Which vegetables are best for cold dishes? What vegetables can be used for coleslaw?

The first: cucumbers.

Cucumber is a very common vegetarian dish, and it is also a side dish for common cold dishes. Cucumbers can be found in many large cold dishes. And it's very cheap, **affordable and very versatile. Therefore, cucumbers are very suitable for cold dishes.

And cucumbers are also very easy to cook, I used to cook cold dishes when I couldn't cook. But the main ingredient of this cold dish is cucumber. Simple cold dish – shoot cucumbers.

Just pat the cucumber flat and cut it into pieces. Add an appropriate amount of salt, a certain amount of light soy sauce and a small amount of sesame oil is enough. It's still very simple to operate.

And then there's the simpler, candied cucumber. This is relatively simple overall, but it is more troublesome in the early stage. That is, cucumbers should be shredded, because shredding and sugar can be better contacted. However, it is more troublesome to shred, and the rest is relatively simple.

The second: tomatoes.

Cold tomatoes are a very common home-cooked cold dish in summer, which is simple and time-consuming. What's more, tomatoes are still very popular in the eyes of many people. The taste is very good, and the taste is better than that of cucumbers.

And in the summer, the temperature is particularly hot, and everyone hardly wants to eat, so cold tomatoes have become the favorite food of many children, sweet enough, and can also reduce the heat.

The third: coriander.

This is a professional side dish for specialty cold dishes, although many people don't like the taste of cilantro. But it is indispensable in many cold dishes. And I think the coriander is still delicious, and the coriander itself can be mixed into a cold dish.

It is still very popular in our hometown and is a delicious vegetable.

There are many vegetables in our lives that are very suitable for cold dishes. But if I had to choose, cucumber would be the best of these vegetables.

In the summer, due to the hot weather, in such harsh conditions, hot dishes will undoubtedly be eliminated, and at this time, a plate of refreshing cold dishes is really the best choice for us. The one I know best about is the cucumber, which is not only my summer favorite, but even my fastidious mom says it's delicious.

There are several ways to make cold cucumbers, in fact, I also learned from the ** on the Internet, although I learned to do it, but the taste is really a must. One way is to cut the cucumber into strips and then put salt, monosodium glutamate, sesame oil, minced garlic, sesame seeds and coriander in a clean bowl.

Because adults say that eating MSG has a bad memory, I don't dare to eat MSG. After putting the above things away, the most critical thing is our secret chili oil. The chili pepper in this chili oil is the hottest chili pepper in our Sichuan, this kind of chili pepper will really make people cry, but it is very refreshing to eat.

In this way, stir it and it is done.

The second is to cut the cucumber into shreds, if you are too lazy to cut, you can buy the kind of tool that specializes in cutting cucumber shreds, and it will be done quickly. The rest of the ingredients are the same as the first method. The only difference between these two kinds of cold cucumbers is that the night song is silk and the other is strips, in fact, the taste is the same.

A plate of cold cucumbers like this, I don't get tired of eating them every day. The cold dishes made of cucumbers are really refreshing and delicious, and eating more cucumbers in summer is really beneficial to our body.

Cucumber is the best ingredient, add vinegar or salt and stir it to become a cold dish, you can try it! Cucumbers need to be at room temperature.

Coleslaw that is simple to make is becoming more and more popular.

Vegetables suitable for cold salad have a unique and fresh smell, crisp and chewy taste, and can be eaten raw or simply blanched in hot water to exude aroma.

There are three types of vegetables suitable for cold salad:

1. Vegetables suitable for raw food. Most of these vegetables have a sweet taste and a crisp texture, but if heated, they will destroy their nutrients and taste, so they can be seasoned and eaten directly after washing. Such vegetables are carrots, cucumbers, tomatoes, lettuce, cabbage, peppers, etc.

2. Vegetables suitable for both raw and cooked food. These vegetables have a unique smell, a crisp taste, and often contain a lot of fiber. After washing, directly put the seasoning and mix well with raw food, the taste is very fresh; If it is blanched in hot water and mixed to eat, the texture will become slightly softer, but the original flavor will be retained.

Such vegetables are celery, bell peppers, asparagus, okra, bitter gourd, cabbage, onions, white radish, kelp, cauliflower, etc.

