Which cold dishes are delicious and easy to cook?

It's getting hotter and hotter, and it's not good for the whole person to mention cooking. It's boring and boring. Even if you do nothing, staying for two minutes will make people sweat, so many people don't even eat rice to avoid entering 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. Basically, they are common dishes in night market stalls. Let's not talk about cold cucumber here, it's too common. You don't need to turn on the range hood, you can mix a plate in 2 minutes, which is simple and convenient, crisp and refreshing, and can also stimulate the appetite, which is more convenient than takeaway.

Cold gluten

1. A piece of gluten, diced and put on a plate for later use.

2. Half a green pepper and half a red pepper. After the seeds are removed, they are cut into diamond-shaped pieces and put together with gluten.

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

4. Boil water in the pot, pour in gluten and green pepper after the fire boils, quickly blanch for 30 seconds, remove and rinse with cold boiled water.

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

6. Finally, pour in sesame sauce and sprinkle with coriander.

Flammulina velutipes in sauce

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 Chili rings and put together with shredded cucumber; Crush garlic, cut it into pieces and put it in a bowl for later use.

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 20 seconds, remove the Flammulina velutipes, and rinse it quickly with cold water, so that the Flammulina velutipes tastes crisp.

4. Then drain the Flammulina velutipes and pour it into the pot, add the minced garlic, shredded cucumber and millet pepper, 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 ears

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

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

3. A few pieces of garlic, sliced 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 the pot, turn on a big fire to boil water, pour in the processed fungus and tremella, quickly blanch for 20 seconds, remove and rinse with cold boiled water. If possible, rinse with mineral water or purified water, mainly to keep the crisp taste of auricularia auricula and tremella.

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

6. Pour in dry fungus and tremella, mix well in the pot, then pour in shredded red pepper and shredded coriander, and mix well to serve.

Teddy boy has something to say:

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

If you don't like spicy food, you can leave the last bit of Chili oil.

Cold shredded potatoes

1. Prepare a potato. After peeling, cut into even slices and then cut into filaments. Use your best ability to cut as thin as possible, and cut as evenly as possible. This is the key to the taste of shredded potatoes.

2. After cutting, put it in clear water and wash it several times to clean the starch on it, so that it tastes crisp.

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

4. Boil the water in the pot. After the water is boiled, put the shredded potatoes into the pot. After the water is boiled for 20 seconds, pour in the shredded green and red peppers, continue to cook for 10 second, and pour out quickly to avoid the shredded potatoes from softening. Then control the water content of shredded potatoes and pour them into a basin for later use.

5. Burn the oil in the pot, and put the onion ginger, dried pepper and pepper into the pot to stir fry.

6. Then take a pot, pour the fragrant materials 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 soy sauce, then pour in some sesame oil, add the prepared coriander, mix well and serve.

1. The starch on the shredded potatoes must be washed until the water is very clear, so that it is crisp to eat; It is not easy to change color.

2. The drowning time should not exceed 30 seconds. After blanching, it should be cooled quickly 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 pieces and put them in clear water, and soak them in a little white vinegar for a while to avoid oxidation and discoloration.

2. Cut carrots into thin slices and add a little carrot slices to make them look better.

3. Put a few pieces of garlic into the garlic mortar and add a little salt, which will not only taste at the bottom, but also prevent garlic from slipping when mashed; Garlic paste is easier to taste and will be put in a bowl for later use.

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

5. Burn the oil in the pot. When the oil temperature is 60% hot, take out the pot, pour the hot oil on the small ingredients to stimulate the fragrance, then add 2 grams of salt, a little sugar and 10 grams of white vinegar and stir evenly for later use.

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

7. Then, let's blanch the lotus root. Boil the water in the pot again and add a little white vinegar. White vinegar can keep lotus root crisp and prevent discoloration as much as possible. After the water boils, add the lotus root, simmer for 40 seconds, pour it out, and quickly cool it with cold water, so that the lotus root slices will be more crisp to eat.

8. After the lotus root slices are cooled, control the water to dry, put them into a basin, pour the prepared juice into the basin, mix well, and marinate for 10 minute.

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

1. Cut lotus root slices should be isolated from the air, otherwise they will easily change color.

2. After blanching carrots and lotus root slices in water, they should be cooled with cold boiled water or purified water, so that they are more crisp to eat.

3. Adding white vinegar to the lotus root can keep the color change as much as possible, and the cooking time is not easy to be too long, generally not more than 1 minute.

Cold eggs

Let you know how to peel boiled eggs, the length of cooking time and the tenderness of eggs.

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

2. Take out the egg after ten minutes, shower with cold water, put the egg in a pot with cold water, and shower with cold water after cooking, which is the key step to peel the egg easily.

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

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

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

6. After peeling all the eggs, cut each egg into four and a half and put it in the middle of the plate. Pour the mixed cold sauce evenly and serve delicious.

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