Vegetable platter: 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.
Broccoli mixed with auricularia: soak dried auricularia in water in advance, and then put it in a boiling water pot to cook. Cut the broccoli into small pieces, then boil it in a boiling water pot, take it out, drain it in 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 contains 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 broccoli: 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 broccoli into small flowers, slice the carrots, put some salt in the boiling water pot, blanch the broccoli and carrots, cool them and put them around the chicken, which is beautiful and nutritious.
How to mix asparagus and quail eggs: The ingredients of this dish are asparagus, carrots, quail eggs and purple cabbage. After asparagus is cooked in a boiling water pot, it is cut into small pieces. Cut the purple cabbage into small pieces and the carrot into small pieces. You can also cook it in a boiling water pot (or eat it raw without cooking it). 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: asparagus is cut into small pieces and cooked in water, quail eggs and corn are cooked in advance, quail eggs are shelled, corn is peeled and purple cabbage is shredded. Put these four ingredients into a large bowl, add a little salt to taste and mix well, and serve. It is nutritious, healthy, simple and convenient.
Chicken and vegetable salad practice: chicken breast is cooked and shredded, purple cabbage, lettuce and carrot are shredded, mixed with salt evenly, with beautiful color and good taste, and some cooked white sesame seeds are sprinkled on the surface for 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. They taste light, the seasoning is as simple as possible, and the taste is good.