'The more jealous in the summer, the longer the summer will not suffer'! The hotter you are, the more you need to eat to supplement physical exertion and keep your spirits up

Vinegar is a common condiment in the kitchen, and it is also a health food. The hot summer is easy to cause intestinal diseases, and the appetite gradually declines. Brewing vinegar contains a lot of organic acids, which is a natural expert in inhibiting the growth of various bacteria. It not only helps food digestion and nutrient absorption, but also inhibits bacteria, allowing the human body to live It can still maintain its vitality in summer. So in summer, it is more appropriate to be jealous in moderation.

1. Hot and sour chicken feet

Today, I recommend a kind of hot and sour chicken feet that is not only satisfying to eat meat, but also not afraid of gaining weight, sour and spicy appetizers and extremely delicious. I will share the simplest and most delicious method, and it can be done in 10 minutes!

Main ingredient: 2 catties chicken feet

Garlic sauce: 60 grams of ginger, 150 grams of garlic, 30 grams of spicy millet, 2 tablespoons of salt, 2 tablespoons of sugar, 3 tablespoons of soy sauce, 2 tablespoons of white vinegar, 1 tablespoon of dark soy sauce, 1 tablespoon of chicken essence, 1 tablespoon of sesame oil

Spices: 2 star anise, 3 bay leaves, 1 prickly pear, appropriate amount of coriander

1. 2 catties chicken feet, cleaned;

2. First take out and trim their nails, then change the knife to cut a little bit, separate the bones from the chicken feet, it is easier to eat, a big bowl full of two catties of chicken feet;

3. Put cold water in the pot, add ginger slices and cooking wine to remove the fishy smell, and cook the chicken feet for not too long, preferably between 10-15 minutes. The chicken feet cooked in this way not only have no fishy smell, but also have a soft and glutinous texture. ;

4. Take it out and quickly cool it with cold water, and wash it 3-5 times until all the foam on the surface of the chicken feet is cleaned. Washing with cold water can not only remove the fishy smell, but also make the meat more compact. After washing, put it aside for later use;

5. Add 60 grams of ginger, 150 grams of garlic, and 30 grams of millet to the food processor, make minced garlic, pour it out and put it into a bowl;

6. Then add 2 tablespoons of salt, 2 tablespoons of sugar, 3 tablespoons of light soy sauce, 2 tablespoons of white vinegar, 1 tablespoon of dark soy sauce, 1 tablespoon of chicken essence, and 1 tablespoon of sesame oil, stir well and set aside first;

7. Prepare another bowl, 2 star anise, 3 fragrant leaves, 1 prickly ash, add boiled water to soak for 10 minutes, and soak the fragrance in these aniseed ingredients;

8. Then filter and pour it out and let it cool. After cooling, pour it into the chicken feet, which can further remove the fishy smell and increase the fragrance;

9. Then add the freshly mixed garlic sauce and mix evenly. The chicken feet in this flavor are hot and sour, but they are not yet tasty;

10. Cover with plastic wrap and refrigerate overnight. Take it out the next day and it will be quite tasty. Add a handful of coriander to add flavor and color.

Super delicious hot and sour chicken feet is ready! The meat is elastic and firm, and the taste is sour, spicy and refreshing, which is not inferior to those sold outside! Every bite, the soup is sour and refreshing, the chicken feet tender, with the spiciness of millet peppers, full of layering, and it is also a must for appetizers!

2. Hot and sour fish skin

The cold fish skin is an appetizer with a special flavor. The taste is smooth, sour and spicy, and it is simply delicious.

Ingredients: fish skin, ginger, garlic, rice vinegar, chives, spicy millet, salt, sesame oil, peanut oil, light soy sauce, sugar

1. Wash the fish skin and soak it in water for 10 minutes;

2. Ginger shredded, garlic minced, millet spicy cut ring, green onion cut into sections, fish skin cut into 5 cm long ribbons;

3. Boil water in another pot, boil the water, put the fish skin into the blanch for 30 seconds, quickly pick it up, drain the water after supercooled boiling water or ice water;

4. Put the fish skin into a soup bowl, add salt, soy sauce, sesame oil, shredded ginger, spicy millet, shallot rice vinegar, sugar, cooked oil, and stir well;

