Among the cold dishes, which ones are delicious and easy to cook?

It's getting hotter and hotter, and it's not good for the whole person when it comes to cooking. It's tedious and stuffy, even if you don't do anything and stay for two minutes, it will make people sweat, so that many people don't even eat rice to avoid going into the kitchen. However, people are iron and rice is steel. Although they can endure a meal or two, it is not a long-term solution.

So, today, I brought you six cold dishes that are very suitable for summer. They are basically common dishes in night market stalls, so I won't talk about cold cucumbers here. They are too common. You don't have to turn on the range hood, you can mix a plate in 2 minutes, which is simple and convenient, crisp and refreshing, and appetizing, which is more convenient than take-away.

cold gluten

1. a piece of gluten, cut into cubes, and put it in a plate for later use.

2. Half a green pepper and half a red pepper. After removing seeds, cut them into rhombic pieces and put them together with gluten.

3. Flatten garlic and cut it into minced garlic, and put it in a basin for later use.

4. Boil water in a pot, pour in gluten and green pepper after the fire boils, quickly blanch for 3 seconds, then take it out, and rinse it with cold boiled water.

5. Pour minced garlic into a seasoning basin, add salt, sugar, balsamic vinegar, soy sauce and chili oil, stir and melt the seasoning, then pour in gluten and continue to stir until the gluten is evenly coated with juice.

6. finally, pour in sesame sauce and sprinkle with coriander, and serve delicious.

cold-mixed Flammulina velutipes

1. First, prepare a handful of Flammulina velutipes, remove the roots, tear them open by hand, wash them and put them in a basin for later use.

2. Half a cucumber, cut into filaments and put in a bowl; Two millet peppers, cut into pepper rings and put together with shredded cucumber; Flatten the garlic, cut it into pieces and put it in a bowl for later use.

3. after the ingredients are ready, we blanch the Flammulina velutipes. Boil water in the pot, put the Flammulina velutipes into the pot after the fire boils, skim off the floating powder in the pot, blanch for 2 seconds, remove the Flammulina velutipes, and rinse it quickly with cold water, so that the Flammulina velutipes tastes crisp.

4. then drain the water of Flammulina velutipes and pour it into a basin, add minced garlic, shredded cucumber and millet pepper and stir well, then add a spoonful of salt, a spoonful of chicken powder and a spoonful of sugar, add spicy fresh dew, aged vinegar, sesame oil and Chili oil, and stir well with chopsticks to serve.

cold-mixed ears

1. First, prepare a tremella and a handful of auricularia, and soak them in cold water for two hours in advance. You can't use hot water here, because hot water will affect hair growth and lose nutrition.

2. Wash the hair after soaking, remove the root of tremella, and then cut it into even small flowers; The larger fungus is torn by hand for later use.

3. A few pieces of garlic, pat flat and cut into pieces; Half a red pepper, seeded and shredded; A handful of coriander, cut a few knives at will.

4. Boil water in a pot, turn on high fire to boil the water, pour in the processed auricularia auricula and tremella, quickly blanch for 2 seconds, take it out and rinse it with cold boiled water. If possible, rinse it with mineral water or purified water, mainly to keep the crisp taste of auricularia auricula and tremella auricula.

5. Pour minced garlic into a vegetable mixing basin, add salt, monosodium glutamate, white sugar, soy sauce, balsamic vinegar and Chili oil, and stir evenly with a spoon to melt the seasoning.

6. Pour in the fungus and tremella which are controlled to dry, and mix well in a pot. Then pour in shredded red pepper and coriander, and after mixing well, you can put them on the plate.

A Fei has something to say:

1. Tremella and tremella must be soaked in cold water for two hours in advance. Don't use boiled water or warm water, so as not to spoil the taste.

2. If you don't like spicy food, you can leave the last chili red oil.

cold shredded potatoes

1. Prepare a potato, peel it off, cut it into even slices first, and then cut it into filaments. Cut it as finely and evenly as you can, which is the key to the taste of shredded potatoes.

2. After cutting, put it in clean water and wash it several times to clean the starch on it, so it will be crisp to eat.

3. Prepare one piece of green pepper and one piece of red pepper, and cut into filaments for color matching; Cut coriander into sections; Cut ginger into rhombic slices; Break the green onions, cut them into chopped green onions, put them in the same pot, and then grab a handful of dried peppers and a handful of pepper for later use.

4. Boil the water in the pot. After the water boils, first put the shredded potato into the pot, boil it for 2 seconds, then pour the shredded green and red pepper, continue to boil it for 1 seconds, then pour it out, and quickly pass the cold water to prevent the shredded potato from softening. Then control the water content of the shredded potato and pour it into the basin for later use.

