Hurry, hurry! What thinning fruit is suitable for making cold salad

Heartfelt beauty and snowflake pear are mixed with sugar.

Potato salad, the Western kind of food, steamed potatoes and crushed with ham, whatever.

fungus, vermicelli, yuba, kelp, dough, dried radish, etc. Here's how to make cold fungus:

Ingredient right: 25g of black fungus

Excipients: 10ml of sesame oil, 10g of small red pepper, 15g of garlic, 10g of coriander, appropriate amount of salt, appropriate amount of monosodium glutamate.

Step 1: Prepare dried black fungus.

Step 2: Diffuse warm water for a short while.

Step 3: Select the wood residue on the fungus.

Step 4: Boil an appropriate amount of water in a pot.

Step 5: After the water is boiled, put the black fungus in and blanch it slightly.

Step 6: Remove the fungus and dry it again.

Step 7: Cut the small red pepper into small pieces, mince the garlic and cut the coriander into medium-length segments.

Step 8: Put the fungus into a small pot and add all the spices.

Step 9: Mix well and it's OK.

Kelp, sea scorpion, tribute vegetables, fish skin, daylily, tofu, cabbage, and cucumber can all be used to make cold dishes. Return.

Product name: cold salad.

Ingredients: half a carrot, two cucumbers, a small handful of coriander, a green pepper, half a green onion, peeled and cooked peanuts, salt, light soy sauce, rice vinegar, sesame oil, monosodium glutamate.

Method: 1. Cut the coriander into sections, shred the green pepper, carrot and cucumber 2. Put the coriander, green pepper, carrot and cucumber into the pot.

3. Shred the green onions and put them in a pot.

4. Add salt, light soy sauce, rice vinegar, sesame oil, and monosodium glutamate, mix well and put on a plate (these can be seasoned according to your own taste), and finally sprinkle in the cooked peanuts.

A lot of them, such as kelp, sea stalks, tribute vegetables, fish skin, daylily, tofu, cabbage, cucumbers, ......

Dried bamboo shoots, preserved eggs, bean curd, kelp, daylily, bracken, vermicelli, ingredients: salt, monosodium glutamate, chili, sesame oil, vinegar, soy sauce, ginger and garlic, sugar.

Dried bamboo shoots, tofu, lettuce, preserved eggs, cucumbers, cucumbers.

Coriander, dried tofu, vermicelli, beef, chicken gizzards.

Vegetables suitable for cold salad are cucumbers, kelp, fungus, spinach, lotus root slices, shredded potatoes, bitter gourd, etc., and the ingredients for cold salad generally use ginger, garlic, dried chili, shallots, balsamic vinegar, light soy sauce, etc., the following is the method of cold salad kelp shreds:

Ingredients: 800 grams of shredded kelp, appropriate amount of ginger, appropriate amount of garlic, 2 3 tablespoons of salt, appropriate amount of oil, 2 3 tablespoons of monosodium glutamate, 3 tablespoons of light soy sauce, 3 tablespoons of aged vinegar, appropriate amount of millet pepper, 2 3 tablespoons of sugar.

1. Chop the ginger, garlic and millet pepper at a ratio of 1:1:1 for later use.

2. Boil the kelp shreds in water for about 10 minutes, then remove the cold water for later use.

3. Put the prepared light soy sauce, vinegar, salt, monosodium glutamate, and sugar in a bowl and mix well with a spoon.

4. Pour the mixed seasoning into the kelp, ginger and garlic on top of the kelp, heat the pan with oil, after the oil boils, turn off the heat, add millet pepper and fry until fragrant, and pour the chili oil on the kelp shreds.

Cucumbers, carrots, cabbage, purple cabbage, radish.

Ingredients: salt, sugar, vinegar, garlic, sesame oil, pepper sesame oil, peppercorns, and a little fresh.

Shredded carrots, vermicelli, shredded cabbage, shredded cucumber, shredded meat, shredded ginger, shredded green onions, coriander, dried tofu skin.

Step 1Cut all the vegetables into shreds, the finer the better, or add other vegetables and put them in a container!

2.Heat the pan with cold oil, put a few peppercorns in the fryer, first put the green onion and ginger to stir-fry, then put in the shredded meat and stir-fry, put the very fresh flavor to improve the color and freshness, turn off the heat and wait for it to cool and pour it into the container where the vegetables are placed!

3.It is best to boil the vermicelli in hot water, and the dried tofu should also be fried, one is the taste is good, and the other is to remove the beany smell!

4.Then mash the garlic, salt, sesame oil, pepper oil, vinegar, and sugar together and stir it into the cold dish and put it on a plate.

Extended Materials. The condiments in the cold dishes are added or subtracted according to personal taste, and there is no specific fixation! According to personal taste, it can be made sweet, sweet and sour, salty, etc.

