Summer is here, especially the dog days of summer, when the weather is muggy and hot, and it’s normal to have a poor appetite.

Speaking of appetizers, I believe everyone can name a few. Below I will share 3 of my favorite summer appetizers. They are refreshing and delicious, simple and quick to make. I hope you will like them! The first dish: Boiled Okra Recommendation Reason:

As an appetizer, you can't miss the boiled okra. Blanching is a simple method. Simply blanch the okra, pour it with sauce, and pour it with hot oil. It is simple to make and retains more than stir-frying.

Nutritional value; master some tips to keep okra green. Not only does it taste great, but it also looks great. It is refreshing, delicious and nutritious to eat in summer! Friends who like it may wish to try it.

Ingredients: Okra: appropriate amount, salt: a small amount, light soy sauce/steamed fish soy sauce: appropriate amount, cooking oil: appropriate amount.

Production steps: 1. Soak okra in clean water and add appropriate amount of salt in the water.

2. Put an appropriate amount of water, a little salt, and a little cooking oil into the pot. After boiling, add the washed okra and blanch it for 2 minutes.

3. Take out the okra and soak it in cold water for a few minutes.

4. Take out the okra, put it on a plate, and top with light soy sauce or steamed fish soy sauce.

5. Boil a small amount of cooking oil in the pot, pour the hot oil on the okra, and it is ready to eat.

Check out the dry stuff here! 1. Okra is called the “King of Vegetables” and is rich in vitamins. Its mucus has a protective effect on the gastrointestinal tract.

2. 4 tips for maintaining the emerald green color of okra: (1) Put oil and salt in the water; (2) Open the lid and cook when blanching; (3) Don’t blanch the water for too long; (4) After taking it out

Immediately pour cold water. 3. The seasoning poured on the okra can be adjusted according to personal preference. For example, if you like spicy food, you can add some spicy millet. If you like the flavor of garlic, you can also add some mashed garlic. You can mix it flexibly without being rigid.

Second course: Minced Pork and Beans Recommendation reason: It’s too hot in summer and makes you lose your appetite. Minced Pork and Beans is a dish that not only goes well with rice, but also has a beautiful color. The most important thing is that the ingredients are easy to obtain and the method is simple. It is suitable for novices. Friends who like it may wish to try it.

, Don’t ask for delicious food ~ Minced meat: 100g, beans: 300g, spicy millet: 2 sticks, green onion: appropriate amount, garlic: 3 heads, cooking wine: appropriate amount, light soy sauce, dark soy sauce, starch, salt: appropriate amount, cooking oil: appropriate amount

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1. Wash the minced meat, add appropriate amount of cooking wine, light soy sauce and starch, mix well and marinate for 15 minutes.

2. Wash the beans and cut into small cubes.

3. Peel the garlic and chop into minced garlic.

Cut millet pepper into rings.

4. Heat oil in a pan, add minced meat and stir-fry, add a little soy sauce for color, take it out and set aside.

5. Reheat the pan, add green onion, minced garlic, millet pepper, and stir-fry until fragrant.

6. Add the beans and stir-fry until the beans are mature. During this period, you can add water in small amounts many times to make the beans mature more easily and stay green.

7. Pour in the minced meat and stir-fry evenly.

8. Before serving, taste the saltiness and add salt to taste.

The third course: Braised old tofu with pickled vegetables and shredded pork Recommendation reason: Soy products have always been a "frequent customer" on the Chinese table. It is rich in plant protein, rich in nutrients, low in fat and low in calories; my mother often said that tofu must be delicious.

It must be cooked with some "fresh head". The old tofu is cooked with pickled vegetables and shredded pork to avoid a bland taste. The taste is natural and delicious, and the method is very simple. It is recommended to novice friends! Pickled vegetables: one pack, shredded pork: 50g,

Old tofu: one piece, salt: appropriate amount, cooking wine: a small amount, cooking oil: appropriate amount, ginger: 4 slices, scallion: appropriate amount.

1. Wash the shredded pork, add a small amount of cooking wine and marinate for 10 minutes.

2. Heat oil in a pan, add ginger and scallions, and stir-fry until fragrant.

Cut old tofu into cubes.

3. Add shredded pork and stir-fry until cooked.

4. Pour in the pickled vegetables and stir-fry evenly.

5. Pour in the old tofu and stir-fry slightly.

6. Add appropriate amount of water and bring to a boil over high heat.

7. Turn to low heat and simmer for 20 minutes to reduce the juice slightly.

8. Just taste the saltiness before serving. You can add appropriate amount of salt to taste.

(I didn’t add salt) 1. I bought the pickles in bags, and basically didn’t add any salt. You can adjust them according to your personal taste.

2. The old tofu must be stewed for a long time. After 20 minutes, the old tofu is already more flavorful and delicious.