In summer, if you have a poor appetite and no appetite, these 6 summer appetizers will be put away quickly, sour, spicy, appetizing and satisfying

Steamed enoki mushrooms with chopped peppers

Enoki mushrooms and chopped pepper sauce will become even more flavorful, and if you add some steamed fish soy sauce, it will be even more delicious, and this appetizing dish can be made in ten minutes, especially good to eat!

 Ingredients Required:

300g of enoki mushrooms, 30g of chopped peppers, 20g of chives, 15ml of steamed fish soy sauce, 1g of Sichuan peppercorns, 10ml of peanut oil

Detailed instructions:

1. Prepare the required ingredients, cut off the roots of enoki mushrooms, wash them and arrange them on a plate, chop the chives for later use, and spread the chopped peppers evenly in the middle of the enoki mushrooms.

2. Add an appropriate amount of water to the steamer and bring to a boil, put the enoki mushrooms into the steamer after the water boils, and steam them over high heat until the enoki mushrooms are cooked and soft.

3. Take out the steamed enoki mushrooms, pour off the excess soup on the plate, pour the steamed fish soy sauce, and sprinkle with chopped chives.

4. Heat the wok over medium heat until the palm is hot, pour in peanut oil, put in Sichuan pepper, fry on low heat until the peppercorns change color, and when you smell the numb and fragrant taste, pour the fried Sichuan pepper oil on the enoki mushrooms, and the super simple chopped pepper steamed enoki mushrooms are ready.

Sweet and sour tiger skin pepper

Today's sweet and sour tiger skin pepper is sweet and sour with a little spicy, and it is a super appetizing meal. The capsaicin contained in the sharp pepper can not only promote intestinal peristalsis, reduce fat and burn calories, it is also a good helper, delicious and does not grow meat.

All Ingredients:

4 chili peppers, 4 cloves of garlic, 10ml of peanut oil, 5g of sugar, 10ml of vinegar, 15g of oyster sauce, 2g of starch, 10ml of drinking water

Production process:

1. Put the pepper in the water and clean it first, if you are afraid of spicy, you can remove the pepper seeds, if you are not afraid of spicy, you don't need to dig it, and drain the surface water. Put it on the cutting board and pat it with a knife, then cut it into sharp pepper segments for later use, as long as you want. Pat the garlic flat with a knife and chop it, take an empty bowl and add sugar, vinegar, oyster sauce, drinking water and starch, mix evenly into a sauce for later use.

2. Heat the wok over medium heat until the palm of the hand is hot, pour in the peanut oil and burn until the oil is hot, then turn to low heat, put the pepper section into the pot and fry it slowly over low heat, and press the pepper continuously with a spatula to make it all touch the bottom of the pot and heat evenly. When the pepper is slightly soft and the burnt aroma wafts out, the tiger skin can be turned over and fried on the other side.

3. When the peppers are soft and the tiger skin is fried on both sides, use a spatula to pull the peppers aside, add the chopped garlic and stir-fry with base oil. Pour in the previously prepared sauce, stir-fry evenly and bring to a boil over high heat.

4. Cook for a while to let the juice slowly soak into the pepper, and when the soup is thickened, it can be turned off the heat and served after it is wrapped on the pepper. The soup doesn't need to be too dry, you can leave some soup to mix with rice, which is super fragrant. The sweet and sour tiger skin pepper is super simple and delicious, and the sweet and sour pepper is super spicy.

Steamed chicken wings with glutinous rice

If you want to do something that you don't want to do in the summer, cooking is definitely at the top of the list. In the hot summer, I went to the kitchen to cook, fry, and cook for a while, sweating like rain, and the mood of eating was definitely not beautiful. Do you want to get a delicious meal in the air-conditioned wifi watermelon without being embarrassed? Then try coleslaw and steamed dishes, without the smoke of cooking and frying, and without having to stay in front of the stove all the time. Today's glutinous rice chicken wings are a very fragrant and delicious steamed dish, which is healthier than braised chicken wings and fried chicken wings with less oil, and the key is that it is not complicated to make. The chicken wings are simply marinated and then wrapped in glutinous rice and steamed in a pot, which is truly original and maintains the freshness of the ingredients to the greatest extent. With the taste of Lao Gan Ma, the glutinous rice wrapped on the outside is soft and glutinous, and the chicken wings inside are not old or woody, spicy and flavorful, and the more you eat, the more enjoyable you are.

