How to make the cold salad three silks delicious, and how to make delicious cold salad three silks?

In summer, cold dishes are always one of people's favorite dishes, because they are not greasy and light and refreshing, making them perfect for hot summer days. Cold salad with three shreds is such a dish. Not only is it delicious, but it's also very nutritious, making it a common dish on the summer table.

Today, I will share this delicious dish with you, and after mastering the trick, you can also make a cold salad with full color and flavor.

Name of the food: cold salad with three silks.

Ingredients: lettuce, potatoes, carrots.

Condiments: salt, chicken essence, sugar, white vinegar, sesame oil.

Method: First, peel the lettuce, wash it, cut it into thin strips, and put it in a bowl for later use. Wash the carrots and potatoes, peel them, cut them into thin strips and set aside.

Remove from the pot, add an appropriate amount of water to the pot, after boiling over high heat, put the shredded potatoes, shredded lettuce and shredded carrots into the pot, blanch with water for a while, then soak in clean water, then remove and drain the water, and set aside.

Put the blanched shredded lettuce, shredded potatoes and shredded carrots into a bowl, add salt, chicken essence, sugar, white vinegar and other condiments, and finally add a few drops of sesame oil, stir well, and serve.

Efficacy: The potassium content in lettuce is relatively high in vegetables, which can not only promote the discharge of urine and the secretion of pregnant women's milk, but also have a certain effect on hypertension and heart disease, and due to the existence of a variety of vitamins and minerals, lettuce can also have anti-cancer and anti-cancer effects. Due to the presence of carotene in carrots, it has the effect of tonifying the liver and brightening the purpose, and can also have a certain effect on night blindness.

Potatoes are rich in starchy substances, and in addition to supplementing nutrition, they are also a good ingredient for ****.

Tip: Cold salad is a very common dish, and the steps to make it are much easier than hot dishes, but there are still two things to pay attention to. The first point is that carrots are fat-soluble, that is, they only dissolve in oils, so when making this dish, you must not forget to add a few drops of sesame oil at the end.

In addition, the blanched shredded carrots should not be soaked in water for too long, one or two minutes is enough. The second point is to wash the shredded potatoes with water several times before blanching, and soak them in water for a longer time. Because only after the starch in the potatoes is washed off, the shredded potatoes will taste lighter and more refreshing.

In fact, the three shreds of cold salad should be mixed to eat better, because I don't know how to make this kind of dish, but it is still very good, and every time we make this kind of cold dish, we have to put some vinegar in it.

If you want to eat sour, spicy and refreshing dishes on a hot day, it is best to be simple and easy to make without moving or sweating...Ingredients: 1 carrot.

Cucumber 1 piece.

1 potato.

2 tablespoons vinegar 2 tablespoons sesame oil.

3 grams of sugar.

3 grams of salt 2 green onions.

Light soy sauce 1 scoop.

3 cloves of garlic 2 slices of ginger.

1 tablespoon of chili oil.

The method of cold salad with three shreds.

Do not blanch cucumbers, first blanch potatoes and carrots for 1 minute, take out the supercold water and cool it completely.

Mix garlic, ginger, vinegar (preferably white vinegar) and other ingredients in a small bowl and set aside.

Mix the shredded cucumber and shredded potatoes with **.

Pour the sauce into the dish and mix well.

Tips: I use aged vinegar, preferably white vinegar, and the blanching time must not be too long.

The prepared three threads can be put in the refrigerator for a while, and the taste will be cooler and more crisp...

It is a traditional dish made with shredded kelp, green pepper and red pepper as the main ingredients, and soy sauce, salt, vinegar, sugar, minced ginger and sesame seeds as auxiliary ingredients.

Method 1. [Raw materials].

200 grams of water kelp, 50 grams of green peppers, 50 grams of refined salt, 50 grams of red peppers, 40 grams of soy sauce, 25 grams of vinegar, 25 grams of sugar, 20 grams of minced ginger, 15 grams of sesame seeds (baked), 25 grams of chili powder.

Production process] >1, wash the kelp, cut into thin strips, put it in a pot of boiling water and cook for 2 minutes, remove it, blanch it with cold water, and control the dry.

2. Wash the green pepper and red pepper, remove the roots, remove the seeds, cut them into shreds, blanch them in a pot of boiling water, remove them, rinse them with cold water, and control the dryness.

3. Take a clean porcelain basin, put kelp shreds, green pepper shreds, red pepper shreds, put salt and marinate a little, then add soy sauce, vinegar, sugar, ginger, chili powder and sesame oil, stir well, after the sugar melts, remove from the pot and let cool.

4. Put the cooked celery into a clean porcelain basin, pour in the hot and sour sauce, marinate for 40 minutes, put it on a plate, and sprinkle it with sesame oil.

Practice 2. <>

Ingredients: 250 grams of lean pork (preferably hip meat), 100 grams of dried vermicelli, 200 grams of cucumber (net material), a little fruit dan peel (hawthorn cake soft slices).

Seasoning: 1 tablespoon sesame oil, 2 tablespoons of soy sauce and rice vinegar, appropriate amount of fine salt and monosodium glutamate, 4 cloves of garlic, a little coriander (cut into sections), green onion and ginger.

Method: 1 Put lean pork, water, green onion and ginger in the pot and boil over high heat, then switch to low heat, boil until it is broken, then take it out, and cut it into shreds as thick as match stalks. Soak dried vermicelli in boiling water.

Remove the cucumbers, wash them and cut them into shreds slightly thicker than the shredded meat. Cut the peel into very thin strips. Finely chop the garlic and finely chop.

2 Put the shredded pork, vermicelli and cucumber shreds into a bowl, add soy sauce, rice vinegar, sesame oil, garlic, coriander, green onion and ginger, mix together, put in a pot, and sprinkle with the thin strips of fruit dan peel.

Features: Red, green and white. Fresh, salty and sour. Soft, crisp and smooth, with a refreshing fragrance and not greasy.

Tips: 1 Do not soak the vermicelli too softly, and make it have a certain smooth and soft bite.

2 The knife work must be uniform and delicate.

Method three. Material:

50 grams of bean sprouts, 30 grams of carrots, 30 grams of celery, a small amount of salt, monosodium glutamate, sesame oil.

Method: 1 Shred the carrots and celery separately and set aside.

2 Put water in the pot, heat and bring to a boil, put the bean sprouts, cut carrots and celery and blanch them, remove them and let them cool, mix the food, monosodium glutamate and sesame oil, and put them on a plate.