When the weather is hot, it is better to eat stir-fried vegetables than cold dishes, refreshing and appetizing with less oil smoke, and 10 cold dishes are changed every day

1. [Preserved egg tofu]

Ingredients: 1 box of lactone tofu, 2 preserved eggs

Seasoning: garlic, shallots, millet pepper, light soy sauce, aged vinegar, steamed fish soy sauce, sugar, salt, sesame oil, Sichuan pepper, vegetable oil

Production process:

1. Take out the lactone tofu and buckle it upside down on the cutting board and cut it into small pieces.

2. Peel off the shell of the preserved egg and cut it into small pieces.

3. Drag the tofu into a larger plate with a knife, and place the preserved eggs on both sides of the tofu.

4. Chop the garlic, shallots and millet peppers, put them in a small bowl, heat the wok, add vegetable oil, put in a little peppercorns, and pour the hot oil into the bowl.

5. Add 1/2 teaspoon salt, 1 teaspoon sugar, 1 tablespoon light soy sauce, 2 tablespoons steamed fish soy sauce, 2 tablespoons aged vinegar and a little sesame oil and stir well. Because light soy sauce and steamed fish soy sauce are added, don't add too much salt.

6. Pour the sauce over the preserved eggs and tofu, and sprinkle with some chopped green onions.

2. 【Cold eggplant】

Ingredients: 4 purple eggplants

Seasoning: salt, light soy sauce, aged vinegar, garlic, millet pepper, chicken essence, sugar, coriander, chili oil

Production process:

1. Clean the purple eggplant and put it on a baking sheet.

2. Preheat the oven to 200 degrees in advance, bake in the oven for 16~18 minutes, and of course, you can also put it in the pot to steam.

3. Finely chop the garlic, chop the coriander, and cut the millet pepper into small pieces.

4. Take out the eggplant and let it cool when it is baking time.

5. Wait until it is completely cool, tear the eggplant into strips by hand and put it in a large bowl.

6. Add minced garlic, millet pepper, coriander, then add 1 teaspoon of salt, 1 tablespoon of light soy sauce, 1.5 tablespoons of aged vinegar, 1 teaspoon of sugar, a little chicken essence, an appropriate amount of chili oil, and stir well.

3. 【Shredded potatoes】

Ingredients: 2 small potatoes, 1/3 carrot, 1/2 pepper

Seasoning: salt, sugar, light soy sauce, vegetable oil, Sichuan pepper, dried red pepper, garlic, coriander, white vinegar

Production process:

1. Peel the potatoes and cut them into thin strips.

2. Put the shredded potatoes into a large bowl, add water and soak for 20 minutes, and rinse several times.

3. Shred all the carrots and peppers.

4. Finely chop the garlic and coriander, and cut 3 dried red peppers into thin strips with scissors.

5. Boil water in a pot, blanch shredded potatoes and carrots, half a minute after the water boils, and then pass through cold water twice after removing.

6. Remove the shredded potatoes and carrots from the water and put them in a pot, add the peppers, minced garlic and dried red peppers. Heat the wok, add vegetable oil and peppercorns to stir-fry until fragrant, pour the hot oil into the basin immediately, then add coriander, 1 teaspoon of salt, 1 teaspoon of sugar, 1 tablespoon of light soy sauce, 3 tablespoons of white vinegar, and stir well.

4. [Hot and sour lotus root slices]

Raw materials: 1 section of lotus root

Seasoning: salt, garlic, millet pepper, chopped pepper, white vinegar, shallots, sesame oil, sugar

Production process:

1. Scrape off the outer skin of the lotus root, clean it, and cut it into thin slices horizontally.

2. Put the lotus root slices into a basin, add water, add a little white vinegar to soak for a while, and rinse several times.

3. Chop the garlic, mince the millet pepper and shallots, and prepare a little chopped pepper.

4. Add water to a boiling pot over high heat, blanch the lotus root slices for more than ten seconds, control the water and remove it, and then go through the cold water again.

5. Put the lotus root slices into a basin, add 1/2 teaspoon of salt, 1 teaspoon of sugar, minced garlic, millet pepper, chopped pepper, 2 tablespoons of white vinegar and a little sesame oil, stir well. Because chopped peppers have a salty taste, pay attention to the amount of salt.

5. [Chilled onion fungus]

Ingredients: Appropriate amount of fungus, half an onion

Seasoning: salt, light soy sauce, aged vinegar, sugar, sesame oil, chili oil, garlic, millet pepper

Production process:

1. Soak the black fungus in cold water in advance, clean it and tear it into small pieces.

2. Cut the onion into small pieces.

3. Add water to a boiling pot, blanch the fungus for half a minute, and then remove the cold water.

4. Put the onion and fungus into a basin, add minced garlic and chopped millet pepper, add 1 teaspoon of salt, 1/2 teaspoon of sugar, 1 tablespoon of light soy sauce and 1 tablespoon of aged vinegar, then add a little sesame oil and chili oil, stir well.

