How to make a delicious dish with salad or cold salad

Nine summer salads You can eat as much as you want, and the more you eat, the thinner you get.

Ten common vegetables for salads

1. Lettuce. There are two kinds of lettuce for salad: green and red, and I personally think that wrinkled leaf lettuce is more suitable for salad, because the leaves of wrinkled leaf lettuce are thinner, and the wrinkled leaves can be stained with more salad dressing, which is more delicious.

Cultivation methods: substrate culture and hydroponics. In the south, red-wrinkled lettuce substrate culture sells better than hydroponics.

2. Bitter chrysanthemum. There are three main types of vegetable salad eaten outside, lettuce, bitter chrysanthemum, purple cabbage, lettuce is slightly soft, bitter chrysanthemum is slightly tough, and purple cabbage is crunchy. The leaves of bitter chrysanthemum salad should not be too old, and the fibrosis will affect the taste.

Bitter chrysanthemum can also be made into cold salad, which is particularly delicious.

3. Kyoto waterwater.

Kyo waterwater is similar to bitter chrysanthemum in salads, but has some less flavor than bitter chrysanthemum, but can add white color to salads.

4. Purple mustard greens.

Purple mustard greens have a lot less mustard smell than ordinary mustard greens, and the purple leaves make the salad more colorful.

5. Purple cabbage.

Purple cabbage is so beautiful, every time I cut it, I feel so amazing. One of the three giants of salad, it is the crispy part of vegetable salad.

6. Fruit cucumbers.

The fruit cucumber, which can be used as a dish and a fruit, is simply excellent.

7. Cherry tomatoes.

Cherry tomatoes have a sweet and sour flavor that is unique to salads, and can be paired with different salad dressings or even without salad dressings. The color is rich and bright, and it is the face of the salad.

8. Cherry radish.

The pink rind and white flesh, combined with a slightly spicy taste, are unique in salads.

9. Fruit amaranth.

Amaranth is crispier than radish and has a flavor characteristic of kale-based vegetables. Cut into strips of salad is the crispest salad I've ever tasted, and when I chew it, it's so crispy that it feels like a heavenly lid. The grater salad is also delicious.

10. Finger carrots.

Every time I buy carrots and come back to eat them raw, I always can't finish them, and 1-3 finger carrots are just right for a meal, so I don't have to worry about wasting them when I can't finish eating.

Hello, the dishes for the salad are lettuce, endive, purple cabbage, etc.

1. Lettuce for salad There are two kinds of lettuce: green and red, and I personally think that wrinkled leaf lettuce is more suitable for salad, because the leaves of wrinkled leaf lettuce are thinner, and the folded leaves can be stained with more salad dressing, which is more delicious.

There are three main kinds of vegetable salads that bitter chrysanthemum eats outside, lettuce, bitter chrysanthemum, purple cabbage, lettuce is slightly soft, bitter chrysanthemum is slightly tough, and purple cabbage is crunchy.

2. Jingshui cabbage Jingshuicai is suitable for making salads, which is similar to bitter chrysanthemum in salad, but has less flavor than bitter chrysanthemum, but can add white to the salad and look more appetizing.

Vegetable salad. Material.

Cucumbers, tomatoes, asparagus.

Method. 1. Wash all kinds of vegetables and soak them in cold boiled water + salt for 15 minutes and set aside.

2. Blanch the asparagus slightly in boiling water, remove it and soak it in cold boiled water.

3. Cut the vegetables into your favorite style and serve them in a large bowl. Place the dressing or salad dressing in a small bowl and wait until it's ready to eat before mixing with the vegetables.

Tips. 1. Fruits and vegetables in salads are generally mainly raw food, so cleaning is particularly important. It is recommended to soak and disinfect with light salt water after washing.

2. Soak vegetables or seafood that need to be blanched in ice water as soon as possible after removal to maintain the crisp taste of the ingredients.

3. Fruits and vegetables that are easy to oxidize should also be put into light salt water and then put on a plate before serving to maintain the beauty of the color.

4. Whether it is salty or sweet, salad dressing should be mixed into the ingredients before eating, so as to avoid the precipitation of fruits and vegetables and affect the taste.

5. Salad dressing can be made with finished products, such as mayonnaise, salad dressing, thousand island dressing, etc., or you can make it yourself. If you make it yourself, it is recommended to eat it at the same time. If you do have any leftovers, you should store them in the refrigerator.