3. Vegetables that must be blanched and eaten. These vegetables usually have a high starch content or a jerky smell, but as long as they are blanched in hot water, they can have a crisp and tender taste and a fresh taste, and then add seasonings to mix and eat. Such vegetables include green beans, lotus roots, yams, potatoes, etc.

Share a few more representative methods for making cold dish sauces:

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 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. It is suitable for mixing vegetables and meats, such as scallion oil chicken, scallion oil lettuce, etc.

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.

6. Sweet and sour sauce. Put a little ginger slices and Sichuan peppercorns into the water and boil for a while, then add sugar and cook until dissolved, then remove from the pot, let it cool, and then add vinegar and a little salt and sesame oil and mix well. Sweet and sour sauce is generally used to mix vegetables, such as sweet and sour lotus root slices, sweet and sour radish, and so on.

Which sparse vegetables can be made into cold dishes, then this selectivity is more, such as the most common carrots, celery, cauliflower, broccoli, cucumbers, etc. are more common vegetables, of course, most of the vegetables need to be cut into small strips or small pieces with a knife, and then blanched with hot water, and then mixed with cold vegetables, then not only the taste is particularly delicious, but also very crisp, the nutritional value is also particularly rich, can supplement the body with various vitamins, trace elements and mineral components, especially for the elderly and childrenIf you eat it regularly, it will be more beneficial!

What are the vegetables that are suitable for cold salad?

There are carrots, cucumbers, tomatoes, lettuce, cabbage, cabbage, etc., this kind of vegetables are sweet and delicious, and the taste is crisp, and heating will destroy their nutrients and taste, which is very suitable for cold eating. There are a few things to pay attention to when making coleslaw::

1. Seasoning, vinegar is the most indispensable thing to make cold dishes, which is the key to making cold dishes, and choose different condiments according to different dishes.

2. The cutting method of cold vegetables is also very important, such as cutting roots, dices and shreds, shredding or segments of leafy vegetables, and cutting melons and fruits.

3. Blanching, some cold dishes are suitable for blanching before mixing, and then cold dressing after blanching.

4. Put the auxiliary materials, and sprinkle white sesame seeds, nuts, soy products and other auxiliary materials after cold dressing, and the taste is better.

There are too many vegetables that can be served cold, such as cabbage, cabbage, I feel that the best thing to eat is cabbage, in addition to shredded radish and shredded carrots are particularly good, not too delicious, and then fungus, lettuce, plus space peppers, is the perfect vegetable cold dressing, and other lettuce and so on can be made into cold dishes.

First of all, I confirm that many vegetables can be served cold. Specific to your problem, personal feelings, for example, cucumbers, tomatoes, lettuce leaves, cabbage hearts, cabbage, baby cabbage, ......There are too many of them to list. For details, you can go to the Internet to search for a complete list of cold food recipes.

There are many vegetables that can be used to make cold dishes, such as chrysanthemum, cowpea, cabbage, and broccoli, which can be used as cold dishes.

Vegetables that can be used as salad are radish, white radish, tomato, cucumber, onion, bell pepper, cabbage, cabbage heart, etc.

A lot, thinking about cucumbers, what we hear the most is shooting cucumbers, as well as carrots, lettuce, rape, you can do it.

There are cucumbers, carrots, cabbage hearts, lettuce, and some dishes that need to be blanched in advance, such as fungus, celery, bean sprouts, enoki mushrooms, lotus roots, etc., these dishes are also delicious.

Kelp, cucumber, fungus, okra, shredded potatoes, bitter gourd, lotus root, eggplant, tomatoes, cabbage, mung bean sprouts, celery, peanuts, coriander, enoki mushrooms.

There are many dishes that can be served cold. For example, potatoes, radish, cucumbers, tomatoes, cabbage hearts, cauliflower, spinach, celery, onions, and so on. All good appetizers.

There are many vegetables that can be served cold, such as water spinach, coriander, celery, cabbage, cabbage, and so on.

Purple cabbage, broccoli, cabbage, cucumbers, tomatoes, potatoes and many more.

Cucumbers, tomatoes, green onions, coriander, spinach, baby cabbage, cabbage.

