Wen | home cooking that her mother did not teach
<h1 class="pgc-h-arrow-right" > tips for perfecting vegetarian cold dishes</h1>
Vegetarian cold dishes are easy to make, but there are some tips to make the simplest of delicacies.
Choose fresh vegetables
To make the perfect vegetarian dish, the first priority is to pick fresh vegetables. The higher the freshness of vegetables, not only can we absorb rich nutrients as much as possible, but also the better the vegetables can maintain the best taste and taste.
Drain completely
Most vegetables need to be boiled before being cold mixed, and must be drained before cold mixing can be carried out. Because only then will there be no excess moisture to dilute the flavor of the sauce.
Ingredients are cut in the same way
When the vegetable ingredients are cut in the same way, the cold dishes will have the best taste. If the same dish of cold vegetables is both shredded and diced, it will not only be unsightly, but it will not taste good.
Plate with a cold dish
Cold dishes are mainly eaten in the summer, and if you choose cold dishes at this time, the flavor of cold dishes will be even worse. Therefore, before the cold dishes are plated, the required utensils can be refrigerated in advance.
<h1 class= "pgc-h-arrow-right" > carrots mixed with lettuce</h1>
raw material
200 grams of peeled lettuce, 80 grams of peeled carrots, 25 grams of white sesame seeds
seasoning
2 g salt, 5 g sugar, 10 ml white vinegar, a pinch of sesame oil
method
1. Wash the peeled lettuce and carrots and cut into strips.
2. Bring to a boil in a pot with some water, add the chopped shredded lettuce and carrot shreds, blanch for a while, drain and plate.
3. Add salt, sugar, white vinegar and sesame oil, mix well, sprinkle with white sesame seeds.
tips
Blanched ingredients can be passed through cold water for a more crisp taste.
< h1 class= "pgc-h-arrow-right" > northeast mixed vegetables</h1>
Purple cabbage, cucumber 100 grams each, cabbage 75 grams, peeled carrots 110 grams, tomatoes 80 grams, water fungus 40 grams, peppercorns 10 grams, dried pepper segments 25 grams, cooked white sesame seeds 10 grams, minced garlic to taste
Salt, chicken powder 1 g each, sugar 3 g, soy sauce, white vinegar, sesame oil 5 ml each, edible oil to taste
1. Wash all the ingredients, cut the purple cabbage into small strips, cut the cucumber into pieces, cut the leaves of the cabbage, cut the stems into strips, slice the tomatoes, cut into small pieces after the fungus is soaked, and cut the carrot into diamond-shaped slices.
2. Stir-fry the oil in a frying pan, pour in the dried chili pepper segments, peppercorns and stir-fry until fragrant, and put the oil together.
3. Pour all the cut ingredients into a large bowl.
4. Add minced garlic and sautéed dried chili peppers with peppercorns and mix well.
5. Add salt, chicken powder, sugar, white vinegar, soy sauce and sesame oil, stir to taste.
6. Plate the dishes and sprinkle them with cooked white sesame seeds.
The amount of white vinegar can be increased or decreased according to personal preference.
<h1 class="pgc-h-arrow-right" > cucumber mixed with shredded potatoes</h1>
250 g of peeled potatoes, 200 g of cucumbers, 15 g of cooked white sesame seeds, a little red pepper ring
1 g salt, 1 g sugar, 5 ml sesame oil, 5 ml white vinegar
1. Shred the washed cucumber and shredded potatoes.
2. Take a bowl of water, add the shredded potatoes and stir for a while to remove the starch from the surface.
3. After washing, pour out the water and set aside the shredded potatoes.
4. Pour the washed shredded potatoes into a pot of boiling water and blanch for a while until it breaks.
5. Remove the blanched shredded potatoes, fish out after a cold water and plate.
6. Add cucumber shreds, salt, sugar, sesame oil and white vinegar and mix well.
7 Mix the dishes into a dish, sprinkle with cooked white sesame seeds and garnish with red pepper rings.
According to personal preference, add some chili oil and mix well, the sour and spicy taste is more appetizing.