6. 【Chilled seaweed shreds】

Raw materials: appropriate amount of kelp silk

Seasoning: salt, sugar, light soy sauce, oyster sauce, aged vinegar, cooking wine, garlic, millet pepper, vegetable oil, coriander, sesame oil

Production process:

1. I use salted kelp silk, which should be rinsed several times in advance, and then soaked in water for a while to remove the salt content.

2. Add water to the pot and bring to a boil, add the kelp shreds and boil for half a minute, control the water and remove it, and pass through the cold water.

3. Then drain the water and cut the kelp into a few knives, so that it is more convenient to eat it shorter.

4. 3 cloves of garlic finely chopped, millet pepper and coriander.

5. Heat a wok, add a little vegetable oil, add minced garlic and stir-fry until fragrant, add 1 tablespoon of light soy sauce and cooking wine, 1/2 tablespoon of oyster sauce, 1/2 teaspoon of sugar, and finally add 1 tablespoon of vinegar to stir-fry evenly, and turn off the heat after a while.

6. Put the kelp in a basin, add coriander, millet pepper, 1/2 teaspoon of salt, a little sesame oil and the seasoning juice in the pot, and stir well.

7. [Spicy bean skin]

Raw materials: 1 piece of bean skin

Seasoning: salt, garlic, coriander, millet pepper, sugar, chili oil, Lao Gan Ma, light soy sauce, aged vinegar

Production process:

1. Soak a piece of dried bean skin in cold water for 20 minutes to soak.

2. Drain the soaked bean skin and cut it into strips.

3. Add water to a boiling pot, add tofu skin and cook for more than ten seconds, control the water and remove the cold water.

4. Drain the water and put it in a basin, add minced garlic, chopped millet pepper, coriander, 1/2 teaspoon salt, 1/2 teaspoon sugar.

5. Add 1 tablespoon of light soy sauce and aged vinegar, a little Lao Gan Ma and chili oil, and stir well.

8. [Cold salad shredded garlic moss]

Ingredients: 1 handful of garlic moss

Seasoning: salt, light soy sauce, aged vinegar, garlic, millet pepper, sesame oil, sugar

Production process:

1. Pinch off the slightly older part of the root of the garlic moss, and pinch off the moss on the head and clean it.

2. Add water to a boil in a boiling pot, blanch the garlic moss for more than ten seconds, slightly soften, remove and pass through cold water.

3. Remove the garlic moss and tear it into strips.

4. Then stack them on a plate in a circle, layer upon layer, and top with garlic and chopped millet pepper.

5. Add 1 teaspoon of salt and sugar, 1 tablespoon of light soy sauce and 1 tablespoon of aged vinegar, 2 tablespoons of water and a little sesame oil to a small bowl and stir well.

6. Pour directly over the garlic moss and stir well when eating.

9. 【Okra salad】

Raw material: okra

Seasoning: salt, white vinegar, garlic, millet pepper, cold oil, sesame oil, sugar

Production process:

1. Clean the okra, add water to the pot and bring to a boil, blanch the okra for half a minute and remove the water. Blanch okra whole, do not cut it, so as to avoid the mucus flowing out.

2. Soak the okra in cold water for a while.

3. Cut the okra horizontally into small pieces.

4. Put okra in a large bowl, add minced garlic, millet pepper, 2/3 teaspoon salt, 1/2 teaspoon sugar, 1 tablespoon white vinegar, and then add some all-purpose cold oil and sesame oil, stir well.

10. [Spinach mixed with sea rainbow]

Ingredients: about 400 grams of sea rainbow, 1 handful of spinach

Seasoning: salt, light soy sauce, white vinegar, garlic, millet pepper, sesame oil, ginger

the production process;

1. Haihong cut off the wire mesh and carefully scrub it clean.

2. Don't put oil or water in the pot, put a few slices of ginger and pour it directly into Haihong, cover the pot, simmer for a while, you will see an opening, and pick it out immediately.

3. Then peel out the sea rainbow meat one by one.

4. Clean a handful of spinach, boil water in a pot for blanching, and remove cold water in 10 seconds.

5. Dry and chop the spinach, garlic and millet pepper.

6. Put all the ingredients into a large bowl, add minced garlic and millet pepper, then add 1/2 teaspoon salt, 1 teaspoon sugar, 1 tablespoon light soy sauce and 2 tablespoons white vinegar, a little sesame oil and stir well.