Summer cold dishes recipes

Summer is a good time to eat cold dishes. Many people like to eat some cold dishes to whet their appetite in summer. However, if you want to make summer cold dishes more delicious, the method is still very important. First, you need to prepare delicious vegetables you like, and then add some seasonings to make cold dishes. You can learn to make cold dishes in this way, and they will taste more delicious.

Flaxseed oil salad

Material

300g oysters 60g black beans 100g edamame kernels 1/3 canned corn 1/3 carrot 50g nuts Salt to taste Garlic powder to taste Dried parsley to taste 1 tbsp linseed oil 1/2 tsp sesame oil Black pepper to taste

practice

Add clams, 2-3 slices of ginger and a little rice wine and steam in an electric rice cooker for about 10 minutes until the clams open. After cooling, remove the clam meat and set aside. Don’t throw away the clam soup! There is no need to add extra water when stir-frying vegetables, just add a little salt and it will be delicious! Dice the carrots and roast the nuts until fragrant and chop them up for later use.

After the black beans are soaked until soft, drain the water, add the edamame kernels and diced carrots, and put them into the rice cooker to steam for about one cup of water. After steaming, drain the water, let it cool, add oyster meat, chopped nuts, corn kernels, appropriate amount of salt, garlic powder, black pepper, dried parsley, then pour in linseed oil and sesame oil, mix well and it is ready to eat~ You can also put it in the refrigerator as a cold dish^^

Sweet and sour ginger lotus root

Material

A piece of lotus root, a piece of ginger, 3 spoons of apple cider vinegar, 2 teaspoons of sugar

practice

1. Remove the nodes of the lotus root, peel it, wash it and cut it into round slices, trying to cut them as thinly as possible.

2. Soak the cut lotus root in clean water for a while. Boil water in a pot, add the lotus root slices and blanch for 3 minutes, then remove and drain.

3. Cool immediately and drain for later use.

4. Peel the ginger and cut into fine pieces.

5. Put apple cider vinegar and sugar in a bowl, stir until the sugar melts, taste the sweetness and sourness, and adjust the sweetness and sourness according to your personal preference. Add minced ginger to make the sauce.

6. Add the sauce to the lotus root slices and mix well.

Tips

1. This dish has a sweet and sour taste, and apple cider vinegar can be replaced with white vinegar. I prefer the taste of apple cider vinegar, which has a moderate acidity and is not too astringent. After adjusting the ratio of vinegar and sugar, you can taste it first and adjust it appropriately according to your taste.

2. No need to add salt or other seasonings.

3. The blanched lotus root slices can maintain a crisper texture if cooled.