What are the super delicious salads exclusive to summer? What are the specific production methods?

Cold salad, cucumber mixed with tofu, dried cucumber mixed with bean curd, cold salad three silks, cold salad vermicelli, shredded cold chicken thighs, cold noodles with sesame sauce, cold salad with king oyster mushroom; When making cold vermicelli, first soak the vermicelli in warm water, boil water in the pot and boil the vermicelli for about a minute, then blanch the shredded carrots, put them in a bowl, add shredded cucumbers, crushed peanuts, coriander, add green onions, millet spicy garlic, chili oil, white sesame seeds, hot oil, vinegar, and stir well.

cold cucumber, cold lettuce, cold wheat cabbage, cold tofu, cold chili; Under normal circumstances, it is necessary to pack up the ingredients you like to eat, prepare them, blanch them, then mix a sauce, and then pour them into the dish, and you can do it.

Cold tomatoes, cold cucumbers, cold enoki mushrooms. It's all about getting them all processed and then adding some sugar or some soy sauce and light soy sauce to them.

What are the most popular coleslaws in summer? Are there any delicious and healthy ways to make them?

1.Shredded potatoes, ingredients: 2 potatoes, 4 peppers, 1 carrot, accessories:

3 tablespoons vegetable oil, 3 grams of salt, 20 chili peppers, 1 tablespoon rice vinegar. To prepare, prepare the ingredients, peel and wash the potatoes and carrots, and wash the peppers. Shred peppers and carrots, shred potatoes, shredded potatoes in water, wash on both sides to remove starch.

Bring water to a boil, blanch the potatoes until they break, and blanch the carrots and remove them together. Cool in cold water, drain and place in a basin. Heat oil in a pot, fry the chili peppers over low heat until slightly charred, remove the chili peppers, pour the fried pepper oil into the shredded potatoes, add salt and rice vinegar, stir-fry well, and put on a plate.

3.Cowpeas mixed with sesame sauce, eat cowpeas in summer. At that time, the beans at this time were the freshest and most tender, and in some places they were called long beans.

We also call it Phaseolus vulgaris here. Don't look at cowpeas, which cost less than 2 yuan a catty, but they are rich in nutrients. Cowpeas are rich in protein, carotene, vitamins, potassium, iron, zinc, manganese, etc.

It is not difficult to see that cowpea is a rare alkaline vegetable. When using cowpeas to make cold dishes, pay attention to cooking before eating, so as not to cause poisoning. Cowpea 1 Mix garlic, sesame paste, vinegar, light soy sauce, sesame oil, and salt to make a sauce.

Blanch the beans in advance and put a little salt and a few drops of oil in the water so that the blanched beans will stay green. Cool the blanched beans, pour the sauce and garlic powder over them, and serve.

cold shredded potatoes, cold cucumbers, cold enoki mushrooms, cold onions, cold spinach; For example, cold cucumber, cut the cucumber into small pieces, then put vinegar, soy sauce, sugar, salt, coriander, chicken essence, sesame oil and stir well.

cold salad, including cold cucumber, cold tomato, cold eggplant, cold okra, cold baby cabbage; These salads are very simple, using green onions, ginger, cooking wine, oyster sauce, light soy sauce, salt, and monosodium glutamate to make a delicious cold sauce, and finally sprinkle on top of these ingredients.

cold tomatoes, cold cucumbers, cold dried tofu, cold tofu, cold leeks; Take cold cucumber as an example, wash the cucumber, cut it into small strips, add a little salt, sesame oil coriander, and minced garlic and stir well.

As the temperature rises, coleslaw has become a popular choice on the summer table. Here, let's learn about the types of summer coleslaw and how to make them, so that you can easily make delicious coleslaw in the hot summer.

1.Chilled cucumbers.

Cold cucumber is a refreshing dish that is suitable for summer. The production method is very simple, just cut the cucumber into long strips or slices, add a little salt, vinegar, and sugar and mix well. If you want to add some flavor, you can add some peppercorns, coriander and other ingredients.

2.Chilled tomatoes.

Tomatoes are summer fruits, and they are easy to lose nutrients when exposed to the scorching sun, so cold tomatoes have become the choice of many families. To make it, cut the tomatoes into thin strips and mix them with vinegar, sugar, salt, garlic and peppercorns.

3.Cold tofu.

