Carrot:150g, mung bean sprout: 200g, onion: 50g, sesame oil, salt, sugar, vinegar and monosodium glutamate.
Features: crisp and fresh.
Efficacy: cooling liver and improving eyesight.
Exercise:
1. Peel carrots and scallions and cut them into filaments; Remove the roots of mung bean sprouts, wash them, blanch them in boiling water for 2 minutes, and drain them.
2. Heat sesame oil to 60% heat, saute shredded shallots, pour shredded carrots, stir-fry for a few times, and serve with cold bean sprouts. Add sugar, vinegar and monosodium glutamate to taste.
Practical skills:
1, the shredded carrot for cold salad should be cut thin, delicious and have a softening point, and it will not poke your mouth when eating;
2. If you find it troublesome to cut shredded carrots, you can use a planer, which is very convenient and quick.
If you don't like coriander and garlic, you can leave them. If you like spicy food, you can add some Chili oil or oil chili pepper, which is very delicious.
4. In the choice of oil, different oils have different odor effects. General blending oil salad oil has no special smell. Rapeseed oil, peanut oil, sesame oil and olive oil all have their own fragrance. Rapeseed oil needs to be cooked and cooled before it can be poured into cold salad.
5, eat now and eat now, salt should be placed before eating, so as to avoid vegetables and salt water coming out prematurely, leading to the loss of water-soluble vitamins.
Carrots taste very good whether fried or stewed, but cold carrots can better prevent the loss of vitamins in carrots and provide more adequate nutrition for the human body. The practice of cold carrots is very simple. As long as you study hard, you will definitely make a cold salad with good color and fragrance, which can take away a little summer heat for everyone.