The most common symptom of summer people is loss of appetite, no appetite to eat, but long-term non-eating has a certain impact on our body, so people need to eat more appetizing dishes and food in the summer. So what kind of appetizers to eat in summer?
1. Summer appetizer recipes
(1) Sour and spicy lotus tablets
Ingredients: 500 grams of lotus root, 20 grams of pickled pepper, 200 grams of pork belly, appropriate amount of green onion; Vinegar, soy sauce, salt, starch to taste.
method:
1. Wash and cut the lotus root into thin slices; Cut the pork belly into thin slices, stir in soy sauce, starch and stir for later; Pickled pepper cut into triangles.
2. Stir-fry the meat in a hot oil pan until 7 ripe and serve; Stir-fry chives and pickled peppers in a frying pan, add lotus slices, sauté over high heat until 7 ripe, stir-fry the slices of meat back in the pan, then add vinegar and salt to taste.
(2) Stir-fried meat with capers
Ingredients: 1 handful of capers, 50 grams of minced meat, 5 dried chili peppers, 20 grams of green onion, ginger and minced garlic.
1. Wash and cut the capers into small cubes and set aside, marinate the minced meat with salt, soy sauce and cooking wine for 20 minutes, chop the dried red peppers, and chop the green onion, ginger and garlic.
2. Put less oil in the pot, heat it up, add the green onion, ginger, garlic and chili pepper and stir-fry until fragrant, then add the marinated minced meat and fry.
3. Pour in the diced capers, stir-fry evenly, add salt, soy sauce and sugar, and sprinkle a little sesame oil when you start cooking!
(3) Sour and spicy cucumber strips
Ingredients: 2 cucumbers, 1 dried chili pepper, 15 g sugar, 2 g salt, 1 tbsp white vinegar, shredded ginger to taste.
1. Wash the cucumbers, let them dry and cut the cucumbers into 5-7 cm strips. Marinate with salt for half an hour.
2. Cut the ginger into strips and put it in a bowl, add the chopped dried chili peppers, add 15 grams of sugar and pour in 1 tablespoon of white vinegar. Stir well to dissolve the sugar into a sauce.
3. Squeeze the pickled cucumber strips out of the water and put them into an oil-free and clean container, pour the juice into the cucumber strips and stir well. Put it in the refrigerator and marinate for 7 to 8 hours, then take out and plate it.
(4) Pineapple grunting meat
Ingredients: 500g of tenderloin, 150g of pineapple, pepper, onion, ginger, egg white, salt, pepper, starch, tomato paste, rice vinegar, sugar.
1. Tenderloin cutter. Cut into thumb nail lid-sized chunks. Cut the tenderloin, marinate with salt, pepper, ginger, egg whites for ten minutes, cut the bell peppers and onions into chunk-sized slices, starch ready. Dip the meat evenly with starch and shake off excess starch for later.
2. Put in 80% of the hot oil pan to shape and fry once. Set aside the fried meat balls.
3. Put oil in a pan and sauté the bell peppers and onion pineapple chunks. After oiling evenly, add 1 tablespoon of tomato sauce, 1/2 tablespoon of rice vinegar, 1 teaspoon of salt and 1 teaspoon of sugar, stir well. Add half a bowl of hydrated tomato sauce and simmer until viscous.
4. Put in the meat balls, quickly stir-fry evenly, out of the pot and put some chicken essence.
(5) Sweet and sour peanuts
Ingredients: 200g of peanut rice, 1/2 cucumber, 1 small piece of onion, 1 chives, 1 coriander, 2 tablespoons of aged vinegar (30ml), 1 tablespoon of light soy sauce (light soy sauce can also be added), 1 teaspoon of cotton sugar (5g), 1 teaspoon of salt (5g), a little salad oil.
1. Wash the peanuts with water and drain; Cucumber and onion washed and diced; Wash the chives and parsley and chop them.
2. Take a small bowl and add the old vinegar, soy sauce, cotton sugar and salt to make the sauce.
3. Pour oil into the frying pan, pour peanut rice when the oil is still cold, and stir-fry with a spatula to ensure that the peanut rice is evenly heated, until the skin changes color slightly, and the aroma can be taken out.
4. Freshly fried peanut rice is not crispy, after cooling it will become very crisp, drizzle with sweet and sour sauce.
(6) Chop the pepper duck blood
Ingredients: 200g duck blood, cooking wine, minced pepper, cooking oil, salt, spring onion, ginger and other appropriate amounts.
1. Duck blood cooking wine, a little fine salt marinate for 30 minutes to taste, remove fishy. Finely chop the green onion and ginger.
2. Add oil to the pot, heat the oil and add minced green onion and ginger and stir-fry until fragrant. Add a tablespoon of chopped pepper and sauté until fragrant. Add a little fine salt and cook to make the juice.
3. Pour the cooked sauce on the duck blood, then put it in the cage drawer and steam, steam for 10 minutes.
(7) Mapo tofu
Ingredients: a box of tofu, a small bowl of minced meat; Watercress paste, peppercorns, ginger, garlic, bell peppercorns, green onions, peppercorns and other appropriate amounts.
1. Pour the appropriate amount of oil into the wok to heat, after the oil is heated, pour in the minced meat, fry loosely, and put it out after it is taken off.
2. Re-pour the oil in the wok, heat it up and pour in the peppercorns, minced garlic and minced ginger to burst the aroma.
3. Add the bean paste and sauté the red oil, add the bell peppercorns and stir-fry well, then pour in the cut tofu and stir-fry for about 3 minutes.
4. Pour the previously fried minced meat into the pot, add MSG and stir-fry a few times, then pour in the water starch to outline, collect the juice and sprinkle the pot with green onion and pepper powder.
(8) Sour radish
Ingredients: 500 grams of carrots, 5 grams of salt, 5 star anise, 20 peppercorns, 10 pickled peppers, 10 grams of white vinegar, 50 grams of water, 5 grams of sugar.
1. After washing the carrots, wipe off the surface moisture with kitchen paper and cut into small pieces.
2. Put the radish cubes in a bowl, add star anise, peppercorns, pickled peppers, and you can also add 2 slices of ginger.
3. Pour salt and sugar, white vinegar and cold white (ratio is 1:1:2:10) in another bowl and mix well, the amount of water must be submerged over the radish, slightly spread over, because there is salt in the water, the radish will also be pickled out of the water
4. Cover the lid and seal it well, refrigerate for about 24 hours to eat, you can open the lid in the middle of the way, flip it with waterless and oilless chopsticks, so that the radish is pickled into the flavor and evenly.