Most vegetables can be made into coleslaw, which is less demanding and easier to learn than stir-fried or stewed dishes. For example, beans, carrots, potatoes, lettuce, bean sprouts, artemisia stalks, peppers, cauliflower, eggplant can be used. The most important thing for cold dishes is to have pepper oil, sesame oil, minced garlic, and balsamic vinegar.

All vegetables can be made into cold dishes, just to pre-process the vegetables of cold salad:

First, cut into favorite pieces, shredded, diced.

Second, boil half a pot of boiling water, add a little salt and cooking oil, and then put the cut vegetables into the pot and stir well.

There are many vegetables that can be used to make coleslaw, such as cucumbers, tomatoes, eggplant, and celery, which can be used to make coleslaw. Most of the vegetables can be used as cold dishes.

Cucumbers, tomatoes, lettuce, carrots, coriander, bitter chrysanthemum, ice grass, etc. are all good ingredients for cold dressing.

"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:

Cucumbers, tomatoes, tofu, etc. Tomatoes are best mixed with just sugar! Tofu can be mixed with preserved eggs with garlic, vinegar, mustard, pickled pepper, etc. Garlic paste, monosodium glutamate, Sichuan pepper powder, vinegar, soy sauce is best light soy sauce, sesame oil.

In fact, as long as you do it carefully, any vegetable can be eaten cold, the most common is that. Cucumbers, carrots, white radish, cabbage, tofu skin, mung bean sprouts, and shredded potatoes are a variety of vegetables!

Cabbage baby cabbage, dried tofu, bean sprouts, mung bean sprouts, etc., can be made into cold vegetables. Coleslaw in the south is not the same as coleslaw in the north.

Carrots, lettuce, broccoli, fungus (boiled and blanched).

Cucumbers, tomatoes, celery, broccoli, kohlrabi, spinach, and so on can all be made into coleslaw.

Too much.

Cucumbers, lotus roots, bean sprouts, dragon's mustard, purslane, eggplant, radish, loofah, water spinach, cabbage, kale, kelp, fungus, daylily, etc.

Carrots, cucumbers, kelp, peanuts, baby greens, baby cabbage, shredded potatoes, tomatoes, cabbage, lettuce, etc., these are all home-cooked side dishes.

After the endive is washed, blanch it with boiling water and mix it with the fried peanuts to make a cold dish, which is very delicious.

Cucumbers, folded ear roots, tomatoes.

Radishes, white radish, tomatoes, cucumbers, onions, bell peppers, cabbage, cabbage hearts, etc. can all be used as cold dishes. The vegetables selected for the salad must be fresh, rinsed or scalded in boiling water to reduce the bacteria and parasite eggs that attach to the vegetables.

Coleslaw is a dish made by adding ingredients such as red oil, soy sauce, and garlic after preliminary processing and blanching treatment. According to the classification of red oil, it can generally be divided into three categories: spicy, spicy, and spiced. The history and culture of coleslaw are much more profound, dating back to the Zhou and pre-Qin periods.

For every cold dish, it is not only the food itself that is eaten, but also the seasoning is the soul. Sugar, sesame oil, vinegar, salt, chili oil, etc. are more or less seasoned, giving each dish a different taste. Before eating, mix all kinds of ingredients together with the sauce, and the sour, spicy, sweet, and numb flavors will spread in the mouth, awakening the stomach and maintaining health.

Tomatoes, cucumbers, onions, bell peppers, cabbage, cabbage hearts, etc. Since there is no need to cook at high temperatures, pay attention to the freshness of the ingredients when selecting them. The vegetables selected for the salad must be fresh, rinsed when made, or scalded with boiling water, which can greatly reduce the bacteria and parasite eggs attached to the vegetables.

1. Radishes, white radish, tomatoes, cucumbers, onions, persimmon peppers, cabbage, cabbage hearts, etc.

2. Since there is no need to cook at high temperatures, pay attention to the freshness of the ingredients when selecting.

3. The vegetables selected for cold salad must be fresh, and they must also be rinsed when making, or scalded with boiling water, which can greatly reduce the bacteria and parasite eggs attached to the vegetables.