Vegetable salad with yogurt(suan nai ban shu cai sha la )

Vegetable salad with yogurt

Introduction:

"Hot weather, lazy to do what dishes, but" people are iron, rice is steel ", rice is a must to eat drops. Even if you eat alone, you can't treat yourself badly. The nutrition should be enough, the color and fragrance should be enough, and it should be simple and easy to do. Lazy people are lazy people. Lazy people also want quality of life. "

Production steps:

Step 1: prepare the materials first: 100g balsam pear < br > 100g virgin fruit < br > 100g persimmon pepper < br > one green pepper < br > one potato < br > the two larger tomatoes were supposed to be made, but later found that the amount of vegetables was too much, it was useless.

Step 2: tear the persimmon peppers into pieces by hand, and fish them in boiling water for a while. Bitter gourd cut into circles, take the flesh after blanching, also fished out the cold water. Green pepper oblique knife cut long circle, fish in boiling water, too cold water.

Step 3: slice the potatoes and cook them. When boiling, put some pepper and fennel in the water.

Step 4: cut the cherry into small rabbits, put them in the bitter gourd circle and the green pepper circle. Shred the spicy duck sausage and sprinkle on the green pepper ring.

Step 5: potato chips and pepper slices are randomly inserted around the rabbits.

Step 6: 200 ml yogurt. If you want that kind of thick yoghurt, you'd like to use that kind of glass bottle yoghurt very much, but it's not sold in the wilderness. We can only use what people sell. There's no choice. This is the only way to use it.

Step 7: crash After the yogurt is poured in, the rabbits will be buried in the snow.

Step 8: ha ha, look at this little rabbit! The new dime is bigger than it.

Step 9: I really want to use that kind of yoghurt in glass bottle. If there is such yoghurt, it will be delicious.

Materials required:

Balsam pear: 100g

Virgin fruit: 100g

Persimmon pepper: 100g

Green pepper: one

Potatoes: one

Spicy duck sausage: 50g

Yogurt: 200ml

Note: about 20% of sugar and protein in milk are hydrolyzed into small molecules (such as galactose and lactic acid, small peptide chains and amino acids) during fermentation. The fat content in milk is generally 3% - 5%. After fermentation, the content of fatty acids in milk can be increased by 2 times compared with raw milk. These changes make yogurt easier to digest and absorb, and improve the utilization rate of various nutrients. Yogurt is fermented from pure milk. In addition to retaining all the nutritional components of fresh milk, Lactobacillus lactis can also produce a variety of vitamins necessary for human nutrition, such as VB1, VB2, VB6, VB12, etc. Especially for people with lactose indigestion, eating yogurt will not cause abdominal distension, gas or diarrhea. Fresh milk is rich in calcium, after fermentation, calcium and other minerals do not change, but the lactic acid produced after fermentation can effectively improve the utilization rate of calcium and phosphorus in the human body, so the calcium and phosphorus in yogurt are more easily absorbed by the human body. Yogurt is also a good source of calcium. Although the nutritional composition of yogurt depends on the source and composition of raw milk, generally speaking, the composition of yogurt is higher than that of raw milk. On the one hand, the quality of raw materials is high, on the other hand, a small amount of milk powder is added in some yogurt production. So generally speaking, drinking a cup of 150 grams of yogurt can meet 1 / 3 of the daily calcium requirement of children under 10 years old and 1 / 5 of the adult calcium requirement.

Production difficulty: simple

Process: fresh

Production time: 10 minutes

Taste: Original

Chinese PinYin : Suan Nai Ban Shu Cai Sha La