What to eat when it’s hot and I have no appetite? 10 cool appetizers, which are more popular than meat and can clear away heat and reduce internal heat.

Introduction to this issue: What to eat when the weather is hot and you have no appetite? 10 cool appetizers, which are more popular than meat and can clear away heat and reduce internal heat

When the weather is hot in summer, I believe everyone I have a similar feeling, that is, I just want to eat something cold, and I have no appetite for hot food, let alone eating. When the weather is hot in summer, people are more easily affected by the hot weather, which affects their mood. If you feel bored, you may have no appetite. So what is good to eat in this situation? Cold dishes are a good choice. They are refreshing and appetizing. Let me share 10 cool appetizing cold dishes. They are more popular than meat. They are cool to eat, clear away heat and reduce internal heat, and increase appetite. You will no longer worry about what dishes to eat in summer. Here are the recipes:

Ingredients for dry tofu vermicelli mixed with cucumber: 2 cucumbers, 3 pieces of dry tofu, 1 handful vermicelli, half a carrot, 2 coriander stalks, 1 tablespoon sesame oil, 1 tablespoon chili oil, appropriate amount of salt, 1 tablespoon sugar , 1 tablespoon rice vinegar, 1 tablespoon mature vinegar, 2 tablespoons light soy sauce,

Method:

Place the vermicelli in a basin, add boiling water to scald the vermicelli till soft, then soak the vermicelli in warm water 1 -2 hours, fully soak the vermicelli until it has no hard core and becomes transparent.

Wash the cucumber, drain the water, cut into slices first, and then cut into shreds of even thickness.

Cucumber peel is rich in nutrients and should be eaten raw. However, in order to prevent pesticide residues from harming the human body, cucumbers should be soaked in salt water for 15-20 minutes before being washed and eaten raw. When soaking cucumbers in salt water, do not pinch off the heads and remove the roots. Keep the cucumbers intact to prevent nutrients from being lost from the cut surfaces during the soaking process.

Cut the dried tofu in half lengthwise, stack them together, and cut into shreds of even thickness.

Cut the carrots into thin strips, cut the coriander into small pieces, and mince the garlic.

Add water to the pot and bring to a boil, add dried tofu shreds and blanch for 1-2 minutes, take them out, put them in cold water to cool, take them out and squeeze out the water

Put the cucumbers Put shredded dried tofu, shredded carrots, and vermicelli in a slightly larger container, add chili oil, sesame oil, salt, rice vinegar, mature vinegar, sugar, and light soy sauce. Use chopsticks to quickly stir from bottom to top and mix evenly. Remove and serve on a plate.

Ingredients for spinach mixed with sesame seeds: 500 grams of spinach, 1 tablespoon of cooked sesame seeds, appropriate amount of oil and salt, 3 cloves of garlic, 5 dried chili peppers, half a tablespoon of sugar, 1 tablespoon of rice vinegar,

Preparation Steps:

Remove the old leaves from spinach and wash them clean. When buying spinach, try to choose one with leaves that are very dark green and the roots of spinach are red. This kind of spinach is relatively fresh and tender. If you buy it and cook it, it will taste better. If the spinach is damaged or dark yellow, do not buy it.

Mince the garlic, cut the dried chili peppers in half, omit the chili seeds, and prepare cooked sesame seeds. Garlic is added to cold dishes for seasoning and appetizing, and its sterilization effect is indispensable.

Boil water in a pot, add a little salt, pour in a little oil, first put the roots and stems of spinach into the boiling water and blanch them.

Then put the spinach leaves into the water and blanch them. When the spinach changes color, take them out immediately.

Spinach contains oxalic acid. When spinach is boiled, it does not decompose the oxalic acid, but dissolves and dilutes it. Then pour away the water used to blanch the spinach, and the oxalic acid content of the spinach will be greatly reduced. Therefore, when making spinach dishes, it is best to blanch it in water first, which can not only remove the astringent taste, but also greatly reduce the bad effects of oxalic acid, and the nutritional content of spinach will not be lost too much. Only by removing oxalic acid can the body absorb the calcium in spinach.

Put the spinach in cold water to cool, take it out and squeeze out some water.

Spinach is easy to cook, so don’t over-blanch it. When blanching spinach, blanch the roots and stems first, and then blanch the leaves. The advantage of this is that the leaves will not be overcooked or overripe, and the leaves and stems will have the same maturity. The spinach is crisp and tender when eaten.

