Mini Vegetable Salad Pizza Material Western Vegetable Salad Recipe
3 slices of toast, ham sausage 1 slice, carrot 1 slice, fresh corn kernels, cabbage, tomato sauce, salad dressing and mozzarella cheese.
working methods
1. Wash and shred carrots, ham and cabbage, and wash fresh corn kernels.
2, mozzarella cheese chopped for use.
3. Put shredded carrots, shredded ham, shredded cabbage and corn kernels into a large bowl and mix well.
4. Add the right amount of salad dressing.
5. Mix it into the salad.
6. Take a piece of toast and spread it with ketchup.
7. Then spread a mixed vegetable salad.
8. Sprinkle with mozzarella cheese.
9. Make the other two pieces in turn.
10, the oven is preheated to 200 degrees, and the middle layer is baked 10 minute.
skill
The temperature of the oven should be adjusted according to yourself, and vegetables can be changed to your own liking.
Vegetable salad materials in western food vegetable salad recipes
Ingredients: 50g of yellow tomato, 70g of purple cabbage, 0/00g of lettuce/kloc-,80g of shredded carrot and 50g of raisins.
Seasoning: 20g of tomato sauce, 50g of Manas, 0.2g of salt, 0.5g of pepper and 2g of sugar.
working methods
1. Cut the yellow tomatoes into corners, put them around the plate, put purple cabbage, shredded carrots and raisins in the middle, and squeeze them into a grid with bristles.
2. When eating, pour the juice mixed with tomato sauce, Manas, chopped green onion, sugar, salt and pepper and stir well.
skill
All kinds of vegetables must be full of water and keep crisp and tender.
Western-style vegetable salad menu Assorted vegetable salad menu Introduction: In hot summer, being busy and tired in front of the fire is undoubtedly a true portrayal of hot water. If you can operate without sweating and effectively deal with your family's loss of appetite, the best way is to have various salads and side dishes. Salad is the most. All kinds of fruits and vegetables cut into various shapes, with proper protein, are not only nutritious and healthy, but also delicious and pleasing to the eye.
material
Cucumber, tomato, asparagus
working methods
1. Wash all kinds of vegetables and soak them in cold boiled water+salt 15 minutes.
2. Asparagus is slightly scalded in boiling water, fished out and immersed in cold boiling water.
3. Cut the vegetables into your favorite styles and put them in a big bowl to eat. Put the seasoning or salad dressing in another small bowl and mix well with the vegetables when you want to eat.
skill
1, the fruits and vegetables in salad are mostly raw, so cleaning is particularly important. It is recommended to soak in light salt water for disinfection after washing.
2. Vegetables or seafood that need to be blanched should be soaked in ice water as soon as possible after being taken out to keep the raw and crisp taste of the ingredients.
3. Fruits and vegetables that are easy to be oxidized should also be put into light salt water, and then put on a plate before serving, so as to keep the color beautiful.
4. Whether it is salty or sweet, salad dressing should be mixed into the ingredients before eating, so as to avoid moisture precipitation in fruits and vegetables and affect the taste.
5, salad dressing can use finished products, such as mayonnaise, salad dressing, thousand island dressing and so on. You can also do it yourself. If it is prepared by yourself, it is recommended to eat it at the next meal. The real leftovers should be kept in the refrigerator.
6. If there are duck eggs in the salad, they must be cooked; Seafood and poultry are recommended to be cooked as much as possible.
7, fruits and vegetables can be cut into various beautiful shapes, and work hard on color matching, making people have an appetite at a glance.
8, balsamic vinegar with salad tastes good, adding some olive oil or lemon juice will make the salad look more tender. Oil vinegar and French sauce are also very good seasoning methods. These are all low-fat seasonings.