If you have a bad appetite, how do you make a crisp and refreshing hors d oeuvres?

What should I do if I have a bad appetite?

Many people have a poor appetite and are prone to choose easily digestible foods to eat, such as porridge. Drinking white porridge alone can sometimes be difficult to eat. At this time, what kind of side dish to accompany is particularly important, not too greasy, but also appetizing. Today, I would like to introduce 4 hors d'oeuvres to you.

The first course: boilingLettuce

The recipe is simple, the taste is light, refreshing and appetizing, you just need to blanch the lettuce and pour it with your favorite sauce.

Ingredients: lettuce, oyster sauce, light soy sauce, sugar, garlic, sesame oil, salt.

Method: Mix light soy sauce and oyster sauce sugar, wash the lettuce and blanch it in salted water, stir-fry the garlic and add the sauce and add water, cook until it is sticky and pour it on the lettuce.

Second course:Minced meatCapers

As everyone knows, capers are appetizing and ruthless, and this side dish is not only sour but also spicy, which is even more appetizing.

Ingredients: lean pork, capers, chopped peppers, garlic.

Method: Chop the lean pork, capers and garlic into minced pieces, fry the minced meat after the oil is hot in the pot, stir-fry the red oil with chopped pepper, fry the minced garlic to make the fragrance, and fry the capers well. Add 1 tablespoon of light soy sauce and chicken essence to taste.

The third course: pickled cucumbers

The cucumber with a rich flavor is attractive, crisp and refreshing, and it goes well with porridge.

Ingredients: cucumber, sour, red pepper.

Method: Wash the cucumber and cut it into strips, and cut the garlic and red pepper into sections for later use. Marinate the cucumber strips with 1/2 tablespoon of salt and 1 tablespoon of sugar for 30 minutes.

To make the sauce, put 4 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 4 tablespoons of vinegar, 2 tablespoons of sugar, garlic slices, and chili pepper into a bowl and mix well, then add cucumber strips and refrigerate overnight, and you can eat the next day.

Fourth course: Crispy lettuce

Simply marinate, pour the sauce over and serve. The method is very simple, the taste is crisp and greasy.

Ingredients: lettuce, arithmetic, red pepper.

Method: Slice the lettuce with an oblique knife and put it in a basin, put 1 tablespoon of salt and mix well and marinate for 10 minutes, pour out the excess water. Finely chop the garlic and chili peppers, put them in a bowl and pour over the hot oil.

Then add 1 tablespoon of light soy sauce, 2 tablespoons of vinegar, 1/2 tablespoon of sugar, and 1 tablespoon of oyster sauce to a bowl. Pour the lettuce onto a plate and pour the sauce over it.

First of all, you should prepare celery, peanuts, fungus, rape, vermicelli, cucumber, dried tofu, then clean these ingredients, cut them and put them on a plate, heat the oil, pour in the green onion and ginger, and stir-fry the garlic until fragrant, then add an appropriate amount of millet spicy and stir-fry evenly, then pour hot oil into these ingredients, add an appropriate amount of sesame oil and seasonings, and stir well.

When you have a bad appetite, you can choose two cucumbers, cut the cucumbers from the middle and shoot them into squares of equal size, then add peanuts, white sesame seeds, put minced garlic and chili peppers, pour in hot oil, pour in vinegar, salt, oyster sauce, light soy sauce, monosodium glutamate, chicken essence and other condiments, stir quickly.

I think you can peel the oranges and sprinkle them with a variety of sesame seeds, so that an appetizer is ready, or you can make a cold cucumber.

Ingredients: 800 grams of grass carp, 1 bag of 250 grams of fish sauerkraut, 1 small piece of ginger, 6 garlic grains, 1 2 tablespoons of rice wine, 1 3 teaspoons of white pepper, 1 2 egg whites, 1 3 tablespoons of corn starch, 5 wild peppers, 4 dried chili peppers, 10 Sichuan peppercorns, 1 coriander, 1 2 tablespoons of white sesame seeds, cooking oil, 2 chives, appropriate amount of chicken essence.

