What are the salads that are suitable for autumn and winter?

Cold lotus root slices Features: Refreshing, greasy, aperitif.

Raw material. 500 grams of lotus root, 15 grams of soy sauce, 6 grams of refined salt, 2 grams of monosodium glutamate, 3 grams of chopped green onion, 3 grams of shredded ginger, 3 grams of garlic slices.

Method 1Wash the lotus root, peel it, cut it into slices and blanch it with boiling water to control the moisture and put it on a plate. 2.Put chopped green onion, shredded ginger, garlic slices, add soy sauce, refined salt, monosodium glutamate, and mix well on the lotus root slices.

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Radishes, carrots, cucumbers, cabbage, onions, tomatoes, peppers, bean sprouts, lettuce, radish, celery, spinach, bitter gourd, etc. can all be used to make coleslaw. Celery mixed with fungus, patted cucumber, sugar mixed with tomatoes, boiled bean sprouts, cold bitter gourd, minced garlic spinach, onion mixed with white radish, celery mixed with shredded carrots, garlic cabbage, etc. Vegetables can be used to eat cold, vegetables can be said to be a wide variety, life is inseparable from vegetables, because vegetables have indispensable nutrients for the human body, the potatoes are carried to the summer, all kinds of vegetables have become a delicacy.

In summer, most of the vegetables are vegetables, and the taste is also suitable for the public. Count and merge.

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Chilled cucumbers. Many restaurants will have cold cucumber as a pre-dinner dish, which is crispy and refreshing, rich in nutritional value, and can also beautify the skin. Cucumber hail eraser does not need to be peeled, after scrubbing the cucumber with salt, pat the cucumber flat, cut into small pieces and put it in a bowl, put in the garlic, millet spicy and coriander cut in advance, and then add an appropriate amount of salt, sugar, rice vinegar and mix well.

The Ningde tung orange belt next to the source wheel makes good use of jellyfish skin with cucumber salad, which makes the taste more delicious and crisp.

Cold lettuce] 1. Prepare the ingredients first: peel off the skin of a lettuce and cut it into thin strips, the finer and more uniform the cut, the better the taste; Half a red pepper is also cut into thin strips, and the red pepper is mainly used for color matching, together with shredded lettuce, soaked in cold boiled water.

Tips: Cut the lettuce into thin strips, and after cutting, soak it in cold water immediately for a refreshing and delicate taste.

2. Start preparing the cold sauce: pat a handful of garlic flat and chop it into minced pieces, pour the garlic into a basin and add salt, sugar, vinegar, sesame oil, add a spoonful of warm boiling water and stir to dissolve the seasoning, and then add chili oil.

3. Remove the lettuce and pour it into the cold salad pot to return to Zheng juice, stir evenly, and then put it on a plate.

Tips: When cold dressing, be sure to dissolve the seasoning first, then put in the lettuce, and stir in a bumping way, so that the seasoning at the bottom of the pot can be mixed up, and the taste is more uniform.

Mixed with three silks: It is a delicious and delicious local traditional dish that belongs to Sichuan cuisine, and the main ingredients are carrots, green radishes and white radish, which are crisp and refreshing to eat. Dried celery:

The main ingredients are dried fragrant, celery and carrots, which are salty, fresh and palatable, crisp and refreshing, and rich in nutrition. Spinach and shredded carrots: It is made by shredding and washing carrots, blanching spinach and then mixing cold, which is delicious and rich in various vitamins.

Rich in nutrients such as carotene and vitamin C, it has a smooth taste and is refreshing and appetizing after being mixed with vermicelli. <

1. Mix three silks: It is a delicious and delicious local traditional famous dish, which belongs to the Sichuan Laobo cuisine, and the main ingredients are carrots, green radishes and white radish, which are crisp and refreshing to eat.

2. Dried celery: The main ingredients are dried celery, celery and carrots, which are salty, fresh and palatable, crisp and refreshing, and nutritious.

3. Spinach mixed with shredded carrots: It is made by shredding and washing carrots, blanching and blanching spinach, which is smooth and delicious and rich in various vitamins.

4. Old vinegar peanuts: It is a famous flavor food in Shanxi, belonging to the Jin cuisine, made of peanuts, vinegar, sugar and salt, etc., sweet and sour.

5. Spinach mixed with vermicelli: Spinach contains a lot of plant crude fiber, and is rich in carotene, vitamin C and other nutrients.

<> boiled with feast lettuce shreds.

Ingredients: lettuce, garlic, Sichuan pepper, salt, chicken essence, chili oil.

Method: 1. Put the garlic paste into a small bowl, take the hot oil in the pot, when it is hot, put in six or seven peppercorns, stir out the fragrance over low heat, remove the peppercorns, and pour the hot oil on the garlic paste.

2. Peel and cut the lettuce into thin strips and put it in a bowl, add the appropriate amount of salt, grasp the pickle and squeeze out the excess water, add chicken essence and chili oil, and then pour the garlic paste from method (1) together with the oil, and mix well.

Cold bean curd fungus].

1. After a simple cleaning of the yuba and a handful of dried fungus, soak the eggplant in water at room temperature for an hour. After an hour, cut the larger fungus into smaller pieces, and then cut the yuba into sections.

2. Let's adjust the cold sauce, prepare a few garlic and a few millet spicy and put them into a garlic pounder to beat into minced garlic, pour them into a bowl and add chili noodles and shallots; Pour 7 hot oil on the parsley to bring out the spicy flavor of the chili powder; Then add light soy sauce, balsamic vinegar, sesame oil, salt, sugar and stir it, and the cold sauce has been adjusted.

3. Next, blanch the processed fungus and yuba, pour in the fungus and cook for 2 minutes after the water boils; After pouring in the yuba for another 30 seconds, pour them out and rinse them with water, then put them in a basin. After a few cucumbers are crushed, cut diagonally into sections and put together with fungus yuba, then pour in the cold sauce that has just been prepared, sprinkle with a handful of peanuts and a little coriander and stir well.