What do you eat when you have no appetite in hot weather? 10 cold salad is more popular than meat, which can clear away heat and reduce fire.

Guide to this issue: What do you have no appetite for in hot weather? 10 Cool appetizing cold salad is more popular than meat, clearing away heat and reducing fire.

When it is hot every day in summer, I believe everyone has the same feeling, that is, they just want to eat something cold, while hot food seems to have no appetite, let alone eat it. When the weather is hot in summer, people are more susceptible to hot and dry weather, which leads to boredom and may lose their appetite. So what should I eat in this situation? Cold salad is a good choice. Cold salad is appetizing. Sharing 10 cold salad is more popular than meat. Eating cold salad can clear away heat and reduce fire, increase appetite, and make you no longer worry about what to eat in summer. Here are some practices:

Cucumber mixed with bean curd dried vermicelli materials: 2 cucumbers, 3 dried bean curd, vermicelli 1 root, half carrot, 2 coriander, sesame oil 1 spoon, Chili oil 1 spoon, salt 1 spoon, sugar 1 spoon and rice vinegar/kloc.

Exercise:

Put the vermicelli in a pot, add boiling water to soften the vermicelli, then soak the vermicelli in warm water for 1-2 hours, and fully soak the vermicelli until it is hard and transparent.

Wash the cucumber, drain the water, cut it into slices first, and then cut it into uniform silk.

Cucumber skin is nutritious 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.

Cut the dried bean curd in half along the length, then stack it together and cut it into even silk.

Slice carrots, cut parsley into small pieces and chop garlic.

Boil the pot with water, blanch the dried tofu shreds 1-2 minutes, take out, cool with cold water, take out and squeeze out the water.

Put shredded cucumber, dried bean curd, shredded carrot and vermicelli into a slightly larger container, and add Chili oil, sesame oil, salt, rice vinegar, aged vinegar, white sugar and soy sauce. Stir quickly and evenly with chopsticks from bottom to top, then take it out and put it on a plate.

Sesame mixed with spinach material: 500g spinach, cooked sesame 1 tablespoon, appropriate amount of oil, appropriate amount of salt, 3 cloves of garlic, 5 dried peppers, half a tablespoon of sugar, rice vinegar 1 tablespoon,

Production steps:

Select the old leaves of spinach and wash them. When buying spinach, try to choose those spinach with very dark green leaves and red roots. This kind of spinach is fresh and tender. It will taste better if you buy it and cook it. Never buy spinach if it is damaged or dark yellow.

Garlic is minced, dried pepper is cut in half, pepper seeds are not needed, and cooked sesame seeds are prepared. Cold garlic has the functions of seasoning, appetizing and sterilization, and both are indispensable.

Boil the pot with boiling water, add a little salt and pour a little oil. First, blanch the roots and stems of spinach in boiling water.

Then put the spinach leaves in water and blanch them together. Take out the spinach immediately after it becomes discolored.

Spinach contains oxalic acid. Boiling in boiling water will not decompose oxalic acid, but dissolve and dilute it. Then pour out the boiling water of spinach, and the oxalic acid content of spinach will be greatly reduced. Therefore, when cooking spinach, it is best to blanch it in water first, which can not only remove the astringency, but also greatly reduce the adverse effects of oxalic acid, and the loss of nutrients in spinach will not be too much. Only by removing oxalic acid can the body absorb calcium from spinach.

Put spinach in cold water to cool. Take it out and squeeze it.

Spinach is easy to cook, don't overcook it. When blanching spinach, blanch the roots and stems first, then blanch the leaves. The advantage of this is that the blanching of leaves will not overheat, overcook and rot, and the maturity of leaves and stems is the same. Spinach tastes crisp and tender.

Cut the spinach into inches, put it in the pot and put the minced garlic on it.

Add a proper amount of oil to the pot, heat it until it smokes, then turn off the fire, reduce the oil temperature, add dried Chili peppers and fry them with oil, and heat them before use, otherwise it will smell like oil.

Pour hot oil and dried Chili together on the minced garlic to stimulate the garlic flavor. Add salt, sugar and rice vinegar, sprinkle with sesame seeds and mix well with chopsticks. Serve.

Cold bitter chrysanthemum material: 1 bitter chrysanthemum, a small bowl of peanuts, proper amount of oil and salt, half a tablespoon of sugar, 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce,

Exercise:

Remove the old leaves, cut off the roots, tear off the leaves, soak them in light salt water for ten minutes, clean them, take them out and drain them.

Cut the bitter chrysanthemum into inches and put it in the pot for later use.

Add oil to the pan, (the amount of oil is not much, just enough to fry peanuts, which are oil crops and will produce oil when fried). Add cold oil to peanuts, stir-fry with low fire, stir-fry with low fire, stir-fry peanuts until they are slightly yellow and crackle with peanuts, and let them cool.

After the peanuts are cooled, crush them with the back of a knife.

Put half of the peanuts in the pot, add a little salt, sugar, rice vinegar and soy sauce, stir them evenly with chopsticks, take them out and put them on a plate, and sprinkle the remaining half of the peanuts on the bitter chrysanthemum.