Method 1: Kill the fish, remove the black membrane and internal organs, lift the bones, and slice into pieces.

2. Rinse repeatedly until the water is clear and drain out.

3. Add salt, pepper and ginger shreds, and grasp well.

4. Put half an egg white and cornstarch and marinate for about 15 minutes until the fish tastes.

5. Cut the sauerkraut into thin sections, slice the ginger, cut a part of the garlic into slices, and cut the wild pepper.

6. Cut the dried chili pepper into sections, cut the chives into shreds, cut the other part of the garlic into rice, wash the coriander and pick it into sections.

7. Remove from the pot, put a small amount of oil, and stir-fry the ginger and garlic slices, green onions, and wild pepper until fragrant.

8. Add sauerkraut and stir-fry until fragrant.

9. Add the fish head and stir-fry until fragrant.

10. Pour water, add fish bones and fish tails to boil out the fragrance, and try to see if you put salt.

11. Use a colander to scoop all the ingredients into the bottom of a large bowl.

12. Add a little broth essence (chicken essence is also fine).

13. After the water is reopened, put in the fish fillets over high heat, gently pull them apart with chopsticks, and boil them raw.

14. Put it in a large bowl with sauerkraut and pour the soup on it.

15. On the fish noodles, enlarge the garlic, Sichuan pepper, dried chili, shredded green onions, white sesame seeds, and coriander.

16. Boil half a tablespoon of hot oil in a pot and pour it on the seasoning.

Celery mixed with yuba (cold cabbage).

Ingredients] Appropriate amount of yuba, appropriate amount of salt, appropriate amount of celery, a few grains of garlic, a little chicken essence, appropriate amount of cooking oil, appropriate amount of Sichuan pepper, appropriate amount of dried chili, a cut of green onion, a small piece of ginger, and an appropriate amount of balsamic vinegar.

Steps] 1. Prepare an appropriate amount of yuba, soak yuba with skills, use warm water at 20 degrees, put a little salt, so that the soaking time is short, the taste is good, about 10 minutes or soak it, and it will not be sticky when it is soaked.

2. Prepare an appropriate amount of small celery, wash it and cut it into sections, and prepare a red pepper and cut it into shreds. Blanch the soaked yuba and celery and blanch them slightly. Then remove the cool water, put it in a basin, and add the red pepper shreds.

3. Prepare a few grains of garlic, pat them apart and chop them into minced garlic, put them in a pot, and then add a little salt and chicken essence. Let's boil some scallion oil, if you want cold dishes to be delicious, making this oil is the most important. Put less oil in the pot, add an appropriate amount of pepper, dried chili, green onions, and ginger after the oil is hot, and fry it to bring out the fragrance, so be sure to fry it over low heat.

4. Fry until the green onion and ginger turn yellow, then pour it on top of the minced garlic. Add an appropriate amount of balsamic vinegar and stir well with chopsticks. Before blanching the bean curd soaked in salt water, it must be washed twice more, otherwise it will be salty. Once well stirred, it is ready to be served on a plate.

Stir-fried white bean curd with pepper.

Method: 1. Prepare 4 Chaotian peppers and cut them into foam, and cut three slices of white bean curd into slices;

2. Pour an appropriate amount of oil into the cleaned pot and heat to 80 degrees;

3. Put the Chaotian pepper in it and fry for 1 minute, add a little salt;

4. Add the white dried tofu to it, stir-fry over medium heat for 4 minutes, add salt and soy sauce;

5. Stir-fry for 3 minutes, and it is delicious.

<> "The preparation of minced edamame as an appetizer.

Ingredients: edamame, minced meat, grilled ants, green onions, ginger and garlic, millet spicy.

Method: 1. Put the edamame beans in water, add salt to cook, and remove them for later use.

2. Put minced meat, 1 tablespoon of starch, 1 tablespoon of cooking wine, appropriate amount of salt, and 1 tablespoon of light soy sauce in a bowl and marinate for 10 minutes.

