In summer, eat more of these cold dishes, clear the heat and relieve the heat and appetize, simply mix and eat

Home-cooked tiger dish

Method:

1. Peel the peppers apart, remove the seeds, cut them into thin strips and place them in a large bowl. Then put in the shredded green onions, green onions can not be used, green onions should be used, only the white part of the green onions. Wash and drain the coriander, cut into small pieces and place in a bowl.

2. Sprinkle some fried peanuts for a richer taste and a great place to go with wine. According to personal preference, you can add or subtract ingredients, such as shredded onions, shredded fungus, shredded cucumbers, etc.

3. Finally, start seasoning, add light soy sauce, balsamic vinegar (rice vinegar), salt, sugar, sesame oil, mustard oil, and mix well. Mustard oil has a spicy taste, and you can add a little less to make tiger dishes, but you can add it according to personal preference.

4. After mixing the tiger vegetables, don't rush to put them on the plate, marinating them will be more flavorful and delicious.

Preserved egg tofu

Method:

1. Remove the packaging bag of tender tofu, buckle it upside down in the bowl, and shake it gently to get rid of the mold. Then use a knife to make a few cuts from top to bottom, from left to right, to make it easier to absorb the flavor.

2. Cut the preserved egg into small pieces and place it on top of the lactone tofu.

3. Seasoning sauce: light soy sauce, balsamic vinegar, sugar, oyster sauce, sesame oil, coriander, millet chili, stir well. (Balsamic vinegar a little less)

4. Finally, pour the seasoned sauce on the tofu and it is done, and there will be tofu and preserved eggs under a spoonful, and the more you eat, the more fragrant it is.

Leeched cucumber

Method:

1. Rinse the cucumber first, then pinch the head and remove the tail, which makes it look better on the plate.

2. Take a pair of chopsticks and place them on both sides of the cucumber, and cut them vertically with a knife first, without worrying about cutting them off. Then turn the cucumber up and down, with the bottom of the uncut just now facing up, this time you have to cut it diagonally. If you cut it vertically, it will break, and the cut cucumber will be successful only after it is pulled apart and the slices will continue to be sliced.

3. Don't rush the cut cucumber to mix cold, put it on a plate and sprinkle it with salt, and marinate for more than 10 minutes. Doing so can force out the moisture in the cucumber, making it taste firmer and more crispy.

4. When pickling cucumbers, prepare minced garlic and chili peppers, more garlic, and try to chop as much as possible. You also need a bowl of sauce, put light soy sauce, balsamic vinegar, sugar, and sesame oil in the bowl, and stir well. There is no need to put salt, cucumbers will have a salty taste after pickling, if you feel that the taste is weak, you can add salt to reconcile.

5. Rinse the pickled cucumbers with water, drain and place on a plate. Sprinkle with minced garlic and chili peppers, pour over the seasoned sauce and pour hot oil on top.

Homemade bean sprouts

Method:

1. Whether it is mung bean sprouts or soybean sprouts, I will pinch off the whiskers at the root of the bean sprouts one by one, although it is a little troublesome, but it will not affect the overall taste.

2. After the bean sprouts are pinched, soak them in salt water for 10 minutes, so that they can be processed and eaten clean and assured. After the water in the pot is boiled, blanch the water for 40 seconds.

3. After blanching, the mung bean sprouts do not need to be put in cold water, put them on a drain net to dry, drain off the excess water and then put them on a plate.

4. Pour in light soy sauce, balsamic vinegar, sesame oil, salt and sugar to taste. Then sprinkle with minced garlic, dried chilies, a little Sichuan pepper, and finally pour hot oil and stir well.

Eggplant with garlic paste

Method:

1. Cut two eggplants in half, pot on cold water, and steam over high heat for 10 minutes until fully cooked, and gently prick them with chopsticks. Eggplants should not be pinched, otherwise they will be poisoned.

2. When steaming eggplant, you can season the sauce, put garlic paste, light soy sauce, balsamic vinegar, sugar, salt, sesame oil, and coriander in a bowl, stir well, and marinate for a while to make it more flavorful.

3. Dry the steamed eggplant until it is not hot, tear it into strips with the skin, and finally pour the juice on top of the eggplant.

Shredded garlic sprouts

Method:

1. Wash the fresh garlic sprouts, cut off the tips, and then cut them in half. This is not only good for blanching, but also convenient for eating.

2. Blanch the garlic sprouts before tearing them, wait for the water in the pot to boil, put a little salt and oil, and do so to make the garlic moss green in color. Put the garlic sprouts in a pot and wait for the water to boil for 30-40 seconds before removing.

3. After the garlic moss is removed, it should be immediately rinsed with cold water to make it crisp and elastic.

4. Tear the garlic sprouts in half first, and then tear them separately from the middle, so that it is not easy to tear and break. A garlic sprout can be torn into 4 strips, and if the garlic sprout is relatively thin, it can be divided into two halves.

5. Put the torn garlic sprouts on a plate, pour in light soy sauce, balsamic vinegar, salt, sugar, sesame oil to taste, then sprinkle with minced garlic and chili rings, and pour hot oil.