Cut the spinach into inch sections, place it in a basin and add minced garlic.

Add an appropriate amount of oil to the pot, heat it until it smokes, then turn off the heat, lower the temperature of the oil, add the dried chili segments and fry until fragrant. The oil used must be heated before use, otherwise It tends to smell like oil.

Pour hot oil and dried chili peppers on the minced garlic to bring out the aroma of garlic. Then add salt, sugar, rice vinegar, sprinkle with sesame seeds, stir evenly with chopsticks, take out and serve on a plate.

Ingredients for cold bitter chrysanthemum: 1 bitter chrysanthemum, a small bowl of peanuts, appropriate amount of oil and salt, half a tablespoon of sugar, 2 tablespoons of rice vinegar, 1 tablespoon of light soy sauce,

Method:

Remove the old leaves of bitter chrysanthemum, cut off the roots, tear the leaves, soak them in light salt water for ten minutes, wash them, take them out, and drain the water

Cut into inch-sized pieces and put in a basin for later use

Add oil to the pot (you don’t need too much oil, just enough to fry the peanuts. Peanuts themselves are oil crops, and they will produce oil when fried). Add the peanuts and stir-fry over low heat. Stir-fry over low heat until the peanuts are slightly brown and there is a crackling sound. Take them out and let them cool

After the peanuts are cooled, use the back of a knife to crush the peanuts into crushed peanuts

Place half of the crushed peanuts in a basin, add a little salt, sugar, rice vinegar, light soy sauce, and stir evenly with chopsticks. Transfer to a plate, crush the remaining half of the peanuts, and sprinkle on the bitter chrysanthemum.

Tips: Soak the bitter chrysanthemum in light salt water to remove insects and dust, making it hygienic and clean to eat. Fry the peanuts over low heat, do not over-fry, and add less salt when mixing. It tastes sweet and sour when mixed well.

Ingredients required for stir-fried dried tofu shreds: 3-4 sheets of dried tofu, 2 coriander stalks, appropriate amount of oil and salt, 1 tablespoon of chili oil, 3 cloves of garlic, about 20 peppercorns, 2 aniseed, 1 teaspoon of sugar,

Preparation steps:

Prepare the required materials. Wash the coriander and drain the water. The best choice for dry tofu is Northeastern dry tofu. It will be chewy when eaten.

Roll up the dry tofu and cut it into thin strips. Rolling the dry tofu into a roll makes it easier to cut into thin strips. The cut strips are longer

Crack the garlic with the back of a knife and cut it into thin strips. Chop the coriander into small pieces and cut the coriander into small pieces

Add water to the pot and boil, add the dry tofu shreds and blanch them for 1 minute, take them out, drain the water, spread them out, let them cool, you can blanch the dry tofu Remove the beany smell

Add oil in the pot and heat until smoking, turn off the heat, lower the oil temperature slightly, add the Sichuan peppercorns and aniseed and fry over low heat, fry the Sichuan peppercorns and aniseed until slightly charred , turn off the heat, take out the peppercorns and aniseed. The oil is raw oil. It needs to be heated until it smokes and refined. Otherwise, it will easily smell like raw oil. The peppercorns and aniseed should be fried over low heat. This will Fully fry the pepper flavor.

Place the shredded dried tofu in a basin, add minced garlic and coriander segments, pour hot oil on the minced garlic, then add chili oil, salt, and sugar, and stir evenly from bottom to top with chopsticks. Remove and serve on a plate

Ingredients for cucumber and vermicelli mixed with cabbage: 2 cucumbers, 1 cabbage core, 1 handful of vermicelli, half a carrot, 2 coriander stalks, 3 cloves of garlic, 1 tablespoon of chili oil, sesame oil 1 tablespoon, 1 tablespoon sugar, 2 tablespoons vinegar, 1 teaspoon MSG,

Steps:

First, soak the dried vermicelli, put the vermicelli in a large bowl, and add boiling water , blanch the vermicelli until soft, then soak it in warm water for 1 hour, soak the vermicelli until it has no hard core and becomes transparent

Wash all the ingredients, peel and wash the carrots, use Chinese cabbage for Chinese cabbage The core has a crisp and tender texture

Cut the cucumber into slices first, then cut into shreds of even thickness

Cut the thicker part of the cabbage into 2 pieces with a razor blade, and then cut it diagonally. Cut into thin strips