5. Heat the oil in the pot, and put the onion, ginger, dried pepper and pepper into the pot to saute.

6. Then, take the pan, pour the fragrant material on the shredded potatoes, add 2g of salt, 2g of chicken powder, 5g of aged vinegar, 5g of steamed fish and soy sauce, 5g of light soy sauce, pour in some sesame oil, add the prepared coriander, mix well and serve on the plate.

1. The starch on the shredded potato must be washed clean until the water is very clear, which makes it crisp to eat; It is not easy to change color

2. The blanching time should not exceed 3 seconds, and it should be cooled quickly after blanching to prevent the potatoes from softening and the taste is not crisp enough.

cold lotus root

1. First, cut a platform on the side of the lotus root, so that it can be placed more stably, and it is not easy to turn around when cutting. Cut the lotus root into even slices and put them in clear water, and soak them in a little white vinegar for a while to avoid oxidation and discoloration.

2. Slice the carrots for later use, and add some carrot slices to make them look better.

3. Put a few pieces of garlic into the garlic mortar and add a little salt, which can not only taste at the bottom, but also prevent the garlic from slipping when pounded; Mashed garlic is more likely to taste, and it will be put in a bowl for later use.

4. Prepare some string peppers and millet peppers, cut them into rings and put them together with garlic paste, and then add a handful of white sesame seeds and a spoonful of cumin powder for later use. Those who don't like cumin flavor can be ignored.

5. when the oil is burning in the pot and the oil temperature is 6% hot, take out the pot, pour the hot oil on the small ingredients to excite the fragrance, then add 2g of salt, a little sugar and 1g of white vinegar and stir evenly for later use.

6. Next, let's blanch the carrots. When blanching, we can put a little salt into the bottom flavor. After the water is boiled, add carrots for 1 minute. After the carrots are boiled soft and thoroughly, pour them out and put them in cold water to cool them.

7. Then, we blanch the lotus root. Boil water in the pot again and add a little white vinegar. White vinegar can keep the lotus root crisp and prevent discoloration as much as possible. After the water is boiled, add the lotus root, simmer for 4 seconds, pour it out, and quickly cool it with cold water, so that the lotus root slices will taste more crisp.

8. After the lotus root slices are cooled, control the moisture, put them into a basin, pour the prepared juice into the basin, stir well and marinate for 1 minutes.

9. Put the carrots on the plate in turn, then add the pickled lotus root slices, and pour in the green and red pepper rings.

1. isolate the air after cutting the lotus root slices, otherwise it will easily change color.

2. After blanching carrots and lotus root slices, use cold boiled water or purified water to cool them, so that they taste crisper.

3. When adding white vinegar to the lotus root, it can keep the color change in a crisp way as much as possible, and the boiling time is not easy to be too long, generally less than 1 minute.

cold eggs

let you know how to cook eggs to peel them, the length of cooking time and the degree of tenderness of eggs.

1. Boil the water in the pot, and put the seven washed eggs into the pot with cold water. If you want to shell the eggs well, you should first put them in the pot with cold water, boil them over medium heat, and start counting after the water boils, which takes ten minutes. The best way to boil an egg is medium fire. Boil it for 3-5 minutes after the water is boiled. At this time, the egg white is gradually solidified. Boiling it for 6-8 minutes is a delicious egg. Many people like to eat eggs in this state. Boil for 9-11 minutes, it is the most tender fully cooked egg. At this time, the yolk has just solidified, which is very soft and tender, so don't worry about choking.

2. after ten minutes, take out the eggs, shower them with cold water, put them in the pot with cold water, and shower them with cold water after cooking, which is the key step for easy peeling of eggs.

3. Next, we prepare the cold sauce: 4g of red pepper and 8g of pepper, cut into Chili rings and put them in a pot, cut garlic into garlic slices, put them in the pot together with Chili rings, pour in 3g of spicy fresh dew, 5g of soy sauce, 5g of balsamic vinegar, 3g of sesame oil and 3g of Chili oil, and put them aside after stirring evenly.

4. Prepare half a cucumber, cut it into oblique blades, and put it on the bottom of the tray.

5. Then, we peel off the shells of the cold eggs one by one. Let's have a look. All the eggs are round, tender and easy to peel.

6. After peeling all the eggs, cut each egg into four and a half pieces, put them in the middle of the plate, and evenly pour the prepared cold sauce, and serve delicious.

It is estimated that many people have never eaten this cold egg. If you are tired of eating boiled eggs, you can try this method. Ok, let's share the cold salad in this issue here. It's hot every day in summer, and eating cold salad is simple and easy, and it's refreshing and appetizing.