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Every summer, cooking becomes a torturous task. The kitchen is sweltering and the smoke is thick. It always feels like the whole person is sweating after a meal, and in the end even the appetite is lost.

But this is nothing in the eyes of us Henan people, why?

Because of these 4 cold dishes, we don’t even need to turn on the fire, which is enough for us to spend every hot summer safely and refreshingly.

Elementary: Cold Cucumber 1. First, we prepare two cucumbers, wash them and cut them into strips and put them in a basin. Add two more spoons of salt and marinate them evenly with your hands for 10 minutes to kill the cucumbers for easy mixing later.

At the same time, it can absorb the flavor of the sauce, and at the same time, it can prevent the cucumber from becoming watery and not crispy but also salty after mixing.

2. Cut the garlic into slices, the shallots into sections, and the ginger into slices. Prepare half a red pepper and cut it into shreds for color matching.

3. Heat oil in a pot. When the oil is hot, add onions, ginger, garlic, a few dried chili peppers, and a few Sichuan peppercorns and stir-fry until fragrant.

4. Then pour out the ingredients and let them cool, add two spoons of steamed fish soy sauce, one spoon of sugar, and an appropriate amount of mature vinegar, stir well and set aside.

5. After 10 minutes, the cucumber has been pickled with a lot of juice. Let's squeeze the cucumber vigorously to fully squeeze out the water inside.

6. Then put the cucumbers into the prepared mixing bowl, then add shredded red peppers, stir well and then serve on a plate.

Ah Fei has something to say: Pickle the cucumbers first and then mix them. The texture will be crisper, easier to absorb, and will not become salty.

Intermediate: cold cucumbers turned into eggs 1. Peel off the skin of two cucumbers, cut off the heads and tails, wash them in water, then cut the cucumbers into long strips and cut them into diamond-shaped pieces with a diagonal knife.

2. Peel off the skin of four eggs, wash them with clean water, cut them into small pieces evenly and put them in a basin.

3. Take a few garlic cloves, flatten them vigorously and cut them into minced garlic; cut the red pepper into slices and put them together with the minced garlic for later use.

4. Prepare a large bowl and pour the chopped red pepper and garlic into it, add 2 grams of salt, 1 gram of MSG, a little sugar, not too much sugar, mainly used to enhance freshness, 5 grams of light soy sauce, and 5 grams of mature vinegar to highlight the sourness.

For a better taste, 5 grams of chili oil will make the dishes shiny. Stir evenly to dissolve the seasoning.

5. Then pour the cut cucumber into a basin, stir well to add flavor to the cucumber, then pour in the cut eggs, gently toss a few times and serve. Finally, add a little coriander to garnish and serve.

edible.

Advanced: Cold Onion 1. Prepare an onion, cut off the head and tail, and cut it into thin strips. Try to cut it as finely as possible, so that it tastes better and is more flavorful.

2. Cut a few coriander stalks into sections and put them on a plate for later use.

3. Cut one red pepper into thin pepper rings, put it into a mixing bowl, add salt, monosodium glutamate, sugar, white vinegar, sesame oil, and spicy fresh dew. Use a spoon to stir the seasoning evenly.

4. After the seasoning is melted, pour in the onion shreds and stir by tilting the basin, so that the seasoning at the bottom of the basin can be evenly mixed on the onion to enhance the flavor. Then pour in the coriander, mix well again and serve on the plate.

Okay, this refreshing and appetizing dish of shredded onions mixed with coriander is ready. If you like it, try it now.

Special: Cold Jingcai Leaves 1. First, we prepare a washed onion, cut it into rings and put it in a basin, add an appropriate amount of water, break it up and soak it for a few minutes.

Cut a piece of red pepper into shreds and put it together with the onion for color matching. Soaking can remove the spiciness of the onion and make it crispier.