6. If the salad contains duck eggs, the duck eggs must be cooked; If it contains seafood and poultry, it is recommended to cook it as much as possible.

7. Fruits and vegetables can be cut into all kinds of beautiful shapes, and a little effort is put into color matching, which makes people have an appetite at a glance.

8. Balsamic vinegar with salad tastes great, and a drizzle of olive oil or lemon juice will make the salad look more tender. The seasoning method of vinaigrette and French sauce is also very good. These are low-fat seasonings.

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.

1. Lettuce. The common name of leaf lettuce, also known as goose cabbage, mark cabbage, lettuce cabbage, belongs to the genus Lettuce of the Asteraceae family. It is an annual or biennial herbaceous crop, the leaves are long obovate, densely packed into cabbage-like leaf balls, which can be eaten raw, crisp and refreshing, slightly sweet.

2. Purple cabbage.

Purple cabbage, also known as red cabbage, red cabbage, commonly known as purple cabbage, is a variant of the Brassica oleraceae species, and is a type of cabbage. The main characteristic of purple cabbage is the high content or proportion of anthocyanins in the leaves.

3. Tomatoes.

An annual or perennial potato-core herb of the genus Tubular, Solanaceae, and Tomato, the berries are oblate or nearly globulous, fleshy and juicy, and can be eaten raw. There are many varieties of it, which can be divided into round, oblong, and pointed round according to the shape of the fruit; According to the color of the peel, there are bright red, pink, orange-red and yellow.

4. Bell peppers. Bell peppers are a type of bell pepper that gets its name because of its bright and colorful colors. Biologically it is a hybrid plant. Fresh bell peppers are evenly sized, bright in color, and smell like melons and fruits.

5. Parsley. Parsley, a plant of the genus Parsley in the family Apiaceae, is native to the Mediterranean coast and is more commonly cultivated in Europe, America and Japan. It is a kind of spicy leaf dish, which should be used more in Western food, many cold dishes or decorations on dishes, can also be used as spice seasoning, and can also be used for raw food, especially after eating onion and garlic, chewing a little parsley leaves, can eliminate the peculiar smell in the mouth.

How to make a salad with vegetables:

Material. Lettuce, red cabbage (cabbage), apples, cherry tomatoes, raisins, nuts, salad dressing (Thousand Island dressing).

Method. 1. This can be simple, tear the ingredients and mix them according to your taste.

2. To prepare the salad dressing, use the best salad oil and fresh egg yolk. The approximate ratio is about 1 1, which means that one pound of salad oil can be put into one or less egg yolks. When the whisk is slowly poured into the bowl with the salad oil, stir it clockwise or counterclockwise.

It's a physical job, if you don't have a whisk.

Tips. I'm more interested in making my own salad dressings.

Let's start with: salad dressings can be broadly divided into two types: sweet, which is suitable for fruit salads; Salty, suitable for vegetable salads. Generally, salad dressings bought in malls are sweet, while salty salad dressings are almost not sold.

This needs to be modulated yourself. The salty salad dressing used in vegetable salad should also add an appropriate amount of mustard oil, pepper, salt, monosodium glutamate, etc.

Salad dressings can be broadly divided into two types: sweet, which is suitable for fruit salads; Salty, suitable for vegetable salads. Generally, salad dressings bought in malls are sweet, while salty salad dressings are almost not sold. This needs to be modulated yourself.

Ingredients: 1 red cabbage, 5 cherry tomatoes, 2 spoons of corn kernels, 1 cucumber, 1 spoon of salad dressing, 2 spoons of quinoa, 1 spoon of salad dressing, 2 spoons of fruit vinegar.

Steps: 1. Wash the red cabbage, small tomatoes and cucumbers and soak them in salt.

2. Shred the red cabbage.

3. Cook the quinoa.

4. Prepare the boiled quinoa corn kernels.

5. Cut the cherry tomatoes.

6. Slice the cucumber.

7. Do it all.

8. Mix with passion fruit vinegar and lemon salad dressing.

9. Then lay the red cabbage on the bottom.

10. Add cucumbers, corn, tomatoes, quinoa in turn.

11. Pour in the prepared juice.

12. You can add some salad dressing on top.