5. Seal the mixed fish skin with plastic wrap, put it in the refrigerator for 30 minutes, and then take it out and put it on a plate when eating;

6. Sweet and Sour Pork Ribs

Ingredients: pork ribs, onion, ginger, garlic, light soy sauce, dark soy sauce, cooking wine, sugar, star anise, vinegar

1. Cut the ribs into sections, then put them into a cold water pot, add onion knots and cooking wine, boil and remove the foam, remove them and wash them clean;

2. Chop the onion, ginger and garlic for later use

3. Heat the wok and pour in oil, add ginger and garlic to fry until fragrant, then remove the fried ginger and garlic, pour in spare ribs, light soy sauce and dark soy sauce and stir-fry for 3 minutes;

4. After the ribs are colored, pour in the warm water and star anise that have not covered the ribs, and simmer for about half an hour;

5. Take another pot, pour in the light soy sauce, dark soy sauce, sugar and vinegar and boil for 2 minutes, add an appropriate amount of starch water to thicken it into a sweet and sour sauce;

6. Take out the cooked pork ribs and stir fry them, coat them with evenly sweet and sour sauce, and finally sprinkle with chopped green onion to serve. A delicious sweet and sour pork ribs is finished. This dish is especially suitable for children's appetite.

7. Lemon radish slices

This radish slice can also be marinated overnight and can be eaten. It is a must for breakfast with porridge and lunch with rice. Its taste is sour, spicy and crispy. It is even more delicious with lemon in it.

Ingredients: radish, millet pepper, lemon, 1 spoon of soy sauce, 1 spoon of balsamic vinegar, 1 spoon of sugar

1. Cut the radish into pieces with a peeler, add half a teaspoon of salt to marinate the water inside, and marinate for 10 minutes.

2. At this time, let's cut some side dishes, cut millet peppers into circles, and slice lemons.

3. Squeeze the water out of the marinated radish and put it on a plate.

4. Add millet peppers, lemon slices, 1 tablespoon of soy sauce, 1 tablespoon of balsamic vinegar, and 1 tablespoon of sugar.

5. After mixing well, put it in the refrigerator to refrigerate overnight, and the delicious kimchi radish is ready, refreshing and ready to eat. The method is simple, and it depends on it for family banquets and drinks.

Five, sweet and sour hairtail

Hairtail, sliced ​​ginger, cooking wine, green onions, garlic, two eggs, 20 grams of cornstarch, cooking oil

Juice: two spoons of soy sauce, two spoons of cooking wine, three spoons of balsamic vinegar, two spoons of sugar, one spoon of salt

1. The cleaned octopus should be scratched first. The octopus is really fishy. In addition to cleaning the internal organs, it is recommended to marinate it before putting it in the pot: ginger slices, cooking wine, marinate for 20 minutes to remove the fishy smell ;

2. Cut ginger, green onion and garlic;

3. Add another sauce: two spoons of soy sauce, two spoons of cooking wine, three spoons of balsamic vinegar, two spoons of sugar, and one spoon of salt and mix well;

4. Beat the two eggs in advance, pick out the ginger slices after the octopus is marinated, pour the egg liquid on it now, mix with 20 grams of cornstarch, and coat each piece of octopus with egg liquid and starch;

5. Now let's fry the octopus. After the oil is hot, turn to medium heat, lower the octopus, fry until one side is golden brown and fry the other side, fry until golden on both sides, and then you can take it out of the pan first, about 4 minutes is enough, the octopus is just all fried

6. Use the oil in the pot to sauté the onion, ginger and garlic, then pour in the sauce you just prepared, add the octopus and simmer for a while, so that it can be more delicious. After simmering for a minute, one side will continue to simmer.

When the soup is almost dry, pour 10 grams of balsamic vinegar from the side of the pot, sprinkle with chopped green onion, and the sweet and sour octopus can be out of the pot. Fresh, tender and delicious, this is the characteristic of this hairtail.

