Production: elizabeth melon washed and cut in half; Wash green pepper and onion and cut into sections; Wash the cherry tomatoes, put them into Elizabeth melon cups, and decorate with Thousand Island juice and French incense.
2. Peel the potatoes, wash them, steam them in a steamer, try them with a toothpick, and they are almost cooked. Put it aside until it cools down.
Cut it into small pieces when it is cold (because it is easy to cut when it is hot)
Cut the cucumber well, then put a little salt in the refrigerator and marinate it (because cucumber has too much water, and it is not delicious to make salad with too much water, and the purpose of salting is to let the water out)
Peel the horseshoe, put the corn, peas and carrots into the pot and start cooking. When they are almost ripe, take them out and drain them.
After all the above materials are woven, put them in the refrigerator for a while, mix with salad sauce and add a little salt, sugar or white pepper (there is only black pepper at home, which affects the appearance, so I won't put it).
Put it in the refrigerator again, and you can take it out in a minute! ! !
3. Material preparation:
Tomatoes, frozen American sweet peas and sweet corn; Salad dressing or thousand island dressing?
Exercise:
Peel tomatoes (scrape the back hard, and the skin can be torn off by hand; Or put it on a plate and pour it with hot water. After cracking, you can tear off the skin) and cut it into dices.
Steam peas according to the instructions, and heat them in the microwave oven until they are cooked and cool;
Put the three ingredients into a dish evenly in turn, squeeze salad sauce or thousand island sauce on it, and mix well when eating.
note:
Red, yellow and green, delicious and eye-catching;
Simple manufacture and easy implementation;
The salad dressing is milky white and the color is better. There are pickled cucumbers in Thousand Island Sauce, which are dark in color and can be selected according to your preference.
Don't use ripe tomatoes, which are soup and not easy to shape;
Squeeze some lemon juice when eating, which is more sour and refreshing;
Can be used as vegetables with meat dishes, especially western food and hot pot;
Tomatoes can also be paired with purple cabbage (sliced) and lettuce or cucumber (sliced).
4, mint vegetable salad
Ingredients: 20g mint leaves, yogurt 1 bottle, a little salt, a little pepper, lettuce leaves 100g, corn kernels 15g, cucumber 5g, 2 tomatoes, a little pepper and diced chicken 10g.
Features: cool and delicious, containing a lot of vitamins.
Operation: 1. Mint mint leaves first and mix them with yogurt, salt and pepper.
2. Put the lettuce page on the bottom of the plate and put a little corn kernels; Add cucumber, tomato and shredded pepper.
3. Stir-fry the diced chicken, add it, and pour in mint yogurt sauce by 1.
5. Corn and vegetable salad
■ Ingredients: corn kernels, purple cabbage, raisins and orange meat.
■ Seasoning: salt, sugar, vinegar, pepper, olive oil.
■ Practice:
1. Wash and shred purple cabbage for later use.
2. Mix other main ingredients with shredded cabbage, then add seasoning and mix well.
■ Features: It has a refreshing taste and is suitable as an appetizer before meals.
■ Nutrition Comments: Corn, known as golden food, and beautiful purple cabbage are matched with each other, which is delicious and nutritious. Vegetables Salad
Ingredients: carrot, celery bud, green pepper, yellow pepper, cauliflower and little red tomato.
Ingredients: salad dressing
Seasoning: salt, sugar
Making:
1. Wash and cut the main ingredients, blanch with boiling water according to personal preference, and cool with cold water.
2. Add a little salt and sugar to the salad dressing and mix well.
3. Pour the salad dressing on the vegetables, or dip the vegetables directly.
Vegetables Salad
Main ingredients:
Lettuce, purple cabbage and cucumber.
Accessories:
Carrots, green peppers, lettuce, onions, corn, tomatoes.
Seasoning:
Salt, chicken essence, pepper, white vinegar, olive oil.
