Summer hospitality menu recommendation
Turkish yogurt cold soup with grilled scallops and prawns
Cucumber avocado with grilled shrimp. scallop
3 copies of materials:
Soup: 2 avocados, 3 small cucumbers or 1.5 strips, Greek yogurt 1 measuring cup, half a lemon, shallots 1 red onion, a little salt, 2-3 tablespoons olive oil and 3 cups of water.
Steps:
1. Wash cucumber, cut into pieces, and dig out the ripe avocado pulp for later use.
2. Add cucumber, avocado, onion, yogurt and water to the food conditioner to make it slightly thicker. The concentration should be similar to that of ordinary cream soup, and water can be added as appropriate.
3. Turn on the blender, add lemon juice, olive oil and salt to taste, and continue to stir until all the materials are mixed.
Prawn &; Scallop:
6 prawns, 3 scallops, a little olive oil, a little garlic powder, a little Chili powder and a little salt.
Steps:
1. Wash prawns and scallops, spread cooking paper on the baking tray and sprinkle with olive oil, garlic powder, Chili powder and salt.
2. 175 degree baking 15 minutes.
3. A soup bowl with scallops and prawns on it, poured with some olive oil and ground with some pepper. The oil fried with red onion is used here, which is sweeter.
Cold soup can be served with any type of seafood, or it can be chilled 1-2 hours before drinking, which is cooler. Although avocado is added, citric acid can prevent its color from darkening, even if it is a pleasure. If you like something light, you can reduce avocado appropriately, depending on your personal preference. Paired with this soup are various flavors of seafood crostini.
Salami pasta salad with green sauce
Italian macaroni salad with garlic sauce. Salami
Materials for 4 people:
Spaghetti shells, screws, pencils and elbows are all in two measuring cups. Fresh mozzarella cheese balls are about 100g, Italian sausages are about 100g, garlic green sauce is about 2 tablespoons, tomatoes are about 10, and Italian black vinegar is about 1 tablespoon.
Steps:
1. The spaghetti is cooked, washed and put aside. Be careful not to cook the pasta too hard, because cold food will make the generally soft pasta more elastic.
2. Wash the tomatoes, cut them in half, sprinkle some olive oil and salt, and bake them in the oven at 200 degrees for 30 minutes.
3. Salami sausage is cut into small pieces, and mozzarella cheese is shredded by hand. Fresh mozzarella balls are used here, the kind soaked in water.
4. Add pasta, green sauce, sprinkle some Italian black vinegar, roasted tomatoes, mozzarella cheese and chopped salami into a large bowl and stir well. Because small tomatoes are baked with salt, garlic sauce and salami are salty, so there is no need to add salt.
Pasta salad will be more delicious overnight and can be prepared the day before!
Spicy shrimp cereal salad
Spicy prawns. Cereal salad
Materials:
Mixed legume grains, arugula, fresh feta cheese, edamame, olive oil, prawn, Mexican spicy fried meat spices.
Steps:
1. After the prawns are washed and the mud intestines are removed, add a little olive oil to the pot and add some spicy seasoning to stir fry for later use.
2. Wash and dry arugula, mix canned grains and beans to squeeze out water, cook edamame, and add it to a big bowl with shrimps.
3. Add olive oil and fresh feta cheese and serve with a little stirring.
Chicken salad with cabbage and beetroot
Kale, chicken and. Beet salad
Materials:
Kale, beetroot, quinoa, peas, chicken, dried bean curd, olive oil, black vinegar, salt.
Steps:
1. Wash kale, dry it and tear it into small pieces. Beetroot roots can be shredded or sliced. The chicken is roasted and torn into pieces, and the dried tofu is shredded or sliced.
2. Cooked quinoa and stuffed peas.
3. Put all the ingredients in a large bowl and add olive oil, a little black vinegar and salt to taste.
The bitterness of raincoats and olives needs olive oil to bring out fragrance, and the sweetness of beetroot needs a combination with higher acidity, such as black vinegar or citrus. Dried tofu is optional and full, but I personally like bean products too much, which is in tune with chicken, so I like to add some.
Summer special menu selection
Chickpea, corn and tuna salad
Chickpeas, corn and soybeans. Tuna Salad
Materials:
Fresh corn kernels, cucumber, bacon, tuna, chickpeas, Greek yogurt, lemon juice, salt.
Steps:
1. I like that my corn is freshly cut and more crisp than canned food. Stand upright after cooking and cut it from top to bottom with a knife.
2. Dice the cucumber and the chickpeas can be easily canned. Add Greek yogurt, tuna and grilled bacon and mix well. Finally squeeze the lemon juice and add a little salt to taste.
This salad is mainly made of protein, chickpea tuna is rich in protein, and the protein content of Greek yogurt is twice that of ordinary yogurt. It goes well with cabbage salad.
Remember that all ingredients should be cut into almost the same size as possible, so that the seasoning can be more uniform and consistent, and every bite is the same satisfaction. Combined with coarse grain whole wheat bread, it is the best lunch box at noon in summer:
Grilled fish tacos and guacamole
Fish rolls with cream avocado yogurt
Materials:
White fish can be bought in any market, such as large fillets, arowana, cod, any grilled fish and roast chicken. Even if there is fried chicken seasoning powder at home, such as corn, purple cabbage, coriander, lime, Greek yogurt, avocado, salt and soft taco bread.
Steps:
1. Buy fish, add spices and olive oil, and spread evenly on both sides of the fish.
2. Bake the fish in the oven 175 degrees for 20 minutes until the surface is golden. Take it out and break it into small pieces by hand in a big plate.
3. Slice the purple cabbage, chop the parsley, chop the green lemon, cook the corn, cut off the corn kernels and put them on a big plate with the fish.
4. 1 avocado, half a cup of Greek yogurt, 1 tablespoon of olive oil and salt to make avocado-flavored yogurt instead of sour cream, which is healthier.
5. When eating, heat Softco pasta, put fish, vegetables, avocado yogurt sauce and squeeze lemon juice.
Purple cabbage and edamame weizeng cold noodles
Soba salad with purple bread. green soybean
Materials:
A handful of buckwheat noodles, purple cabbage 1/4, a cup of edamame, four or five pieces of fragrant dried garlic, miso garlic juice, sweet soy sauce, miso, sesame oil, coriander powder and edible oil.
Steps:
1. Buckwheat flour is cooked in cold water for use, and edamame is cooked in cold water for use.
2. Dice the dried Chinese cabbage and shred the purple cabbage.
3. Put the noodles on a big plate, fragrant dried diced beans, edamame and shredded purple cabbage, and pour the seasoning garlic sauce on the cold salad.
4. Add chicken to supplement protein.
Of course, this is not a traditional cold noodle, but a combination of materials that can improve the spirit, high in protein and fiber, and then try to taste as good as possible. If you don't care about calories, please add seasonings such as sesame sauce. If health is the main concern, it is recommended not to add high-calorie sauce, but you can add boiled eggs or roast chicken to increase protein's intake. Purple cabbage with sweet miso sauce tastes super refreshing, more like cold noodles of salad.