Cold vegetables:

Carrots, white radish, tomatoes, cucumbers, bell peppers, Chinese cabbage hearts, cabbage, celery, bell peppers, asparagus, okra, bitter gourd, white radish, kelp, green beans, lotus roots, yams, etc.

Ingredients: cucumber, tomato, tofu, etc. Tomatoes are best mixed with tomatoes, just add sugar! Tofu can be mixed with preserved eggs with garlic, vinegar, mustard, pickled peppers, etc.

Garlic paste, monosodium glutamate, Sichuan pepper powder, vinegar, soy sauce is best light soy sauce, sesame oil, chili oil, these things according to personal taste put more and less, there is no order, and then stir evenly after good, these are just common ingredients at home.

Precautions for cold dishes:

1) Be sure to choose fresh vegetables when making cold vegetables, rinse them several times with clean water, and dig out the dirt in the recesses of the ditch. After the dish is washed, blanch it with boiling water for a few minutes, and then cut it after removing it. It is best to use boiling water to wash and disinfect the knives and chopping boards for cutting cold vegetables, and not to cut raw meat and other unscalded knives to cut cold vegetables, otherwise, the previous cleaning and disinfection work is equal to doing it in vain.

2) When mixing cold dishes, use clean chopsticks, do not mix by hand. Generally, cold dishes can add some green onions, garlic, minced ginger and vinegar, which can not only be seasoned, but also play a role in sterilization and disinfection.

3) When making cold meat dishes, the meat must be cooked thoroughly, and the knife and board for cutting meat should also be separated from the knife and board for cutting raw meat and lettuce.

4) Uneaten cold dishes, even if they are put in the refrigerator, will inevitably be infested by bacteria. And when you take it out and eat it, it is generally not heated, so eating such a cold dish is easy to cause gastrointestinal discomfort.

Cucumber, Chinese cabbage heart, cabbage, kale, kelp, lettuce, carrot, carrot, carrot, coriander, green onion, pepper, eggplant puree, potato, kale, cauliflower, tomatoes, cowpeas, peanut kernels, spinach, dragon's mustard, bitter gourd, fungus, white fungus, enoki mushroom, chicken foot mushroom, lettuce, celery, choy sum, mung bean sprouts, soybean sprouts, toon.

Eat raw vegetables.

Most of the vegetables that can be eaten raw have a sweet taste and crisp taste, because heating will destroy the nutrients and taste, usually only need to be washed and can be directly seasoned and mixed to eat, such as carrots, white radish, tomatoes, cucumbers, bell peppers, Chinese cabbage hearts, cabbage, etc.

Eat raw and cooked vegetables.

These vegetables have a unique smell, a crisp taste and a lot of fiber. After washing, it can be directly mixed with raw food, and the taste is very fresh; If it is blanched in hot water, the taste will become slightly softer, but it will not detract from the original taste, such as celery, bell pepper, asparagus, okra, bitter gourd, white radish, kelp, etc. Main ingredients:

Edible oil, salt, monosodium glutamate, sesame oil, sugar, vinegar essence, garlic, cooked sesame seeds, cooked chili oil, chili sauce Features: strong mixed spice flavor, good permeability, with a strong spicy and fresh fragrance. The aftertaste lasts in the preparation of dishes, cold dishes evenly add 1-3% or add an appropriate amount according to personal taste

1. Cold enoki mushroom.

Cut enoki mushrooms.

Ingredients: 100g, light soy sauce, sesame seeds: appropriate amount, aged vinegar: appropriate amount, chili oil: appropriate amount, coriander: appropriate amount.

1. Prepare a large clean and waterless container, pour boiling water, and then put the jelly in it to soak for a while.

2. Take out the soaked cold powder and drain the water and cut it into small pieces.

3. Take a bowl and add light soy sauce, aged vinegar and chili oil. Mix into juice.

4. Put the mixed sauce into a container with cold powder, and then mix well.

5. Pour the mixed cold powder into another plate, then sprinkle with some sesame seeds, and then put some coriander to decorate.

1. Heat the oil and pour it on the chopped dried chili peppers, which should be poured on in three times, or you can also boil the oil, and the oil must be more.

2. Heat the oil of Sichuan pepper, pour the pepper seeds into it, change the heat to low, fry slowly, and then filter out the peppercorns.

3. Secondly; Sesame oil, chicken essence, salt, minced garlic, chopped green onion, coriander, vinegar, soy sauce, chopped peanuts.

4. Use a basin to put the selected vegetables, then put down each of the seasonings and mix well.

Cooked food, is after processing or blanching the raw materials through the prepared marinade, red oil cold dressing, smoked baking, frying and other dishes, generally can be divided into three categories: marinated vegetables, cold vegetables, spicy and fried, cooked food is more common all over the country, mostly braised vegetables, cold dishes, simple and easy to operate and delicious taste is accepted by the public.