Tip: Bitter chrysanthemum soaked in light salt water can remove insects and dust, and it tastes hygienic and clean. Peanuts should be fried with low fire, not over-fried, and put less salt when mixing. It tastes sweet and sour when mixed together.

Materials required for mixing dried tofu: 3-4 pieces of dried tofu, 2 parsley, proper amount of oil, proper amount of salt, Chili oil 1 tablespoon, 3 cloves of garlic, about 20 pieces of pepper, 2 aniseed, 1 teaspoon of sugar.

Production steps:

Prepare the required materials, wash and drain the coriander. It is best to use dried tofu from Northeast China, which tastes hard.

Roll up the dried bean curd and cut it into filaments. Dried tofu is easier to shred when rolled, and the silk is longer.

Pat garlic with the back of a knife, chop it into powder, and cut coriander into small pieces.

Boil the pot with water, add dried bean curd shreds 1 min, take out, drain, spread out and cool. Blanched dried tofu can remove the smell of beans.

Add oil to the pot and heat it until it smokes, turn off the fire, slightly lower the oil temperature, add pepper and aniseed, stir-fry with low fire, turn off the fire and take out. Oil is crude oil and needs to be heated to smoke, so it needs to be refined. Otherwise, it is easy to smell crude oil. Pepper and aniseed should be fried with low fire, which can fully fry the fragrance of pepper.

Put the dried bean curd into the pot, add the minced garlic and coriander segments, pour the hot oil on the minced garlic, add Chili oil, salt and sugar, stir evenly with chopsticks from bottom to top, and then take it out and put it on a plate.

Cucumber vermicelli mixed with Chinese cabbage materials: 2 cucumbers, cabbage core 1, vermicelli 1, half carrot, 2 coriander, 3 garlic cloves, Chili oil 1 tablespoon, sesame oil 1 tablespoon, white sugar 1 tablespoon, aged vinegar 2 tablespoons and monosodium glutamate.

Practice steps:

First, dry powder strips should be soaked, put into a large bowl, add boiling water, scald the strips until they are soft, and then soak them in warm water for 1 hour until they are hard and transparent.

Wash all ingredients, peel carrots and wash them. Chinese cabbage is made of cabbage core, crisp and tender.

Cucumber is sliced first, and then cut into uniform silk.

Cut the thick part of the cabbage into two pieces with a blade, and then cut it into filaments with an oblique knife.

Cut the parsley into small pieces, chop the garlic, then chop it into powder, and cut the carrot into filaments. Carrots can be eaten raw, and the silk should be cut thin. If it is rough, the taste will be hard. If you don't like raw food, you can fry it with a little oil.

Drain the soaked vermicelli, put it in a pot, add shredded cucumber, shredded carrot, shredded Chinese cabbage, minced garlic and minced coriander, pour in sesame oil, chili oil, salt, aged vinegar and white sugar, stir evenly with chopsticks from bottom to top, take it out and put it on a plate.

Steamed eggplant materials: 500g purple eggplant, 3 shallots, 2 coriander, proper amount of oil, Chili oil 1 tablespoon, 3 cloves of garlic, 2 tablespoons of steamed fish, soy sauce,

Exercise:

First, the eggplant should be pedicled and washed. When using eggplant, it is best to choose purple eggplant, which is tender. When we buy eggplant, the tender eggplant we choose should be mainly red-purple or black-purple, and the color is dark and bright, which is beautiful at first glance. This eggplant is good. Where the calyx of eggplant is connected with the fruit, there is a white and slightly green band ring. The bigger the girdle, the more obvious it is, indicating that the more tender the eggplant is, the more delicious it is.

First, steam the eggplant, add water to the steamer to boil, put the eggplant on a plate, put it in the steamer, cover the lid, and steam for about 10 minutes. If you don't know if eggplant is steamed, I'll teach you a simple method. Hold the eggplant with chopsticks. If the eggplant penetrates easily, it is ripe, otherwise it is not ripe. Steam for a while. Take out the steamed eggplant and let it cool.

While waiting for the eggplant to cool, we prepared the ingredients, cut the chives into small pieces, cut the parsley into small pieces, and chopped the garlic.

After the eggplant is cooled, tear it into strips slightly thicker than chopsticks by hand and put it in a larger container. There is no need to tear the eggplant strips too thin, because they taste bad.

Put shallots on tomato strips, garlic on shallots, add a proper amount of oil to the pot and heat it until it smokes. Pour hot oil on minced garlic and chopped green onion, which can reduce the spicy taste of some onions and garlic and stimulate the fragrance of onions and garlic.

After pouring the oil, sprinkle with cauliflower, pour in steamed fish sauce, add Chili oil, stir well with chopsticks, and serve out, so that this eggplant dish is ready.

Materials required for Northeast Tiger cooking: 1 root green onion, 2 cucumbers, 4-5 peppers, 1 root coriander, 1 peanut, 1 tablespoon shrimp skin, appropriate amount of salt, 3 tablespoons soy sauce,

Production steps:

Prepare the required materials, wash the ingredients and drain the water.

