The weather is too hot and I don’t want to sit around the stove, so making cold dishes is my first choice. Below I share a few simple and easy-to-make cold dishes that are also very appetizing. You can try them.

1. Pat cucumbers

Ingredients: 250 grams of fresh cucumbers, appropriate amounts of soy sauce, vinegar, sesame oil, sesame paste, salt, and two corianders.

Method: (1) Wash the cucumber, cut it into two parts from the middle, pat it flat with a knife, pat the cucumber until crispy, cut it into small sections, put it on a plate and marinate it with a little salt for ten minutes. minutes, pour out the excess water in the pan.

(2) First put soy sauce, vinegar, sesame paste, and a little salt into a bowl and mix it into a cold sauce.

(3) Pour in the prepared cold sauce, add coriander and sesame oil and mix well.

2. Cold kelp shreds

Ingredients: 100 grams of shredded kelp, 1 green pepper, 1 red pepper, minced garlic, refined salt, soy sauce, vinegar, sugar, shredded ginger, Appropriate amount of sesame oil.

Method: (1) Clean the kelp shreds first, and cut the green pepper and red pepper into shreds.

(2) Put an appropriate amount of water in the pot. After the water boils, add shredded kelp and cook for two minutes. Take it out. Add shredded green pepper and red pepper to the soup in the pot and take it out. Use cold water for both. Rinse, drain off the water, and marinate lightly with salt on a plate.

(2) After marinating, add soy sauce, vinegar, sugar and shredded ginger, stir evenly, drizzle with sesame oil and serve.

3. Cold celery

Ingredients: 500 grams of celery, 2 spoons of sesame paste, 2 spoons of soy sauce, appropriate amounts of sugar, salt and vinegar.

Method: (1) First remove the leaves and stems of celery, wash and cut into 4.5 cm long segments.

(2) Boil water in a pot, blanch the chopped celery in the pot, drain it, put it on a plate, add sesame paste, soy sauce, sugar and salt, mix well and serve. edible.

4. Mix eggplant puree

Ingredients: 350 grams of eggplant, a little each of sesame oil, sesame paste, salt, coriander, chives, and garlic paste.

Method: (1) Cut off the eggplants, peel off the skin, cut into 1 cm thick slices, wash and drain, put in a plate, steam in the pot for 20 minutes, take out and dry cold.

(2) Add sesame oil, salt, sesame paste (dissolve with cold boiling water), coriander, chives, and garlic paste on the steamed eggplant, stir evenly with chopsticks, and serve.

5. Mix lotus root slices

Ingredients: 250 grams of lotus root, 15 grams of vinegar, 15 grams of salt, appropriate amount of sesame oil and minced ginger.

Method: (1) Wash and peel the lotus root, cut into 3 cm thick slices, blanch in boiling water, remove and put on a plate.

(2) Put vinegar, salt and minced ginger together and mix well while it is hot, then add sesame oil, mix well and serve.

6. Green pepper mixed with dried shreds

Ingredients: 250 grams of green pepper, 20 ml of sesame oil, 3 grams of salt, appropriate amount of chicken essence and sugar, and 4 pieces of dried tofu.

Method: (1) Wash the green peppers, remove the stems and seeds, cut into shreds and place in a bowl for later use. The dried incense is also cut into shreds.

(2) Add water to the pot and bring to a boil. Add the green pepper shreds and dried fragrant shreds at the same time and cook thoroughly. Take them out. Drain and cool. Put them in a bowl and add sesame oil, salt, sugar and chicken essence. Mix well. Edible.

6. Cold purple cabbage

Ingredients: 1 purple cabbage, a little each of dried chili pepper, sugar, salt, vinegar, Sichuan peppercorns, green onion and ginger.

Method: (1) Wash the purple cabbage first, tear it into small pieces by hand, and put it on a plate.

(2) Add salt and sugar to the purple cabbage and marinate for 1 hour, then squeeze out excess water.

(3) Heat the oil in the pot, pour it into a bowl with chili, pepper, onion and ginger, and mix well.

(4) Add an appropriate amount of water to the pot and bring to a boil, then put in the purple cabbage, take it out quickly, and drain the water.

(5) Put the purple cabbage on a plate and add the mixed juice, add sugar and vinegar, mix well and serve.