It's hot in summer, and many people will drink some wine when they get home to relieve fatigue and eliminate the fatigue of the day. It's hot, drinking white wine is too hot, and cold beer is the choice of many drinkers. After drinking a glass of cold beer, the whole person will feel good, and drinking beer is essential.
What food should I drink in summer? Light cold dishes are especially popular. Eating a light and cool appetizer, this 10 dish is a perfect match with beer. All are "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 coarse, cut the celery in half with a knife, then cut it into sections, and cut the garlic into pieces.
3. Add water to the pot, add peanuts, add half a pepper and 1 star anise, and boil for 10 minute. After the peanuts are cooked, take them out to cool, 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, blanch the celery, cook the celery until the color turns dark green, and remove the 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 the celery is taken 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. Take out celery and drain.
6. Add oil to the pot, heat it, add pepper and stir-fry the pepper oil, stir-fry the pepper until it is slightly burnt, stir-fry the pepper fragrance, remove the pepper, and stir-fry the pepper oil.
7. Put celery in a large bowl, add peanuts, fried pepper oil and minced garlic, then add sesame oil, salt and monosodium glutamate, stir well with chopsticks and serve out. A plate of light and delicious celery mixed with peanuts is ready.
Materials required for spicy crayfish tail: crayfish tail 1 kg, 2 parsley, appropriate amount of oil, 4-5 cloves of garlic, 2 spoons of spicy butter chafing dish bottom material, cooking wine 1 spoon, seafood soy sauce 1 spoon, chicken essence 1 spoon,
Practice steps:
1. Put the frozen crawfish tail into clear water, thaw it naturally at room temperature, take it out after the tail is completely melted, rinse it, and drain the water for later use. Spicy butter chafing dish bottom materials are generally sold in supermarkets.
2. garlic is cut into powder and coriander is cut into small pieces. I used 2 spoonfuls of spicy hot pot bottom material, which can also be put according to personal taste. The taste is much heavier.
3. Add water to the pot and bring to a boil. 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 with low fire until it smells like garlic.
5. Add the shrimp tail and stir-fry for 2-3 minutes, and stir-fry the excess water, which is easier to taste.
6. Add the chafing dish bottom material and stir-fry, stir-fry the bottom material, pour in seafood soy sauce and cooking wine, add chicken essence and a little water, bring to a boil, stew for 1-2 minutes, then collect the juice with high fire, add coriander segments and stir-fry, turn off the fire and serve out. 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 tablespoon 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 the 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 obliquely into triangles, take a square plate and put the tofu on the plate.
3. Peel the eggshell of the preserved egg, then cut each preserved egg into 4 pieces, cut the shallots into chopped green onion, cut the parsley 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 chopped green onion on the preserved eggs in the middle of the plate, and finally add millet spicy.
7. Add oil to the pot and heat it until it smokes. Pour hot oil on the millet and chopped green onion to stimulate the fragrance. A plate of fresh and refreshing preserved egg tofu is ready.
Materials needed for flower and hair integration: peanut 1 kg, soybean 1 kg, half a tablespoon of salt, pepper 20-30, aniseed (star anise) 3-4, dried pepper 3, fragrant leaves 4-5, ginger 1,
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, take them out and drain them 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, aniseed, fragrant leaves, dried peppers and ginger slices, boil for a few minutes after the fire, and cook the flavor of the seasoning.
4. Peanut is cooked slower than edamame. Boil peanuts first, then add salt. Peanuts and edamame are shelled and not very tasty. So put more salt than usual. Bring the fire to a boil and turn to medium heat 10 minute.
5. When the time is up, add edamame, bring to a boil, turn to medium heat, and continue cooking for 15 minutes. Turn off the fire after the time is up, don't take it out right away, 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 are cooked more than once. Take it out and store it in the refrigerator, which is not easy to deteriorate.
Materials for salted river shrimp: 250g river shrimp, pepper 1, proper amount of oil and salt, onion 1, ginger 1, spiced powder 12 teaspoons, cooking wine 12 tablespoons, 2 tablespoons of flour, 2 tablespoons of starch, and 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 pickled water in the dish, 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. Seed pepper, cut into powder, cut onion into chopped green onion, cut ginger into powder, and prepare salt and pepper. Pepper and salt are ground into powder after frying pepper granules. If you add fried salt, it becomes salt and pepper, which is often used to fry food. I use this kind of salt and pepper with Chili powder, which is usually sold in supermarkets.
4. Heat the oil in the pan, shake the shrimp and fry it in the oil pan. If the oil content is low, fry the shrimp twice. After the shrimps are cooked and shaped, stir fry 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 is less than 80% hot, the fried shrimps will not be crisp. Be careful not to blow it up. Take out the shrimp and control the oil for later use.
5. Pour out the oil of the fried shrimps, leaving only a little base oil, and add chopped pepper, Jiang Mo and chopped green onion to stir fry until fragrant.
