Three volts are head volt, middle volt and end volt, the current is the middle volt, but also the hottest period of time, duration of 20 days, during this time, the temperature is sweltering, hot, dry and hot, damp and hot, people have no appetite, take me personally, very much hate the kitchen high temperature, especially the smell of oil smoke, so every season, my home is based on cold mixed vegetables, nutritional retention is comprehensive, do not have to face the high temperature, cook people are comfortable, people who eat are also comfortable, not hot and not hot, the entrance is crisp and delicious, cool and cool At the same time, it can also be used as an appetizer, and today I share 5 of the most popular cold dishes, which the family loves to eat.
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Ingredients: pork head, pork liver, green onion, coriander
Seasoning: Sesame sesame oil, salt, balsamic vinegar, soy sauce
1, prepare half a pound of pork head meat, half a pound of pork liver, do not let the merchants mix, directly bag to take home, most of the merchants will help slice, the thinner the cut, the better, so that it is more flavorful.
2, prepare a green onion, peel off the skin, cut into thin wires, recommend Shandong green onion, slightly mild spicy, slightly dew sweet, crisp and tender and delicious, very suitable for cold mixing, especially delicious.
3, many people do not like to eat coriander, in fact, coriander has a good freshness effect, can dissolve a part of the greasy, let people appetite, the more you eat the more appetite.
4, prepare a basin, slightly larger is better, the pig head meat, pork liver, coriander, green onion into the basin, and then according to personal taste, add 1 spoonful of balsamic vinegar, 1 spoonful of soy sauce, the right amount of chicken essence, salt, sesame sesame oil, if you taste heavy, you can come back with 2 spoons of chili oil, stir well.
5, pig head meat taste, if too salty do not put salt, flexible use, random response, after stirring well, put on the plate, the wine is soft, mellow wine, the dish is delicious and delicious, fat and not greasy, this dish is suitable for most people, iron set large pieces of food, do not know what night.
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Ingredients: Black fungus, onion, minced shallot and ginger, millet pepper
Seasoning: light soy sauce, vinegar, sugar, salt, sesame sesame oil
1, prepare 40 grams of black fungus, it seems to be very little, in fact, a lot of foaming, enough for a dish, put the fungus into an empty bowl, add the right amount of water, soak for 2 hours, and when the time comes, scoop in 2 spoons of flour, half a spoon of salt, grasp and mix evenly.
2, re-rinse twice, flour can adsorb impurities on the surface of the fungus, table salt can kill microorganisms, do better than not do, clean fungus, these two steps must be in place.
3, because the fungus is cold mix, it must be blanched, can not be eaten raw, the water into the pot, blanched for 2 minutes and then fished out.
4, rinse again, control the dry water, the preparation of the fungus is completed, so that the fungus can rest assured that the family can eat, soak the fungus, use cold water, mix the appropriate warm water can, but must not let go of the water, the first will burn the surface of the fungus, the second will lose nutrients.
5: Prepare an empty bowl, add chopped green onion and ginger, millet pepper rings, pour in 3 spoons of light soy sauce, 2 tablespoons of balsamic vinegar, 1/2 tablespoon of salt, 1/2 tablespoon of sugar, stir well.
6: Cut half an onion, cut into thin wires with a knife, put into the seasoning, and continue to stir well.
7, finally put the onion, seasoning, all poured into the fungus, add the appropriate amount of sesame sesame oil, evenly, the onion cold mix fungus, it is made, crisp and delicious, very simple, on the table for a while on the disc.
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Ingredients: cucumber, garlic, millet pepper,
Seasoning: Sesame oil, pepper oil, chili oil, oyster sauce, salt, sugar, balsamic vinegar, soy sauce
1, prepare 2 fresh cucumbers, the top flowers with thorns, try to buy fresh, try to get up early to buy vegetables, at this time no one picks, fresh, clean, cut off the head and tail, take a knife to pat, cut into small pieces, sprinkle in the appropriate amount of salt, marinate for 15 minutes.
2, with salt for a while, can make the cucumber more crisp, wait for the time, rinse with water again, summer with cold water, winter with warm water, put aside to dry the water.
3, prepare a few cloves of garlic, pat flat and cut into minced, if you want to save trouble, now there are garlic artifacts, casually pull a few times, garlic will become chopped, millet spicy 2, cut into circles.
4, when the cucumber is almost dry, put the minced garlic and small peppers into it, stir evenly, it doesn't matter if the garlic is more, the millet pepper is put according to their own taste, generally two is enough.
