The first type: hand-torn Pleurotus eryngii in cold sauce?
Ingredients: Pleurotus eryngii 1 piece, sesame oil, salt, steamed fish black bean oil 3g, sugar 3g, balsamic vinegar 5ml, coriander 1 piece, garlic cloves 4g, red pepper 1 piece, green pepper1piece, and ginger juice 5ml.
Specific practice: 1. Cook Pleurotus eryngii in boiling water, remove and drain, and then tear it into small strips by hand.
2. Wash coriander and green pepper, and peel garlic.
3. Take a small bowl and add chopped green pepper, garlic and coriander, then add seasoning and mix well.
4. Pour seasoning on Pleurotus eryngii and mix well, then add sesame oil. You can eat.
The second type: cold spinach.
Preparation materials: 400g spinach, salt, garlic, ginger, pepper and cooked sesame seeds.
Practice: 1. Wash the spinach, put a few drops of oil in the boiling pot, and put the spinach into the water when the water bubbles. When you see the slight discoloration of spinach, take out the spinach and squeeze it dry for later use.
2. Wash and chop red peppers, shred ginger and dice garlic cloves.
3. Pour vegetable oil into the wok, add chillies and stir-fry until fragrant, take out chillies, add shredded ginger and chillies and stir-fry until fragrant, then add garlic and stir-fry until fragrant.
4. Pour the fried oil on the spinach, add salt and mix well, sprinkle with cooked sesame seeds and mix well.
The third kind: cold water mother and purple cabbage
Preparation materials: 250g jellyfish package, 50g purple cabbage, 50g cucumber, salt, soy sauce, olive oil, white vinegar, Chili oil and minced garlic.
Specific practice: 1. Wash jellyfish, soak salad, shred purple cabbage and cucumber.
2. Put jellyfish, purple cabbage and cucumber into a large bowl, add salt, soy sauce, white vinegar, minced garlic, olive oil and Chili oil and mix well.
The fourth type: cold cabbage Many children are picky eaters and don't like to eat green vegetables. Today, I recommend some vegetables that can be eaten cold. It's delicious, but the nutrition is not lost. Very popular.
The first kind: hand-torn Pleurotus eryngii in cold sauce.
Ingredients: one Pleurotus eryngii, appropriate amount of sesame oil, appropriate amount of salt, steamed fish black bean oil, 3 grams of sugar, 5 ml of balsamic vinegar, 4 pieces of coriander 1, garlic cloves, 0/0g of red pepper 1, 5 ml of green pepper1,and ginger juice.
Specific practice: 1. Cook Pleurotus eryngii in boiling water, remove and drain, and then tear it into small strips by hand.
2. Wash coriander and green pepper, and peel garlic.
3. Take a small bowl and add chopped green pepper, garlic and coriander, then add seasoning and mix well.
4. Pour seasoning on Pleurotus eryngii and mix well, then add sesame oil. You can eat.