Summer is coming, sharing the practice of 6 cold dishes, each dish costs less than 5 yuan, refreshing and appetizing

Stir the shredded potatoes

Shredded potatoes are a must-do cold dish in my summer, shredded potatoes must be crispy to be delicious, blanched quickly when blanching, and then quickly remove the cold water, so that the taste of shredded potatoes will be crispy.

Ingredients Required:

1 potato, half a carrot, 20g chives, 30g garlic, 2 dried chilies, 0.5g Sichuan peppercorns, 1g white sesame seeds, 10ml light soy sauce, 10g balsamic vinegar, 1g salt, 3g sugar, 5ml sesame oil, 10ml peanut oil

Production process:

1. Prepare all the ingredients you need, peel the potatoes and carrots, clean them and cut them into thin strips. Put it in clean water and rinse it several times to rinse off the starch on the surface of the shredded potatoes. Then chop the chives into chopped green onions, the garlic into minced garlic, and the dried chilies into chili segments for later use.

2. Add water to the pot and bring to a boil, pour in shredded potatoes and shredded carrots after the water boils, remove them immediately after blanching and soak them in cold water.

3. Remove the soaked shredded potatoes and carrots, control the moisture and put them in a basin, add chopped green onions and minced garlic, and add light soy sauce, balsamic vinegar, salt and sugar.

4. Heat the wok over medium heat until the palm of the hand is hot, pour in the peanut oil, add the dried chili pepper, white sesame seeds and Sichuan peppercorns, fry over low heat until fragrant, and then pour the hot oil on the shredded potatoes to stimulate the fragrance. Finally, add sesame oil, stir well with chopsticks, and the fragrant shredded potatoes are ready.

Chilled radish peel

Do you throw away the skin of the radish when you eat it? It's a bit of a pity, but radish skin is actually very nutritious. Today I would like to share with you a cold radish peel, which is sour and crispy, spicy and appetizing. It is not only a side dish when you have a low appetite, but also a great side dish for wine.

All Ingredients:

1 carrot, 15g garlic, 5g millet spicy, 20g chives, 2g salt, 20g Lao Gan Ma sauce, 5g sugar, 10ml rice vinegar, 3ml sesame oil

Steps:

1. Prepare the ingredients, first clean the skin of the carrot, then use a kitchen knife to cut off the root and head, and then use a paring knife to peel off the thin layer of skin of the radish. Finally, use a knife to slice the radish skin, and when slicing, you should slice it with a little radish meat, not too thin.

2. Put the sliced radish skin into a basin, add salt and mix well and marinate for ten minutes. Cut the chives into sections, crush the garlic with a knife, and cut the millet into chili rings.

3. After the radish skin is marinated, squeeze out the soup, then add minced garlic, green onion and chili rings, and then add rice vinegar, sugar and sesame oil

and old godmother sauce.

7. Stir well and put it on a plate, and the sour and hot and appetizing cold radish skin is ready.

Spinach mixed with peanuts

Spinach mixed with peanuts is a common dish in summer, and the ingredients are very simple, basically spinach and fried peanuts. Today I replaced the fried peanuts with spicy crushed peanuts and added walnuts and goji berries. The spinach is green and tender, the crushed peanuts are spicy and crispy, and the walnuts are crispy and delicious, simple, delicious and nutritious.

All Ingredients:

300g of spinach, 60g of walnut kernels, 50g of spicy peanuts, 10g of wolfberry, 10g of green onion, 2g of salt, 5ml of light soy sauce, 2g of sugar, 10ml of white vinegar, 5ml of sesame oil, 3ml of peanut oil

Detailed process:

1. Remove the old leaves and roots of the spinach and clean it first, then put the walnuts into the oven and bake them into small pieces, roll out the spicy peanuts into crushed peanuts with a rolling pin, soak the wolfberries in water until soft, and cut the green onions into shredded green onions for later use.

2. Add water to the pot and bring to a boil, add an appropriate amount of salt and peanut oil after the water boils, then blanch the spinach and immediately remove it and soak it in cold water.

3. Take out the spinach and squeeze out the water, put it on the cutting board and cut it into sections, put it in a basin, sprinkle in the spicy peanuts, walnut kernels, wolfberries and shredded green onions.

4. Take a small bowl and add salt, light soy sauce, sugar, white vinegar and sesame oil, mix well, pour the sauce into the spinach, mix well and serve.

