The staple salad is simple but not simple. A classic staple salad will include: basic vegetables+fruits and vegetables that provide taste+grains or beans that provide starch+good protein+seasoning ingredients+crispy small ingredients+salad dressing.
So rich, delicious and nutritious "grass", who doesn't want to eat it, but also can lose weight and keep fit. Today, Cam uses Teacher @ Bao Beier.
Three low-calorie salad recipes share the basic principles of combined salad and make a healthy, delicious and balanced staple salad together!
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Refreshing and simply wanting the taste.
Agropyron purple cabbage salad
There are a large number of vesicular cells on the branches and leaves of Agropyron cristatum, which are full of juice, like ice crystals, rich in amino acids and anti-acidification substances. Using chilled vegetables to make salad tastes crisp, similar to the natural sweet and sour of apples. It tastes cold and refreshing when chewed. With purple cabbage, it tastes unique, thin and enjoyable.
● Materials ●
Agropyron cristatum: right amount, purple cabbage: right amount, chicken breast: 100g, corn kernels: right amount, broccoli: 6 small flowers, salad dressing: a little.
● Manufacturing steps ●
1. Wash the wheat straw and cut off the stale leaves.
2. Wash the purple cabbage and cut it into silk.
3. Boil boiling water in a small milk pot, add diced chicken breast, add a little salt to taste after cooking, and leave the fire.
4. Remove the chicken soup, add broccoli and corn kernels, and remove them after cooking.
5. Purple cabbage and wheat straw are boiled in cold water respectively.
6. Put the purple cabbage, chicken, corn kernels and broccoli into a dish, stir, add wheat straw, and finally pour in a proper amount of salad dressing to taste.
● Tips ●
After soaking and cleaning fruits and vegetables, drain the water as much as possible. Too much water will make the salad taste weak and the sauce will not stick easily. The crispness of vegetables can also be increased by freezing them in the refrigerator for a period of time or soaking them in cold water.
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Reasonable segmentation is very tasty.
Croutons and vegetable salad
The diced bread is crisp and golden after baking, and the chicken breast strips do not destroy the natural texture. Colored peppers, eggs and lettuce add color and nutrition. The bread diced vegetable salad with its own function has low calories, but its value is not low!
Half a chicken breast, 2 slices of toast, half a yellow pepper, half a red pepper, half a green pepper, one lettuce, corn kernels 100g, half a boiled egg and a little salad dressing.
1. Cut the chicken breast into three pieces and marinate it with a little soy sauce and black pepper for more than 30 minutes; Preheat the CO-750A oven to 200 degrees, bake the chicken breast in the middle layer of the baking tray for about 15 minutes, and turn over halfway.
2. Cut the bread into small particles and put them in the baking tray. Preheat toast in oven 180 degrees. Put the toast in the middle layer and bake for about 7 minutes until the surface is golden.
3. Prepare other materials: heat the pot, pour in a little olive oil and saute the colored peppers; Prepare a warm-hearted egg; Tear the lettuce into strips; The corn kernels are ripe.
4. dish: put the vegetables in the dish first. Tear the grilled chicken breast into strips, sprinkle some salad dressing on the surface, mix well, and finally cut the eggs into four pieces and add them. Delicious vegetable salad is ready.
The ingredients in salad should be sliced, diced and sliced properly, which can not only set off the taste of food, but also increase the value of salad. Generally speaking, cucumber slices, colored peppers and onions are shredded or looped, watermelon and bread are diced, avocado slices, etc., and herbs, mint and parsley are best chopped.
03
The temperature is equal and the entrance is good.
Shrimp squid pasta salad
Cooked pasta, bacon and shrimp fried in low-temperature olive oil, and crispy purple cabbage are combined into an appetizing low-fat staple salad at similar temperature, which is mild and not irritating, and also provides healthy oil and high-quality protein.
Spaghetti with cuttlefish: 70g, fresh shrimp: 8, purple cabbage: appropriate amount, bacon: 2 slices, salad dressing: appropriate amount, salt: a little, olive oil: a little.
1. Boil water in a pot, turn to medium heat, add cuttlefish pasta, cook for 8 minutes, and then take it out (you can add a little salt to taste).
2. Put it in a plate, add a little olive oil and mix well (oil can prevent spaghetti from sticking together).
3. Pour a little olive oil into the pot, stir-fry the diced bacon, take it out, and stir-fry the fresh shrimp with the remaining oil; Shred purple cabbage.
4. First put shredded purple cabbage into spaghetti, then add diced bacon and fresh shrimp, and finally squeeze a little salad dressing to taste.
Such as meat, eggs, seafood, etc. Add it to vegetable salad and cool it to room temperature before stirring. Otherwise, fruits and vegetables will soften and collapse when heated. The ingredients taken out of the refrigerator have to wait until the room temperature recovers. When ingredients of different cooking methods are mixed together, it is necessary to ensure that the temperature is similar.
The choice and combination of staple salad is almost unlimited. Learn the main points of the above combination. Salad can be healthy, full and low in calories, easy to "slim down" and delicious!