1 orange shrimp salad
The calcium content in shrimp is the highest among all kinds of animal and plant foods, especially suitable for the elderly and children. Salad is sweet or sour, or cool and refreshing, or soft and smooth, which not only tastes fresh, but also makes people shine! Let your taste buds and eyes shout refreshing! Relax from the inside out in summer!
Prepare ingredients:
6 shrimps, half cucumber, orange 1 piece, half red pepper, small vermicelli, pea 10g, 40ml lemon juice, 20ml olive oil, appropriate salt and appropriate black pepper.
Exercise:
Step 1: put all the seasonings into a bowl and stir evenly to make salad juice.
Step 2: Soak the vermicelli in clear water first, then blanch it in boiling water, then take it out and drain it for later use.
Step 3: cut the cucumber into two pieces, take out the pulp in the middle and slice it; Remove the shell and shrimp line, and leave the tail to make shrimp balls; Blanch in boiling water until cooked, and take out.
Step 4: put the peas into a boiling pot to cook, take them out and cool them; Drain and marinate in half salad sauce for 20 minutes.
Step 5: wash the red pepper, remove the pedicle and seeds, and cut into diamond-shaped slices; Peel the orange and cut it into corners for later use.
knack for cooking
You can change oranges into mangoes, pineapples or other fruits you like.
2 scallops and shredded lettuce
Lettuce has the functions of stimulating appetite, stimulating secretion of digestive juice and promoting gastrointestinal peristalsis. Eating lettuce leaves regularly is beneficial to vascular tension, improving myocardial contractility and strengthening diuresis. It is also suitable for postpartum hypogalactia or milk obstruction, especially for children and adolescents during their growth and development.
Preparation materials:
Lettuce 1, scallop, salt, garlic.
Exercise:
Step 1: Wash scallops twice and soak them in warm water for two hours in advance.
Step 2: Rub the soaked scallops into silk and soak them in water for later use.
Step 3: Peel the lettuce and shred it for later use. Blanch shredded lettuce in boiling water, rinse immediately after taking it out, and drain for later use.
Step 4: take the oil pan, saute the minced garlic and dry Beth, and stir-fry the fresh fragrance.
Step 5: pour in the water soaked in scallops, add some hot water, bring to a boil with high fire, and pour in shredded lettuce to bring to a boil.
knack for cooking
1. When blanching shredded lettuce, add a little salt and a few drops of oil to the water, and the blanched vegetables will have good color and taste.
2, lettuce and scallops, do not need to add too much seasoning, so as to highlight the original flavor of these two ingredients.
Olive oil vegetable salad
Olive oil is rich in monounsaturated fatty acid-oleic acid, as well as vitamins A, B, D, E, K and antioxidants. Choosing olive oil as edible oil can effectively play its function of reducing blood fat, thus preventing hyperlipidemia and fatty liver and protecting the heart.
Prepare ingredients:
1 corn, 2 eggs, 1 tomato, broccoli, 1 teaspoon salt and a little olive oil.
Exercise:
Step 1: Take out the corn kernels and cut the broccoli into small flowers.
Step 2: Boil the eggs with water, shell them and cut them into diced eggs for later use.
Step 3: Dice the tomatoes.
Step 4: Put the corn in a small pot and add water to cook it. You can add a spoonful of salt and cook it with a little olive oil.
Step 5: Put all diced raw materials into a large bowl.
Step 6: Add a little olive oil, salt and black pepper and mix well.
knack for cooking
1, this salad juice needs virgin olive oil.
The vegetables in this salad can be changed according to your own needs, as long as they are fresh, delicious and nutritious.