First, cold onion fungus cold onion fungus ▲
This dish is mainly made of onion and auricularia auricula, which can moisten intestines and clear blood vessels. Eating onions regularly can not only enhance immunity and prevent colds, but also be very beneficial to the blood vessels of the elderly, especially raw food has higher nutritional value than cooked food.
The practice is simple: wash the fungus and blanch it, and then tear it into small flowers; Choose fresh and juicy onions, shred them and mix them with fungus. Pour a small amount of sugar, salt, balsamic vinegar and raw juice with a ratio of 2: 1 on the onion fungus, and then sprinkle with cooked peanuts. After this modulation, the onion not only loses its spicy taste, but also is crisp and refreshing, with a hint of sweetness, which is very delicious.
Second, cold purple cabbage peanuts cold purple cabbage peanuts▲
Purple cabbage is a vegetable that we are very familiar with. Purple cabbage is a low-calorie and high-fiber vegetable with high nutritional value and sweet taste. It is rich in folic acid, which is not only suitable for obese people and pregnant women, but also rich in purple anthocyanins. It is also a food for girls who love beauty to prevent aging. Purple cabbage is crisp, sour and delicious when eaten raw and cold, with less nutrient loss. It is a very good greasy dish after big fish and big meat.
The method is simple: break off the purple cabbage leaves from the whole spherical state, wash them with clear water, then cut them into filaments and marinate them with two spoonfuls of salt for ten minutes. Squeeze out the water by hand after pickling, which is the key step of crisp purple cabbage; In the process of pickling purple cabbage, we have prepared the juice. The seasoning used is a little sugar, balsamic vinegar and light soy sauce in the ratio of 3: 1. Stir and pour it on the purple cabbage. Sprinkle chopped cooked peanuts and balsamic vinegar before eating. The sour and crisp purple cabbage is mixed with the crisp fragrance of peanuts, which tastes particularly good.
Third, cold crisp fungus cold crisp fungus ▲
Lotus root is rich in nutrition and has the functions of promoting digestion, stopping diarrhea, stimulating appetite, clearing away heat, nourishing and promoting granulation. In spring and autumn, the weather is dry, there is little activity and too much meat, which is easy to cause excessive internal heat. Eating lotus root properly can play a role in clearing away heat and appetizing. Moreover, this cold salad will have a better heat-clearing effect and is also a good appetizer.
The practice is simple: lotus roots are divided into nine-hole lotus roots and seven-hole lotus roots. Seven-hole lotus root is yellow in color, generally suitable for stewing, and nine-hole lotus root should be selected for cold salad, which is crisp and refreshing. Soaking auricularia auricula, washing and blanching; Wash and slice the lotus root, blanch it in boiling water to stop its growth, immediately cool it in cold boiling water, take it out and control the water, then mix it with auricularia auricula, then pour the juice mixed with balsamic vinegar and soy sauce on it, and sprinkle chopped cooked peanuts before eating.
Fourth, sweet and sour hearts are beautiful. Sweet and sour hearts are beautiful ▲
Autumn harvest is beautiful, crisp and juicy, rich in nutrition, not only low in calories, but also very high in fiber content. It is very full after eating, which is very suitable for obese and slimming friends. Its crisp, slightly spicy and slightly sweet taste is very suitable for cold dishes. Adding a little balsamic vinegar and sugar to adjust it is sweet and sour appetizer.
The method is simple: wash the radish surface, cut it in half, then cut it into filaments and put it in a plate, sprinkle with a little sugar and balsamic vinegar, stir well, and finally sprinkle with white sesame seeds. It's really sweet, sour and crisp.
5. Mix spontaneous mung bean sprouts. Mixed spontaneous mung bean sprouts ▲
Spontaneous mung bean sprouts are safe and healthy, and can provide rich vitamins for human body. Has the effects of clearing away heat, regulating five internal organs, inducing diuresis and reducing swelling. Fried mung bean sprouts are delicious. Add some balsamic vinegar during cooking, which is crisp and refreshing. Chinese New Year, family reunion, tired of eating chicken, duck and fish. This refreshing mung bean sprout is undoubtedly the most sought-after side dish, and adults and children like it very much.
Simple method: wash spontaneous mung bean sprouts, blanch them in boiling water, stop growing, and then control the water to dry for later use; Stir-fry a few slices of pepper and garlic in the hot oil in the pot, then add two spoonfuls of balsamic vinegar and one spoonful of soy sauce, then add mung bean sprouts, add a little salt, turn off the heat, and stir evenly.
Six, honey lemon mixed with tremella honey lemon mixed with tremella ▲
Tremella fuciformis, regarded as a good product to prolong life by royal aristocrats in past dynasties, contains many kinds of amino acids and polysaccharides needed by human body, and has the functions of improving human immunity, moistening skin and lungs, which is very suitable for eating in dry season. Add some honey and lemon juice when it is cold, which is sweet and sour and appetizing.
Simple method: soak tremella in warm water in advance, then wash and tear it into small flowers, blanch it in boiling water, and control the water after taking it out; Prepare half a carrot and cucumber, cut into filaments and mix with tremella, then squeeze into lemon juice, add a spoonful of honey and stir well. Put it in the refrigerator for half an hour, and it tastes more refreshing.
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