Cold salad is simple and easy to make, what are the steps?

Steps for cold salad: Blanch the seaweed, take it out to cool down, add salt and garlic, balsamic vinegar, sesame oil and chicken essence and mix thoroughly.

Dragon's mustard is a fast dish and a home-cooked dish, it is green in color, fresh and tender in taste, refreshing in taste, many people like to eat, and this dish is simple and easy to make, as long as you master its correct steps, you can make delicious and delicious cold salad, you can taste its attractive taste.

1. Ingredients needed for cold salad

It requires 500 grams of fresh seaweed, an appropriate amount of sesame oil and a head of garlic, as well as an appropriate amount of edible salt and a small amount of sugar and balsamic vinegar. The prepared dragon's mustard should be processed, the aging part should be removed, the rotten and deteriorated part should be removed, and then washed with water.

Second, the steps of the cold salad of dragon mustard

1. Put an appropriate amount of water and a small amount of edible salt in the pot to heat and boil, then put in the washed dragon's mustard, cook it quickly and put it in cold water to cool down, so as to maintain its turquoise color, and then take it out to remove the water after it is completely cooled, squeeze it with your hands, and put it in a clean large bowl for later use.

2. After peeling the prepared garlic, wash and pound it into garlic paste, add the prepared salt, sugar and a small amount of rice vinegar and mix it to make a sauce, pour it on the processed dragon's mustard, pour on the processed dragon's mustard, pour on the appropriate amount of sesame oil, add a small amount of chicken essence to taste, and then you can put it on the plate after mixing, at this time, you can also prepare a small amount of red pepper, cut it into small pieces and decorate it on top of the dragon's mustard, which will make the presentation of the cold dragon's mustard more beautiful.

3. There are many different ways to make cold salad, this is the simplest and most common one, and you can also match an appropriate amount of cooked peanuts and cooked sesame seeds when making this dish, which will make the dish taste better. In addition, people who like to eat chili peppers can also pour an appropriate amount of chili oil, so that the cold salad is spicy and fragrant, which is particularly delicious, and is very suitable for eating in hot weather in summer, which can be appetizing and increase appetite.

The seaweed must be cleaned with cold water first, and then washed with cold boiled water, put the dragon's mustache into a bowl and put minced garlic, green onions, ginger, coriander, sugar, salt, chili oil, red pepper rings, light soy sauce, stir evenly and put on a plate, and finally put a little shredded carrot.

Prepare the seaweed, chili powder, sesame seeds, edible salt, sesame oil, pepper powder, aged vinegar, blanch the seaweed in the pot with water, and put various seasonings into the dish and stir evenly.

Soak the dragon's whiskers in water for two hours and then take them out, then put some white vinegar, salt, monosodium glutamate, and oyster sauce into the dragon's whiskers, stir them and eat.

The correct way to soak the dragon's mustache——

Dragon's mustache is also called staghorn cabbage or stone cauliflower, only 50 grams of dry products can be made into a ** cold salad, the cost is only about two yuan, and it can clear the lungs and dissolve phlegm, clear heat and dampness, and nourish yin and reduce fire and other health effects.

However, in order to make a crisp and delicious salad, you must first master its correct soaking method. I have tried the method of soaking in cold or warm water, and the taste of the soaked is basically not much different, there is a slight difference, the taste of the dragon's mustard soaked in cold water is slightly harder, and the taste of warm water soaked is softer.

Should you blanch the cold salad and how to soak the cabbage to be crisp and delicious.

Before soaking, rinse the dragon's mustard several times, put it in a small basin, and then choose to use cold water or warm water according to personal preference, soak it for about 1 hour to completely soak it, and then rinse it with clean water while removing impurities and other dirty things, and drain the water after washing to make dishes and eat.

Do you want to blanch the salad and mustard cabbage?

There are different opinions on whether or not to blanch the dragon's mustache, but in fact, you will understand it completely once you make it yourself. If you choose to blanch, I guarantee you will regret it the moment you put it in the pot, knowing that blanching is a completely wrong choice.

Personally, I strongly recommend not blanching, just wash and drain the water and then mix it cold, blanching will not only lose more gum nutrients, but also affect the taste of the seaweed. Even if you just blanch it in boiling water for about 30 seconds, and then immediately put it in cold water to cool, the taste of the dragon's mustard will still be greatly reduced, and the crisp texture will be completely lost.

However, will the seaweed washed directly with raw water carry miscellaneous bacteria? This problem is almost certain, and the solution is to season with minced garlic, and use the bactericidal effect of garlic to kill harmful bacteria, so that it is much safer to eat.

Another way to solve the miscellaneous bacteria is to blanch quickly, that is, put the cleaned dragon's mustard in a large colander, soak it in boiling water and pour it into cold water immediately, try not to let the dragon's mustard heat for more than 5 seconds.

Steps: 1. Rinse the seaweed several times, soak it in cold or warm water for about 1 hour according to personal preference, soak the seaweed completely, and then put it under running water to rinse while removing impurities and other dirty things, and drain it for later use after completely washing.

2. Use this time to cut the carrot into thin strips, chop the garlic cloves into minced garlic, and cut the coriander into sections.

3. Put the drained dragon mustard in a mixing bowl, add shredded carrots, minced garlic and coriander, then add chili oil, aged vinegar, sesame oil and salt and mix well (you can also put some light soy sauce or sugar to taste).

Dragon's beard is a food that many people like to eat, and it is also a food that will supplement a variety of nutrients to the human body. The dragon mustard is rich in nutrients, and eating it regularly is also very beneficial to people's health. There are also many ways to make dragon's mustard, such as cold salad, sweet shiitake mushroom, dragon's mustard, and dragon's mustard salad.

