The family practice of cold salad, food is the most important thing for the people, so when we meet food, we all want to know what kind of self-made process it is. Then we all have carefully selected ingredients and carefully made our own, so what are the family practices of cold salad?
Family practice of cold salad 1 the practice of refreshing cold salad
Step 1
Soak the vermicelli in advance, boil water for 3 minutes, fish it out, cool it and cut it into sections. Soak the bean sprouts in boiling water for 30 seconds and let them cool. Clean cucumber and carrot and shred them.
Step 2
Chop shallots and coriander, slice half a lime, and plate all ingredients.
Step 3
Seasoning sauce: 45ml of cooking oil, 3 cloves of garlic, oyster sauce 10ml, 30ml of light soy sauce, 30ml of balsamic vinegar, 20g of cooked sesame seeds 1 spoon of sugar, and salt 1 pinch.
Step 4
Pour in the sauce and pour the remaining half lime juice at the same time.
Step 5
Stir well and eat.
Family practice of cold dishes 2. The practice of mixing home-cooked cold dishes (fast and minimalist vegetarian food) in northeast basin
Shred cabbage, fresh dried tofu without blanching, and cucumber. (Cabbage can be replaced by cabbage, and mustard is not needed when cabbage is added. After shredding, cabbage itself will give off a faint mustard flavor.)
Crushed garlic and minced garlic, chopped coriander. All the ingredients are packed in pots (I didn't add vermicelli here, but I should add it. The iconic face lift of northeast cold dishes increases the taste, and of course fans can do it. )
Mixing juice: two tablespoons of Chili oil, two tablespoons of soy sauce, one tablespoon of mustard, three tablespoons of vinegar, one tablespoon of sesame oil or two tablespoons of pure sesame sauce diluted with water (in fact, one tablespoon here is for general reference, and I always pick up the seasoning bottle and pour it, which is almost the same. ) finally, taste the salty light, and finally season with salt. Finish the work!
The' family practice' of cold salad 3. The practice of mixing three shredded vegetables with vegetarian food
Put the vermicelli into a bowl and soften it with boiling water.
Wash spinach, cut into sections, and shred carrots.
Blanch spinach and shredded carrots.
It's too cold to fish out.
Control dry water for later use.
Soak soft vermicelli, control the moisture, and add it to the basin.
Beat two eggs into the bowl.
Stir up.
Preheat the pan and brush it with oil, just a thin layer.
To the egg liquid.
Shake the pan quickly and spread the egg mixture into an omelet.
Roll up the spread omelet.
Cut into shreds and put them in a pot.
Garlic is cut into minced garlic.
Put it into a pot, and then add salt, chicken essence, soy sauce, balsamic vinegar, sesame oil, Chili oil and white sesame in turn.
Mix well.