Summer is here, do you know any appetizers?

In the hot summer weather, the temperature is very high, the body temperature rises, and you will sweat profusely after doing a little activity. During this season, you often lose your appetite when eating, and you feel full when you see the food, not to mention you don’t like to eat. It’s a meal, just take a few bites and then it’s over! If you don’t want to eat or don’t have enough to eat in the afternoon, you will usually be unable to hold on until five or six o’clock in the afternoon, and your body will feel particularly weak, with sweating on your forehead and typical symptoms of hypoglycemia.

The weather is hot, and everyone likes to eat something fresh. Cold dishes are an essential choice in summer. Today I would like to take this opportunity to share with you 5 cold dishes that are especially suitable for summer. They are refreshing, invigorating the spleen, appetizing, and anti-greasy. They are delicious and full of nutritional value. The sight of them will make your mouth water. The food was sold out as soon as it was served. Let’s take a look at some cold dishes that are full of color, flavor and flavor!

The first spleen-invigorating appetizer: cucumber mixed with yuba

Food required

Adequate tofu skin, appropriate amount of fungus, and garlic A few, a lot of millet peppers, an appropriate amount of chili powder, an appropriate amount of green onion roots, an appropriate amount of vegetable oil, a loofah, an appropriate amount of light soy sauce, an appropriate amount of rice vinegar, a small amount of sesame oil, an appropriate amount of salt, an appropriate amount of white sugar, an appropriate amount of coriander, and an appropriate amount of fried peanuts.

Process

1. Prepare appropriate amounts of tofu skin and fungus and soak them in advance. Soak the tofu skin until soft, cut into sections, and blanch in a pot. The tofu skin is easier to cook and blanch. Just 30 seconds, then drain out the cold water. Black fungus is not easy to cook. Pour water for a minute and fish it out. Let's make another minced garlic juice, prepare a few heads of garlic and a few chili peppers, stir them into mince, put them into a bowl, add an appropriate amount of chili powder and green onions, pour in boiling oil to stir up the aroma.

2. Prepare a piece of loofah, wrap it in a plastic bag and crush it, put it into a bowl, pour in the tofu skin and black fungus, add the correct minced garlic juice, then add two spoons of soy sauce, Add two spoons of rice vinegar, one spoon of sesame oil, half a spoon of salt, and one spoon of sugar, and mix well to taste. Then add appropriate amount of coriander segments and appropriate amount of cooked peanuts, stir slightly and then serve.

The second spleen-invigorating appetizer: three shredded cold dishes

Two pieces of soybean oil skin, one carrot, one handful of daylily mushrooms, one spoonful of mashed garlic, one spoonful of green onion, and millet An appropriate amount of pepper, a spoonful of sesame seeds, an appropriate amount of cooking oil, a spoonful of light soy sauce, a spoonful of rice vinegar, a spoonful of edible salt, a spoonful of white sugar, and an appropriate amount of chopped coriander.

1. First prepare two pieces of thicker soybean oil skin, roll them up and cut them into strips. Prepare a potato or a carrot in advance and grate it into thin strips with a grater. Prepare a handful of golden mushrooms, tear them into pieces and wash them. The salad dressing for the three shredded mushrooms must be prepared separately. Prepare an empty bowl in advance, add a spoonful of minced garlic, scallions, millet pepper or chili powder, then add a spoonful of sesame seeds, pour boiling oil in two times to stir up the aroma. Then add a spoonful of light soy sauce, a spoonful of rice vinegar, a spoonful of salt, and a spoonful of sugar, stir evenly, and a bowl of all-purpose cold sauce is ready. The spoon here is a medium size spoon.

2. Boil the water in the pot, add the soybean oil skin and boil the water. After boiling, pour in the enoki mushrooms, cook for another minute, and remove the cold water. Boil the water in the pot, add a little cooking oil, pour in the carrot shreds, after the water boils again, drain out the cold water, then drain it, put it into the bean sealing ring, add an appropriate amount of chopped coriander, and pour in the pre-adjusted For the cold sauce, mix evenly with your hands. Just like that, a delicious cold salad is ready.

The third spleen-invigorating appetizer: cold vermicelli

Two handfuls of vermicelli, one carrot, one loofah, appropriate amount of green onion root, millet pepper Appropriate amount of garlic paste, a spoonful of chili powder, a spoonful of sesame seeds, an appropriate amount of cooking oil, a small spoonful of salt, a spoonful of white sugar, a spoonful of seafood soy sauce, a spoonful of rice vinegar, an appropriate amount of crushed peanuts, and an appropriate amount of coriander.

