How to make the big mixed vegetables, how to make the big mixed vegetables delicious

Now many people like to eat mixed vegetables, especially the large vegetables in the Northeast, a lot of vegetables put together, there is a feeling of original taste, very crisp taste, and at the same time directly cold mix some vegetables, it will also avoid the loss of nutrients from high-temperature heating vegetables, especially in summer, everyone should have no appetite for a lot of vegetables, so you might as well learn the home-cooked practice of mixed vegetables.

There are many ways to make large vegetables, especially in the choice of vegetables is very casual, not that you have to stick to a few vegetables, you can choose your favorite vegetables to make large vegetables, it is very nutritious, let's take a look at the home practice of large vegetables.

Delicious and refreshing dishes--- the secret of deliciousness (sauce).

Material. Bell peppers, cucumbers, lettuce, fungus, cooked sesame seeds (since there are only these things at home, it is best to add purple cabbage, bitter chrysanthemum, cherry tomatoes, cooked peanuts, etc.), sauce ingredients: 2 spoons of olive oil (or other tasteless oil), 2 sections of green onions, a few peppercorns, a small spoon of chicken powder, Maggi, a few drops of umami juice, 2 spoons of sugar, 2 spoons of white vinegar, 1 teaspoon of salt, a few drops of sesame oil.

Method. 1. Cut or break all kinds of vegetables into small pieces;

2. Blanch the fungus with boiling water to control the moisture and put it in the vegetables;

3. Make the sauce.

aPut oil in a pot over low heat, add green onion and Sichuan pepper, until the green onion becomes golden brown, remove the green onion and Sichuan pepper, and pour the oil into a small bowl;

bAdd a teaspoon of chicken broth mix, a few drops of Maggi umami juice, 2 tablespoons of sugar, 2 tablespoons of white vinegar, 1 teaspoon of salt, and a few drops of sesame oil to the oil;

c. Stir the sauce until the sugar, salt and other seasonings are fully dissolved;

4. Pour the seasoning into the vegetables, add sesame seeds and mix well.

Tips. Two points to note:

1. It is best to choose odorless vegetable oil for the oil used for sauce, because peanut oil has too strong taste and is not suitable for making this dish;

2. The various seasonings used in the sauce must be fully mixed in the scallion oil and then poured into the dish, which tastes much better than adding each seasoning separately.

Northeast salad.

Material. 100g onion, 100g green pepper, 100g cabbage leaves, 100g cherry tomatoes, seasoning: 1 tablespoon sesame oil, 1 tablespoon vinegar, 1 tablespoon light soy sauce, 1 2 teaspoons sugar, 1 4 teaspoons salt, 1 tablespoon minced garlic, 1 tablespoon white sesame seeds.

Method. 1】 Wash all the ingredients, cut the onion and green pepper into cubes, cut the small tomatoes in half, and tear the cabbage leaves into large pieces.

2] Mix all seasonings except sesame seeds.

3] Mix all the ingredients with the mixed sauce.

4] When eating, sprinkle white sesame seeds on top.

In fact, its method is very simple, as long as we mix the vegetables we like to eat together, put some seasonings, and sometimes it can be made sweet, so that it is not like a vegetable salad, the taste is very popular, you can try to make it.

Side dish "Farmhouse Mixed Dish".

<> "Big Mixed Dish. Preparation:

1.Lettuce is torn into pieces, red cabbage is torn in pieces, and tomatoes are sliced.

2.Pat the cucumber, cut the bitter chrysanthemum into sections, and then put some fungus in the muyuan.

3.Add some fried peanuts.

4.Seasoning sauce: a spoonful of sugar, two spoons of white vinegar in a hot pot spoon (put more delicious in the fast shed state, throw away the salt, an appropriate amount of chili oil, and replace the one that does not like spicy food with sesame oil).

5.Stir and melt, pour in the juice and mix evenly.

Wash all ingredients and soak in lightly salted water for 10 minutes.

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Prepare the seasoning, add sugar, vinegar, and Shin Ho June fresh soy sauce to Shinho June fragrant bean paste.

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Add Shinho Oyster Sauce.

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Add a few drops of pepper oil, an appropriate amount of olive oil, and monosodium glutamate to stir the seasoning evenly and set aside.

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Soak the vegetables, drain the water, tear them into small pieces, cut the cucumbers into hob pieces, split the small tomatoes in the middle and pour the sauce.

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Add Huangfei red spicy peanuts and stir well.

Ingredients: red cabbage, cucumber, cherry tomatoes, bitter chrysanthemum, peanuts, lotus root, bell pepper (optional), 30 grams of garlic, 20 grams of vinegar.

