Special cold salad breakfast, some people will eat cold salad in the morning. The cold salad suitable for breakfast is easy to learn and delicious, and they are not afraid of losing their appetite, and they are afraid that they will never forget it. Share the special cold breakfast and related information below.
Special cold breakfast 1 crispy but not bitter peanuts mixed with bitter chrysanthemum
Required ingredients: 2 bitter chrysanthemums, peanuts 100g, 3 cloves of garlic, 2 millet peppers, appropriate amount of white sesame seeds, appropriate amount of salt, a little sugar, a little sesame oil, 2 tbsp of aged vinegar, soy sauce 1 tbsp, and a little oyster sauce.
1. First, pick the old leaves on the outer layer of Kuju, soak them in light salt water for about 20 minutes, then clean them and control the water for later use, as shown above.
2. Set the temperature of the air fryer to 180 degrees, and roast the peanuts for 10~ 15 minutes. This step can also be baked in an oven or fried in a wok. Of course, if you have ready-made cooked peanuts at home, you can ignore this step, as shown in the above picture.
3. Remove the roasted peanut skin, which will look dirty when cooking, as shown above.
4. Put peanuts into fresh-keeping bags and roll them into peanuts with a rolling pin. They don't have to be too broken, the bigger the pieces, the more delicious they are; Cut the millet into Chili rings, cut the garlic into powder and add some white sesame seeds, as shown above.
5. Add 1 tablespoon of cooking oil to the pot, and pour the oil on the minced garlic and white sesame seeds when it smokes slightly to stimulate their fragrance, as shown above.
6. Then season the juice in the bowl, add appropriate amount of salt, a little sugar, a little sesame oil, 2 tablespoons of aged vinegar, 1 tablespoon of fresh soy sauce and a little oyster sauce, and mix well. Put less salt. This dish doesn't need much salt, as shown in the picture above.
7. Cut off the root of Chrysanthemum morifolium, cut it into inches, put it in a big bowl, and put half of it to get peanuts, as shown above.
8. Then pour the prepared juice into a bowl and stir it evenly with chopsticks, as shown in the above picture.
9. Put the mixed bitter chrysanthemum into the plate, sprinkle the remaining half of the peanuts and serve it on the table, as shown above.
10, this dish is best to be mixed and eaten now. When serving, add juice and stir well. This can effectively control the soup of Kuju, so as to better maintain the crisp taste of Kuju and maximize the original flavor of Kuju and the crisp fragrance of peanuts, as shown in the above picture.
1, Bitter chrysanthemum should be soaked in light salt water for about 20 minutes, which can effectively sterilize Bitter chrysanthemum.
2. Pour minced garlic and hot oil into another bowl. Don't put minced garlic directly on the bitter chrysanthemum and pour hot oil, because hot oil will burn the bitter chrysanthemum.
Special cold breakfast 2 1. Mix shredded carrots.
Ingredients: carrot180g, onion, dried pepper and pepper.
Exercise:
1, onion roots and leaves are cut separately, and dried peppers are cut with scissors for later use.
2. Shred carrots, sprinkle with salt and marinate for 10 minutes, then gently squeeze out excess water.
3. Put the onion root on the shredded carrot. Heat oil in a wok, add pepper and dried red pepper, and stir-fry pepper oil on low heat. The oil is hot, pick out the peppers and dried red peppers.
4. Pour the fried pepper oil into shredded carrots and chopped green onion while it is hot, and add some soy sauce and white vinegar.
5. Mix well, put on a plate and sprinkle with the remaining onion leaves.
Second, cold asparagus.
Ingredients: asparagus 10, peanut oil 1, sesame oil 1, soy sauce 1, sugar 1, salt 1.
Two cloves of garlic. .
Exercise:
1. Wash asparagus, remove pedicels, blanch in boiling water for one minute, and then pour a spoonful of salt into boiling water.
2. After one minute, take out the asparagus and soak it in cold water for one minute. Take it out, cut it into two pieces and put it on a plate.
