Those who love to eat cold dishes should be collected, the method is simple and fast, cool and delicious, and the summer is a good product

1. Cold cucumber

Method:

1. Clean the cucumbers, crush them with the back of a knife and cut them into sections.

2. Put a little salt in the cucumber, grasp it with your hands and marinate for 10 minutes.

3. Seasoning sauce: Put minced garlic and green onion in a bowl, add a spoonful of hot oil to stimulate the fragrance of green onion and garlic, then add an appropriate amount of sugar, light soy sauce, balsamic vinegar and homemade chili oil, 4. Stir the seasoning fully and pour it evenly on the pickled cucumber.

5. After stirring well, a crisp and refreshing cold cucumber salad is ready.

2. Cold eggplant

Method:

1. Clean the green eggplant, cut it into two pieces and place on a plate.

2. Put the eggplant in the steamer, bring to a boil over high heat and steam over medium heat for 10 minutes.

3. Remove from the pan and cool to room temperature, tear the steamed eggplant into thin strips and place them neatly on a plate.

4. Put minced garlic, minced green onion, sugar, light soy sauce, rice vinegar, chili oil and sesame oil in a bowl and stir well.

5. Pour the seasoning evenly on the steamed eggplant, and the appetizing cold eggplant will be made, and put it in the refrigerator for half an hour to make it taste better.

3. Mix with cold powder

Method:

1. Prepare mung bean starch and water in a ratio of 1:6.

2. In 1 part mung bean starch, add one part of water and stir well to form a paste.

3. Add another 5 parts of water to the pot, bring to a boil over high heat, turn to low heat, slowly pour in the mung bean paste and stir constantly, boil until the mung bean paste becomes transparent and there is no lump, then turn off the heat.

4. Pour the mung bean paste into the container prepared in advance, let it cool to room temperature, and then it has become jelly-like, and the jelly is completed.

5. Next, mix the sauce, put minced green onion and minced garlic in a bowl, then add light soy sauce, balsamic vinegar and homemade chili oil, stir well and set aside.

5. Cut the jelly into strips or blocks according to your preference, pour on the seasoned sauce, and a plate of smooth and refreshing jelly is ready, and it tastes better after being refrigerated in the refrigerator.