Yogurt version of vegetable salad

1

Prepare the ingredients first: 100 grams of bitter gourd fruits, 100 grams of bell peppers, 100 grams of green peppers, one potato, and the two larger tomatoes were originally going to be made. Later, it was discovered that the amount of food was too much and it was useless.

2

Tear the bell peppers into slices by hand, scoop them out of boiling water and soak them with cold water. Cut the bitter gourd into circles, take the flesh, blanch it in water, and also take out cold water. Cut the green peppers into long circles with an oblique knife, and scoop them out of boiling water and soak them with cold water.

3

Cut the potatoes into thick strips and cook them well. When boiling, put a few grains of pepper and cumin in the water.

4

Cut the little rabbit into the cherry fruit, place it in the balsam pear circle, surrounded by green pepper circles. Shred spicy duck sausage and sprinkle on top of green pepper rings.

5

Potato chips and bell pepper slices are randomly inserted around the rabbits.

6

200 ml of yogurt. If I want that kind of thick yogurt, I really want to use that kind of yogurt in glass bottles, but there is no way to sell it in the remote mountains. We can only use what others sell, and there is no choice. I can only use this.

7

Splash... After the yogurt was poured in, the rabbits were buried in the heavy snow.

8

Hehe, look at this little rabbit! The new version of the small dime is bigger than it.

9

I really want to use that kind of yogurt in glass bottles. If I have this kind of yogurt, it will taste much better.

The fermentation process causes about 20% of the sugar and protein in milk to be hydrolyzed into small molecules (such as galactose and lactic acid, small peptide chains and amino acids, etc.). The fat content in milk is generally 3%-5%. After fermentation, the fatty acids in milk can be doubled compared with raw milk. These changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients has been improved. Yogurt is fermented from pure milk. In addition to retaining all the nutrients of fresh milk, lactic acid bacteria can also produce multiple vitamins necessary for human nutrition during the fermentation process, such as VB1, VB2, VB6, VB12, etc. Especially for people with lactose indigestion, abdominal distension, excessive gas or diarrhea will not occur when eating yogurt. Fresh milk is rich in calcium. After fermentation, minerals such as calcium do not change. However, 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 is easier to be absorbed by the body. Yogurt is also a good source of calcium. Although the nutritional content of yogurt depends on the source and composition of raw milk, generally speaking, the composition of yogurt is improved compared with raw milk. On the one hand, because the quality requirements of raw materials are high, and on the other hand, because some yogurt production adds a small amount of milk powder. So generally speaking, drinking a cup of 150 grams of yogurt can meet 1/3 of the daily calcium requirements of children under the age of 10 and 1/5 of the calcium requirements of adults.