1. Prepare two handfuls of vermicelli in advance and soak them in warm water until soft. Prepare a carrot, peel it and grate it into shreds, and grate a loofah into shreds and set aside. Cut some green onions and millet peppers. After cutting, put them into a bowl. Add a spoonful of garlic paste, a spoonful of chili powder, a spoonful of sesame seeds, and pour boiling oil in two portions. Then add a small spoonful of salt, a spoonful of white sugar, a spoonful of seafood soy sauce, and a spoonful of rice vinegar, stir evenly, and you will have an all-purpose cold sauce.

2. Now the vermicelli has been soaked until soft, cut it with scissors, boil the water in the pot, put in the vermicelli and cook for 30 seconds, then take out the cold water, so that the vermicelli is not lumpy and tastes delicious, and then control it. Intervention to stay. Blanch the shredded carrots in the same way, remove them from the stems, dry them and put them in a bowl. Then add cucumber shreds, pour in the adjusted cold sauce, you can add a little crushed peanuts and coriander segments, and stir evenly with chopsticks. Just like that, a dish of cold vermicelli is ready.

The fourth spleen-invigorating appetizer: hand-shredded cold chicken drumsticks

2 pipa drumsticks, one green onion knot, appropriate amount of ginger slices, a handful of peppercorns, appropriate amount of rice wine, and appropriate amount of minced garlic , appropriate amount of green onions, appropriate amount of salt, appropriate amount of white sugar, appropriate amount of sesame seeds, appropriate amount of crushed dried chili peppers, appropriate amount of light soy sauce, appropriate amount of rice vinegar, and appropriate amount of boiled peanuts.

1. Pour 2 pieces of pipa legs into the pot with cold water, add onion knots, ginger slices, a handful of peppercorns, and rice wine. Bring to a boil and remove the foam. Cook on low heat for another ten minutes, then drain. Soak in cold water for a few minutes, while mincing the millet pepper. Prepare a little more garlic in advance, mince it into minced garlic, and cut two green onions into segments.

2. Put the soaked chicken wings into a food packaging bag, tap it twice with a rolling pin, and then break it into strips along the lines. This method is quick and simple. Add a spoonful of salt, a spoonful of sugar, a spoonful of sesame seeds, and a spoonful of crushed dried chili peppers to the bowl of minced onions, garlic, millet, and peppers. Add some oil to the pot, add a handful of peppercorns, simmer until the aroma of peppercorns becomes fragrant, then scoop it up, and then pour the boiling oil over the condiments in two portions.

3. Then pour the evenly stirred condiments into the chicken wing bowl, then add two spoons of light soy sauce, one spoon of vinegar, then add one spoon of peeled cooked peanuts and appropriate amount of coriander. Segments, grab and mix evenly, then a hand-shredded cold chicken drumstick is ready.

The fifth spleen-invigorating appetizer: Sesame paste cold noodles

Sesame paste cold noodles

One loofah, appropriate amount of sesame juice, The right amount of salt, the right amount of white sugar, the right amount of rice vinegar, a few heads of garlic, the right amount of light soy sauce, the right amount of soy sauce, the right amount of pepper, the right amount of fresh noodles, the right amount of cooked peanuts, the right amount of cooking oil, the right amount of green onions, and the right amount of minced coriander.

1. Prepare a loofah in advance and cut it into shreds. It will be better if there are bean sprouts, carrot shreds and pickles. Prepare an empty bowl in advance, put an appropriate amount of sesame juice, add a small spoonful of salt, a spoonful of sugar, an appropriate amount of rice vinegar, add water in small amounts at regular intervals, and slowly dilute the sesame juice, don't worry, add more water a few times, until Stir the sesame juice until smooth.

2. Prepare a few heads of garlic, smash them open and then chop them into pieces. A garlic mortar is better. Prepare an empty bowl in advance, add two spoons of light soy sauce, a small spoon of soy sauce, and pour in the minced garlic. Fry another piece of sesame oil and cold oil into the pot. After frying until fragrant, filter out the pepper and pour it into a bowl while it is still hot to stir up the aroma of minced garlic and light soy sauce.

3. Boil the water in the pot, add the noodles, cook until the noodles float to the surface, cook for about 10 seconds, take it out immediately and use cold water if it is too cold, so that the noodles are not lumpy but still delicious. . Then drain the water and put it into a bowl. Add the appropriate sesame juice and sesame oil juice. If you can eat chili, you can add chili pepper. Then add shredded cucumber, cooked peanuts, green onions and minced coriander. Stir. It’s time to eat.