix them directly without blanching. After blanching, the taste becomes soft and crisp. Those who don't like eating carrots raw can also blanch them.
Slice the cucumber first, then shred it.
Boil the pot with water, add dried bean curd shreds 1-2 minutes, remove dried bean curd, cool it in cold water, and remove dried bean curd for later use.
Then boil the water in the pot, put the mung bean sprouts in the blanching water until the mung bean sprouts stop growing, take out the mung bean sprouts, cool them in cold water, and take out the water. After blanching the mung bean sprouts, it is necessary to pass cold water, so as to keep the crispy taste of the mung bean sprouts.
Put shredded cucumber, dried bean curd, shredded carrot and mung bean sprouts into a large pot, then add coriander, minced garlic, Chili oil, sesame oil, salt, sugar, rice vinegar and soy sauce.
Stir quickly and evenly with chopsticks from bottom to top, then take it out and put it on a plate. A plate of refreshing appetizing cold salad is ready.
Tip: blanch the mung bean sprouts until they are immature. Don't burn it too hot, or it won't taste crisp. Dried bean curd and mung bean sprouts should be dehydrated by hand after being supercooled with cold water, and the taste will become weak when mixed together. This dish should be eaten and mixed immediately. After a long time, the taste will not be crisp. You can also add some fans to mix.