As spring temperatures warm up, it's time to say goodbye to greasy food and shed some extra pounds. Today, we're introducing four refreshing and crisp cold dishes. Give them a try!
Cold Onion Shreds
Cold Onion
Ingredients: 1/2 lb onion, 3 green and red chilies, 3 tbsp soy sauce, 3 tbsp aged vinegar, 5 tbsp salt, 1 tsp sesame oil
Method: Peel and wash the onion. Cut it into slices, then into thick shreds or small pieces. Cut the chilies into shreds and mix with the onion in a serving dish. Add salt, soy sauce, and aged vinegar. Finally, drizzle with sesame oil and mix well.
Features: Fresh, crisp, and tender with a perfectly balanced sour and spicy taste.
Cabbage Salad
Ingredients: 3/4 lb cabbage, 5 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp sugar, 1/4 tsp salt
Method: Peel the outer leaves of the cabbage, wash it, and cut it into one-inch long, half-inch wide pieces. Blanch in boiling water for two to three minutes, then remove and drain. Do not overcook. Place in a bowl and mix with soy sauce, sesame oil, sugar, and salt. Alternatively, you can add dried shrimp, dried tofu shreds, and green and red chili shreds, and dress with vinegar to make a sweet and sour cabbage salad.
Features: Sweet, savory, and crispy, perfect as a side dish with wine.
Blanched Bean Sprouts Salad
Bean Sprout Salad
Ingredients: 1 lb bean sprouts, 1 oz cucumber, 5 tbsp salt, 2 tbsp shredded green onion, 2 tbsp shredded ginger, 5 tbsp vinegar, 1 tsp sesame oil
Method: Pick through and wash the bean sprouts. Blanch in boiling water until just cooked (be careful not to overcook), then drain. Wash the cucumber and cut into slices, then into thin shreds. Sprinkle with salt and mix with shredded green onion and ginger. Finally, drizzle with vinegar and sesame oil and serve. You can also add soaked dried tofu shreds and glass noodles to make a "Three-Shrimp Bean Sprout Salad".
Features: Fresh, delicious, and nutritious.
Cucumber and Shrimp Salad
Ingredients: 2 pairs of shrimp, 1 section of cucumber, 2 green garlic stalks, 3 green vegetable leaves, 5 tbsp soy sauce, 1 tsp sesame oil, 2 tbsp aged vinegar, 1 oz soaked wood ear mushrooms
Method: Peel the shrimp, cook in boiling water until done, then let cool. Wash the cucumber and cut into half-moon slices. Wash and chop the green garlic and vegetable leaves. Slice the cooled shrimp. To assemble the salad, first line the plate with green vegetable leaves. Arrange the shrimp slices in a decorative pattern. Top with cucumber slices and green garlic. Sprinkle with soaked wood ear mushrooms. Drizzle with soy sauce, sesame oil, and aged vinegar.
Features: Colorful, beautiful, light, and refreshing.
Garlic cucumber trit
Scrambled eggs