In the summer, I must eat six cold dishes, which are particularly refreshing, and it is not easy to grow meat if you eat more

The first course: boiled and mixed lotus root

Ingredients: crispy lotus root, minced ginger, minced garlic, salt, chicken essence, aged vinegar, sugar, white vinegar, green onion, etc.

Step 1: Crispy lotus root is generally used to make this kind of cold lotus root, that is, nine-hole lotus, which is hard to cut and has a very crisp sound. The lotus root must be cleaned first, and the most important thing is that the inside of the lotus root must be cleaned, which is easy to hide. After washing, peel the skin, cut it long when shredding, slice it and then shred, soak it in water, and add a spoonful of white vinegar.

Step 2: Boil water in a pot, boil the water and blanch the lotus root in the pot, add salt and white vinegar, boil for one minute, remove the water, cool the water, and remove the water.

Step 3: Add minced ginger and garlic, dried chili peppers, shallots, pour a spoonful of hot oil into the lotus root shreds, add salt, chicken essence and white vinegar to taste, and mix evenly. The spicy and crispy lotus root is ready, and this dish is one of my favorite lotus root recipes, and it is a must-do in summer.

The second course: cold salad 1,000 sheets

Ingredients: cucumber, coriander, 1000 sheets, light soy sauce, aged vinegar, salt, chicken essence, sugar, chili oil, peanuts, etc.

Step 1: Wash the cucumber and cut it into shreds, cut the coriander into sections after washing, shred thousands of sheets, and set aside.

Step 2: Boil water in a pot, boil the water, blanch the thousands of shreds, boil for three minutes, remove the cold water, control the water and set aside.

Step 3: Add 2 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, appropriate amount of salt, chicken essence, 1/2 tablespoon of sugar, and 1 tablespoon of chili oil to the bowl and stir well.

Step 4: Put all the ingredients on a large plate, pour in the prepared sauce, and finally add a handful of fragrant and crunchy peanuts, stir well, and serve. This plate is full after eating, Qianzhang is very nutritious and full, I always eat a plate of this mixed vegetable when I am fasting.

The third course: cold salad kelp shreds

Ingredients: shredded kelp, minced garlic, spicy millet, sesame seeds, hot oil, light soy sauce, balsamic vinegar, sesame oil, Sichuan pepper oil, appropriate amount of salt, chicken essence, sugar, chili oil, etc.

Step 1: Clean the kelp shreds, boil them in water for 10 minutes, remove them, and eat them with a crisp texture in cold water.

Step 2: Add minced garlic, millet spicy, sesame seeds, a spoonful of hot oil, two spoons of light soy sauce, two spoons of balsamic vinegar, a spoonful of sesame oil, half a spoon of Sichuan pepper oil, an appropriate amount of salt, chicken essence, sugar, and a spoonful of chili oil if you like spicy food, and stir well.

Step 3: Pour the sauce into the kelp shreds, add an appropriate amount of coriander, and the delicious and attractive cold kelp shreds are ready, which is very refreshing.

Fourth course: cold shredded potatoes

Ingredients: potatoes, green peppers, minced garlic, dried chili peppers, sesame seeds, Sichuan peppercorns, Lao Gan Ma, coriander, salt, chicken essence, etc.

Step 1: Potatoes should choose the kind of crispy potatoes, and the lighter color is the crispy potatoes. Wash and peel the potatoes, then shred, clean the starch again, and remove the water. The green peppers are cleaned and shredded, and the coriander is finely chopped and set aside.

Step 2: Boil water in a pot, blanch shredded potatoes and green peppers, remove them in two minutes, control the water and set aside.

Step 3: Add minced garlic, dried chili peppers, sesame seeds, and Sichuan peppercorns to the bowl, pour a spoonful of hot oil to stimulate the fragrance, then add a spoonful of Lao Gan Ma, an appropriate amount of salt, chicken essence, chopped coriander, stir well, and finally pour the juice into the shredded potatoes and mix evenly.

Fifth course: cold cabbage

Ingredients: cabbage, eggs, minced garlic, spicy minced millet, white sesame seeds, chili powder, light soy sauce, aged vinegar, oyster sauce, sesame oil, etc.

Step 1: Remove the bad parts of the cabbage, remove the roots, break into large pieces, blanch in boiling water for a few seconds, remove and drain. Two eggs are fried and cut into cubes.

Step 2: Add minced garlic, spicy millet, white sesame seeds, chili powder, 2 tablespoons of light soy sauce, 4 tablespoons of aged vinegar, 1 tablespoon of oyster sauce and 1 spoonful of sesame oil to a bowl and stir well.

Step 3: Pour the sauce over the cabbage and eggs, stir well.

Sixth course: cold salad for both ears

Ingredients preparation: fungus, white fungus, cucumber, garlic, millet spicy, coriander, peanuts, salt, chicken essence, light soy sauce, aged vinegar, chili oil, etc.

Step 1: Soak the fungus in advance, and soak the white fungus in advance. After the white fungus is soaked, remove the root and tear it into small flowers. Wash and crush the cucumbers, chop the coriander, chop the garlic minced, and chop the millet spicy and set aside.

Step 2: Boil water in a pot, blanch the fungus for two minutes, then blanch the white fungus in the pot for 30 seconds, remove all of it and put it in a bowl.

Step 3: Add minced garlic, spicy millet, cucumber, peanuts, chopped coriander, a pinch of salt, chicken essence, a spoonful of light soy sauce, two spoons of aged vinegar, and an appropriate amount of chili oil to the bowl, mix well and serve. This dish is particularly rich in dietary fiber, because the mushrooms are rich in dietary fiber, and this dish can be eaten casually during the fat loss period, and it contains almost no fat.