Practice 1, corn fruit and vegetable salad
bill of materials
Bitter chrysanthemum150g, sweet corn kernels 50g, orange meat 50g, raisins 20g, purple cabbage 20g, white sugar 60g, rice vinegar 50g and refined salt 3g.
manufacturing method
1. Wash the purple cabbage, control the moisture, tear it into small pieces by hand, put it into a juicer for juice, filter, then add sugar, rice vinegar and refined salt in turn, and stir evenly to make the purple cabbage sweet and sour juice.
2. Picking and cleaning Sophora alopecuroides, controlling moisture, and cutting into sections by hand; Soak raisins in warm water until they are soft; Blanch sweet corn kernels with boiling water, remove and cool with purified water to control moisture.
3. Put the bitter chrysanthemum segments, sweet corn kernels and orange meat into a small bowl, add the sweet and sour juice of purple cabbage, mix well and serve, and sprinkle with raisins.
Features: crisp taste, sweet and sour taste, appetizing.
Practice 2, pumpkin sweet corn salad
bill of materials
250g of pumpkin, 0/00g of sweet corn kernels150g of yogurt150g, proper amount of glucose powder and white rice vinegar, 2g of refined salt.
manufacturing method
1. Pour yogurt into a small bowl, add glucose powder and refined salt and mix well, then add white rice vinegar and mix well to make yogurt sweet and sour juice.
2. Dig the pumpkin into a ball with a spoon knife, steam it in a cage, take it out and let it cool; Blanch the sweet corn in a boiling water pot, take it out and let it cool.
3. Put all the ingredients in a plate and pour the yogurt sweet and sour juice on it. It will taste better if it is put in the refrigerator.
Features: distinct yellow and white, sweet and sour milk fragrance.
Practice three, three-color mashed potato salad
bill of materials
Potato150g, carrot100g, pea and sweet corn 50g, fresh milk 50g, fresh lemon juice 20g, sugar100g, white vinegar 50g, condensed milk 20g, refined salt 4g, lemon peel 5g, custard powder10g.
manufacturing method
65438+
2. Peel the potatoes and cut them into pieces, boil them in a water pot, press them into fine mud while they are hot, add fresh milk and 1g refined salt and stir them evenly; Wash carrots, peel and cut into pieces, put them in boiling water pot with peas and sweet corn, take them out, let them cool and drain.
3. Add diced carrots, peas and sweet corn into mashed potatoes, mix well, dig into balls with an ice cream spoon, put them on a plate, and drizzle with citric acid sweet juice.
Features: bright color, fresh taste and wonderful texture.
Exercise 4. Assorted vegetable salad
bill of materials
50g of sweet potato pumpkin, 30g of broccoli, 30g of purple cabbage, tomato 1, onion 10g, 25g of fresh green pepper, 25g of red pepper, 25g of dry red wine, 20g of balsamic vinegar, soy sauce 10g, garlic 10g, and refined salt.
1. Wash fresh green peppers and red peppers, fry them in an edible oil pan heated to 70% until they bubble, take out the oil, peel them with cold water, chop them up, put them in a small pot, add dry red wine, balsamic vinegar, soy sauce, garlic, refined salt, monosodium glutamate and sesame oil in turn, and mix well to make red pepper juice.
2. Peel the sweet potato and cut it into long strips; Peel the pumpkin and cut it into triangular pieces; Shred purple cabbage and cabbage respectively; Cut tomatoes in half and onions in circles; Orchids bloom into small flowers.
3. Cook the sweet potato strips, pumpkin pieces and broccoli in a boiling water pot, take them out, cool them with purified water, control the moisture, put them in a plate with shredded purple cabbage, shredded cabbage, tomato and onion, and pour the red pepper juice.
Features: bright colors, fragrant and sour.
These salads are bright in color, beautiful in appearance, fresh and refreshing, and appetizing. Do it if you like salad.