As the saying goes: If you eat sour food in summer, you will avoid getting sick. Sour food should be the taste of summer! Speaking of acid, you must introduce vinegar. After all, eating cold dishes in summer cannot be separated from vinegar. Vinegar was a luxury product in ancient times. People accidentally discovered vinegar during the process of making wine. The ancients liked to eat vinegar because of its sour taste. It's an appetizer, so to speak, and it also stops sweating and inhibits bacteria.
Vinegar has developed to this day. We divide it into mature vinegar, balsamic vinegar and white vinegar according to taste. Then according to different raw materials, it is divided into glutinous rice vinegar, brown rice vinegar, fruit vinegar and wheat vinegar. We have to feel our The wisdom of working people, which also reflects our love for sour taste.
Shredded zucchini salad
Summer is the season for eating cold salads. White vinegar is best for cold salads. Zucchini should not always be fried. Shredded zucchini is crisper and more delicious. They are spicy and delicious, and are also suitable for eating in hot weather. summer.
1. Ingredients preparation:
Cut the zucchini into shreds. The thinner it is, the easier it is to taste. Cut the red pepper into shreds for color matching.
Boil water in a pot. After the water boils, pour in the zucchini and blanch it for 3-5 seconds. After eating for a long time, it will get old. Then pour the zucchini out and let it cool down to control the water and set aside.
2. Prepare the cold sauce:
will share with you the taste of a simple seasoning, what you can mix it with and how to make it delicious, and a homemade cold sauce recipe.
Beat a handful of garlic into minced garlic, cut 3-5 millet peppers into rounds, put them together with the minced garlic, add a spoonful of pepper, a little salt, sugar, chicken powder, oyster sauce, white vinegar, and then pour Heat oil at 200 degrees to adjust aroma.
3, start production:
Pour the cold salad juice into the zucchini shreds and mix well, let the juice evenly wrap on the zucchini, then add the coriander, mix well and serve on a plate.
Hand-shredded Lemon Chicken
The cooking method of using lemon instead of vinegar has always been in the food culture of Yunnan. The tender and inexpensive chicken is paired with the sour taste of lemon, giving you a double experience of sourness and tenderness in every bite.
1. Ingredients preparation:
Put the chicken legs into a basin, pour a spoonful of vegetable oil, sprinkle with salt baking powder, mix well and marinate for 10 minutes to let the chicken legs absorb the flavor.
Prepare a plate, put two chopped green onions on it, put the marinated chicken legs on top, then steam the chicken legs over medium heat for 20 minutes.
2. Cold dressing:
Rub the lemon with salt and cut it into slices. Cut the millet pepper into rounds, pat a handful of garlic, cut it into minced garlic, and then cut some coriander segments to increase the taste.
3, start production:
Take out the steamed chicken legs, cool them, control the bottom of the chicken juice, tear the meat on the chicken legs into small pieces, pour the chicken soup into the freshly cut ingredients, add light soy sauce, mature vinegar, sesame oil, chicken Stir the flour evenly, then pour the soup over the chicken and stir evenly.
Cucumbers soaked in vinegar
After soaking cucumbers in vinegar, the texture is crisper than pickled cucumbers and more delicious than cold cucumbers. Friends who like it can make a pot and put it in the refrigerator to eat.
1. Ingredients preparation:
Cut both ends of the cucumber into four petals, and then cut the core of the cucumber into small pieces. To give the soaked cucumbers a crispier taste, add salt and marinate for 5 minutes to kill the water. When the time comes, wash the salt off the surface of the cucumber, dry it and squeeze out the water and set aside.
Slice a piece of ginger, slice a handful of garlic, cut a handful of green shredded chilies into sections, cut a handful of spicy millet into sections, wash the chili seeds and put them together for later use.
2. Preparation for soaking juice:
Add a pinch of salt and two pinches of sugar. The ratio of salt to sugar is 1:2. Then add the delicious chicken essence and white vinegar and stir evenly. Then add a bowl of purified water and bring to a boil. Add the honey before removing from the pot, then pour it out to cool and set aside.
3. Start of production:
Pour the cooled juice and ingredients into the cucumber basin, marinate for four hours, then remove, add sesame oil, mix well and serve.
