What are the appetizers in summer?

What are the appetizers in summer? In summer, the temperature is high, the weather is hot, bacteria multiply quickly, and food is very easy to deteriorate. And in the hot summer, do you often feel that you have no appetite and don't want to eat anything? What are the appetizers in summer?

What are the appetizers 1 1 in summer? Cold tripe

Composition:

200g tripe, 80g cucumber, 1 spoon salad oil, 1 spoon salt, onion and garlic.

Making:

Step 1: Wash the fresh tripe and cut it into strips for later use.

Step 2: Slice the onion, cut the garlic into minced garlic and shred the cucumber.

Step 3: blanch the tripe in boiling water until it just shrinks, then take it out and drain it in cold water for later use.

Step 4: Put all the tripe, cucumber, onion and garlic together and add salt. Heat a spoonful of oil, pour it on the onion and garlic, then mix all the ingredients well and serve.

2。 Appetizing cold lotus root

Composition:

Lotus root 300g, vinegar 1 tablespoon, sesame oil 2 tablespoons, sugar 1 tablespoon.

Making:

Step 1: Wash and peel the lotus root, cut off the hard knots and cut into thin slices.

Step 2: Boil a pot of boiling water, put the lotus root slices into boiling water, soak the scalded lotus root slices in cold boiling water, let it cool, and drain the water.

Step 3: Slice the lotus root into a dish.

Step 4: Sprinkle seasoning and mix well.

3。 Auricularia auricula

Composition:

Auricularia auricula 80g (soaked in water), garlic 1 petal, coriander 1 root, onion 1 spoon, soy sauce 1 spoon, vinegar 1 spoon and sesame oil 1 spoon.

Making:

Step 1: Wash coriander and onion and cut into powder. Peel garlic and cut it into minced garlic.

Step 2: Tear the soaked auricularia auricula into small flowers, boil water in the pot, pour the auricularia auricula into it, blanch it, and then cool it in cold boiled water.

Step 3: After the fungus is too cold, take it out, drain it and pour it into a big bowl.

Step 4: Take another small bowl and pour in soy sauce, vinegar and sesame oil to make sauce.

Step 5: Pour the prepared sauce on the fungus.

Step 6: Sprinkle coriander, garlic and onion, stir well and let them taste for 5- 10 minutes.

4。 Jellyfish skin cold kelp silk

Composition:

Jellyfish skin 100g, kelp silk 10g, black sesame 50g, sesame oil 1 teaspoon, vinegar 1/2 tablespoons.

Making:

Step 1: Wash kelp silk, blanch it with boiling water, take it out and let it cool for later use.

Step 2: Cut the jellyfish skin into thin strips and rinse it with cold boiled water.

Step 3: Put kelp silk and jellyfish skin into the dish.

Step 4: Sprinkle with sesame oil and vinegar and mix well. Finally, sprinkle with fried black sesame seeds

What are the appetizers in summer? Recommend 6 kinds of vegetables that should be eaten in summer.

1, tomato

Tomatoes are rich in vitamin A, which is beneficial to vision protection and skin repair after sun exposure.

2. Pepper or pepper.

Pepper is the food with the richest vitamin C content in all vegetables. Vitamin C can improve human immunity and help to resist various diseases.

3. Cucumber

Cucumber contains vitamin C, vitamin B and many trace minerals. Rich in nutrition and crisp and refreshing when eaten raw. From the point of view of nutrition, cucumber skin is rich in nutrition and should be eaten raw. However, in order to prevent the harm of pesticide residues to human body, cucumber should be soaked in salt water 15-20 minutes before being washed and eaten raw. When soaking cucumbers in salt water, don't pinch your head and remove the roots. Keep the cucumber intact and avoid the loss of nutrients in the cut surface during soaking.

4.celery

Celery is rich in crude fiber, potassium, vitamin B2 and vitamin PP (also called nicotinic acid). It is hot every day in summer, and people easily get angry, which leads to dry stool. At the same time, in hot weather, people will lose a lot of water, which is easy to cause the imbalance of sodium and potassium. Celery can help to moisten the intestines and relax the bowels, and adjust the balance of sodium and potassium. Vitamin PP affects people's skin, nervous system and appetite. If people lack vitamin B2, it is easy to cause fatigue and oral ulcers. Celery leaves contain more nutrients than stems, but it is a pity to throw them away. You can blanch them and eat them cold.

5. okra

Slicing okra, adding a little natto and spreading it on udon noodles is a common way to eat in Japan. Adding a little soy sauce and dried bonito will also become one of the common appetizers.

6.cauliflower

It is generally believed that cauliflower should be scalded before eating, but in Europe and America, it is very common to tear cauliflower into small pieces and directly add mayonnaise to mix well and eat it raw. Not only refreshing, but also giving people a feeling similar to eating carrots and lettuce. People who like salad might as well have a try.

Which vegetables can't be eaten raw

1, vegetables with high oxalic acid content

Vegetables containing more oxalic acid, such as spinach, water spinach, bamboo shoots, water bamboo, etc., are also best blanched before cold salad to remove most oxalic acid. Because oxalic acid combines with calcium in the intestine to form calcium oxalate which is difficult to absorb, it interferes with the absorption of calcium by human body.

