assorted salad
By VicentaLakin
Recipe Recommendations
- pineapple half-grain
- cucumber art. 2
- carrots art. 2
- cabbage appropriate amount
- bean appropriate amount
- Shallots appropriate amount
- horseshoe appropriate amount
- dried chili appropriate amount
- turmeric appropriate amount
- peanuts appropriate amount
- cooked white sesame seeds appropriate amount
- salt appropriate amount
- white vinegar appropriate amount
- sugar appropriate amount
- hot and sour
- mix
- several hours
- senior
Steps for assorted salad
1
Boil the dried peppers with boiling water until soft and mash, mash the turmeric and shallots, peel the skin and chop them into pieces on the station road.
2
Peel and cut carrots into strips.
3
Cut cucumber into strips, cut kidney beans into sections, tear cabbage into slices, peel pineapple, eyes and stems and cut into slices. (Canned pineapples are also okay)
4
Add boiling water to a boil and bring to a boil, add about 200ml of white vinegar, pour the beans in and cook for 5 minutes, and then pick up. Boil the cabbage until soft and pick up, then cook the carrot and cucumber for 2 minutes, add the pineapple to blanch and pick up.
5
Rinse with water and drain for later use.
6
Add appropriate amount of oil to a wok and heat it for 6 minutes. Pour the shallots, turmeric and water chestnut together and stir fry for 10 minutes.
7
Add the mashed peppers and stir fry for 10 minutes and turn off the heat.
8
Pour the drained vegetables into the pan and add the white vinegar, sugar and salt.
9
Mix well, then add chopped peanuts and cooked sesame seeds and stir.
10
Crispy and spicy cold salad dishes are fine. When you want to eat, sprinkle some white sesame seeds on them, which makes people drool.assorted salad Make Tips
Be sure to add white vinegar or rice vinegar when cooking, so that the cooked vegetables will be crispy and the cooking time should not be too long. If the vegetables are soft, they will not taste good.