Main materials and auxiliary materials:

5 chicken wings, 100g glutinous rice, 20g garlic, 20g ginger, 20g millet spicy, 30g chives, 20g Lao Gan Ma sauce, 10g oyster sauce, 10ml light soy sauce, 5ml cooking wine, 2g sugar, 5ml peanut oil, 5g starch

Production Details:

1. Clean the chicken wings and drain the water, and then put flower knives on both sides, so that it is easier to absorb the flavor when marinating; Add an appropriate amount of water to the glutinous rice and soak it for 3 hours; Pat the garlic flat with a knife and cut it into minced garlic; Ginger cut into minced ginger; millet spicy cut into chili rings; Chop the chives into chopped green onions and set aside.

2. Put the chicken wings, minced garlic, minced ginger, 1/2 millet chili rings and 1/2 chopped green onion into a large bowl, pour in 5ml of cooking wine, 10g of oyster sauce, 5ml of light soy sauce, 2g of sugar and 20g of Lao Gan Ma sauce. Stir well to coat the chicken wings evenly with the sauce, then cover them with plastic wrap and put them in the refrigerator to marinate for 3 hours.

3. Take out the marinated chicken wings, add 5g of starch and stir well, the purpose of adding starch is to lock the juice of the marinated chicken wings, so that the steamed chicken wings will be more tender; Drain the soaked glutinous rice, add 5ml of light soy sauce and 5ml of peanut oil, and stir well. The purpose of adding peanut oil is to make the glutinous rice grains distinct and avoid the glutinous rice sticking together after steaming. Put the marinated chicken wings into the mixed glutinous rice, evenly wrap a layer of glutinous rice on both sides, and then put them in the cage drawer.

4. Add an appropriate amount of water to the steamer, put the chicken wings wrapped in glutinous rice, and steam for 40 minutes after steaming on high heat.

5. Take out the steamed glutinous rice chicken wings, sprinkle the remaining 1/2 chopped green onion and millet chili rings for garnish, and serve on the table. The glutinous rice is soft and glutinous, and the chicken wings are tender and juicy.

Tempeh, dace, oil, lettuce

I feel that the best way to eat oily wheat vegetables is to stir-fry them with tempeh dace, one meat and one vegetarian ingredients, plus the finishing touch of tempeh, not only the fragrance of tempeh but also the fish fragrance of dace. The unique aroma of oily wheat cabbage and the aroma of black bean dace are mixed to create a wonderful taste. The soy sauce is rich and goes well with rice, and one dish is enough when one person eats!

 

Ingredient List:

400g of oily lettuce, 115g of canned dace with tempeh, 10g of green onions, 5g of ginger, 10g of garlic, 10ml of peanut oil

Production process:

1. Wash the oil and wheat cabbage, control the moisture, cut it into suitable lengths for later use, and then open the canned dace with black bean sauce and pick out the big spines of the dace, cut the green onion and ginger into shreds, and pat the garlic flat with a knife and mince it.

2. Cook in a frying pan over medium heat until the palm of your hand is hot, pour in peanut oil and cook until the oil is hot, then add green onions, ginger and garlic to stir-fry the fragrant, add the black bean sauce and dace to low heat and stir-fry, and mash the dace with a spatula.

3. Pour in the chopped lettuce and stir-fry it over high heat, stir-fry until the aroma of dace and tempeh is combined, and then turn off the heat and put it on the plate after the lettuce is soft. The salty, fragrant, appetizing, crispy, tender and refreshing tempeh dace and oil and wheat vegetables are ready.

