Half a purple cabbage, half a red pepper, half a yellow pepper, 6 red and yellow cherry tomatoes each, bitter chrysanthemum 1 teaspoon, half a lettuce, 2 tablespoons peanuts, black sesame 1 tablespoon, and white sesame 1 tablespoon.

Seasoning:

Salt, soy sauce, vinegar, sugar, sesame oil.

Exercise:

1, stir-fry peanuts and wash all kinds of vegetables for later use;

2. Add salt, soy sauce, vinegar, sugar, sesame oil, peanuts, black sesame seeds and white sesame seeds to all kinds of vegetables and mix well.

Purple cabbage:

Rich in nutrients and vitamins. Purple cabbage can be eaten raw or fried. But in order to maintain nutrition, it is better to eat raw food. If it is cooking, it is necessary to stir fry with heavy oil and stir fry quickly.

Colored pepper:

The fruit is beautiful, with thick, sweet and crisp skin. The comprehensive content of vitamins ranks first among vegetables. Can stimulate appetite and help digestion. It can be fried or eaten raw.

Preservation methods of hodgepodge vegetables

Dishes and effects: home-cooked recipes, constipation recipes, diuretic recipes, heat-clearing and detoxicating recipes, spleen-invigorating and appetizing recipes, and malnutrition recipes.

Taste: Slightly spicy technology: ingredients of fresh mixed vegetables: main ingredient: Chinese cabbage (green mouth) 300g.

Accessories: coriander 15g, carrot 50g, vermicelli 50g, cucumber 100g, dried bean curd 100g.

Seasoning: garlic (white skin) 5g, scallion 15g, pepper (dried red tip) 5g, salt 5g, balsamic vinegar 10g, sugar 10g, chicken essence 3g and soybean oil 15g.

Teach you how to make a refreshing big salad and how to make a refreshing big salad 1. Wash the dried bean curd (bean curd skin) and blanch it with boiling water 1 min;

2. Soak dried vermicelli in warm water15min;

3. Cucumber, cabbage, carrot, dried bean curd (bean curd skin) and onion are shredded, with soaked vermicelli;

4. Turn off the fire after the oil in the wok is heated by the fire, and put the crushed dry pepper into the Chili oil after a while;

5. Mash garlic cloves into minced garlic, put them in a small bowl, add salt, balsamic vinegar, white sugar, chicken essence and freshly fried Chili oil, and fully stir them into a sauce;

6. After pouring the sauce into the plate, chop the coriander and sprinkle it on the surface.