The first type: hand-torn Pleurotus eryngii in cold sauce?
Ingredients: Pleurotus eryngii 1 piece, sesame oil, salt, steamed fish black soybean oil, sugar 3g, balsamic vinegar 5ml, coriander 1 piece, 4 garlic cloves, red pepper 10g, green pepper 1 piece and ginger juice 5ml.
Specific practice: 1. Cook Pleurotus eryngii in boiling water, remove and drain, and then tear it into small strips by hand.
2. Wash coriander and green pepper, and peel garlic.
3. Take a small bowl and add chopped green pepper, garlic and coriander, then add seasoning and mix well.
4. Pour seasoning on Pleurotus eryngii and mix well, then add sesame oil. You can eat.
The second type: cold spinach.
Preparation materials: spinach 400g, salt, garlic, ginger, pepper and cooked sesame.
Practice: 1. Wash the spinach, put a few drops of oil in the boiling pot, and put the spinach into the water when the water bubbles. When you see a slight discoloration, take out the spinach and squeeze it dry for later use.
2. Wash and chop red peppers, shred ginger and dice garlic cloves.
3. Pour vegetable oil into the wok, add pepper and stir-fry until fragrant, take out pepper granules, add shredded ginger and pepper granules and stir-fry until fragrant, then add garlic granules and stir-fry until fragrant.
4. Pour the fried oil on the spinach, add salt and mix well, sprinkle with cooked sesame seeds and mix well.
The third kind: cold water mother and purple cabbage
Preparation materials: 250g jellyfish skin bag, 50g purple cabbage, 50g cucumber, salt, soy sauce, olive oil, white vinegar, Chili oil and minced garlic.
Specific practice: 1. Wash jellyfish, soak salad, shred purple cabbage and cucumber.
2. Put jellyfish skin, purple cabbage and cucumber into a large bowl, add salt, soy sauce, white vinegar, minced garlic, olive oil and Chili oil, and stir well.
The fourth type: cold cabbage Many children are picky eaters and don't like to eat green vegetables. Today, I recommend several vegetables to be eaten cold. It's delicious, but nutritious. Very popular.
The first kind: hand-torn Pleurotus eryngii in cold sauce.
Ingredients: Pleurotus eryngii 1 piece, sesame oil, salt, steamed fish black soybean oil, sugar 3g, balsamic vinegar 5ml, coriander 1 piece, 4 garlic cloves, red pepper 10g, green pepper 1 piece and ginger juice 5ml.
Specific practice: 1. Cook Pleurotus eryngii in boiling water, remove and drain, and then tear it into small strips by hand.
2. Wash coriander and green pepper, and peel garlic.
3. Take a small bowl and add chopped green pepper, garlic and coriander, then add seasoning and mix well.
4. Pour seasoning on Pleurotus eryngii and mix well, then add sesame oil. You can eat.