Slice cucumber first, then shred, cut coriander into sections, remove the pedicle and seeds of pepper, shred with oblique knife, and shred onion.

Wash peanuts with clear water to remove dust, and then spread them out to dry. Add a little oil to the pot, add the peanuts with cold oil, fry them over low heat and let them cool. Stir-fry them with low heat. If you fry them in hot oil, they will be cooked easily. This is the result of preventing the high oil temperature from causing the rapid generation of endogenous cooking.

Put shredded cucumber, shredded onion, shredded pepper and shredded coriander into a basin, add shrimp skin, salt and soy sauce and mix well with chopsticks.

Add the fried peanuts, stir well and serve.

Broccoli and cucumber mixed with yuba materials: broccoli, yuba (dried), cucumber 1, half a carrot, proper amount of oil and salt, sesame oil 1 spoon, 3 cloves of garlic, pepper 1 spoon,

Exercise:

Dried yuba is used. First put the dried yuba into the pot in advance, add warm water, add a little salt and cover it with a plate so that the yuba will not float. This method takes a short time to soak the yuba. Adding salt to the water can accelerate the water absorption of the yuba, so that it can be soaked faster, and the yuba will be soaked until there is no hard core.

Squeeze the soaked yuba out of the water and cut it into sections for later use.

Cut carrots into diamond-shaped blocks, cut off the roots of broccoli, divide them into small flowers, and chop garlic. Put the cucumber on the chopping block, split it with the back of a knife, cut a knife in the middle, and then cut the cucumber into sections with an oblique knife. The purpose of filming is to make cucumber fully cracked, with rich flavor and better taste when stirred.

Boil the pot with water, blanch the yuba 1 min, take it out, put it in cold water, take it out, and squeeze it dry for later use.

Boil the pot with water, add a little salt, add broccoli and carrot slices, and blanch until the color of broccoli becomes dark and discontinuous.

Take out the broccoli and carrots and cool them in cold water. Take it out and drain it. Before blanching, add a little salt to the water, which will make broccoli greener. Blanching and cooling in cold water can keep broccoli crisp and tender, and the color will not turn yellow. This is the trick of making broccoli.

Add oil to the pot, heat it, add pepper and fry it into pepper oil with low fire, fry it in a slight coke, turn off the fire and take it out.

Put broccoli, yuba, carrot and cucumber into a deep container, pour in fried pepper oil, add sesame oil, salt and minced garlic, stir well with chopsticks, and serve out and plate.

Flammulina velutipes mixed with cucumber: Flammulina velutipes 250g, cucumber 1, peanut bowl 1, carrot half, coriander 2, proper amount of oil and salt, Chili oil 1 spoon, sesame oil 1 spoon, garlic 3 cloves, sugar 1 spoon, rice vinegar.

Exercise:

Prepare the required materials and wash the ingredients. Cut off the roots of Flammulina velutipes and tear them into small flowers by hand.

Slice cucumber first, then shred, shred carrot, cut coriander into small pieces, and chop garlic. Garlic is indispensable for cold salad, which can play a role in improving taste and sterilization.

Boil the pot with water, blanch the Flammulina velutipes for about 1-2 minutes, take out the Flammulina velutipes, put it in cold water, and take out the water for later use. Flammulina velutipes itself is easy to cook. Don't blanch the Flammulina velutipes for too long, until they are soft. Boil 1-2 minutes or so. After a long time, the taste of Flammulina velutipes is not good.

Add a little oil to the pot, put the cold oil into the peanuts and stir fry over low heat. Stir-fry peanuts until cooked, take them out and let them cool.

Put Flammulina velutipes, shredded cucumber and shredded carrot into a slightly larger container, add minced garlic, coriander, Chili oil, sesame oil, salt, sugar, rice vinegar and soy sauce, and stir quickly with chopsticks. Add the fried peanuts, stir well and serve.

Materials required for cold-mixed edamame: 500g edamame, 2 parsley, 1 tablespoon Chili oil, appropriate amount of salt, 3 cloves of garlic, 2 tablespoons of steamed fish black soybean oil, more than 20 peppers, 2 aniseed, 1 segment cinnamon,

Production steps:

Rinse edamame with water, put it in clean water, soak it in a spoonful of salt for 10 to 15 minutes, then rub the fine hairs on edamame with your hands, take it out and drain. Pat the garlic, then cut it into small pieces, and cut the parsley into small pieces.

Cut off the sharp pods at both ends of the edamame with scissors, so that the edamame is easy to taste in the later stage. This is a trick to make edamame delicious.

Put the edamame into the pot, add pepper, aniseed and cinnamon, and pour in cold water until the edamame is over.

When the fire is boiling, don't cover the pot, cover the pot, and the boiled edamame will turn yellow. Cook for 5-6 minutes on medium fire, add salt and stir well. The amount of salt added is slightly more than that used in cooking. Turn off the fire, cool naturally, and soak the edamame for a while, which will make the edamame more delicious.

Cool the edamame, take it out, drain it, put it in a big bowl, and add coriander segments, Chili oil, a little salt, minced garlic and steamed fish sauce. Steamed fish soy sauce is a little sweet. You can eat it with chopsticks without sugar.