Cut the coriander into small pieces, smash the garlic, then chop into mince, and cut the carrot into thin strips. Carrots can be eaten raw, but the shreds should be cut thinner. If they are cut coarsely, they will taste hard. I don’t like them raw. You can fry it with a small amount of oil

Drain the water from the soaked vermicelli, put it in a basin, add cucumber shreds, carrot shreds, cabbage shreds, minced garlic, coriander segments, and pour in sesame oil , chili oil, add salt, mature vinegar, and sugar, use chopsticks to stir quickly from bottom to top, remove and serve on a plate

Ingredients for steamed eggplant: 500 grams of purple-skinned long eggplant, 3 green onions , 2 coriander stalks, appropriate amount of oil, 1 tablespoon of chili oil, 3 cloves of garlic, 2 tablespoons of soy sauce for steamed fish,

Method:

First remove the stems of the eggplant and wash it. When choosing eggplants, choose long purple-skinned eggplants, tender ones are better. When we buy eggplants, the tender eggplants we choose should be mainly red-purple or black-purple, relatively dark and bright in color, and very beautiful at first glance. Such eggplants are good. Where the calyx of the eggplant connects to the fruit, there is a white, slightly light green belt-like ring. The larger the belt-like ring is, the more obvious it is, indicating that the eggplant is more tender and more delicious.

Now let’s steam the eggplants. Add water to the steamer and bring to a boil. Place the eggplants on a plate, put them into the steaming grid of the steamer, cover the pot, and steam over high heat for about 10 minutes. If you don't know whether the eggplant is steamed or not, here is a simple method. Use a chopstick to pierce the eggplant. If the eggplant is easily pierced, it is cooked. Otherwise, it is not cooked. Steam it for a while. Take out the steamed eggplant and let it cool slightly.

While waiting for the eggplant to cool, we prepare the ingredients. Cut the onion into small sections with a diagonal knife, cut the coriander into small sections, and mince the garlic.

After the eggplant has cooled, tear the eggplant into strips slightly thicker than chopsticks with your hands, and place them in a larger container. Do not tear the eggplant strips too thin, as tearing them too thin will taste bad.

Place the shallot segments on the eggplant strips and the garlic on the shallot segments. Add an appropriate amount of oil to the pot and heat it until it smokes. Pour the hot oil on the minced garlic and chopped green onion. This can reduce some of the spiciness of onions and garlic, and can also stimulate the aroma of onions and garlic.

After pouring the oil, sprinkle with coriander, pour in the steamed fish soy sauce, add chili oil, stir evenly with chopsticks, take it out and put it on a plate. This is how you make this eggplant dish. alright.

Ingredients required for Northeast tiger dish: 1 green onion, 2 cucumbers, 4-5 peppers, 1 handful of coriander, 1 small bowl of peanuts, 1 tablespoon of shrimp skin, appropriate amount of salt, 3 tablespoons of soy sauce,

Production steps:

Prepare the required materials, wash them and drain them.

Cut the cucumber into slices first, then cut into shreds. Cut the coriander into sections, remove the stems and seeds from the pepper, cut into shreds with a diagonal knife, and shred the green onions

First, wash the peanuts with clean water to remove dust, then spread them out to dry, dry the peanuts, and put them in the pot Add a little oil, add peanuts in cold oil, stir-fry the peanuts over low heat, take them out and let them cool. The peanuts should be stir-fried over low heat. If you add peanuts into hot oil and stir-fry, it will be easier to fry the peanuts. Burnt. This prevents the high oil temperature from quickly causing the outside to become cooked and the inside to become cooked.

Place cucumber shreds, green onions, pepper shreds, and coriander segments in a basin, add dried shrimps, salt, and soy sauce, and stir evenly with chopsticks

Add in the fried peanuts Rice, stir evenly, take out and serve on a plate

Ingredients for broccoli, cucumber and yuba: broccoli, yuba (dried), 1 cucumber, half a carrot, appropriate amount of oil and salt, 1 tablespoon of sesame oil, 3 cloves of garlic, 1 tablespoon of Sichuan peppercorns,

Method:

Use dried yuba. First, put the dried yuba in a basin in advance, add warm water, add a little salt, and use a Cover the yuba with a plate so that the yuba will not float up. This method takes a short time to soak the yuba. Adding salt to the water can speed up the absorption of water by the yuba and soak it faster. The yuba will be soaked until there is no hard core.

Squeeze out the water from the soaked yuba, then cut into sections for later use.