5: Add 3 tbsp aged vinegar and 2 tbsp light soy sauce.
6: 1 tbsp sesame sesame oil, 1/2 tbsp peppercorn oil, 1 tbsp oyster sauce.
7, a spoonful of chili oil, the trouble-free can be replaced by the old dry mother, and finally less salt and sugar, taste the salty taste, salt do not put more, will affect the overall taste.
8, put on disposable gloves, while stirring, while upside down, this is the fastest way to stir, mix well can be on the table, if you are not in a hurry to eat, you can first put it in the refrigerator, take it out in 15 minutes to eat, crisp and delicious, appetizing and under the meal, on the table instant disc, if there is time, be sure to try this dish.
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Ingredients: cowpea, minced garlic, dried chili peppers
Seasoning: MONOS, sesame oil, sesame oil, oyster sauce, sugar, soy sauce, salt
1, prepare fresh cowpea carob, cowpea carob is also called long bean carob, is one of the most common vegetables in summer, when buying, try to go in the morning, this time just picked, the color is also fresh, go home first rub with salt water, clean it, and then change the knife to cut into long segments, as shown in the figure.
2, beans as far as possible cut a little longer, chopsticks can be clamped, burn a pot of boiling water, add a small half spoon of salt in the pot, drop a few drops of cooking oil, put into the cowpea carob, blanch the water for 2-3 minutes, fish out a warm water, the beans must be cut raw and blanched, so that it is not easy to diarrhea.
3: Start preparing the accessories, pat the garlic flat and chop it, prepare 3 dried peppers, and cut the knife into sections.
4: Put the beans into a bowl, start seasoning, enlarge the garlic, dried peppers, green peppercorns, salt, burn a spoonful of hot oil, after the oil smokes, pour on the minced garlic in batches to stimulate the garlic aroma and spicy taste.
5, and then according to personal taste, add an appropriate amount of MSG, sesame oil, sesame oil, oyster sauce, sugar, soy sauce, stir evenly, refreshing small cold dishes will be made, you can pick out the peppercorns in advance and throw them away, the aroma comes out, there is no need to keep it, you can also fry incense in the oil pan.
6, such a pot of cold mixed beans, the speed of cooking is fast, there is no kitchen high temperature, the family loves to eat on the table, cool, appetizing, nutritious, the next meal is suitable, the key is suitable for novice operation, and remember to do it for the family to eat when you have time.
<h1 class="pgc-h-arrow-right" data-track="54" >5, steamed eggplant</h1>
Ingredients: Eggplant, millet pepper, minced garlic, minced shallots
Seasoning: Salt, soy sauce, sugar, balsamic vinegar, oyster sauce
1, prepare 3 long eggplant, pick fresh the best, if you go to the market to buy, you must go in the morning, the afternoon will be picked almost, if in the evening, it is even more crooked jujube, clean the eggplant, wipe off the surface of the water.
2, put the eggplant on the board, change the knife to cut into long strips, when doing steamed eggplant this dish, the eggplant strips can not be cut too small, because the heat will shrink, many people steam eggplant, cut it does not matter, in fact, this way, eggplant is most likely to blacken, affect appetite, prepare a basin of water, put the eggplant into it, add 1 small spoon of salt, soak for 5 minutes, both can taste, but also maintain the color.
3, after soaking, dry the excess water, boil the water, wait for the water vapor, put in the eggplant, the eggplant skin side down, cover the pot lid, steam on high heat for 8 minutes, the specific time, see the number of eggplant, if too much, you can extend it for a few minutes.
4, while steaming eggplant, we can adjust a sauce, it is also the key to the delicious eggplant, prepare an empty bowl, put in the chopped millet pepper, minced garlic, salt, soy sauce, sugar, balsamic vinegar, oyster sauce, minced shallots, stir well.
5, in addition, prepare a frying pan, burn the oil until it smokes, and then pour it on top of the garlic to stimulate the aroma of the seasoning, stir while pouring, and the juice will be made.
6, at this time the eggplant is also ready, prepare a plate, wait for the eggplant to cool a little, carefully take it out, place it in the dish, do not move when it is too hot, improper operation, easy to scatter.
7, evenly drizzled with the sauce, steamed eggplant is made, this dish is simple and simple, said trouble is also troublesome, hot summer, this steamed eggplant is the most popular, delicious and delicious, delicious and not greasy, under the wine and rice are OK, on the table for a while on the disc.
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