Vegetable salad

Vegetable salad

Introduction:

"In this weather, I just want to eat some cold and refreshing dishes. I think everyone has tried a lot of salad. The oil and vinegar sauce, mayonnaise, yogurt or thousand island sauce is delicious, but it seems that there is something new missing. This time, I used several vegetables with different tastes, mixed with simple delicious weizeng sauce, salty, sweet and comfortable. In a word, on the table That's the right thing to do

Production steps:

Step 1: divide cauliflower and broccoli into small flowers the size of thumb tip, pay attention to separate each flower slowly from the root, try to keep the flower intact, remove the stem of kidney bean and slice garlic

Step 2: boil water in a deep pot, sprinkle with sea salt, and then pour in 1 tbsp oil to make the water taste salty and keep boiling

Step 3: pour all the ingredients into the pot to make the weizeng sauce, heat it over medium heat to make it boil, continuously evaporate the water, and finally turn it into a thick paste

Step 4: taste and adjust the amount of sugar

Step 5: blanch different vegetables in boiling water. It takes about 8-10 minutes for kidney beans

Step 6: okra takes about 3 minutes

Step 7: broccoli and cauliflower take about 3 minutes. You can also adjust the heating time of vegetables according to your favorite taste. After draining, cool them with ice water or plenty of room temperature pure water

Step 8: heat the oil in the frying pan, fry the garlic slices until golden yellow, and the color will be slightly deepened after draining

Step 9: mix the cooked vegetables with the sauce, stir gently and evenly, so that the sauce can fully cover the surface of vegetables

Step 10: Sprinkle with garlic sunflower seed oil and garnish with golden garlic slices

Materials required:

Broccoli: 100g

Cauliflower: 100g

Okra: 8

String beans: 50g

Garlic: 2 cloves

Quality weizeng: 120g

Sake: 1 / 2 cup

Weilin: 1 cup

Soft sugar: 1 ~ 3 tbsp

Sunflower seed oil: right amount

Sea salt: moderate

Note: * vegetables need to be blanched separately. The purpose is to make crisp vegetables (such as kidney beans) more fresh green and tender; to make soft and glutinous vegetables (such as okra) keep their own personality; to make green vegetables blanched with salt water more fresh green, the pot cover should be opened when blanching to facilitate the dissipation of acidity and keep chlorophyll fresh Bright color; * Weilin and sake are flavoring wines, but they have different tastes and can not be replaced by each other. Weilin can add special sweet aroma to dishes, and have attractive aroma after heating with sake; * refrigerate before pouring garlic oil, use garlic oil to flavor and garnish with garlic slices when serving. If you want to keep crispy garlic slices, put them in the refrigerator to freeze and dry In the cold environment, garlic slices can keep the taste free from moisture; * the weighing unit mentioned in the article: 1 tbsp = 1 tablespoon / 1 teaspoon = 1 teaspoon / 1 cup = 1 cup

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh