How to adjust the juice of salad dressing, and how to eat salad dressing

In the hot summer, mix a pot of cool vegetables, especially popular with everyone, because the hot day does not like to eat greasy and hot food, so the cold salad is undoubtedly the best choice, and the original fresh vegetables are highly nutritious, good taste, the method of cold salad will not lose the most original taste of vegetables, so how to adjust the sweet and sour juice of the big mixed vegetables? Let's take a closer look at it.

The mixed cabbage is also called purple cabbage, the leaves are purple and red, the leaf surface has wax powder, and the leaf ball is nearly round. It is rich in nutrients, especially rich in vitamins C and V, and more vitamins E and B groups. Each 100 grams of serving contains grams of protein, grams of fat, grams of sugar, 57 mg of calcium, 42 mg of phosphorus, and milligrams of iron.

It is used for stir-frying, cooking, cold dressing, and color matching, and has a special aroma and flavor. It can be cut in half, blanched and placed on a plate to pour the sauce on it; Europeans often shred it and mix it with salad dressing.

It has an important medical and health care function and is a natural anti-cancer drug. It is rich in vitamin C, vitamin E, vitamin U, carotene, calcium, manganese, molybdenum and cellulose. In the field of international medicine, cabbage is an important liver-protecting drug, mainly for fatty liver, alcoholic liver, liver dysfunction and other common liver diseases.

After heating the oil in the wok over high heat, turn off the heat, wait for a while, put in the crushed dried chili peppers and fry them into chili oil;

Mash the garlic cloves into minced garlic, put them in a small bowl and add salt, balsamic vinegar, sugar, chicken essence and freshly fried chili oil, and stir well to taste.

Once the sauce is poured into the dish, chop the cilantro and sprinkle it on the surface.

Ratio: 3 tablespoons of old vinegar, 1 tablespoon of sugar, about 1 4 tablespoons of minced ginger, half a tablespoon of garlic paste, appropriate amount of chili oil, no salt.

Method: Put the above ingredients together, add a little cool white open and mix thoroughly, or you can use an appropriate amount of pepper water instead of cool white open.

Description: Old vinegar can be replaced by balsamic vinegar or cold vinegar, but the acidity of balsamic vinegar and cold vinegar is slightly lower, and it should be used slightly more when replacing old vinegar.

This sweet and sour juice is most suitable for mixing large peels, or mixing cucumbers, bitter chrysanthemums, dandelions and daylily vegetables, it is better to eat in summer, and the sweetness and sourness can be increased or decreased according to your preferences.

Why is the restaurant's mixed dish delicious, the proportion of sauce is the key, teach you to make it, sweet and sour are not hot.

After a few autumn rains, the temperature has dropped a lot, and the air has become drier than in summer, so in this alternating season, we must hydrate more, eat more vitamin-rich seasonal vegetables, fruits and meats with high protein content, so as to enhance the body's immunity and prevent discomfort caused by climate change.

Autumn is the harvest season, this season there are a lot of seasonal vegetables for us to choose from, such as cucumbers, bitter chrysanthemum, purple cabbage, persimmons, etc., these vegetables together to make a plate of "mixed vegetables", the taste is crisp and refreshing, the family must love to eat.

The side dishes of the mixed vegetables are abundant, generally made of bitter chrysanthemum, cucumber, tomatoes, purple cabbage and other vegetables, the content of vitamins and anthocyanins is relatively high, and it is very good for women to eat it regularly, and it is a dish that is very suitable for female friends to eat.

I believe everyone has eaten this dish in the restaurant, the taste is crisp, the taste is sweet and sour, this dish wants to be delicious, in addition to choosing fresh ingredients, the preparation of the sauce is more important. The following will share with you the practice of mixed dishes, and teach you how to adjust the sauce of the restaurant's large dishes.

【Mixed vegetables】--

Ingredients: 100 grams of bitter chrysanthemum, 100 grams of purple cabbage, half a cucumber, three or five small tomatoes, 100 grams of water fungus, two cloves of garlic, 10 grams of sugar, 10 grams of white vinegar, a little sesame oil, a little mustard oil, a little salad dressing.

Steps: 1. Wash the purple cabbage and break it into small slices, remove the hard stems and cut them into thin strips; Cucumbers cut into thin slices and small tomatoes into small pieces.

2. Pick and wash the bitter chrysanthemum, remove the old leaves, then cut it into small pieces and soak it in cold water for later use.

3. Soak the black fungus in advance, blanch it after picking and washing, rinse it with cold water several times after blanching, and control the moisture.

4. Prepare a small bowl, crush the two cloves of garlic and chop them into minced garlic and put them in the bowl, then add 10 grams of sugar, 10 grams of white vinegar, a little sesame oil and mustard oil, and finally add a small spoon of salad dressing and stir well, and the juice is ready. The flavor of the sauce is a combination of sweet and sour.

5. Finally, put all the prepared ingredients in a basin, add the pre-adjusted sauce, and gently stir a few times to make the juice evenly wrapped on the surface of the ingredients.

Tips: Several ingredients of the mixed vegetables are relatively crisp and tender, easy to get out of the water, if you add the seasoning directly, it is easy to make the ingredients water, so you should adjust the sauce first, and then pour it on the ingredients, which can make the ingredients evenly flavored.