Rouge lotus root tablets

There are many ways to eat lotus root, glutinous rice root, spicy lotus root, lotus pond stir-fry, sweet and sour lotus root slices, fried lotus root, lotus root pork rib soup, etc., are very delicious and delicious, but the summer favorite is cold lotus root. Take the natural pigment of red amaranth juice as a dye, blanch the lotus root slices and put them into it to soak after they are broken, and then pour honey and sprinkle dried osmanthus when eating, the color is attractive, sweet and sour and crisp rouge lotus root slices are ready.

Ingredient List:

2 knots of lotus root, 150g of red amaranth, 1g of osmanthus, 1g of salt, 5g of sugar, 5ml of white vinegar, 5ml of honey

Process Steps:

1. First remove the yellow leaves of the red amaranth and pinch off the roots and clean it, add an appropriate amount of drinking water to the pot, put the red amaranth after boiling over high heat, blanch until the water turns red, turn off the heat, and remove the amaranth. Pour the amaranth soup into a bowl, add sugar and white vinegar and mix well, and the soup will turn rouge.

2. Peel off the outer skin of the lotus root, wash it, and put it on the board and cut it into thin and uniform lotus slices. Then put the lotus root slices into water to wash and remove the lotus root powder, so that the lotus root slices are not easy to oxidize and turn black.

3. Add water to the pot and bring to a boil, add an appropriate amount of salt after the water boils, pour in the lotus root slices and blanch until they are broken, then remove the supercooled water.

4. Soak the lotus root slices in red amaranth juice, seal with plastic wrap and put them in the refrigerator for a few hours before taking them out.

5. Take out the lotus root slices and put them on a plate, pour honey, sprinkle with dried osmanthus, and the sweet and sour and crisp rouge lotus slices are ready.

Cucumber shreds mixed with cordyceps flowers

Cucumber is one of the most common ingredients in summer, and it is often used to make cold dishes. The color is attractive, crisp and refreshing, and it goes with wine and food.

Ingredient Details:

80g fresh cordyceps flowers, 1 cucumber, 20g shallots, 10g ginger, 2 cloves of garlic, 1g of white sesame seeds, 1g of dried chili peppers, 1g of Sichuan pepper, 10g of peanut oil, 5ml of sesame oil, 2g of salt, 3ml of balsamic vinegar, 3ml of light soy sauce, 1g of sugar

Directions:

1. After removing the roots of the cordyceps flowers, put them in water to clean them, then remove them and drain them for later use.

2. Add water to the pot and bring to a boil, blanch the Cordyceps flowers after the water boils, then remove and drain the water and put it in a basin for later use.

3. Clean the cucumber and cut it into cucumber shreds of uniform thickness, then cut the shallots into chopped green onions, ginger into shredded ginger, garlic into minced garlic, and dried chili peppers into sections.

4. Put the cucumber shreds into the basin, prepare a small bowl and add minced garlic, ginger, chopped green onions, salt, balsamic vinegar, light soy sauce, sugar and sesame oil and stir well, then pour the seasoned sauce into the basin.

5. Cook in a wok over medium heat until the palm of your hand is hot, pour in peanut oil and cook until the oil is hot, then add dried chili peppers, Sichuan peppercorns and white sesame seeds, and simmer until fragrant. Finally, pour the hot oil into the basin and stir well with chopsticks. The refreshing and delicious cucumber shreds mixed with cordyceps flowers are ready.

Sesame soy sauce and wheat vegetables

In summer, most of the cold dishes can be mixed with sesame sauce, sesame sauce mixed with cucumber, sesame sauce mixed with cold skin, sesame sauce mixed with eggplant puree, sesame sauce mixed with spinach, sesame sauce mixed with cowpea ......and so on, today try sesame sauce mixed with oil and wheat vegetables, fragrant sesame sauce wrapped in crispy oil and wheat vegetables, rich and refreshing collision, fresh and crisp.

Prepare the ingredients:

400g of oily lettuce, 25g of sesame paste, 5g of peanut butter, 3g of salt, 2g of sugar, 5ml of rice vinegar, 25ml of drinking water

Detailed process:

1. Remove the old leaves of the lettuce, wash them in water after breaking them, soak them in light salt water, and then remove and drain the water for later use.

2. Put the sesame paste and peanut butter into a bowl, add salt, sugar and rice vinegar and mix well, then add a small amount of water to dilute it into a smooth sesame sauce.

3. Cut the wheat cabbage into sections and put it on a plate, pour on the adjusted sesame sauce, and you can eat.