<h1 class="pgc-h-arrow-right" > corn kale mixed with almond kernels</h1>
80 g of kale, 50 g of bell peppers, 100 g of corn kernels, 40 g of badan wood kernels
2 g salt, 2 g chicken powder, 5 ml sesame oil, 3 ml aged vinegar
1. Dice bell pepper; dice kale; pat the almonds.
2. Bring water to a boil in a pot, add bell pepper, kale and corn and cook for 2 minutes, drain and bowl.
3. Add salt, chicken powder, sesame oil and aged vinegar to a bowl and mix well.
4. Add some of the badan kernels and stir well.
5. Put the mixed vegetables on a plate and sprinkle the remaining almonds.
When handling kale, the skin can also be peeled off, which will be more brittle and tender.
<h1 class="pgc-h-arrow-right" > sesame burdock silk</h1>
Burdock 100 g, lemon 80 g, white sesame seeds 30 g
3 ml white vinegar, salt to taste, sugar to taste
1. Wash and peel the burdock into slices and then cut into strips.
2. Pour white sesame seeds into a hot pan, stir-fry to bring out the aroma and place in a bowl.
3. Bring water to a boil in a pot, pour in the burdock shreds and white vinegar, mix well and blanch for 1 minute.
4. Remove the burdock shreds, drain and set aside.
5. Pour a little water into a hot pot, pour in the burdock shreds and sauté to dry.
6. Add salt, squeeze in lemon juice and stir well.
7. Turn off the heat and put the burdock shreds in a bowl and sprinkle with sugar and white sesame seeds.
The chopped burdock is soaked in salted water to preserve nutrients.
< h1 class= "pgc-h-arrow-right" > coriander mixed with soybeans</h1>
200 grams of soybeans, 20 grams of coriander, a little ginger slices, a little peppercorns
Salt 2 g, sesame oil 5 ml
1. Bring water to a boil in a pot and pour in soybeans, sliced ginger, peppercorns and salt.
2. Cover and bring to a boil, then reduce heat and cook for 20 minutes.
3. Lift the lid, remove the ingredients and put them in a bowl, then remove the ginger slices and peppercorns.
4. Add coriander to the soybeans, salt and sesame oil.
5. Stir for a while to allow it to taste and plate.
When soaking soybeans, you can use hot water to soak your hair, which can shorten the foaming time.
<h1 class="pgc-h-arrow-right" > bean skin mixed with bean seedlings</h1>
70 grams of bean skin, 60 grams of bean sprouts, 15 grams of peppercorns, a little green onion
1 g salt, 1 g chicken powder, 5 ml light soy sauce, cooking oil to taste
1. Cut the washed bean skin into strips and cut the bean skin into two pieces.
2. Pour the washed bean sprouts into the pot of boiling water, blanch for 1 minute until it is broken, remove it, drain the water, set aside; pour the cut bean skin into the pot, blanch for 2 minutes to remove the bean smell, fish out, drain the water, put it in a bowl, sprinkle with green onions, and set aside.
3. Pour oil into another pot, pour in the peppercorns, fry for about 1 minute until the aroma wafts out, drizzle the peppercorn oil on the bean skin and green onion, put the blanched bean sprouts, add salt, chicken powder, soy sauce, mix the ingredients and put on the plate.
A little aged vinegar can be added to promote appetite.
<h1 class="pgc-h-arrow-right" > chili oil mixed with xiuzhen mushrooms</h1>
300 grams of xiuzhen mushrooms, a little green onion, minced garlic, cucumber slices, and cherry tomato slices
2 grams each of salt, chicken powder, sugar, soy sauce, aged vinegar and chili oil 5 ml each
1. Bring some water to a boil in a pot, pour in the mushrooms and blanch for a while until they are broken.
2. Turn off the heat and remove the boiled mushrooms, drain, put on a plate and set aside.
3. Take a bowl and pour in the mushrooms, minced garlic and green onion.
4. Add salt, chicken powder, sugar, soy sauce, aged vinegar and chili oil.
5. Stir well with chopsticks.
6. Decorate the plate with cucumber slices and cherry tomato slices, and then place the mixed ingredients.
It is best to blanch the prepared xiuzhen mushrooms for a while in advance, so as to remove the odor of the xiuzhen mushrooms themselves.
