Cantonese pastoral vegetable salad
1: Cook the corn in a pot.
2: When cooking corn, handle other ingredients, dice the cucumber and cut the tomato in half.
3. Take the grain after the corn is ripe.
4: Mix the corn kernels and diced cucumbers together, squeeze in the appropriate amount of lemon juice, then add the small tomatoes, drizzle with 2 tsp of olive oil, and mix well.
The practice of a classic salad
Ingredients: cucumber, carrot, sweet corn, salad dressing, salt.
method:
1、 Peel the carrots and cut them into small cubes; Wash the skin of the cucumber with a salt brush and remove the seeds and dice it; Sweet corn is peeled.
2: Put diced carrots and sweet corn into a pot and cook, drain and drain.
3: Soak the diced cucumbers in a cool white boil for a while.
4: After the diced carrots and corn kernels are cooled, mix with the diced cucumbers and season with salt.
5: Add salad dressing and mix well.
Vegetable salad to be prepared
Ingredients: bitter lettuce to taste, lettuce to taste, purple cabbage to taste, cheese to taste, tomatoes to taste, cooked eggs to taste, salad dressings to taste.
1: Place the lettuce on the bottom of the plate.
2: Top with chopped tomatoes and cooked eggs.
3, plug in the bitter lettuce, put it nice.
4: Place small slices of purple cabbage and cheese on one side.
5: Squeeze in the salad dressing.
Ingredients: 50g of yellow tomatoes, 70g of purple cabbage, 100g of lettuce, 80g of shredded carrots, 50g of raisins.
Seasoning: Tomato sauce 20g, manesus 50g, salt 0.2g, pepper 0.5g, sugar 2g.
1: Cut the yellow tomatoes into corners, put them around the edges, put purple cabbage, carrot shreds in the middle, add raisins, and squeeze them into a grid pattern with manais.
2: When eating, pour the juice mixed with tomato sauce, manaishi, minced shallots, sugar, salt and pepper and stir well. Tips: All kinds of vegetables must be well hydrated and kept crisp and tender.
3. Bitter chrysanthemums are torn into small sections that are easy to enter by hand;
4. Cherry tomatoes (small persimmons) or cherry radish cut into 2 halves;
5: Stir the salad dressing with a little water and mix the vegetables.
Tips:
Stop adding salt and other condiments.
Ingredients: 150 grams of cucumber, 100 grams of tomatoes, 100 grams of purple olives, 50 grams of lettuce, 50 grams of green onions, 50 grams of carrots, egg cloves to taste. Seasoning Kraft Wonderful Sauce 100 g, Sauce 50 g, Condensed Milk 50 g.
1: Wash and shred cucumbers, tomatoes, purple olives, shallots, carrots and lettuce, and place evenly on a plate to set aside.
2. Mix 50 grams of Kraft's wonderful sauce and 50 grams of sauce into a red salad dressing, and then mix the remaining Kraft's wonderful sauce and condensed milk into a white salad dressing sauce and set aside.
3: Place the egg cloves around the plate where the vegetables are placed, and serve together with the red salad dressing and white salad dressing, and mix well when eating.
Peppermint spice vegetable salad
Ingredients: 20 grams of mint leaves, 1 bottle of yogurt, a little salt, a little pepper, 100 grams of lettuce leaves, 15 grams of corn kernels, 5 grams of cucumbers, 2 tomatoes of the virgin, a little shredded three peppers, 10 grams of diced chicken.
1: Chop the mint leaves and mix well with yogurt, salt and pepper.
2. Then place the cleaned lettuce leaves on the bottom of the dish and put a little corn kernel; Then add the gherkin, the virgin tomato, and the three pepper shreds.
3: Stir-fry the diced chicken and drizzle with the mint yogurt sauce of recipe (1).
Tuna vegetable salad
Ingredients: 1/2 canned tuna soy sauce, 5 slices of cabbage, a few small corn, 1 tablespoon of olive oil, 1/4 teaspoon of salt, 1/4 teaspoon of sugar, 1/2 teaspoon of chicken juice.
1: Remove the leaves of the cabbage and wash them, blanch them and drain them for later.
2: Remove the corn and drain the water.
3, tuna take out the fish meat control dry water oil.
4: Cut the drained cabbage into strips, tear the tuna into small pieces, and mix the corn into sections.
5: Add olive oil, salt, sugar and chicken juice and mix well.
Fire lobster vegetable salad
Ingredients: cucumber, kohlrabi, oil, dragon fruit, shrimp, salad dressing, sugar.
1: Slice the cucumber ~ shred the kohlrabi ~ add some oil and blanched water.
2, dragon fruit dig out the small balls ~ fresh shrimp cooked shelled to head to remove the shrimp line.
3: Put the ingredients into a large bowl, add the salad dressing and sugar and mix well. Inspired by a Thai salad~
Steak + vegetable salad
Ingredients: Steak, a pinch of minced garlic, a pinch of black pepper, a little red pepper foam, a big spoonful of dill.
1: Stir together minced garlic, black pepper, dill (a steak spice that can be found in supermarkets) and a little minced red pepper to touch both sides of the steak.
2: Fry the steak in olive oil and slice it.
3: Use green leafy vegetables for salad, pour a little olive oil and stir, and finally sprinkle Cheese.
Fragrant non-greasy orange chicken vegetable salad
Ingredients: 2 chicken thighs, 1 tomato, cherry tomato, 1 handful of lettuce, 1/2 orange.
seasoning:
Ingredient A: 3 tablespoons of salad dressing, salt, white pepper.
Ingredient B: white pepper, salt, high gluten flour to taste, vegetable oil 200ml (actual consumption of a small amount).
1: Put Ingredient A into a bowl, cut the oranges, take half an orange and squeeze them into the orange juice, mix well and set aside.
2: Remove the bones of the chicken thighs.
3: Cut into about 5CM plots, add ingredient B other than vegetable oil, mix well, and marinate for about 10 minutes.
4: Pat the chicken directly on a layer of dry flour.
5: Heat the pan in oil by 50%, then fry the chicken cubes over medium heat until golden brown and fish out.
6: Wash the lettuce on the plate, cut the tomatoes into chunks, and place the chicken and tomatoes on the plate. Place the sauce in a pouch and squeeze onto the chicken.