Cut the carrots into diamond-shaped slices, cut off the roots of the broccoli and divide it into small florets, and mince the garlic. Place the cucumber on the cutting board, use the back of a knife to crack the cucumber, make a cut in the middle, and then cut the cucumber into segments at an angle. The purpose of patting is to make the cucumber fully cracked and have a strong fragrance, which can be more delicious when mixing. Good and tasty.

Add water to the pot and bring to a boil. Add the yuba and blanch it for 1 minute. Take out the yuba and cool it in cold water. Take it out and drain the yuba for later use.

Bring water to a boil, add a little salt, add broccoli and carrot slices and blanch them together until the broccoli becomes darker in color and is cut off.

Take out the broccoli and carrots, put them in cold water and drain them. Before blanching, add a little salt to the water to make the broccoli greener. After blanching, , put it in cold water to cool it, which can keep the taste of broccoli crisp and tender, and the color will not turn yellow. This is a tip for cooking broccoli.

Heat oil in a pot, add Sichuan peppercorns and fry over low heat to make Sichuan peppercorn oil. Fry the Sichuan peppercorns until slightly charred, turn off the heat, take out the Sichuan peppercorns.

Put the broccoli, yuba, and Place carrots and cucumbers in a deeper container, pour in the fried peppercorn oil, then add sesame oil, salt, and minced garlic, stir evenly with chopsticks, and serve on a plate.

Ingredients for enoki mushrooms mixed with cucumbers: 250 grams of enoki mushrooms, 1 cucumber, 1 small bowl of peanuts, half a carrot, 2 coriander stalks, appropriate amount of oil and salt, 1 tablespoon of chili oil, 1 tablespoon of sesame oil, 3 cloves of garlic , 1 tablespoon of white sugar, 2 tablespoons of rice vinegar, 1 tablespoon of light soy sauce,

Method:

Prepare the required ingredients and wash them thoroughly. Cut off the roots of the enoki mushrooms and tear them into small florets with your hands.

Cut the cucumber into slices first, then into shreds, cut the carrots into thin strips, cut the coriander into small sections, and mince the garlic. Garlic is indispensable for cold dishes, as it can enhance flavor and sterilize.

Add water to the pot and bring to a boil. Add the enoki mushrooms and blanch them for about 1-2 minutes. Take out the enoki mushrooms and put them in cold water to cool. Take them out and squeeze the water for later use. The enoki mushroom itself is easy to cook. Do not blanch the enoki mushroom for too long until it becomes soft. After the water boils, boil it for about 1-2 minutes. If the time is too long, the taste of enoki mushrooms will not be good.

Add a little oil to the pot, add the peanuts in the cold oil and stir-fry over low heat until the peanuts are cooked, take out the peanuts and let them cool

Add the enoki mushrooms, cucumber shreds and carrots Place the shredded shreds in a slightly larger container, add minced garlic, coriander segments, chili oil, sesame oil, salt, sugar, rice vinegar, and light soy sauce, and stir quickly with chopsticks. Add the fried peanuts, stir evenly, and serve on a plate.

Ingredients required for cold edamame: 500 grams of edamame, 2 coriander stalks, 1 tablespoon of chili oil, appropriate amount of salt, 3 cloves of garlic, 2 tablespoons of steamed fish soy sauce, a few dozen Sichuan peppercorns, 2 aniseeds, 1 section of cinnamon bark,

Production steps:

Rinse the edamame with water, put it in clean water, add a spoonful of salt and soak it for ten to fifteen minutes, then gently scrub the top of the edamame with your hands Remove the fine fluff and drain the water. Crack the garlic, mince it, and cut the coriander into small pieces.

Use scissors to cut off the sharp pods at both ends of the edamame pods, so that the edamame will be more flavorful during later production. This is a little trick to make edamame delicious.

Put the edamame in the pot, add peppercorns, aniseed, and cinnamon, pour in cold water until the water covers the edamame.

Bring to a boil over high heat. Do not cover the pot. Cover the pot. The cooked edamame will turn yellow. Cook over medium heat for 5-6 minutes, add salt and mix well. The amount of salt added is slightly more than that usually used in cooking. Turn off the heat and let it cool naturally. Soak the edamame for a while, which will make the edamame more delicious.

After the edamame is cooled, take it out, drain the water, put it in a large bowl, add coriander segments, chili oil, a little salt, minced garlic, and steamed fish soy sauce. The steamed fish soy sauce is a little sweet. If it tastes good, there is no need to add sugar. Use chopsticks to stir evenly and you can eat.