Diced pineapple chicken

Pineapple is a very common fruit in our daily life, it has a sweet and sour fruity aroma. Pineapple can be eaten not only as a fruit, but also as a dish. There are countless pineapples in the dishes, and the more common "pineapple old meat", sweet and sour with the fragrance of pineapple, is very appetizing, and people can't help but eat more every time. Today's diced pineapple chicken, pineapple gives this dish a unique aroma, and the fragrance of pineapple complements the softness of the chicken. The cooked pineapple chicken has both the deliciousness of the chicken and the fruity aroma of pineapple, sweet and sour, very appetizing, you can try it too.

 

Ingredient Details:

300g pineapple, 200g chicken thigh, 50g peas, 10g green onion, 10g ginger, 10g garlic, 50g tomato paste, 2g sugar, 2g salt, 5ml cooking wine, 0.5g black pepper, 10ml peanut oil, 1g starch, 150ml drinking water

Steps:

1. Clean the chicken thighs first and control the moisture, then use a knife to cut the chicken thighs along both sides of the chicken bones from the joints, cut off the joints and fascia of the chicken thighs, make the chicken thighs and flesh initially separated, and then remove the chicken bones. Cut the bone-deboned chicken thighs into cubes, mix with 1g of starch, 5ml of cooking wine, 0.5g of black pepper and 1g of salt, and marinate for 10 minutes.

2. Cut the pineapple into pineapple pieces and soak them in lightly salted water for 10 minutes, then cut the green onion into chopped green onions, cut ginger into shredded ginger, and cut garlic into garlic slices for later use.

3. Heat the wok over medium heat until the palm of the hand is hot, pour in the peanut oil and turn to high heat until the oil is hot, then add the chopped green onion, shredded ginger and garlic slices, and then add the marinated chicken and stir-fry after low heat until fragrant.

4. Stir-fry until the diced chicken changes color, take an empty bowl and add 50g of tomato paste, 2g of sugar, 1g of salt, then add 150ml of drinking water and stir well.

5. Add the pineapple pieces and stir-fry evenly, then pour the seasoned sauce into the pot and stir well. Add the peas and stir-fry evenly, then reduce the juice over high heat, and the sweet and sour pineapple chicken is ready.

Roast duck with beer

The duck is stir-fried and simmered with beer, and the mellow beer seeps into the duck meat, removing the duck's unique duck flavor. The roasted duck meat is fragrant in the mouth, and the aroma of rich beer is diffused.

 

Ingredients and seasonings:

3 duck legs, 2 chili peppers, 10g ginger, 10g green onions, 10g garlic, 2 dried chili peppers, 1 star anise, 15ml peanut oil, 10ml cooking wine, 5ml light soy sauce, 5ml dark soy sauce, 1g salt, 2g sugar, 1 bottle of beer

Detailed process:　

1. Chop the duck leg into small pieces and wash it, then cut the pepper into pieces for later use, then cut the green onion into chopped green onions, ginger into shredded ginger, garlic slices, and dried chili peppers for later use. Add an appropriate amount of water to the soup pot, put in the chopped duck meat, add 10ml of cooking wine after boiling over high heat, blanch the duck meat to remove the blood, then drain the water and set aside.

2. Heat the wok over medium heat until the palm is hot, pour in the peanut oil and turn to high heat until the oil is hot, then add the chopped green onion, shredded ginger, garlic slices and dried chili peppers, pour in the blanched duck pieces after the heat is fragrant, stir-fry over high heat until the duck meat is dried up and the water is not watered, and fry part of the duck fat.

3. After controlling the duck fat, add 5ml of light soy sauce, 5ml of dark soy sauce, 2g of sugar, 1 star anise, and stir-fry until colored. Pour in a bottle of beer, cover the duck with the amount of beer, bring to a boil over high heat, and simmer for 30 minutes.

4. When the soup is basically dry, add the cut pepper pieces, add 1g of salt and stir-fry to taste, then you can start the pot and put it on the plate. A unique beer duck is ready, and the duck meat is not only fresh and fragrant, but also has a strong beer flavor.