Ten common vegetable salads

Ten common vegetable salads. Choosing the right vegetables is the key to make a delicious and healthy salad. Not every kind of fresh fruit and vegetable is suitable for making vegetable salad. It needs strict selection, complete and thorough cleaning and correct cooking to better maintain the fresh and crisp taste. So ten common vegetable salads. Ten common vegetable salads 1

Ten common vegetable salads: fruit and vegetable salad, tuna vegetable salad, corn vegetable salad, yogurt vegetable salad, garden vegetable salad, white cheese vegetable salad, vinegar sauce vegetable salad, purple cabbage vegetable salad, assorted vegetable salad and egg vegetable salad.

Vegetable salad is a delicious food with cabbage, tomato and cucumber as the main ingredients. Vegetable salad is a very nutritious and healthy diet. First of all, most of them don't need to be heated, which will keep all kinds of nutrients in vegetables from being destroyed or lost to the maximum extent.

When making vegetable salad, a proper amount of sweet whipped cream can be added to the common egg yolk salad dressing, and the salad milk made from it is rich in flavor and sweet. The variety and quantity of vegetables can be increased or decreased at will according to personal taste. At the same time, fresh vegetables should be selected as raw materials for vegetable salad, and the vegetables should be cut and put on a plate. It should not be placed for too long, otherwise it will affect its beauty and reduce the nutrition of vegetables. Ten common vegetable salads 2

What are the dishes in ten common vegetable salads

First, what are the principles for making a fine salad?

If you want to make a perfect salad with all colors and flavors, you must do three things: low temperature, crisp and refreshing, and clean.

A complete surprise can prevent eggs or soil attached to vegetable leaves from entering our intestines. Therefore, cleaning is a very important criterion. Try to eat it on the same day after making it, so the dosage should be balanced in place every time. Don't be lazy, too much work at one time will easily lead to the deterioration of fresh vegetables and affect the taste and quality.

It can be seen that we need to spend a lot of thought from the selection of vegetables.

second, which kinds of vegetables are more suitable for making salads?

1. Lettuce.

Fresh and tender lettuce has a crisp taste, and it is refreshing and juicy. It is always a basic material when making salads. Take a bite and the sweet juice will splash out, which will make you enjoy a fresh taste.

2. Daisies.

The faint bitterness adds some unique attributes to the daisy. The sweetness of plants makes it popular when making salads. However, the dosage should be controlled, otherwise it will easily destroy the balance of taste.

When selecting, it is advisable to have a light green color and bright color. Too dark color indicates that the selected vegetables are too old, and the fiber content naturally increases, which affects the rejection. Observe whether the appearance of leaves is complete. If there are obvious wounds, it is easy to accelerate the phenomenon of corruption.

3. Sprouts.

Sprouts with spreading branches and leaves and proper fiber are also essential raw materials for making vegetable salads. It tastes hard when chewed, but it has the fragrance of inviting grass, fresh and juicy.

when selecting, choose sprouts that grow completely and have full semen without breaking. Avoid picking withered leaves, and choose green leaves for better results.

4. Carrots.

The uncooked carrot itself has a sweet and oily taste, and it tastes refreshing. Generally, we will cut it into strips or strands of filaments. Smaller radish may have higher sweetness, so it is more suitable for cooking before making salad. You can choose the railway according to your own taste.

carrots with green pedicels or very uniform skin color without dull feeling are often fresher and of higher quality.

5. potatoes.

It is a kind of satiety. After we cook it, we can dice it or grind it into mud. Because the starch content is relatively high, it is more absorbent, and you will feel full and have a sense of happiness after eating a little.

When screening potatoes, try to choose intact potatoes with smooth skin, and be sure to avoid those potatoes that have sprouted. Under normal circumstances, the potato with a relatively flat body has a higher starch content, tastes more solid, and is not easy to go out of shape when it is determined.

thirdly, what are the specific production steps?

Thoroughly clean carefully selected vegetables, then properly ice them to keep them fresh, so that they taste crisper. Dehydrate them to avoid being too wet and soft, then put them into a container, and simply add seasonings such as salt and salad dressing, and a beautiful dish is made. Ten common vegetable salads 3

What vegetables can be used for salads 1 common vegetable salads

Choose organic fresh vegetables as far as possible. Among them, potatoes, taro, yam and other starch-rich vegetables should not be eaten raw, celery, cabbage and so on can be directly squeezed into vegetable juice for drinking, while cabbage, beets, broccoli and so on are suitable for being ground and placed for a period of time. During the placing process, these vegetables will produce an active enzyme that is very good for the body.

salads don't need to be copied with water. Different vegetables contain different nutrients. Only by eating a large number of different kinds of vegetables can we maximize the intake of different nutrients and maximize the functions of these nutrients. Whether it is red pepper, yellow carrot and pumpkin, green spinach and purple cabbage, they are all good ingredients for making salads. You may wish to take the trouble to match these ingredients skillfully.

Extended information:

How to make a vegetable salad:

Ingredients: 1 pitaya, 3 slices of lettuce, 1 pitaya and 1 egg

Accessories: 2g of salt, half a spoonful of salad dressing and appropriate amount of olive oil

Steps:

2. Lettuce and tomato are soaked in water for a few minutes with 2g of salt.

3. Treat all the ingredients, as shown in the figure.

4. Add another layer of oil to the pot and fry the eggs until cooked.

5. surround the deep bowl with lettuce.

6. Put the fruit in the middle, chop the eggs and put them on the top, then squeeze in the salad dressing.

7. finished products.