1, vinegar is an essential seasoning for mixed vegetables. Vinegar can not only bring a pleasant sour taste, with flavor and freshness, the role of fishy and fragrant, but also can play the effect of sterilization and disease prevention. However, too early into the vinegar will make the dish from bright green to yellow, so it is best to mix in the table.
2, ginger and garlic is also the main seasoning, must be finely chopped or smashed into mud use. Ginger can enhance the flavor and have the function of cold. Garlic has a bactericidal effect, raw vegetables are indispensable.
3, sesame paste is not only flavorful, but also nutritious. Sesame paste is high in calcium, but also contains essential oleic acid, linoleic acid, lecithin, vitamin E, folic acid, protein, and iron and other ingredients. In addition to sesame paste, you can also try adding some peanut butter to your mix.
Flavor is the key program of whether the mixed vegetables are good or not. You have to choose the right seasoning according to the ingredients of the mixed vegetables, and use the seasoning in the right amount and at the right time.
Expanded Information:
Salad cutting:
Correct use of the knife not only makes the dish more flavorful, but also ensures that the texture and better preservation of raw materials and nutrients. According to the texture of the mixed vegetables, mixing method, matching other ingredients and other flexible choice of cutting method.
1, roots and stems are generally cut into pieces, dices, slices, silk. Leafy vegetables are cut into julienne strips or segments.
2, fruits and melons in order not to affect the taste, generally cut into pieces, such as cubes, triangular pieces, hobnail blocks.
3, lettuce, yam, etc. generally cut thick one centimeter, six centimeters long a word strip;
4, celery, artemisia, etc. cut inch section;
5, cucumber generally sliced, shredded, or patted into a block (chopped wood block);
6, cauliflower, broccoli, broken into pieces blanched and cooled before mixing;
7, radish, raw mixing to slice, if it is a dipping sauce will have to be cut into long strips! The carrots and potatoes should be shredded before mixing.
8, for a small delicate vegetables, you can not cut, directly blanched or raw mix, such as spinach, small Chrysanthemum, chicken feathers and so on.
Blanching, the healthiest and safest:
Blanching, also known as cooked mix, is the raw materials after blanching after the knife molding, dry water cooling, and then add seasonings or add pre-mixed sauce, modulation of the dish. The common popular dishes are "mixed broccoli", "cold spinach", "tofu sprouts with tofu" and so on.
Blanching is more suitable for most Chinese people's tastes and is nutritionally more beneficial. Blanching vegetables can inactivate the enzymes that destroy vitamin C activity in vegetables, and has the effect of promoting vitamin C utilization.
It's best to blanch all leafy vegetables, and blanch aquatic vegetables before eating them. Peng Jing reminded, in the blanching must do "fire, water, short time", do not throw all the vegetables at once into the cooking, but a small number of times, to keep the water in the boiling state.
Blanching is the healthiest way to eat, not only will not hurt the digestive system, but also facilitate the absorption of nutrients, but also can eat a larger number of vegetables. Although some vitamins are lost in the blanching process, because the total amount of vegetables eaten increases, you still end up absorbing more nutrients compared to raw.
Blanching is also the safest way to eat. Quick blanching removes microorganisms and pesticide residues attached to the ingredients. At the same time, spinach, amaranth and other astringent vegetables that are high in oxalic acid are also more conducive to the absorption of certain nutrients after blanching.
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