6. Laba Garlic

Ingredients: 2 pounds of purple garlic, 100 grams of soy sauce, 200 grams of sugar, 500 grams of rice vinegar

1. Prepare 2 pounds of purple garlic first. For Laba garlic, you must use purple garlic. Small garlic cloves are easier to soak through, and the garlic cloves are hard and solid, so the soaked garlic is crisper and more fragrant;

2. Peel the garlic first, put it all together after peeling it all, and then wash it with water. After washing, be sure to completely dry the moisture on the surface of the garlic. If it cannot be dried, it is better not to wash it, because if there is any If it is water, it is easy to spoil when pickled;

3. Then we pour all the garlic on the cutting board, and then use a knife to cut off the root of each garlic, so that each garlic can expose the core inside, so that the vinegar can be immersed into the garlic cloves faster when soaking. , will also turn green faster;

4. After all the processing is done, we can put these garlic into glass bottles. Remember to clean and sterilize the bottle of garlic in advance. It must be water-free and oil-free;

5. After all the garlic is put in, we can start to boil the vinegar. Add 100 soy sauce, 200 white sugar, and 500 grams of rice vinegar to the pot, bring to a boil over high heat, stir while cooking, and turn off the heat immediately after boiling;

6. Then let it cool for 5 minutes and then pour it into a glass bottle with garlic while it is still hot. At this time, the temperature of the vinegar juice is about 70-80 degrees, not hot or cold. After pouring in, tighten the bottle cap while it is still hot. ;

7. If you want the garlic cloves to turn green the next day, you should put them in a warmer place, so that the garlic will turn green quickly the next day. This is a small way to make Laba garlic turn green quickly. However, the garlic produced in this way will not have the crispy taste that is hard to collapse. If you like the crispy taste, you should keep it at room temperature;

8. It is about 2 degrees here. This is how I put it for about 10 days. The garlic cloves have begun to turn green, but it is still not obvious. At this time, don't unscrew the cap of the bottle, just continue to put it;

9. Let’s look at it again in a week. The garlic soaked in vinegar will slowly turn green, and finally it will become green all over, like jade and jasper. At this time, we unscrew the bottle cap and pour it out. The garlic cloves are all emerald green. , the color is very nice.

After I opened it, I couldn't wait to try one. It tasted sweet and sour, with garlic fragrance but not spicy. It was particularly greasy with rice, crispy and delicious, and had a unique taste. It can be used even in cold salad dishes, and often eating Laba garlic in winter is good for the human body. It not only sterilizes but also detoxifies, and it is even more beautiful to eat dumplings.

Seven, white vinegar radish

The small cherry red is particularly beautiful, and it is perfect for making pickled radishes. The sweet and sour taste has a hint of spiciness, and it is even more delicious than the one bought outside.

Ingredients: 3 catties of radish, 10 grams of salt, appropriate amount of sugar, appropriate amount of white vinegar

1. Wash the radish first. Don’t look at the small size of the radish, but it has a lot of water. After washing, take it out and control the moisture; after it is completely dry, you can start cutting. It is enough to cut off the scar.

2. Next, let's cut the radish, just cut it into thin slices. The thickness depends on the knife work, but it will look better if it is thinner. Do not cut off the bottom. If you are afraid of cutting, you can use chopsticks to fix it on both sides and then cut it. I will pack the cut radish first;

3. Then add 10 grams of salt and marinate for 20 minutes. After a little marinating for a while, the spicy taste in the radish can be removed. After the marinated radish will come out some water, squeeze it slightly;

4. Then find a fresh-keeping box or jar. It must be free of water, oil, and clean. First sprinkle a layer of sugar on the bottom, then start to put radishes, then sprinkle a layer of sugar after two or three layers, continue to put radishes, and continue to sprinkle sugar until Put all the radishes in, and finally sprinkle a layer of sugar to cap;

5. Next, start pouring white vinegar, just slightly to the top. The ratio of sugar and white vinegar can be 1:1 or 1:2, and the sweetness and sourness can be added according to personal taste;

6. Finally, we cut a few spicy millets, cut them into chili rings and put them in a jar. Cover the lid and put it in the refrigerator to marinate overnight. You can eat it the next day. You can taste it after opening it. If the radish is still If there is a spicy taste, marinate for 1 more day, if not, you can eat it;

The taste of this recipe is sweet and sour, adding a little millet pepper will have a hint of spicy taste, it is very appetizing, and the taste is very crisp, and it is really crunchy when you take a bite. And the color of this radish is also very beautiful, the red will slowly spread and seep into the radish, whether it is the pickle water or the whole radish, it is a beautiful pink, a real natural pigment, beautiful and delicious!