[fresh and refreshing] mixed vegetables with seasonal vegetables(qing xin shuang kou shi shu da ban cai )

[fresh and refreshing] mixed vegetables with seasonal vegetables

Introduction:

"Summer is the best season to eat mixed vegetables. No matter what you want to eat, it will be seasonal. Every time I eat in a restaurant, I always order a large mixed dish, but it's much more expensive to eat in a restaurant. Such a large bowl of mixed dishes costs more than 20 yuan, and the cost is only a few yuan at most. Big mixed vegetables can be added according to their own preferences, this time the mixed vegetables are specially added with chicken feather vegetables and purple scallop sunflower. In addition, this time I used apple vinegar to mix cold dishes, the taste is very refreshing! Jimaocai, also known as Qingcai, pakchoi and Shanghaiqing, is a variety of cruciferous vegetable Chinese cabbage. It is one of the most abundant vegetables with vitamins and minerals. Jimaocai is the tender seedling of pakchoi, with more tender taste and texture, and delicate flavor. Chicken feather vegetable contains a lot of carotene, more than beans, tomatoes, melons, and also rich in vitamin C. after entering the human body, it can promote the metabolism of skin cells, prevent rough skin and pigmentation, make skin bright and clean, and delay aging. Vitamin C in the body forms a kind of "hyaluronic acid inhibitor", which has anti-cancer effect and can make cancer cells lose vitality. In addition, the crude fiber contained in chicken feather vegetable can promote the peristalsis of large intestine, increase the excretion of endotoxin in large intestine, and achieve the purpose of anti-cancer. It can be used as medicine, and it is also a good nutrition and health product. It is rich in iron, vitamin A, flavonoids and manganese, which has the functions of promoting blood circulation, hemostasis, detoxification and detumescence. It has good health care function for children and the elderly. In particular, it should be pointed out that Solanum nigrum is rich in flavonoid glycosides, which can prolong the effect of vitamin C and reduce vascular purpura. It can improve the ability of anti parasite and anti-virus, and has a certain anti-tumor effect. It also has the effect of treating hemoptysis, blood avalanche, dysmenorrhea, bronchitis, pelvic inflammatory disease, iron deficiency anemia and other diseases. In some areas of southern China, it is regarded as a good blood tonic and one of the main vegetables for postpartum women. "

Production steps:

Step 1: prepare all kinds of vegetables.

Step 2: prepare the seasoning.

Step 3: remove the seeds and white fascia of red pepper and yellow pepper, and cut them into 5cm thick rings.

Step 4: cut cucumber into hob pieces.

Step 5: cut the fruit in half.

Step 6: tear the purple cabbage into pieces.

Step 7: put all kinds of seasonings into a large bowl.

Step 8: This was originally a picture of Zhang Jiangshui, but it was covered when making the picture. Ginger water is very good, and apple vinegar is the highlight of mixed vegetables, so it must not be less.

Materials required:

Red pepper: one

Yellow pepper: one

Virgin fruit: moderate

Purple cabbage: right amount

Solanum nigrum: moderate amount

Chicken feather dish: moderate amount

Cucumber: one

Dutch cucumbers: one

Apple vinegar: 3 teaspoons

Sugar: 2 teaspoons

Salt: 3 teaspoons

Ginger: 3 tablets

Olive oil: right amount

Note: Note: 1. Apple vinegar has a fruity aroma, and the vinegar taste is very simple, most suitable for making cold dishes. 2. Cut ginger into slices to make ginger water, which will make the taste of big mixed vegetables more special.

Production difficulty: simple

Technology: seasoning

Ten minutes: Making

Taste: Original

Chinese PinYin : Qing Xin Shuang Kou Shi Shu Da Ban Cai