Here's how to make these dishes!

1. Cold salad with dragon mustard.

Ingredients: 1 handful of dragon mustache, 4 garlic, appropriate amount of chili pepper, 2 spoons of light soy sauce, 1 spoon of vinegar, half a spoon of sugar, 1 spoon of sesame oil, appropriate amount of salt, appropriate amount of cooking oil.

Steps. 1. Wash the dragon's mustache.

2. Finely chop the garlic and chili peppers.

3. Boil water in the pot, blanch the dragon's mustard, and drain the water when it is cooked.

4. Drain the water and set aside.

5. Take a container, add light soy sauce, vinegar, sugar, sesame oil, salt and mix well, and mix into a sauce.

6. Heat the pot and pour in an appropriate amount of cooking oil, add crushed garlic and chili pepper and stir until fragrant.

7. Pour the fragrant garlic and chili oil into the seasoned sauce and stir well.

8. Pour the prepared sauce on the dragon's mustache.

9. The crispy and delicious dragon mustard is ready.

2. Mustard salad.

1. Remove the coarse stems of the dragon's mustard, wash and cut into sections, add a little salt and salad oil after the water boils in the pot, and set aside after blanching.

2. Squeeze the salad dressing and fragrant pine on the dragon's mustard, and add a little meat floss to increase the flavor and texture.

3. If you are a vegetarian, you can change it to vegetarian pine, which is just as delicious.

3. Cold salad with dragon mustard.

1. Boil a pot of boiling water, turn off the heat after the water boils, pour in cold water, soak in eggs for 7 minutes to make hot spring eggs for later use.

2. Wash the dragon's mustard and cut off the coarser and older parts for later use.

3. Seasoning mix evenly into a comprehensive sauce in advance for later use.

4. Boil a pot of hot water, add a little salt and white vinegar after the water boils, put in the dragon's mustard and blanch until cooked, remove it and put it in ice water to chill, take it out and drain the water, and then cut it into small pieces.

5. Take a finished product plate, put the dragon mustache, pour the comprehensive sauce, then beat the hot spring egg, and finally sprinkle the seven-flavor powder to complete.

Fourth, sweet shiitake mushroom and dragon mustard.

1. Stir-fry ginger and carrots until fragrant.

2. Then add the shiitake mushrooms and stir-fry.

3. Add the dragon's mustard and stir-fry.

4. Ganshu seeds are indispensable.

Cold salad with dragon's mustard.

Ingredients: 1 handful of dragon mustard and 1 cucumber.

Excipients: 3 cloves of garlic, appropriate amount of light soy sauce, a little salt, appropriate amount of vinegar, appropriate amount of sesame oil or chili oil.

Method: Put the dragon's mustard in a pot.

2. Wash twice with cold water, and then soak in cold water until stretched.

3. Divide the dragon's mustard into small sections, which is conducive to clamping.

4. Prepare the washed seaweed, cucumber and garlic.

5. Cut the cucumber into thin strips, pat the garlic flat and chop, put it in a bowl, add an appropriate amount of salt, light soy sauce and vinegar and mix together.

6. Put the dragon mustard into a bowl, pour a little sesame oil or chili oil, refrigerate and marinate for a while before eating, the taste is more crispy.

1. Ingredients: 60 grams of dried dragon mustard, 20 grams of carrots, 3 grams of red pepper, 10 grams of green onions Ingredients: 1 2 teaspoons of salt, 1 2 teaspoons of sugar, 1 2 teaspoons of monosodium glutamate, 1 teaspoon of light soy sauce, 1 teaspoon of rice vinegar, 1 teaspoon of sesame oil.

2. Preparation: Rinse the dried dragon mustache, soak it in water for 3 hours, and wash it again.

3. Shred the carrots and green onions, and cut the red pepper into slices.

4. Put the dragon's mustard, shredded carrots and red pepper slices into a large bowl, add salt, sugar, rice vinegar, light soy sauce, monosodium glutamate and sesame oil and mix well.

The method of dragon mustard is to wash and blanch the dragon mustard, remove and drain for later use.

Wash the red pepper and green pepper and cut it into shreds, and cut the garlic into minced garlic for later use. Heat the pan with cold oil, add the garlic and chopped green onion and stir-fry until fragrant, add light soy sauce, vinegar, salt and sugar to taste, bring to a boil and turn off the heat. Put the dragon's mustard and the chopped red and green peppers into a bowl, pour in the seasoned sauce and mix well.

Sprinkle with sesame seeds and serve.

The texture of the dragon's beard is relatively smooth, so don't blanch it for too long, otherwise it will be easy to rot. The proportion of seasoning can be adjusted according to personal taste, and if the taste is light, you can add less salt and sugar. Mustard contains a certain amount of iodine, so it should not be consumed in excess.

You should choose the right number of leaves for the seaweed, not too little or too much, to suit your eating needs.

Precautions for buying dragon mustache

1. Freshness: The freshness of the dragon's mustache should be selected, such as bright color, straight leaves, and yellowed or withered leaves to ensure good taste.

2. Leaf quality: You should choose long's mustard with thick, soft leaves, and no moth-eaten or diseased spots to ensure the safety of early wild.

3. Odor judgment: you should smell the smell of dragon's mustard, and if there is a peculiar smell or sour smell, you should avoid buying it to ensure food safety.

4. Leaf length: The length of the leaves should be moderate, not too long or too short, so as to facilitate eating and cooking.