Vegetable shrimp salad dressing steps:

Ingredients: 8 white shrimp, broccoli, purple cabbage, spherical lettuce, asparagus, carrots, tomatoes, lemon, salt;

Production process]:

1. Prepare all kinds of ingredients first, make this vegetable salad, there are more types of vegetables to prepare, and the color is better to be richer, so that it will look better when mixed out; Remove the head and shell of the white shrimp and remove the shrimp line, peel the carrots, and clean them with other vegetables;

2. Some of the vegetables need to be cleaned and treated, such as broccoli to be cut into small flowers, carrots to be cut into slices, asparagus can be broken directly into small pieces by hand, and these three vegetables should be blanched with boiling water;

3. Boil a pot of boiling water, put a little salt in the water, put the asparagus segments into the pot and cook for about 30 seconds, then put in the broccoli, and finally put in the carrots, you can use a colander to take them out;

4. Take out the blanched vegetables and soak them in a basin of cold water, you can change the cold water again, so that the vegetables can be cooled down quickly and the taste is more crisp and tender;

5. The shrimp are also cooked in a pot of boiling water, and then put it in cold water to cool, and the shrimp meat is firm and tender;

6. Drain the cooled vegetables and put them in a large bowl, then tear the red cabbage and lettuce into small pieces and put them in the bowl, cut the tomatoes into slices and put them in, and sprinkle with an appropriate amount of salt;

7. Cut the fresh lemon, take half of the lemon, squeeze out the lemon juice and pour it on the vegetable salad;

8. Put the shrimp on top, put the shrimp first and then pour lemon juice is the same;

9. Mix well with chopsticks, you can eat, such a vegetable and shrimp salad is not beautiful and nutritious? Whether it's breakfast or dinner, have a delicious bowl of vegetable and shrimp salad.

1. You can prepare some carrots, endive, purple cabbage, lettuce, cucumbers, corn kernels, vinegar, salad dressing, eggs, and baby tomatoes.

2. Prepare all the materials to be cleaned, cut into slices or cubes, blanch the corn kernels in boiling water, and wash them with cold water for a while.

3. Then boil the eggs, cut all the other ingredients, put them in a relatively large container, squeeze some of your favorite sauces, and then put some balsamic vinegar, stir evenly and you can eat, all the boiled eggs are put in half on it, which is very beautiful and very delicious.

Salad dressing is a versatile sauce that can be used in a variety of different dishes. It can be used to flavor salads and as a dipping sauce for other dishes. There are a variety of ways to make salad dressing, which can be adjusted to suit individual tastes and preferences.

Salad dressing can be used to flavor a variety of different types of salads, including fruit salads, vegetable salads, and seafood salads. Depending on the salad type, different salad dressing recipes can be chosen to achieve the best texture and taste. For example, some fruit salads may need some sweetness, while vegetable salads need some sourness.

In addition to being used as a dressing for salads, salad dressing can also be used as a dipping sauce for other dishes. It can be used to dip fried foods like fried chicken, chips, fried shrimp, etc., to make them even more delicious. Salad dressing can also be used to dip lettuce rolls, spring rolls, and other rolls to add a delicious flavor.

Yan Larang. There are various ways to make salad dressing. Generally, the main ingredients of salad dressing include oil, vinegar, lemon juice, honey, mustard, etc. The proportions of these ingredients can be adjusted according to one's taste and preferences.

For example, if you want to make a sweeter salad dressing, you can increase the amount of honey; If you want to make a more spicy salad dressing, you can increase the amount of mustard.

When making salad dressing, one thing to keep in mind is to mix all the ingredients well. This can be done by putting all the ingredients in a container and then mixing them with a blender. Alternatively, you can choose to put all the ingredients in a jar and shake them together after a rough game.

In conclusion, salad dressing is a very practical dressing that can be used in a variety of different types of dishes. By adjusting the recipe, a variety of salad dressings can be made with different flavors to meet the needs of different tastes. Whether as a dressing for salads or as a dipping sauce for other dishes, salad dressing can add a delicious flavor to a dish.

Ingredients: Cucumbers.

Carrots, sweet corn.

Salad dressing, salt. Preparation of the classic vegetable salad.

Peel the carrots and cut them into small cubes; Brush the cucumber with salt and rind it, then remove the seeds and cut into cubes; Sweet corn is <> pellet

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Put the diced carrots and sweet corn in a pot and cook, remove and drain <>

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Soak the diced cucumber in cool white for a while.

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After the diced carrots and corn kernels are cooled, mix with the diced cucumbers and add salt to taste <>

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Add the salad dressing and mix well.

1.In terms of ingredients, most of the salads are vegetables that can be eaten raw, such as lettuce, parsley, arugula, purple cabbage, cucumbers, cherry tomatoes, carrots, cherry radish, bell peppers, onions, mung bean sprouts (which are eaten raw by locals), sprouts, beetroot, etc., which can be shredded or sliced.

2.Vegetables that you don't want to eat raw, or that are not suitable for raw eating, can be blanched, steamed, fried, roasted, and then cooled before entering the dish, such as fried mushrooms, blanched asparagus, or broccoli.

3.Fruits make the taste richer and the color more attractive, like pomegranates, oranges, grapefruits, apples, strawberries, blueberries, pears, avocados; As well as dried fruits, dried apples, raisins, dried apricots, dried figs, persimmons.

4.Nuts such as peanuts, pine nuts, hazelnuts, walnuts, pistachios, almonds, cashews, walnuts, etc.

5.Whenever possible, choose dried fruits and nuts that are natural, plain, in small packets, and close to the date of manufacture.

6.The unique local flavor of salty purple cabbage pickles, capers, pickled cucumbers, black olives, green olives, cheese and so on are also very common in salads, as well as special aromas of sage, basil, rosemary, mint, etc., choose one to match is very flavorful, more will be crossed.

7.Stir at the end and serve.