Cool vegetables raw materials:
300 grams of celery, cooked peanut rice (boiled in salted water) 100 grams, a little peanut oil, a little sesame oil, a little salt.
Salad practice:
1. celery leaves removed, washed;
2. pot of water, boil, put peanut oil, the celery into the, do not need to cook for too long, three or four minutes can be;
3. celery out, put into cold water, then the celery, peeled off the old skin and then cut the section, the plate sprinkled with a little salt and mix, finally Add peanut rice, sesame oil, and then mix well. [eat belt]
Cool dish features:
This cold celery peanut rice, both green and lovely, but also crisp and refreshing, a good appetizer for the next drink.
Cool peanut rice practice two
cold vegetables ingredients:
dried tofu, scallions, peanut rice, cucumber, soy sauce, vinegar, monosodium glutamate, salt, sesame sauce, sugar, cooked oil chili, pepper.
Salad practice:
1. dried tofu soaked in boiling water (can remove the smell of beans, taste better), and then diced, peanut rice fried crispy in oil, shallots cut into cubes, cucumber is also cut into cubes;
2. with a small bowl of condiments: soy sauce, vinegar, monosodium glutamate (MSG), salt, sesame seed paste, sugar, cooked chili pepper, pepper according to their own tastes in the appropriate amount;
3. Stir the evenly mixed condiments drizzled over the main ingredients, can be served.
Cool peanut rice practice three
Cold vegetables raw materials:
300 grams of celery, peanut kernels (raw) 150 grams, 20 grams of sesame oil, 5 grams of sesame oil, 4 grams of salt, 2 grams of monosodium glutamate, 50 grams of soybean oil.
Salad practice:
1. peanut rice into the forty percent of the hot soybean oil pot fried crisp out, rubbing the red coat (not to go can also be), young celery to remove the leaves, the thick along the length of the split, cut into 2-cm-long segments, into the boiling water blanch through, fished cast a cold, drain water;
2. celery spread in the plate, peanut rice stacked in the middle of the celery, the peppercorn oil, sesame oil, refined salt, Seasoning evenly poured on the celery, eaten when mixed into.
Salad features:
Crispy and tender, salty and fresh.
Cool peanut rice practice four
Cool vegetables raw materials:
100 grams of coriander, 100 grams of peanut rice, 30 grams of dried tofu, soy sauce, sesame oil, balsamic vinegar, each appropriate amount.
Salad method:
1. coriander to yellow leaves, impurities, washed, cut fine, peanut rice fried, remove the skin coat, broken, fragrant tofu dried boiling water, cut into small square dices;
2. coriander, peanut rice, fragrant dried diced in a bowl, add the appropriate amount of balsamic vinegar, sesame oil and soy sauce and blend, mix well that is to become.
Effective value:
Coriander, also known as cilantro, houcai, has a healthy stomach, sweating through the role of rash, so the cold and wind-cold, micro-hot without sweating, or measles through the rash is also advisable to eat. [eat belt]
cold peanut rice practice five
cold vegetables raw materials:
celery, kelp, peanut rice, pepper, star anise, salt, pepper oil, sesame oil.
Salad practice:
1. celery cut 3 cm long section cooked in boiling water (you can add a little salt), kelp shredded cooked in boiling water (you can add a little salt);
2. peanut rice soaked in salted water, peppercorns, star anise, cooked, peanuts have been soaked in it, do not fish it out, flavored, to eat when you then fish;
3. cooked celery, Shredded kelp, peanut rice put together, add the right amount of salt, pepper oil, sesame oil mix can be, like to eat chicken essence and chili can add some.
Salad characteristics:
This recipe is low-calorie, less oil, not greasy.
Gazpacho Features:
Summer each ingredient is cooked separately and put in the refrigerator, when you eat it, mix it.