The ratio of raw materials to juice is the key to make the big mixed vegetables delicious in the hotel. When the seasons alternate, we must replenish more water and eat more vitamin-rich seasonal vegetables, fruits and meat with high protein content, so as to enhance our immunity and prevent the discomfort caused by climate change.

Autumn is the harvest season. There are many seasonal vegetables for us to choose from, such as cucumber, bitter chrysanthemum, purple cabbage, little persimmon and so on. Mix these vegetables together to make a "big mixed dish", which is crisp and refreshing, and my family will definitely love it.

The side dishes of bibimbap are rich, generally made of bitter chrysanthemum, cucumber, tomato, purple cabbage and other vegetables. The content of vitamins and anthocyanins is relatively high, which is very beneficial to the skin if eaten frequently. It is a dish very suitable for female friends.

I believe everyone has eaten this dish in the restaurant. It tastes crisp and sweet and sour. In order to make this dish delicious, besides choosing fresh ingredients, the preparation of juice is more important. The following small series will share the practice of big salad for everyone and teach you how to adjust the juice of big salad in the hotel.

-big mixed vegetables-

Preparation of ingredients: bitter chrysanthemum100g, purple cabbage100g, half a cucumber, three or five small tomatoes, water-borne fungus100g, two cloves of garlic, white sugar10g, white vinegar10g and a little sesame oil.

Practice steps:

1, wash the purple cabbage, break it into small pieces, remove the hard stems and cut it into filaments; Slice the cucumber and cut the small tomatoes into small pieces.

2. Wash the bitter chrysanthemum, remove the old leaves, then cut it into small pieces and soak it in cold water for later use.

3. Soak the black fungus in advance, blanch it after picking and washing, rinse it with cold water several times after blanching, and control the moisture.

4. Prepare a small bowl, chop two cloves of garlic into minced garlic and put them in the bowl, then add10g of white sugar,10g of white vinegar, a little sesame oil and mustard oil, and finally add a teaspoon of salad dressing and mix well, and the juice will be ready. The taste of the juice is sweet and sour.

5. Finally, put all the prepared ingredients in a basin, add the juice prepared in advance, and gently stir it a few times to make the juice evenly wrap on the surface of the ingredients.

Tips:

Several kinds of ingredients in big mixed vegetables are crisp and easy to come out. If seasonings are added directly, it is easy to make the ingredients come out. Therefore, it is necessary to adjust the juice first, and then pour it on the ingredients to make the ingredients taste evenly.