Tofu is refreshing and delicious after cold salad, and is known by many as the first choice for summer salad. With dried tofu or finch ingredients, cut the Yuantuanzi tofu into small pieces of the same size, cook them in water and remove the moisture. Add an appropriate amount of salt, sugar, vinegar, bean paste, green onion, ginger, garlic, sesame oil and other seasonings to the bowl and mix well, put the tofu in, mix well and serve.

4.Chilled seaweed shreds.

Rich in minerals such as iodine, calcium, iron, and alginic acid, kelp has a firm texture and a refreshing taste. Soak the kelp shreds in water slightly to soften, blanch them with boiling water, and remove them to control the moisture. The seasoning is also very simple, soy sauce, vinegar, sesame paste, ginger, garlic, sugar, vegetable oil and an appropriate amount of salt are mixed well.

Mix the kelp with the seasoning and serve on a plate.

5.Cold fungus.

The fungus is sweet and flat, and has the effect of moistening the lungs and relieving cough, moisturizing yin and moisturizing the skin. First, soak the black fungus into soft and tear it into small flowers; Then blanch and remove until it changes color, then soak in cold water for a few minutes, and finally take out the water to control the water and set aside. The seasoning is also very simple, with vinegar, soy sauce, garlic paste, sesame seeds, chili oil, a small amount of sugar and salt, mix well, and pour it on the fungus.

6.Cold lettuce.

Lettuce has the effect of clearing heat and detoxifying, diluting water and reducing swelling, and is also very suitable for consumption in summer. Peel off the skin of the lettuce and cut it into thin strips; Add an appropriate amount of salt and mix well for later use. Combine vinegar and sugar in 2:

Rinse the ratio of 1, add minced ginger and garlic, a small amount of fish sauce, olive oil or sesame oil, stir well, and pour on the shredded lettuce. You can also add some coriander or star anise sauce as a pairing.

These are just a few ways to make summer salads, and each person can add appropriate hail seasonings or side dishes according to their own tastes to make delicious and healthy salads.

The types of summer salad include cold beans, cold cucumbers, cold lotus root slices, cold shredded potatoes, cold broccoli and so on. Ingredients: lotus root, white vinegar, garlic, shallots, soy sauce, sesame oil, chili oil, vinegar, chicken essence.

Peel the lotus root and cut it into thin slices, wash it in clean water, and blanch it in a pot of boiling water for two minutes. Remove from the pot, rinse cold water, soak in cold water for a while, and pour in a little white vinegar. Finely chop the garlic and chop the shallots into small pieces.

The types of summer salad include cold beans, cold cucumbers, cold lotus root slices, cold shredded potatoes, cold broccoli and so on. Ingredients: lotus root, white vinegar, garlic, shallots, soy sauce, sesame oil, chili oil, vinegar, chicken essence.

1. Peel the lotus root and cut it into thin slices, wash it in clean water, and blanch it in a pot of boiling water for two minutes.

2. Remove from the pot, rinse cold water, soak in cold water for a while, and pour in a little white vinegar.

3. Finely chop the garlic and the shallots into small pieces.

4. Put the lotus root slices into the **, and add the chopped green onion and garlic.

5. Pour in an appropriate amount of soy sauce, stir well with sesame oil, chili oil, vinegar and chicken essence, and the crisp and delicious cold lotus root slices are completed.

Cold lotus root slices are a classic snack that belongs to Zhejiang cuisine. The main ingredient is lotus root, the taste is fresh and fragrant, refreshing and greasy, aperitif, lotus root has a higher iron content, and contains a lot of vitamin C and dietary fiber, raw food can quench thirst, clear away heat and trouble, cooked food nourishes the stomach and dissipates food, summer consumption can supplement nutrition, and can cure thirst for fever and thirst.

Braised beef salad.

Ingredients: beef shank, spice packets, ginger, chopped green onion, garlic, chili, seasoning: light soy sauce, oyster sauce, salt.

Method: 1. Put the beef tendon meat and spice packets into the pot together, add an appropriate amount of water, put the seasoning and boil over high heat, then turn to medium-low heat and cook for 1 hour, and soak in brine for 3 hours.

2. Finely chop the garlic, chop the green onion into small pieces, chop the chili pepper, add the chili pepper and minced garlic to the seasoning and marinate for 10 minutes.

3. Take out the marinated beef and slice it, stir it evenly with the sauce, and sprinkle with chopped green onions.

Pork ears salad.

Ingredients: pork ears, peanuts, coriander, chili peppers, seasonings: light soy sauce, oyster sauce, homemade chili oil.

Method: 1. Clean the pig ears, add light soy sauce, oyster sauce and an appropriate amount of water to boil over high heat and turn to low heat and cook for 30 minutes.

