#一张图证明夏天来了#
The weather is getting hotter and hotter, and many people always feel unenergetic, lose their appetite, and are not hungry at all when it comes to meals. However, in the summer, the metabolism in our body is actually very vigorous, which means that the physical consumption is very large, if we cannot replenish nutrition in time, it will lead to "making ends meet", the body will become weak, and it will be more difficult to endure in the process of summer.
When cooking in summer, you might as well pair it with 1-2 cold dishes every day, compared with stir-fried stews, cold dishes are more refreshing, and they are less destructive to the nutrition of the ingredients, and they are healthier to eat. Here are 5 appetizers to share with you, one every day, to eat healthy and good body.
Course 1: Cowpea salad
1. Choose cowpeas with uniform thickness and dark color to buy home, which is more tender to eat and very crisp to make cold dishes. Remove the old tendons and hard stems, rub them clean, put them in boiling water and cook them for five or six minutes, make sure they are cooked, and then pinch them out of the water and put them in cold water, so that they can be quickly cooled.
2. Use the order of blanching and then cutting the cowpeas to process the cowpeas, so that more nutrients can be retained, and we can cut them a little shorter, so that they can add more flavor.
3. Prepare some garlic paste, chili noodles, put cold soy sauce, balsamic vinegar, salt, and then put a few green peppercorns, and then burn a spoonful of hot cooking oil and pour it onto the peppercorns, so that its fragrance can be excited by the hot oil.
Course 2: Cucumber mixed with eggs
1. Shooting cucumbers is a classic in summer, in fact, we can also pair it with boiled eggs, which will give you an unexpected taste. Then boil the eggs first, let them cool and peel them, then cut them into small pieces, and try to have egg whites and yolks on each piece.
2. A cucumber, rub off the small thorns on the surface, wash off the impurities, remove the head and tail, and then knock it a few times with a rolling pin to make it crack, and then break the small pieces and put them in the bowl.
3. Mix a sauce, soy sauce, vinegar, sesame oil, salt, a spoonful of garlic, salty, salty, sweet and sour are all adjusted by yourself, until you are satisfied.
4. Put the eggs in a bowl, cut some small onion pieces, and finally pour the prepared sauce into the bowl as evenly as possible. Stir briefly, let it sit for a while, and enjoy the ingredients after the flavor is absorbed.
The third course: cold lotus root slices
1. Peel the skin of the lotus root fully, and scrape the low-lying areas that cannot be cut with a knife, then wash off the impurities, cut into thin slices, and try to be thinner. After cutting, check the lotus root hole again for mud and then clean it off.
2. After cutting the lotus root slices, starchy substances will be clearly precipitated, and we need to wash them with water two or three times to wash them thoroughly. Then we add a little white vinegar to the water, so that it can be kept white and not black.
3. Add more water to the pot and boil until it boils thoroughly, put the lotus root slices in it, stir a few times, the lotus root is actually very easy to cook, and it must be picked up within one minute, so as not to boil soft.
4. Then put it on the fence, drain the water in it, and let it dry until it cools thoroughly. Lotus root is special, if it is soaked in water, it will wash off the precipitated substances on its surface, so it is difficult to hang the juice when seasoning, and it is difficult to absorb the flavor.
5. When I felt that the lotus root slices were cold, pour them into a bowl, further put some shredded green onion and ginger, dried chili, first burn a spoonful of pepper oil and pour it on the top, then add a little white vinegar and salt, and then stir well. It tastes like the aroma of green onions, ginger and peppercorns, as well as the sweetness of the lotus root itself, and it is crunchy when chewed.
Course 4: Boiled shrimp
1. Try to choose fresh shrimp in a blanched way, clean up every shrimp, remove the shrimp line on the back and abdomen, cut off the shrimp whiskers, and change the water and wash after all the treatment.
2. Add a bowl of water to the pot and boil until it is about to boil, throw the green onion and ginger into it and boil further.
3. Pour the shrimp into the pot, cook for about a minute, turn over when the bottom starts to change color, continue to cook for two minutes, and cook each shrimp thoroughly.
4. Prepare a bowl of boiled water, put some ice cubes into it, scoop up the boiled shrimp and put it in, soak it for two minutes to cool it down.
5. Prepare a few more ingredients, green onions, ginger, garlic, millet and pepper, then put steamed fish soy sauce, a little vinegar and sugar, then burn a spoonful of hot oil and pour it in, and further mix thoroughly.
Course 5: Chilled oyster mushrooms
1. Don't buy too big oyster mushrooms, otherwise it will be easy to buy old ones, and it will be very difficult to chew. Medium size is most suitable, two or three washed and cut into large pieces.
2. Spread it out into the steamer, steam it for about 20 minutes, the fungus is not easy to cook, the time is longer, make sure it is steamed thoroughly.
3. Cool it thoroughly, and then use a toothpick to cut it into small strips along its own texture, so that it is easy to eat and easy to taste.
4. Prepare a little shredded green pepper, you can also use sharp pepper, cut some fine garlic paste, then put cold light soy sauce, balsamic vinegar, sugar, and a spoonful of hot peanut oil, add a little salt, and stir thoroughly. Sour, sweet, smooth and delicious.
This article is the original of Little Jasmine's Gourmet Record, and it is not easy to code words, and it is strictly forbidden to plagiarize and carry bad self-media. If you like my sharing, you are welcome to like, follow and retweet.