Simple home-cooked dish

There are many of these, including cold dishes and stir-fried dishes. Here's a cold salad, which is faster than cooking.

First course: fried radish skin

The radish in my heart is crisp and tender, and it is especially delicious when eaten raw. Share with you a method of mixing radish skin, which is simple and easy. It takes 10 minutes to serve, which is especially appetizing.

Specific production method

Step 1: Prepare the ingredients. 1 radish, a little dried pepper, a little pepper, and a proper amount of cooked white sesame.

Step 2: Peel the radish, as shown in the figure. You can cut off a thin layer. )

Step 3: Slice the radish against the skin, then put it into the pot, and add 1 tablespoon salt to marinate for a few minutes, as shown in the figure. After pickling, the excess water should be poured out.

Step 4: Pour a little oil into the pot. When the oil is hot, stir-fry the dried Chili and Zanthoxylum bungeanum in the pot. Then turn off the fire and pour the hot oil into the radish together with pepper and pepper.

Step 5: Add 2 spoonfuls of vinegar, half a spoonful of chicken essence and a little white sesame to the radish, and mix well to serve.

Say a few more words

When choosing heart-beautiful radish, it is best to choose the upper part of the epidermis as light green, the lower part as white and the cross section as radial purple. In addition, the same size, the heavier the hand, the better. This kind of water is sufficient and the taste is crisp.

Second course: shredded lettuce with scallion oil.

This is an appetizer especially suitable for hot weather. Simple preparation, crisp and tender taste, and full appetite after eating.

Specific production method

Step 1: Prepare the ingredients. 1 lettuce, appropriate amount of chives, appropriate amount of red pepper.

Step 2: shred lettuce, mince chives and shred red peppers for later use.

Step 3: Add a spoonful of salt to shredded lettuce, then mix well and marinate for a few minutes. After pickling, the excess water in the shredded lettuce is poured out. Then add 1 tablespoon of sugar and half a spoonful of chicken essence and mix well.

Step 4: Put the chopped leek into shredded lettuce, then pour 1 tbsp hot oil (the oil temperature is about 70% hot) on the chopped leek quickly, and then you will smell the fragrance of leek.

Step 5: Pour 2 spoonfuls of white vinegar into shredded lettuce and mix well.

Step 6: plate, and finally put some red peppers on it.

The third way: ginger cowpea

Compared with frying, this method combines crispy cowpea with fresh ginger juice, which is refreshing and pleasant, and is a classic cold dish in summer.

Specific production method

Step 1: Prepare the ingredients. A handful of cowpea, ginger 15g.

Step 2: remove the head and tail of cowpea and clean it. Cut ginger into powder for later use. (Ginger must be chopped. )

Step 3: Pour 3 spoonfuls of boiling water into Jiang Mo, let it stand and cool, then add 1 spoonful of salt, 3 spoonfuls of balsamic vinegar and a little sesame oil, and stir well to make ginger juice. (Put a little boiling water into the Jiang Mo first, so that the fragrance of ginger can be fully released. )

Step 4: Pour a proper amount of water into the pot, add a few drops of cooking oil and half a spoonful of salt after the fire boils, and then put the cowpea into the pot and cook for 2-3 minutes until the cowpea is broken. Finally, take out the cowpea and put it in a cold water basin. Putting a little oil and salt in the baked cowpea can not only make the baked cowpea beautiful in color, but also taste good. )

Step 5: Drain the cowpea, cut it into sections and put it on a plate, as shown in the figure.

Step 6: When eating, just pour the ginger juice on it.

The fourth lane: garlic cucumber

This is a classic summer cold dish. It tastes fresh and delicious, and it is simple to make. When you often don't know what to eat, shooting cucumbers is most suitable for summer.

Specific production method

Step 1: Prepare the ingredients. 2 cucumbers and garlic 10g.

Step 2: Clean the cucumber, remove the head and tail, and then cut it into four pieces, as shown in the figure.

Step 3: pat gently with the back of the knife.

Step 4: Cut the cucumber into diamond-shaped pieces.

Step 5: Put the sliced cucumber into a large bowl, then sprinkle with 1 teaspoon salt, mix well and marinate for a few minutes.

Step 6: Chop garlic into powder for later use. (Chop minced garlic as much as possible)

Step 7: Drain the excess water of cucumber, then add 1 tablespoon of white sugar, half a tablespoon of chicken essence, 2 tablespoons of white vinegar and a few drops of sesame oil and mix well. Don't put too much sesame oil, just a few drops, too much will affect the fragrance of garlic.

The fifth way: cold bitter chrysanthemum

Bitter chrysanthemum is green in color and slightly bitter in taste, which is a good product for clearing away heat and fire. This kind of cold bitter chrysanthemum is very simple to make, and it can be done in a few minutes without firing. The taste is crisp and extremely refreshing.

Specific production method

Step 1: Prepare the ingredients. 2 bitter chrysanthemums, colored peppers 1 piece, appropriate amount of garlic and appropriate amount of cooked white sesame seeds.

Step 2: Tear the bitter chrysanthemum into small pieces and clean it for later use.

Step 3: Cut the colored pepper into strips and chop the garlic for later use.

Step 4: Make juice. Take an empty bowl, then add half a spoonful of salt, half a spoonful of chicken essence, 1 spoonful of sugar, 1 spoonful of soy sauce, 2 spoonfuls of balsamic vinegar, half a spoonful of oyster sauce and a few drops of sesame oil in turn, and stir well for later use.

Step 5: Put the bitter chrysanthemum in a big bowl, then sprinkle a little white sesame seeds and add the shredded colored pepper. When eating, pour the juice in and stir well. (You can also sprinkle some peanuts to make it taste better ~)