< h1 class= "pgc-h-arrow-right" > enoki mushrooms mixed with dried beans</h1>
Enoki mushrooms 85 g, dried tofu 165 g, red pepper 20 g, a little minced garlic
2 g salt, 2 g chicken powder, 6 ml sesame oil
1. Cut off the roots of the washed enoki mushrooms; remove the seeds and finely shredded red peppers; cut the washed dried tofu into coarse strips.
2. Bring water to a boil in the pot, pour in the chopped dried beans and cook for a while, drain and set aside; start another pot, pour an appropriate amount of water into the boil, pour in the cut enoki mushrooms, red peppers, cook until they are broken, fish out and drain.
3. Take a bowl, pour in the cooked enoki mushrooms, red peppers, dried beans, sprinkle with minced garlic, add salt, chicken powder, sesame oil, mix well, put on a plate and serve.
Dried tofu should not be cooked for too long, so as not to affect its taste.
<h1 class="pgc-h-arrow-right" > olive oil garlic crab flavor mushrooms</h1>
Crab mushrooms 200 g, bell peppers 40 g, a little minced garlic, a little chopped parsley
Salt 3 g, olive oil 5 ml, cooking oil to taste, a little black peppercorns
1. Cut the washed bell peppers into coarse strips, put them on a small dish and set aside.
2. Bring water to a boil in a pot, add a little salt and cooking oil, add the washed crab mushrooms, pour in the shredded bell peppers, stir well, cook for about half a minute until the ingredients are soft, remove and drain.
3. Bowl the blanched ingredients, add the remaining salt, sprinkle with minced garlic, pour in olive oil and stir quickly until flavorful.
4. Plate the mixed ingredients, sprinkle with black peppercorns and garnish with chopped parsley.
A little cooking wine can be added to the blanched ingredients, which can enhance the umami taste of crab mushrooms.
<h1 class="pgc-h-arrow-right" > cold vermicelli </h1>
100 grams of soaked vermicelli, 25 grams of minced garlic, a little green onion and coriander, a little cucumber slices and carrot slices
Salt 1 g, sugar 1 g, light soy sauce 5 ml, aged vinegar 5 ml, sesame oil 5 ml, pepper oil 2 ml, chili oil 2 ml, mustard juice 5 ml, ginger juice 10 ml
1. Pour the soaked vermicelli into a pot of boiling water and cook for 30 seconds until cooked.
2. Remove the cooked vermicelli and soak in cool water for a while.
3. Scoop out the soaked vermicelli, plate and garnish with cucumber slices and carrot slices.
4. Take a bowl and pour in the minced garlic, ginger juice and mustard juice.
5. Add soy sauce, sesame oil, aged vinegar, sugar, chili oil, pepper oil and salt.
6. Mix well to make a sauce.
7. Drizzle the sauce over the vermicelli on the plate.
8. Sprinkle with green onion and coriander and serve.
Each flavor seasoning can be selected according to personal preference.
<h1 class= "pgc-h-arrow-right" > there are some precautions for making cold dishes, and the following five types of vegetables must be cooked before cold mixing</h1>
In life, some vegetables are eaten directly raw, which will indeed make people feel refreshing. However, eating some vegetables raw can have harmful effects on the human body. Therefore, this type of vegetable must be cooked before it can be cold.
Legumes and vegetables
In some legumes such as beans, edamame, and broad beans, there is a substance called hemagglutinin, and when eating these immature legumes, it is very likely to cause nausea and vomiting.
Potato vegetables
This type of vegetable contains a toxic substance called a ideide. The cyanogen glycosides in the cassava root can be eaten directly without being cooked and soaked, and hydrocyanic acid poisoning will occur.
Vegetables rich in nitrates
Vegetables such as spinach and mustard greens are rich in nitrates, which can be combined with nitrogen-containing compounds in the stomach and intestines to form nitrosamines after being converted into nitrite, which is dangerous to cause cancerous disease in the digestive system.
Vegetables with more oxalic acid
Because oxalic acid affects the body's absorption of calcium, it is necessary to blanch most of the oxalic acid with boiling water before eating spinach, bamboo shoots, russet white and other vegetables with more oxalic acid.
Some special vegetables
For example, after absorption, broccoli will oxidize to form a highly toxic colchicine; fresh fungus will cause solar veneeritis after eating raw.