On a hot day of
, one of the indispensable delicacies on the table is cold dishes. Although meat is often greasy in summer, it is not nutritious to eat only vegetables. I would like to recommend three cold dishes with meat and vegetable.
okra fan Beiding. Scallop and okra accounted for 40% of the total, red pepper accounted for about 20%, chopped garlic and ginger for standby. Blanch the pickled scallops or fresh scallops and marinate them. Blanch the whole okra and cut them into small dices with the thickness of scallops and hot pepper. Season with light colored vinegar such as balsamic vinegar and a little salt, then drizzle with sesame oil. Scallop taste delicious, is a high-quality protein, but also contains trace elements such as zinc and selenium. Okra is rich in soluble dietary fiber and minerals, which can supplement the nutritional deficiency of scallops and reduce the absorption of cholesterol. Red hot pepper can enhance color and taste.
scallion oil jellyfish and cucumber shreds. Cut the scallion into sections, boil the scallion oil at medium and low oil temperature for use; shred cucumber and scallion, and add a little shredded pepper. The key to this dish is that jellyfish can’t be boiled with boiling water. It’s easy to bite. It’s suggested to blanch jellyfish at 60 ℃ ~ 70 ℃. When the jellyfish meat shrinks a little, it can be taken out to cool water. Otherwise, only two or two jellyfish are left in one kilo of boiled water. In this way, 7-8 Liang can be retained. Finally, simply mix it with vinegar and salt. Jellyfish has low purine and cholesterol content, which is suitable for people with high uric acid, gout and obesity. In addition, the content of taurine in jellyfish is very high, and also contains some trace elements, which has a health care effect on the body.
Sashimi with agaric and mustard. Soak and pick the Auricularia auricula and blanch it. Cut the salmon into thin and even slices with a knife, and place them in the middle of the fungus. Dip in mustard oil or mustard paste, ginger, vinegar and raw soy sauce. This dish is rich in minerals and polysaccharides. It is a typical high fiber and low-fat dish. It is suitable for patients with high blood sugar, hyperlipidemia and obesity. It can remove the metabolic wastes and toxins in the intestinal tract, prevent constipation, and taste very crisp. Although the
cold dishes are delicious, they should also be eaten appropriately. If people with weak gastrointestinal function suggest eating less cold dishes, they should be cooked before eating well. ▲