2. Wash and cut the coriander, chop the chili peppers, and fry the peanuts in oil until fragrant.

3. Take out the pork ears and cut them into thin strips, add peanuts, coriander, chili pepper, drizzle with light soy sauce and chili oil, and mix evenly.

White fungus mixed with preserved eggs.

Ingredients: **Lianhui preserved eggs, white fungus, garlic, chili, chopped green onions, seasonings: edible oil, light soy sauce.

Method: 1. Clean and tear the white fungus into small soaks, blanch and take it out in cold water.

2. Peel the shell of the preserved egg or Kai and cut it into small pieces, chop the garlic, cut the chili pepper into small pieces, chop the green onion, heat the oil pan and put the minced garlic and chili pepper to fry the fragrance, add light soy sauce and boil.

3. Put the preserved eggs on a plate, put the white fungus in the middle, drizzle with the boiled sauce, and sprinkle with chopped green onions.

Spinach mixed with peanuts.

Cold dishes are the main dish in summer, and they are very popular with everyone on the family table and street food stalls. With the freshest food, coupled with condiments, each cold dish is given a different taste, refreshing and healthy.

Highly recommend a fresh cold dish suitable for summer eating, mix together with the common cucumber and mung bean sprouts, cucumber is the seasonal vegetable in summer, the taste is crisp, the fragrance is strong, the mung bean sprouts are cold, with sufficient vitamin C, the moisture content is more, it can clear the heat, especially suitable for eating in the summer hot days, the calories formed after eating into the human body are less, and it is not easy to produce subcutaneous tissue of human fat deposits, especially suitable for **** personnel to take, this dish is easy to solve, mix and mix, and make a dish, crisp and delicious, Aromatic spleen appetizer, it is a spleen-strengthening appetizer cold dish in summer, it can also relieve heat, you have also learned, make it for your loved ones.

Raw materials required: 2 cucumbers, 500 grams of mung bean sprouts, 2 stalks of Xianglai, appropriate salt and oil, 1 tablespoon of sesame oil, 3 cloves of garlic, 2 tablespoons of rice vinegar or white vinegar, 1 tablespoon of light soy sauce, 1 tablespoon of white sugar, and half a tablespoon of ground pepper

Procedure: Prepare the required raw materials, wash the fragrant and cucumbers. Cut the cucumber into slices first, then cut into shreds, cut the fragrant into sections, mince the garlic, and put the minced pepper in a high-temperature bowl for later use.

Add water to the pot and bring to a boil, put in the mung bean sprouts water, after the water boils, blanch the mung bean sprouts for 1-2min, and scoop up the mung bean sprouts. After scooping up the mung bean sprouts, immediately put the mung bean sprouts into cold water to cool down and reduce the temperature. Scoop up the mung bean sprouts, drain and set aside.

After the mung bean sprouts are sufficiently watered, the mung bean sprouts should be put into cold water immediately to cool down and reduce the temperature, which can maintain the crisp taste and flavor of the mung bean sprouts.

Put the oil into the pot and bring to a boil, pour the boiling oil into the bowl with the chili peppers, and fry the chili peppers into a fragrant aroma. Put the cucumber shreds and mung bean sprouts into a pot, then add the minced shalcon, garlic, fried oil and chili seeds, salt, white sugar, rice vinegar or white vinegar, and light soy sauce. Stir evenly with chopsticks from top to top, put it on a plate, and a plate of crispy, fresh and appetizing cucumber mixed with mung bean sprouts is ready.

Mung bean sprouts should not be too long in water, so that the vitamin C of mung bean sprouts will be less damaged. After the mung bean sprouts are sufficiently watered, the mung bean sprouts should be put into cold water immediately to cool down and reduce the temperature, which can maintain the crisp taste and flavor of the mung bean sprouts.

Refreshing and delicious cold dishes, including cold cucumbers, cold tomatoes, cold vermicelli, cold cabbage, cold dried tofu, these dishes are very refreshing and appetizing, suitable for summer consumption; It can also be made by novices, because it is relatively simple and easy to use.

Chilled cucumbers, chilled tomatoes, chilled enoki mushrooms. I think it can be made, usually these ingredients are processed well, and then directly add green onions, ginger and garlic.

In summer, it is crisp and appetizing, and the cool and delicious cold dishes include cold enoki mushroom, cold cucumber, cold pork heart, cold shredded chicken, and cold yuba. Novices can make it, and it's very easy to make.