The practice of cold salad is simple, it is a common dish in home cooking, but how to make cold salad and cold skin is the most delicious, mainly depends on your own taste habits to adjust the details, and follow the home food network to make this cold salad and cold skin.

Cuisine and efficacy: constipation recipe anti-aging recipe Process: Mix cold and cold skin production materials:

Ingredients: 400 grams of wheat flour Accessories: 200 grams of spinach, 2 grams of yeast, 100 grams of cucumber, 100 grams of pork (lean) Seasoning:

10 grams of chili oil, 3 grams of garlic (white skin), 2 grams of soy sauce, 10 grams of aged vinegar, 3 grams of salt and cold skin:

1.Wash the cabbage, blanch it with boiling water, scoop up the cold water, polish it into a puree and extract the juice;

2.Put a pinch of salt in the flour, sift it, add the cabbage juice and form a dough and let it rise for a while;

3.Wash the dough with the remaining cabbage juice and wash out the gluten and starch;

4.The gluten is fermented with yeast powder and then steamed, and it can also be served cold;

5.The starch water washed out is clear, let it stand for a few hours, and the water and starch will be layered;

6.Slowly pour out the top layer of water and stir the remaining batter well;

7.Take a saucer, brush a layer of oil, add a spoonful of batter, shake well, put it in a pot of boiling water, steam it over high heat for five minutes, and take it out;

8.After rinsing the cold water with the buckle, lift the cool skin and remove it from the plate;

9.Cut the steamed cold skin into strips of moderate size;

10.The easiest way to eat steamed cold skin is to use it for cold dressing, add cucumber shreds, white meat, oil and chili seeds, garlic oil, soy sauce and aged vinegar and mix well.

The key to making cold salad and cold skin: garlic oil: Wash the garlic and fry it in the oil pan to get fragrant, and remove the garlic to get garlic oil.

Try it and make your own cold salad.

1. Wash a cold dressing method:

Vegetables that can be eaten raw include carrots, white radish, tomatoes, cucumbers, bell peppers, Chinese cabbage hearts, etc. It is best to choose pollution-free green vegetables or organic vegetables for raw consumption, and vegetables produced under soilless cultivation conditions can also be eaten raw with confidence. Ways to eat raw vegetables include drinking homemade fresh vegetable juice, or chilling fresh vegetables with a little vinegar and less salt.

2. Blanch the cold dressing method:

The vegetables to eat again are divided into the following categories: one is cruciferous vegetables, such as broccoli, cauliflower, etc., these nutritious vegetables taste better after blanching, and the rich fiber in them is also easier to digest. The second category is vegetables containing more oxalic acid, such as spinach, bamboo shoots, callus white, etc., oxalic acid will combine with calcium in the intestine to form calcium oxalate that is difficult to absorb, interfering with the body's absorption of calcium.

The cold ingredients must be fresh

Since the cold salad is not cooked at high temperatures, the ingredients must be fresh. It should also be cleaned before making, and it is best to scald it with boiling water slightly, which can greatly reduce the number of pesticides or parasite eggs attached to the vegetables. In terms of material selection, it is best to choose pollution-free organic vegetables, including tomatoes, cucumbers, onions, persimmon peppers, cabbage, cabbage hearts, etc.

In terms of meat, it is advisable to choose "cool", such as ducks, geese and other animals that live in water.

This season is best for home-cooked coleslaw.

Coffee yellow sunflower is known as the king of vegetables, its tender pod flesh is tender, the taste is smooth, clearing heat and detoxifying, moisturizing and smoothing the intestines. It has the effect of helping digestion, gastritis and gastric ulcers, protecting and gastric mucosa.

Celery, bell peppers, asparagus, okra, bitter gourd, radish, kelp, cabbage, cabbage, eggplant.

Tomatoes, cucumbers, white radish.

Leaves: celery, red amaranth, toon, fungus, purple cabbage, lettuce, mustard greens, andrographis, cabbage, cabbage.

spinach, etc. Melons: cucumbers, bitter gourds, carrots, white radish, March melons and other meats: chicken, pig's head, pig's face, beef, rabbit, eggs and other seafood: kelp, sea cucumber, shrimp, shrimp, squid, etc.

Beans: cowpeas, peanuts, soybeans, soybeans, tofu, dried tofu, tofu skin, potatoes and other noodles: cold noodles, cold skin, cold powder, etc.

Generally, bitter herbs can be mixed cold, as long as the vegetables are blanched, salt, a little vinegar, and chili oil can be added.

Varieties: celery, cucumber, bitter gourd, red amaranth, toon, fungus, purple cabbage, lettuce, mustard greens, kelp, andrographis, cowpea, etc.

Go to the bookstore and buy a cookbook of coleslaw, hundreds of varieties, enough to keep you busy for a few years.

Cucumbers, tomatoes, shredded kelp, fungus, celery, lichen, coriander, peppers, eggplant, potatoes.

Coriander, jellyfish, seaweed, green onions, cucumbers, celery.