2. Vegetables with more fat-soluble nutrients

Carrots are rich in β-carotene, which is a fat-soluble nutrient. After cooking with oil, it is easier to be absorbed by the human body and play its health care role. According to nutrition experts, carrots are rich in beta-carotene, which can protect eyesight, moisturize skin and improve immunity. Only when carrots are cooked and exposed to oil during cooking can β -carotene be absorbed by the human body to the greatest extent. Eating raw will waste nutrition, not to mention juicing, which will waste healthy dietary fiber.

3. Vegetables with high starch content

Such as potatoes, yams, sweet potatoes, taro, etc., should not be eaten raw and will be difficult to digest. When these foods are eaten raw, not only nutrients such as starch are not easily digested by the human body, but also discomfort such as bloating. Cruciferous vegetables such as broccoli and cauliflower are rich in dietary fiber. Cooking them before eating not only tastes better, but also is easier to be digested by the human body.

4, lentils and other beans are easy to be poisoned when eaten raw.

Most beans, such as lentils, kidney beans and sword beans, are not suitable for raw food. This is because saponin in lentil skin and hemagglutinin in beans strongly stimulate gastrointestinal tract. Saponin, also known as saponin, is a kind of toxic protein in itself, with the most toxins at both ends of beans, pods and old lentils. When cooking beans, you need to heat them thoroughly to destroy their toxins. Even if they are cold, you should cook them in boiling water for at least 10 minutes.

What are the appetizers in summer? 3 summer children's appetizing home cooking recipes.

Assorted cabbage

material

Chinese cabbage 1/4, onion 1, lemon 1, a little sugar, salt and sesame oil.

working methods

1. Shred cabbage and green onion, and set aside lemon juice.

2. After the water in the pot is boiled, add shredded Chinese cabbage 1 min, and then add shredded Chinese onion for 30 seconds.

3. Take it out and soak it in ice water to cool down. After taking it out, gently press it to squeeze out the water.

4. Add lemon juice, salt and sugar to taste, and mix with sesame oil when eating.

skill

1, stir all ingredients evenly (except sesame oil), and put them in the refrigerator for more than 3 hours to taste better. Mix sesame oil before eating.

2, sweet and sour taste according to personal taste.

Summer children appetizing home cooking recipe exercise 2

Fried beef with carambola

material

(2 persons)

Ingredients: 300g Xiling, 1 carambola, 2 pickled peppers.

Seasoning: 2g salt, 20g oil, 5g soy sauce, 3g oyster sauce, 5g sugar, a little white pepper, a little shredded ginger, a little garlic and a little starch.

working methods

1, prepare the ingredients.

2. Wash the beef, cut it into thin slices along the horizontal line, put it in a cooking bowl, and add salt, soy sauce, oyster sauce, sugar, white pepper and shredded ginger.

3. Add starch and stir well.

4. Beef is very watery. When pickling, add water and stir until each piece of beef is full of water, so that the fried beef is tender. Of course not to teach you to buy beef with water injection.

5. After the beef is processed, cut the pickled pepper into pepper rings and cut the carambola into a five-pointed star switch.

6. Heat the oil in the pot, pour in the oil, heat it until it smokes slightly, and pour in the pepper and garlic until fragrant.

7. Pour in the beef, quickly spread it out and stir fry until it changes color.

8. Pour in the walnut slices and stir fry quickly and evenly.

skill

1. If you want to fry the beef tenderly, remember four points: cut the beef along the horizontal stripes; The thinner you cut, the better; When curing, let the beef have enough water; When frying beef, put more oil, and soak beef with oil temperature almost the same.

The carambola has a salty taste, so it doesn't need to add salt when frying.

Oyster sauce and beef are a perfect match. Beef with sauerkraut can add flavor.

The third method of appetizing home cooking recipes for children in summer

Shredded vegetable meat

material

250g pork belly slices, 8 peppers, 3 small red peppers, 5 cloves of garlic, 5 tablespoons of soy sauce 1.5, 2+ 1 tablespoon of rice wine, 8 tablespoons of sugar 1 tablespoon of salt 1/2 tablespoons.

working methods

1, pork belly is washed with water, dried and sliced.

2. Wash and drain the sweet pepper and red pepper, obliquely cut into thin slices, and slice the garlic after peeling.

3. Add 1 tsp salad oil to the wok, add garlic slices and red pepper slices, and fry over low heat for fragrance.

4. Slice the pork belly flat in the pot and stir-fry the lard continuously with low fire (if there is too much oil in the pot, you can pour out half).

5. After the pork belly slices are slightly browned on both sides, add 2 tablespoons of sugar+soy sauce+yellow wine, stir-fry and color quickly on medium heat.

6. Immediately, add the pepper slices and salt into the wok and stir fry quickly until the pepper slices are slightly soft.

7. Sprinkle 1 tablespoon yellow wine on the side of the pot and take it out after 3 seconds.