3. Pour oil into the pot, fry the minced meat first, add a spoonful of dark soy sauce to color, add a spoonful of oyster sauce and stir-fry until cooked.

4. Start another old friend pot, pour in oil, green onion, ginger, garlic, millet spicy and fragrant, add edamame, add an appropriate amount of salt and chicken essence to taste, add minced meat and stir-fry evenly, that is, the acacia can be out of the pot.

Sometimes, because the weather is too hot or people are in a bad mood, they often feel that they have no desire to eat, and they can't lift their spirits when they see anything. This is where some hors d'oeuvres are needed, not only to whet your appetite, but also to drink without even having to eat anything else, as hors d'oeuvres are a perfect accompaniment to beer. Most of the appetizers are cold dishes, and they are very simple to make, so let's teach you how to make a few appetizers.

Cold fungusThe fungus is rich in vitamins and minerals, and the nutritional value is very high, and it is also quite good to make the fungus into a cold dish. First prepare a small amount of fungus and soak it in cold water overnight, so that the fungus can be soaked, and then cut the fungus into small pieces. Boil hot water in a pot, first make a water, and remove the fungus for later use.

Put a small amount of oil in the pot, put the millet pepper and minced garlic in and stir-fry it, sprinkle some salt and chicken essence on the fungus that has been prepared in advance, stir it, pour the hot oil on it, and a simple cold fungus is ready.

Cold lotus root slices are also a good choice to eat lotus root slices in summer, lotus root slices clear heat and relieve heat, there is a sweet feeling in the mouth, and lotus root slices are also very good for raw eating. Cut the fresh lotus root slices into thin slices and put them in cold water, mainly to prevent the lotus root slices from oxidizing and blackening, and for the aesthetics of the cold dish. Prepare a delicate plate, put the lotus root slices on the plate, pour some vinegar and white sugar, turn it over a few times with chopsticks and eat it directly.

Pickled appetizersSome people also like to eat pickled appetizers, such as sour radish or capers, pickled vegetables take a little longer to make, usually need to be pickled for about a week, and the pickled vegetables prepared in advance can be eaten directly from the jar. These appetizers are also suitable for pregnant women, as pregnant women often experience vomiting and loss of appetite during pregnancy, and eating some appetizers can help them change their appetite.

Fish fillet in sour soup. Method:

Clean up the grass carp or black fish, slice the fish meat, and chop the fish bones into small pieces. Slice the fish into thin slices, add cooking wine, salt, pepper and starch and mix evenly, and marinate for 10 minutes.

Wash and peel the tomatoes and cut them into small pieces. Prepare the shredded ginger and chopped green onion.

Then pour in the fish bones and stir-fry a few times, add an appropriate amount of boiling water, cook for three minutes, then turn to low heat, add the fish fillet, and cook until curled and discolored.

Finally, add salt, light soy sauce and oyster sauce to taste, sprinkle some chopped green onion after cooking. You can add fungus or enoki mushrooms to this soup, you can try it.

You can make cold tofu skin, you can also make spicy chicken, first prepare some ingredients, and then put in light soy sauce, dark soy sauce, balsamic vinegar, sesame oil, minced garlic, chili oil, stir well, this side dish is very delicious.

The hors d'oeuvres can be made into sweet and sour radish, first peel and wash the white radish, cut it into small pieces, add white vinegar, salt, rock sugar, pour in a little water, and marinate overnight.

First of all, you need to clean the red cabbage and white radish, cut it into shreds, add garlic paste, millet spicy, light soy sauce, oyster sauce vinegar, sugar, chili oil, salt, etc. to the bowl, stir well, and put the ingredients in.

To make cucumbers, you must first wash the cucumbers, then use a knife to chop them into small pieces and put them in a bowl, and then pour an appropriate amount of vinegar, salt, and sugar to stir.

<>Crispy diced radish

Ingredients: 1 white radish; 1 carrot (color); white vinegar to taste; Sugar to taste; salt to taste; four millet peppers; A few slices of lemon.

