「素食」夏日生存指南：四款光速小凉菜 |【Vegan】4 Cold Dishes For Summer

August is usually very hot, and I hate to cook in such a hot weather. Therefore, in this episode, I would like to share some cold dishes that can be prepared in 10 minutes. They are refreshing and appetizing, going well with meals.
8 月的三伏天可以说是最热最难熬的时候了，有小伙伴问天太热了不想炒菜，可以做点适合懒人的菜吗，今天就跟大家安排了这四道小凉菜，食材都是夏天的应季蔬菜，这个时候吃时令的蔬菜对身体也更好，基本 10 分钟之内都能搞定，不仅清爽开胃还很下饭！

Ingredients/材料:
1.紫苏拌黄瓜/Perilla Cucumber
黄瓜 一根 One cucumber
紫苏叶 4 片（可选） Four Perilla Leaves(Optional)
调味料/Seasonings：
花椒面 1 小勺 1 Tsp Finely Crushed Sichuan Peppercorn
香油 2 小勺 2 Tsp Sesame Oil
小米辣 1 个 One Tabasco Pepper
松茸粉 1小勺 1 Tsp Matsu take Powder
盐 适量 Same Salt
Tips:
通常做黄瓜需要腌制杀水，但我喜欢现拌现吃，我觉得黄瓜就是要吃水嫩爽脆的口感，杀水过后口感会差一些，采用先拌香油在加盐的手法这样就不容易出水了。
I personally like crunchy cucumber, so I mixed sesame oil with cucumber first, then added the remaining seasonings.


2.芝麻拌豇豆/Sesame Cowpea
嫩豇豆 250g Tender Cowpea
调味料/Seasonings：
赤砂糖 1小勺 1 Tsp Brown Sugar
糙米醋 1大勺 1 Tsp Brown Rice Vinegar
生抽 1大勺 1 Tbsp Soy Sauce
熟芝麻碎 2 大勺 2 Tsp Crushed Cooked Sesame
盐 1/4小勺 1/4 Tsp Salt
香油 2小勺 2 Tsp Sesame Oil
油辣椒 1小勺 1 Tsp Chili Oil
Tips：
豇豆和芝麻真的很配，一定要多放点，对了，有时间多腌制一会儿的话小心米饭扫光光。
Cowpea pairs really good with sesame. I prefer to add extra sesame. l usually make this dish in advance, so cowpea will have time to suck the flavor.


3.生拌苦瓜/Bitter Melon Salad
苦瓜 1 根（250g) One Bitter Melon（About 250g)
调味料/Seasonings：
赤砂糖 1大勺 1 Tbsp Brown Sugar
糙米醋 1大勺 1 Tbsp Brown Rice Vinegar
岩盐 1/4小勺 1/4 Tsp Rock Salt
香油 2小勺 2 Tsp Sesame Oil
生抽 1小勺 1 Tsp Soy Sauce
蒜泥 半个 Crushed Garlic/Garlic Puree from half clove of Garlic
熟芝麻 1大勺 1 Tbsp Cooked Sesame Seeds
Tips：
小时候真的不爱吃苦瓜，长大了可能是苦吃多了也就习惯了。
I wasn't a fan of bitter melon when I was young, but I get used to it while growing up.
很多人怕苦瓜苦那是没处理好/Many people fear the bitterness of bitter melon. Here are the keys of making a good bitter melon：
1.首先切越薄越好
Slice it as thin as possible
2.要把糖用手揉进苦瓜里，这样甜苦一综合就没那么苦了，当然毕竟是苦瓜，还是会有点苦的，不然吃起来就没意思了
Knead the sugar to the bitter melon. It will compensate the bitterness.
3.这道菜加点蒜泥会更好吃，不喜欢也可以不加，毕竟菜是面向大众。
Crushed garlic adds extra flavor to this dish.


4.捞汁西葫芦/Zucchini With Sauce
西葫芦 1 根（250g）One Zucchini (About 250g)
调味料/Seasonings：
青芥末 1/4小勺 1/4 Tsp Wasabi
生抽 2大勺 2 Tbsp Soy Sauce
清水 3 大勺 3 Tbsp Water
糙米醋 2大勺 2 Tbsp Brown Rice Vinegar
赤砂糖 1小勺 1 Tsp Brown Sugar
香油 2小勺 2 Tsp Sesame Oil
岩盐 1/4小勺 1/4 Tsp Rock Salt
熟芝麻 1小勺 1 Tsp Cooked Sesame
小米辣 1个 One Tabasco Pepper
Tips：
很多人会诧异，这玩意儿还能生吃？不用诧异，它就跟黄瓜一样完全可以生吃的，并且味道还不错，最喜欢的吃法就是搭配芥末做一个捞汁，特别清爽，如果你再搭配个主菜的话，它是一个非常好的开胃菜
Some people will be surprised with knowing zucchini can be eaten raw. Zucchini is in the same family as cucumber, and raw zucchini tastes much better than imagined. My favorite way to eat raw zucchini is adding this sauce/dressing made with wasabi. It's refreshing, and suits great in hot weather!

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