As a senior member (self-styled) of the Gourmet Appearance Association, I cannot resist colorful cuisine.

The colorful visual provocation will whet your appetite at a glance.

I often cook colorful dishes in the kitchen, and I seem to have a rainbow-like mood.

Colorful foods are not only eye-catching but also nutritious.

Share a few rainbow dishes to make your dining table colorful? 1. Chicken skewers with colorful vegetables. In summer, only barbeque and beer can’t be missed.

Method: Slice and skewer colored peppers, mushrooms, olives, purple onions, and chicken breasts. Prepare with light soy sauce, oyster sauce, black pepper, honey, minced ginger, minced garlic, and olive oil. Marinate for more than two hours, then bake in the oven at 180 degrees.

Make for 20 minutes.

2. Who knocked over the palette of spinach and chicken wraps?

Method: Wash and blanch a handful of spinach, take it out, add water and beat it in a blender, beat in two eggs and a spoonful of salt, mix evenly, add 150g of flour, and mix into a fluid batter.

Apply a layer of oil to the pan, turn on the lowest heat, pour a tablespoon of batter, shake the pan and spread it into a round cake, turn it over when it solidifies.

Spread cream cheese or mayonnaise on the cake, and add chopped parsley, garlic powder, minced green onions, diced onions, and black pepper to the sauce for seasoning.

Add assorted vegetables and pan-fried chicken breast, roll it up and get started.

3. The open sandwich is the most beautiful one in the sandwich family. Method: Cut off the four sides of the toast, spread with whipped cream or cream cheese, and put on various fruits.

4. Watermelon pizza Watermelon pizza is the correct way to open a fruit plate.

Method: Cut a large piece of watermelon crosswise, divide it into six equal parts, and put it on top of various fruits, dried fruits, and cheese. Let’s have a summer plate like this.

5. Colorful beetroot muffins, made for her on Mother’s Day and for him on Valentine’s Day. Coz pink says love~ Method: Mix medium-sized beetroot, 275ml milk, 2 eggs, 50g melted butter in a blender, and sift in

Mix 240g cake flour, 20g sugar, a pinch of salt, and 5g baking powder into a smooth batter and let it sit for 15 minutes.

Use a non-stick pan without oil.

In addition to beet flour waffles, you can also make spinach green waffles, cocoa brown waffles, pumpkin orange waffles, let your imagination run wild.

Picture from Picture from 6. Smoothie Girl’s Heart Harvester︱What can you do without smoothie?

How to make dragon fruit smoothie: Freeze the red dragon fruit in advance, cut it into pieces, add yogurt and smash it with a blender, then spread it with various fruits. It’s so simple.

How to make avocado smoothie: add frozen avocado to milk or yogurt and smash it in a blender. Decorate with fruits and nuts. This is a simple and easy summer dessert.

7. Vegetable soup, nine-flavor soup, you can summon a rainbow, right? Beetroot soup: small potatoes, beetroot, and half an onion cut into cubes.

Pour a little oil into the pot, stir-fry the above for a few times, add water and cook until soft, sprinkle with salt and black pepper, pour into a blender and add milk to make a paste, pour cream for decoration.

Purple cabbage soup: Chop purple cabbage, onions, and cut potatoes into small pieces.

Pour a little oil into the pot and heat it, add purple cabbage, onions and potatoes and stir-fry, add a little water until the potatoes are soft and add salt and black pepper to taste.

Turn off the heat, add milk and beat with a mixer until smooth.

Mushroom soup: Add butter to the pot and sauté sliced ??mushrooms and diced onions until soft, sprinkle with salt and black pepper, transfer to a blender and add milk to make a paste.

Spinach puree: Cut spinach into small pieces and add a little water to a blender to make spinach juice.

Put butter in the pot, add diced onions and ham and stir-fry for a few times. Add milk and spinach juice and cook until boiling. Sprinkle with salt and black pepper and remove from the pot.

Pea soup: Add butter to the pot, add peas and potatoes and stir-fry for a few times, add water and cook until soft, sprinkle with salt and black pepper.

Transfer to a mixer and add milk to make a paste, then pour cream to garnish.

Asparagus soup: Cut asparagus into sections and potatoes into cubes.

Pour a little oil into the pan, add asparagus and potatoes and stir-fry.

Pour in water just enough to cover the ingredients. After the water boils, remove a few tender tips and set aside.

After the potatoes are cooked until soft, season with salt and pepper. Remove the asparagus and potatoes, put them in a blender, add milk, and blend until smooth.

Arrange on a plate, garnish with whipped cream, top with asparagus tips and enjoy.

Sweet Pumpkin Soup: Cut the pumpkin into cubes and steam until cooked. Add milk to a blender and beat until smooth. Sprinkle a little cinnamon powder on a plate and serve.

Corn soup: Peel the corn kernels and boil them in water until soft. Add milk to a blender and beat into a paste. If you want it to be smooth, you can sift it.

Pumpkin salty soup: Pour a little oil into the pot, add pumpkin pieces and some potato pieces and stir-fry, add water and cook until the potatoes are soft, sprinkle with salt and black pepper.

Blend in a blender.

Decorate with fried pumpkin slices on top.

Paint with food and make your dining table beautiful.