Method: 1. Prepare all the ingredients for carrots, peel and dice, cut white radishes with skin and dice, put them in salt for one hour to wait for water, and then squeeze out the water vertically.

2. Add sugar, salt (according to personal adjustment), white vinegar, millet pepper, lemon (lemon can be ignored), and mix all the ingredients well.

3. Drain into a clean container with a lid and put it in the refrigerator for two hours before serving. The taste after the next day is more.

Pickled sour and spicy radish summer hors d'oeuvres

Ingredients: 1 white radish; 1 carrot; 15 red peppers; 5 slices of ginger; 2 teaspoons salt; Seasoning:; 3 tbsp sugar; 6 tbsp white vinegar; 500ml of water

Method: 1. Peel the fresh white radish, carrot, slice the ginger, wash and drain the red pepper for later use. Cut the white radish and carrot into thick strips. Place in a clean basin with two teaspoons of salt. Mix well with your hands and let marinate for 20 minutes.

2. Fill 500ml of water into the pot, add sugar and boil until the water boils, and the sugar dissolves. Pour in the white vinegar and mix well, and let the boiled sweet and sour water cool. Touch the red pepper with a knife and cut it on the side, and there is a slit to make it easy to taste.

After a few minutes, the carrots begin to marinate out of the water, so grab the radish strips with your hands and drain the water. The purpose of this is to remove the raw and astringent taste of the radish. Take two sealable lockboxes or other containers (not iron) and add sliced ginger, red pepper and radish strips.

4. Pour in the cooled sweet and sour water, and the amount of water covers all the ingredients. Cover and seal and refrigerate for 3 days before serving.

Mix assortment: Shredded konjac and soybean sprouts, drain the water, wash the celery and cut into sections; Bamboo shoots, carrots, and fungus are washed and shredded respectively, and red peppers and enoki mushrooms are shredded for later use; Put the processed ingredients into boiling water and blanch them separately, remove them and cool them in water, then pour in seasonings and mix well. Chilled radish peel:

Wash and peel the white radish, take the skin and mix it with 2 teaspoons of salt until it comes out of the water, wash it with water and set aside; Wash the chili peppers, remove the seeds and mince the coriander, and set aside; Mix all the ingredients and seasonings well.

If you don't have a good appetite, then I suggest you make a little lemon cold chicken feet, because this kind of chicken feet, its spiciness is more solid and can enhance your taste.

Homemade white radish pickles, the method is extremely simple and refreshing.

The most convenient way to do it in the family version, slice the radish, cut it into the shape you want, wash it to control the moisture, put it in a stall or glassware, stuff it, add a little peppercorn, put some pickled pepper if you can eat spicy, pour in light soy sauce, don't pass the radish, marinate for 2 hours and then eat. Note that pickled radishes are not stored for a long time, so it is recommended to eat them within 2-3 days, and at the same time contact not to pickle too much at one time to avoid waste.

<> "Hors d'oeuvres. Method:

1- Ginger, garlic, millet, spicy stir-fry.

2- Pour in the lotus root.

3- After frying, add salt chicken essence and monosodium glutamate to taste.

4- Hors d'oeuvres are crispy.

Method: 1- Stir-fry shredded meat until fragrant and add dark soy sauce.

2- After stir-frying until fragrant, add ginger, garlic and millet spicy.

3- Pour in the crispy lettuce and add the salt chicken essence.

4- A dish that goes well with rice.

Method: 1-Stir-fry the fatty meat until fragrant, add millet spicy and ginger.

2- Pour in the bean sprouts and continue to sauté until fragrant.

3- Stir-fry evenly, add salt, chicken essence and monosodium glutamate to taste.

Method: 1- I cut the shredded potatoes myself, remember to rinse the excess starch.

2- Add a few slices of lettuce, ginger and millet and stir-fry until fragrant.

3- Pour in shredded potatoes and season with salt, chicken essence and monosodium glutamate.

4- The hors d'oeuvres are coming.