3. In a small bowl, mix soy sauce, sugar and sesame oil.
4. Put peanut oil in the pot, heat it (the oil temperature should not be too high), add minced garlic and fry for one second (don't fry). Immediately pour the oil into the mixture in a small bowl, stir it and pour it on asparagus.
Third, hot and sour appetizing cold red oil Flammulina velutipes
Ingredients: Flammulina velutipes, carrots, purple cabbage, millet pepper, onion, garlic, white vinegar, red pepper oil, salt.
Exercise:
1. Cut off the root at the bottom of Flammulina velutipes. Boil water, add some salt and oil, add Flammulina velutipes and cook;
2. When Flammulina velutipes is cooked to 90% maturity, add shredded carrots and cook together. All boiled, cooled, drained and put into a bowl;
3. Add the prepared purple cabbage into shreds, and then add minced garlic, millet pepper, salt and white vinegar;
4. Add the prepared red pepper oil, mix well, put a round mold in the middle of the bowl, and put the cold-mixed Flammulina velutipes in the middle;
5. Take out the mold and finally sprinkle some shallots on the surface.
Special cold breakfast 3 cold shredded potatoes
This dish is a frequent visitor to my breakfast table. Simple, appetizing and refreshing, both adults and children like it. If you like spicy food and can eat spicy food, you can add some Chili oil according to your personal taste, which is especially fragrant.
Practice: Peel off the skin of potatoes with a peeler, and then scrape them into filaments with a scraper, which takes two or three minutes in one go. Blanch for about half a minute, remove and let cool, add salt, soy sauce, vinegar, pepper oil and Chili oil and mix well.
Flammulina velutipes mixture
Flammulina velutipes is also one of the best ingredients in fast food dishes and a frequent visitor on our table. There are many vegetables that can be used to make Flammulina velutipes salad, such as spinach, cucumber, coriander and so on. Today, we make cucumber mixed with Flammulina velutipes.
Practice: cut off the roots of Flammulina velutipes, blanch them in water, remove them and let them cool. Shred cucumber and Flammulina velutipes, add salt, sugar, soy sauce and pepper oil, stir well, or adjust seasoning according to your own taste.
Mixed with green cabbage
Green vegetables, also called cabbages or cabbages, are nutritious and affordable, only 90 cents a catty. Recently, my family will cook this dish every three to five times for breakfast, which is particularly popular and more delicious than fried.
Practice: Tear the cabbage into small pieces by hand, boil the water in the pot, turn off the fire when the cabbage pieces are put into the boiling water, and take them out after the leaves become tender and green. Pour in soy sauce, vinegar, sugar, a little salt and pepper oil, add minced garlic or Chili oil according to personal taste and mix well.
Cold yuba
Cold salad is more time-saving and faster than Aauto, and it is a must for breakfast in my family. Mushrooms, cucumbers and cooked soybeans are also added to the cold yuba, which is nutritious and refreshing.
Practice: yuba and auricularia auricula are soaked in cold water in advance at night, cooked the next morning, cooled and cut into small pieces, and cut into cucumber slices for later use. Put the cut cucumber, yuba and auricularia into a container, add salt, soy sauce, pepper oil, sugar and vinegar and mix well. If you like spicy food, you can add some Chili oil.
Coconut shell cucumber
Summer is especially suitable for eating cucumbers, which are fresh and cheap. Coconut shell cucumber, appetizing and refreshing, is a frequent visitor to my table. I often cut it off when I eat at home, so it is more convenient to eat.
Practice: Wash the cucumber and put it on both sides with two chopsticks. Cut the knife vertically until it stops on the chopsticks. Don't cut. Of course, if you have a good knife, you don't need chopsticks. After turning it over, the blade is inclined at a 45-degree angle with the chopsticks, tangential to the chopsticks, and cut into pieces. Cut it every 5 cm or so. Sprinkle some salt and pickle some water. This process can make cucumbers taste more crisp. Add soy sauce, salt, sugar, sesame oil and vinegar into the bowl to make juice. The specific dosage can be based on personal taste. Pour it on the cut cucumber.