Recently, the most various kinds of mooncakes, shortbread brushed the screen, delicious is delicious, if you eat every day, it is inevitable that the greasy feeling is too heavy, after all, the mooncake itself is a high-oil and high-sugar snack, this time to do a fast, refreshing, vinaigrette egg salad, eggs naturally use the most favorite eggs;
Vinaigrette is an indispensable condiment for salads, the basic vinaigrette is composed of olive oil, vinegar, sugar, olive oil plays a vital role, vinegar can choose red wine vinegar, black vinegar, fruit vinegar, of course, often eat rice vinegar can also be used Oh
Craft: Mix Taste: Home cooking
Difficulty: Novice attempt Preparation time: 5 minutes Cooking time: less than 10 minutes
Ingredients:
Eggs : 3 purple cabbage : 80 g ball lettuce : 100 g
Accessories:
Carrot : A pinch Olive oil : 40 ml Rice vinegar : 20 ml Sugar : 15 g Salt : A pinch
Detailed steps:
1: Wash the eggs, bring the water to a boil in the pot and then add the eggs and cook for 6 to 7 minutes
2, the use of native eggs, not large, native eggs from Beijing Xiyu farm non-resistant eggs
3, after the egg is put in, use a soup spoon or scraper to stir the water, let the egg spin up, the time is not long, a moment can be, not too hard, I force too much, resulting in an egg bursting; the purpose of rotation is to make the yolk in the middle of the egg white;
4, the local eggs are not large, boiled for 6 minutes after fishing out, be sure to pinch the time to boil the eggs, like to pour more heart, reduce half a minute of time, fish out the eggs into the ice water to cool down, ice water is best to use cold boiled water, put the refrigerator refrigerated for a few minutes and then use
5: Set aside the eggs in the ice water and set aside
6: Wash the purple cabbage, lettuce and carrots and set aside
7, eggs with floss cut 4 petals, you can see a little heart, do not use a knife to cut, the heart will stick to the knife, cut out of the egg is not neat and ugly
8: Tear the purple cabbage and ball lettuce into small pieces, cut the carrots into thin slices, and finally add the eggs
9, red wine vinegar or rice vinegar with sugar, salt, olive oil, mix well into vinaigrette, the ratio of vinaigrette: oil: vinegar: sugar = 3: 1: 1 for the best, feel greasy can reduce the amount of olive oil, stir evenly with chopsticks, or in a sealed small bottle, shake up and down, the purpose is to make the oil, vinegar mixed evenly
10: Pour the salad with vinaigrette before eating
Tips:
1, the time to boil the heart egg, must be determined according to the size of the egg, the size of the egg is very large, the time should be extended by half a minute to a minute, must be boiled after the room temperature of the eggs, remember to remember is the room temperature, if you put refrigerated eggs, you will listen to the sound of it...
2, it is recommended to use native eggs, chai eggs to boil the heart eggs, it is not recommended to use the loose eggs sold in the supermarket, one is a big head, the other is a health problem...
3, the oil and vinegar juice can be done a little more at a time, once can not eat the end can be packed in a sealed container, refrigerated storage, preservation time is not easy to be too long...
4, since it is a vegetable salad, you can match a variety of fresh vegetables as you want