What summer recipes can be cooked without fire? Simple, fast and delicious!

It's very hot in summer. I don't like eating or cooking. But fresh vegetables are clean. The following home-cooked dishes are easy to use and don't suffer from the heat in the kitchen. Let's take a look together ~

1. Baked cowpea

1. Cut the cowpea into small pieces and shred the onion.

2. Put the ingredients into the air fryer, spray some oil and mix well.

3. 180 degrees, 10 minutes, and finally sprinkle some barbecue ingredients you like.

Cowpea is rich in protein, which is easily absorbed by human body, and is helpful for digestion. In summer, use an air fryer to free your hands, and barbecue cowpeas with less oil is delicious and can satisfy your appetite.

Mixed eggplant

1. Wash eggplant and cut into small pieces.

2. Pour half a bowl of water into the container and juice: soy sauce, oyster sauce and garlic.

3. Add a little salt, sugar, pepper and sesame! Microwave for five minutes.

Five-minute automatic menu, less oil and less salt, garlic is spicy.

3. Hot and sour garlic

1. Cut the root of Flammulina velutipes and wash it.

2. Pour in fruit juice: aged vinegar, zero-calorie sugar, soy sauce, oyster sauce and chicken powder.

3. Spray oil with microwave for five minutes and sprinkle with chopped green onion pepper rings!

As a serious lover of Flammulina velutipes, Flammulina velutipes, as a fungus, can provide a lot of nutrition that our human body needs.

4. cold cucumber and fungus

1. Slice cucumber, soak fungus, shred onion and mince garlic.

2. Marinate the cucumber with salt, then rinse it and squeeze out the water.

3. Add water to auricularia auricula without ingredients, fire in the microwave oven for 3 minutes, and cool it.

4. Soy sauce+oyster sauce+a few drops of sesame oil+olive oil+minced garlic, and adjust a refreshing juice. Pour in the ingredients and stir well.

Not only in summer, I believe that no one can refuse a refreshing cucumber mixed with fungus at any time.

5. Vegetable rolls with bean skin

1. Spread the eggs into pancakes, shred them, cut the bean skin into small pieces, shred the carrots and cook them in boiling water. Wash the lettuce and cut it into small pieces.

2. Dip in juice: put chopped green onion, minced garlic, millet pepper, white sesame seeds and Chili powder into a bowl; Add 1 tbsp of soy sauce, 1 tbsp of oyster sauce, 2 tbsp of sesame oil and 1 tbsp of aged vinegar, and stir well to get dipping juice.

3. put vegetables, cucumber eggs and shredded carrots on the bean skin and roll them up ~

This dish accompanied me through the spring, summer, autumn and winter. In summer, bean skin rolls are simple and refreshing. In winter, add some shredded pork. Dip in a little spicy egg sauce and you can put the vegetables and meat you want into your mouth. Don't be too happy.