In the past, the breakfast staple food of Domar's family was a little more, whether it was rice, pasta, bread, cakes, or coarse grains such as corn, sweet potatoes and pumpkins, there were relatively few vegetables. After more than half a month's experiment, mixing more vegetables for breakfast can not only supplement nutrition, but also help to reduce fat and weight, and promote gastrointestinal peristalsis and digestion. The most important thing is that these mixed dishes are simple and convenient to make, and it is very convenient to make breakfast. Let's take a look at several vegetable salads that my family has often cooked recently. They are easy to make and have common ingredients, so they are easy to use.
Celery mixed with tomato
Practice: This hodgepodge includes not only celery and tomatoes, but also purple cabbage and cucumber. First, clean the celery, cut it into sections, blanch it in a boiling water pot, take it out, soak it in cold water and drain it for later use. I used red and yellow tomatoes and cut them into small pieces. Purple cabbage and cucumber are thin threads. After cutting it all, put it in a large bowl, add a little salt, squeeze some fresh lemon juice and stir well. Is it simple?
Vegetable platter
Practice: This vegetable platter contains okra, Chinese cabbage, carrots, purple cabbage, boiled eggs and dried cranberries. Okra and cabbage need to be boiled in a boiling pot and then cut into small pieces. Carrots and purple cabbage can be eaten raw or boiled in boiling water. This is casual. I think it's more crisp when eaten raw. Boiled eggs are shelled and cut in half, which can help supplement protein. Dried cranberries are sweet and sour. This vegetable platter can be seasoned with a little salt or without salt.
Cauliflower mixed with black fungus
Practice: Dry auricularia auricula is soaked in water in advance, and then cooked in a boiling water pot. Cut cauliflower into small flowers, put them in a boiling water pot, then take them out and drain them after cold water. After the corn is cooked, peel off the corn kernels, peel and slice the carrots, blanch them in a boiling water pot and take them out. When the four ingredients are ready, put them in a large bowl and add a little salt, fresh lemon juice and olive oil to taste.
Beef and vegetable salad
Practice: This dish has six ingredients, lettuce, purple cabbage, carrot, cucumber, black fungus and black pepper beef. Black fungus needs to be soaked in advance and then boiled in a boiling water pot. Shred cooked black fungus, lettuce, purple cabbage, carrot and cucumber. Put them together in a big bowl, mix a little salt and marinate for a while. Black pepper beef is a finished product. Bake it in an air fryer and stir it in a vegetable bowl before eating.
Chicken breast flower
Practice: Chicken breast needs to be marinated one night in advance. After cleaning the chicken breast, pat it loose with the back of a knife, then marinate it with salt and soy sauce and put it in a fresh-keeping box overnight. The next morning, heat the pot, put some cooking oil, fry the marinated chicken breast in the pot until it is cooked, and cut it into small pieces and put it on a plate when eating. Cut the cauliflower into small pieces, slice the carrot, put some salt in the boiling water pot, blanch the cauliflower and carrot slices, and put them around the chicken after cooling, which looks good and nutritious.
Asparagus mixed with quail eggs
Practice: The ingredients of this dish are asparagus, carrots, quail eggs and purple cabbage. The asparagus is cooked in a boiling water pot and cut into small pieces. Cut the purple cabbage into small pieces, cut the carrot into small pieces, or cook it in a boiling water pot (or eat it raw without cooking). Peel the boiled quail eggs and cut them in half. After processing these four ingredients, put them into a large bowl and season with a little salt, or add a little soy sauce without salt.
Asparagus and corn salad
Practice: cut asparagus into small pieces and cook in water, cook quail eggs and corn in advance, peel quail eggs and corn, shred purple cabbage, put these four ingredients into a large bowl, season with a little salt and mix well, and serve. It is nutritious, healthy, simple and convenient.
Chicken and vegetable salad
Practice: Chicken breast is cooked in the pot and shredded. Shred purple cabbage, lettuce and carrot and mix well with salt. The color is beautiful and the taste is good. After serving, sprinkle some cooked white sesame seeds on the surface as decoration.
How about these eight breakfast vegetable salads? Are they simple and nutritious, easy to cook and delicious? The ingredients used here are basically nutritious, but they won't get fat if they eat too much. They are all easily available in food markets or supermarkets. Many mothers have a light taste and try to keep the seasoning as simple as possible. Personally, I think it tastes good. If you have other healthy seasoning methods, please leave a message to share.