Friends in the south must be very miserable when summer comes. The weather is already hot enough, and almost every house has air conditioning, just like every house in the north has heating in winter. At this time, the gap between the north and the south is also widening, because in the summer, the temperature difference between morning and evening in the north is still relatively large. Living by the sea, there will occasionally be cool winds. On the way to and from get off work in the morning and evening, some people sit at work. The air conditioner is blowing on in the office all day, and the sun is almost gone when I get off work, so the summer is relatively comfortable, but friends who live in the south should pay attention to sun protection. The weather is hot, and it is dry when cooking. Hot pot is not as popular as it is in winter, and cold dishes have become the main dish on the table.

We can eat more bean sprouts in summer, because bean sprouts contain very high dietary fiber, so bean sprouts can also relieve constipation, because bean sprouts are very rich in vitamin E, so they often Eating bean sprouts can protect our skin and capillaries and prevent high blood pressure. In addition to these soybean sprouts, they can also strengthen the brain and promote bone development. Especially if you have children at home, you must give your children more bean sprouts. What I’m sharing with you today is a cold dish made from bean sprouts. It’s very simple to make. It doesn’t require cooking fumes. It can be done by simply mixing it. If you want a strong flavor, just add some chili pepper and minced garlic. It’s also great with wine. .

Dish name: Cucumber mixed with bean sprouts

Ingredients required: 1 cucumber, 2 sheets of dried tofu, 1 handful of bean sprouts, 3 cloves of garlic, 1 shallot, 2 tablespoons of light soy sauce, 1 spoon of chili oil, 1 spoon of balsamic vinegar, half a spoon of sugar, and appropriate amount of salt.

Preparation steps:

1. Soak the bean sprouts in water, pinch off the tail and wash them clean.

2. Wash the cucumber and cut it into strips, and cut the dried tofu skin into shreds.

3. Chop the garlic and shallots into small pieces and set aside. Prepare a bowl of sauce, balsamic vinegar, light soy sauce, sugar and an appropriate amount of salt and stir evenly.

4. Boil water in a pot, put the soybean sprouts and dried tofu into the pot and blanch the water. After the water boils, blanch it for 30 seconds and take it out.

5. Finally, take out the soybean sprouts and tofu and put the cucumber shreds in a bowl.

6. Add the sauce you just prepared, chopped green onions, dried chili segments, and minced garlic and stir evenly. This cold dish is ready. If you like it spicy, add some chili oil.

Tips:

1. Bean sprouts must be blanched in hot water. If you want them to be crispy and tender, just blanch them for about 30 seconds and take them out. Over time, the bean sprouts will become soft and lose their texture.

2. You can also mix bean sprouts by yourself, add some shredded green peppers, carrots, coriander, etc., which have a laxative effect.