6. Add the fried shrimp, add salt and pepper, stir fry quickly and evenly, turn off the heat and serve.
Materials required for cucumber mixed with pig's head meat: half a catty of cooked pig's head meat, cucumber 1 root, coriander 1 root, 3-4 millet peppers, proper amount of oil and salt, half a spoonful of sesame oil, 3 cloves of garlic, seafood soy sauce 1 spoon, rice vinegar 1 spoon, half a spoonful of sugar and sesame seeds.
Practice steps:
1. Slice the pig head. The pig's head you bought is cooked with sauce and can be directly mixed.
2. Put the cucumber on the chopping block, 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 pepper rings. Put Chili powder and sesame seeds in a bowl for later use.
4. add oil to the pot and heat it. Pour hot oil into a bowl containing Chili powder and sesame seeds several times. While pouring the oil, stir fry, and stir fry the Chili powder to make it fragrant. To master the oil temperature, you can't fry 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 pig's head and cucumber into a deep container, add the mixed cold sauce, stir evenly with chopsticks, and serve. A plate of cucumber mixed with pig's head 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, onion 1 root, ginger 1 root, 2 cloves of garlic, 2 tablespoons of soy sauce, crystal sugar 1 tablespoon, 4-5 dried peppers, etc.
Practice steps:
1. When buying a big bone stick, the merchant is required 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 the 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, add a little water to dilute it. You can use soy sauce instead of dried yellow sauce.
3. Add more water to the pot. If you can't pass the bone stick, blanch it in cold water. After the water is boiled, boil for 4-5 minutes, skim off the floating foam and take it out. After blanching the bone stick, put it in a pot with cold water to let the blood of the bone stick boil fully.
4. After the bone rods are fished out, they are washed in clean water.
5. Put the oil in the pot, heat it, add the dried 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 to avoid adding water in the middle of the sauce making process. If you add water, you should also heat the water, not add 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 the seasoning.
7. Put the bone stick in, bring it to a boil, turn the heat down for half an hour, turn off the fire, stew the bone stick in the pot for half an hour, then turn the fire up, bring it to a boil, turn the heat down for half an hour, turn off the fire, and stew the bone stick in the pot for half an hour, so it's easier to taste and you can eat it when you take it out. Don't throw away the miso soup. When it's cold, put it in a fresh-keeping box and keep 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 dip in 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, onion 1 root, proper amount of oil, salt, sesame oil 1 tablespoon, 7-8 dried peppers, 2 cloves of garlic, ginger 1 root, and pepper/kloc.
Practice steps:
1. Scrape the pig heart, wash off the blood clots in the pig heart, and soak it in clean water for 1-2 hours to remove the blood in the pig heart, otherwise the pig 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 pig heart, add onion, pepper, aniseed, ginger, fragrant leaves, dried Chili and cooking wine, bring to a boil with high fire, and turn the heat down for 30-40 minutes.
4. When the time is up, stick the pig's heart with chopsticks, which is easy to penetrate and the pig's heart is 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 the onion, coarsely shred the onion, cut the coriander, cut the garlic, cut the dried Chili, put it 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 stir-fry the Chili until fragrant. To master the oil temperature, the oil temperature should not be too high. High oil temperature will fry peppers, which is 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, remove and put on a plate. A plate of spicy, delicious and fragrant cold salad is ready to tear 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 slices of aniseed, cooking wine 1 tablespoon and 2-3 slices of fragrant leaves.
Practice steps:
1. Wash pig bones. Now that pork is cheap, 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 for 5-6 minutes, skim the foam and take out the bones. Add water to the pot, add pepper, aniseed, onion, ginger slices, fragrant leaves, add pork bones, pour cooking wine, bring to a boil with high fire, turn the heat down to 1 hour, 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 rest of the broth can be used to stew or make soup, which is particularly fragrant and will not be wasted.
4. Peel the large pieces of meat from the 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 the right amount of soy sauce, and the garlic juice will be adjusted.
6. Put the torn meat and bones on a plate, mix them with the garlic juice, and dip them in. A plate of original garlic with rich meat flavor is ready.
Materials for marinating pork liver: 2 kg of 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, 4-5 slices of cinnamon 1 slice, 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, soak the blood in the pig liver, and then rinse the pig liver repeatedly with clean water.
2. Prepare seasoning, salt 1 tablespoon, 2-3 slices of ginger, 2 cloves of garlic, 2 tablespoons of white wine, 2 slices of pepper 10, 2 slices of star anise, 4-5 slices of cinnamon 1 slice, 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 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 wash it clean. 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 that of pork liver, then add salt, and put more salt, 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. Add the pork liver, bring it to a boil with high fire, cover the pot, turn off the fire to keep the soup slightly boiling, cook for 10 minute, stick it with chopsticks until it doesn't bleed, turn off the fire, don't take out the liver, continue to soak the pork liver in the soup for 1-2 hours, and then cut it 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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