Exercise:
1. Dice lettuce, cucumber, carrot, lettuce, onion and tomato, shred green pepper and purple cabbage, and put them in a container for later use;
2. Add proper amount of white vinegar, olive oil, salt, chicken essence and pepper into the container and stir well.
Vegetables Salad
raw material
750g of clean vegetables, 500g of carrots, 250g of green peppers, 20g of onion100g, 20g of celery leaves, 50g of vegetable oil, 0g of refined salt15g, a little pepper, 20g of mustard sauce, 50g of sugar and 0g of vinegar essence15g.
working methods
(1) Chop onion, add vegetable oil, salt, pepper, mustard sauce, sugar, vinegar essence and appropriate amount of cold boiled water, and mix well to make sauce.
② Wash the red filaments of Chinese cabbage, carrot, green pepper and celery leaves respectively, mix well, put them in the center of the plate, and pour a little sauce on them when eating.
Features sweet and sour, fragrant and appetizing.
Vegetables Salad
Basic materials
Spinach1000g, onion and garlic 50g each, fresh mint leaves 4g, yogurt100g, lemon juice10g, black pepper 50g and refined salt 50g each.
Method:
1. Wash spinach, blanch in boiling water, take out, squeeze out, cut into pieces, wash onion, shred, peel and wash garlic, mash with a knife, cut into pieces, wash mint leaves and shred.
2. Put lemon juice, chopped green onion, salt and pepper into a spinach bowl, stir well, add yogurt and garlic, and sprinkle with shredded mint.
Efficacy: refreshing.
Chopped vegetable salad
Materials:
300g of Chinese cabbage, celery leaf 10g, 200g of carrot, green pepper 10g, mustard sauce 10g, 5g of vinegar essence, 40g of onion, 5g of refined salt, 20g of vegetable oil, a little pepper and 20g of sugar.
Exercise:
1. Wash onion, cut into pieces, and add vegetable oil, salt, pepper, mustard sauce, sugar, vinegar essence and appropriate amount of boiling water to make sauce.
2. Wash the cabbage, carrots and green peppers, cut them into filaments and mix well. Put the vegetables in the middle to form a mound, and then pour less sauce on them.
Features: Relieve boredom and refresh yourself.
1. Wash dishes, utensils and hands when making salad.
Fruits and vegetables must be fresh and clean.
3. Drain the pieces of fruit or shredded vegetables before mixing the salad.
Colorful vegetables contain anti-cancer phytochemicals, so try to choose colorful vegetables when mixing salads.
5. When making vegetable salad, if you choose ordinary mayonnaise, you can add a little vinegar and salt to the sauce, which is more suitable for the taste of China people.
6. Add a little fresh lemon juice or white wine and brandy to the salad dressing to prevent the vegetables from discoloring.
Materials:
Half a cabbage, 1 melon, 2 cucumbers, 1 carrot (small), 1 green pepper, 20 cherry tomatoes (original species), 2 celery, 8 black olives and 6 mushrooms. Salad juice (4 tablespoons Japanese vinegar, 4 tablespoons olive oil, 1/4 teaspoons black and white pepper, 1/2 teaspoons salt, 1/2 teaspoons mustard, 1/2 teaspoons tabasco Chili sauce).
Exercise:
1. blanch broccoli with boiling water, remove, drain and let cool;
2. Broccoli and wax gourd are cooked with clear water;
3. Shred celery and green pepper;
4. Cut cucumber into semicircles and slice olive and mushroom;
5. Pour the ingredients into the salad plate and freeze in the refrigerator. Add salad juice before eating.
Tips:
1. You can use lettuce instead of broccoli, or you can add pineapple or other vegetables that can be used for salad, depending on your personal preference;
Vegetables are rich in minerals, vitamins and dietary fiber. Every vegetable has different nutrients, and each vegetable has its own special minerals and nutrients. The most effective way to eat a balanced intake of potassium, calcium, iron and vitamins in vegetables is to eat all kinds of vegetables.