1. Cut the ingredients first.

2. Add cucumber and lotus root slices.

3. Put the blanched broccoli in.

4. Put the chopped tomatoes in.

5. Put the fried peanuts in, and you can also add vegetables such as bell peppers and lettuce.

6. Add salt, sugar, white vinegar, light soy sauce, minced garlic, white sesame seeds and pepper oil, and you can also add chicken essence to make the taste more delicious.

7. Finally, stir evenly and serve.

A delicious, beautiful, and refreshing salad is ready. The recipe for home-cooked cooking is very simple and easy to learn.

The authentic recipe for the big mix is as follows:Tools Ingredients: spinach, vermicelli, eggs, carrots, garlic, cooked white sesame seeds, peanuts, chili noodles, cold soy sauce, white vinegar, salt, sugar, chicken essence, sesame oil.

1. Wash the spinach to control the moisture and cut into sections.

2. Shred the carrots and prepare the vermicelli.

3. After the water in the pot is boiled, blanch the spinach, shredded carrots and vermicelli respectively, and remove the cold for use.

4. Beat the eggs and fry them in a pan.

5. Cut the egg skin into shredded eggs and set aside.

6. Stir-fry the peanuts and set aside.

7. Put a few ingredients in a large bowl and set aside.

8. Add minced garlic, chili noodles and sesame seeds to the bowl, pour in the boiling hot and cold friend oil to bring out the fragrance, add soy sauce, sugar, vinegar, salt, chicken essence and sesame oil and stir well.

9. Put the refreshing vegetables on a plate.

The authentic recipe for the big mix is as follows:Ingredients: 150 grams of purple cabbage, 80 grams of bitter chrysanthemum, 100 grams of cherry tomatoes, 1 cucumber, half a red pepper, half a yellow pepper.

Excipients: 13 grams of light soy sauce, 25 grams of apple cider vinegar, 15 grams of sugar, 2 dried chili peppers, 4 grams of white sesame seeds, 15 grams of cooking oil, 4 grams of salt.

Steps: 1. Prepare the ingredients and wash them.

2. Divide the cherry tomatoes into two, shred the red and yellow peppers and purple cabbage, form the bitter chrysanthemum petals into segments, and slice the cucumbers.

3. Pour all the accessories into a bowl and stir well.

4. Heat the cooking oil and pour it into the seasoning.

5. Mix the sauce with the vegetables.

6. Mix well.

7. The finished product is as follows.

Authentic recipe for the big salad:Ingredients: lettuce, bitter chrysanthemum, tomatoes, cucumbers.

Excipients: Salad dressing.

1. Prepare the salad dressing, rinse the lettuce, and break the large slices.

2. Wash the bitter chrysanthemum without breaking it.

3. Slice the cucumbers, cut the tomatoes and cut them separately.

4. Put cucumbers on top and tomatoes on top.

5. Sprinkle with salad dressing, and it's done, no need to mix well, just serve it on the table.

The most authentic recipe for the salad is as follows:

Preparation: greens, cucumbers, cherry radish, peanuts, fungus, light soy sauce, apple cider vinegar, sweet vinegar, sugar, salt, sesame oil, chili oil, etc.

1. Wash the greens, tear them into pieces, slice the cucumber and cherry radish (the side dishes can be prepared according to your preference).

2. The peanuts are fried, the fungus is blanched, and all the ingredients are put together.

3. Put light soy sauce, apple cider vinegar, sweet vinegar, sugar, salt, sesame oil in a bowl, fry a little chili oil and stir it together, put it in the mixed vegetables and stir well!

Introduction to the sauce of the mixed vegetables:

1. Sesame sauce.

Dilute the sesame paste with sesame oil, add salt, monosodium glutamate, sesame oil, and garlic paste to mix evenly. This sauce can be mixed with meat and vegetable ingredients. Common ones are: cowpeas in sesame sauce, cucumber in sesame sauce, etc.

2. Salty and fresh juice.

In a bowl, add 1 tablespoon of light soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of Sichuan pepper with laughing oil, then add 1 tablespoon of sugar, 2 tablespoons of salt, and 2 tablespoons of vinegar and mix well. This sauce is mostly used in cold vegetarian dishes.

3. Chutney and sour sauce.

1 tablespoon salt, 1 tablespoon sesame oil, 1 tablespoon pepper oil, 2 tablespoons chili oil, 3 tablespoons sugar, 3 tablespoons white vinegar. Note: Be sure to put more sugar in sour and spicy sauces.

4. Scallion sauce.

Take a bowl and mix well with minced green onions and salt, pour hot oil on top of the green onions, and then add star anise, grass fruit, cumin, shallots, monosodium glutamate, sesame oil.

5. Spicy sauce.

1 tablespoon salt, 1/2 tablespoon sugar, 2 tablespoons vinegar, 2 tablespoons chili oil, 2 tablespoons light soy sauce, 1 tablespoon sesame oil, 1 tablespoon Sichuan pepper oil. Generally, spicy sauce is used in the preparation of cold meat dishes.