Chinese three-color salad
Everyone knows the benefits of vegetable salad. Fresh vegetables contain vitamin C that is most easily destroyed during cooking. Eating vegetables raw is the best way to eat them. Then vegetable salad would be a good choice. But for vegetable salads eaten outside, the main sauces include mayonnaise, milk sauce, Thousand Island sauce, etc., various high-calorie sauces. For MM who is losing weight, these vegetable salads will put all your plans to waste. So if you want to enjoy the delicious food without having to ruin your plans, on a hot summer day, make yourself a slimmer and nutritious salad.
Recipe Recommendations
- potatoes 100 grams
- olive oil 15ML
- oyster sauce 15 grams
- salt 5 grams
- cheese powder appropriate amount
- light
- quick-boiled
- ten minutes
- simple
Steps for Chinese three-color salad
1
For raw materials, choose the most tender heart-broken cabbage.
2
Peel the potatoes, wash and dice them, and set aside.
3
Put clear water in the pan and bring to a boil, pour in the potatoes and blanch for 30 seconds, remove the pan and filter with cold water, set aside.
4
Put the washed cabbage into the pan and blanch it until it becomes discolored. Remove the pan and pour cold water into it for later use.
5
Cut the tomatoes in half four times and turn them into eight pieces.
6
Put the oyster sauce, salt, and olive oil into a bowl, add 30ML of cold boiled water, and stir evenly clockwise.
7
Put the cabbage, tomatoes, and potatoes in a basin and set them apart, drizzle with the adjusted sauce, and sprinkle with cheese powder.Chinese three-color salad Make Tips
Don't blanch the cabbage too soft with boiling water, just change color. Such tender cabbage hearts taste sweet and crisp. It tastes very good.