Materials:
50g of bitter chrysanthemum, cucumber 1, shrimp 100g, 50g of fruit corn, 2 preserved eggs, 3 tablespoons of olive oil, 3 tablespoons of apple vinegar, soy sauce 1 tablespoon, honey 1 tablespoon, and black pepper 1 tablespoon.
Exercise:
(1) Prepare the ingredients.
(2) Corn kernels are cooked.
(3) the shrimp is cooked.
(4) Slice cucumber and cut bitter chrysanthemum into sections.
(5) Rain moistens the heart, and all eggs are in half.
(6) Mix vinegar juice: 3 tbsp olive oil, 3 tbsp apple vinegar, 2 tbsp light soy sauce, 1 tbsp honey and 1 tbsp black pepper, and mix well for later use.
(7) Put all the ingredients in a bowl, pour in vinegar juice and mix well.
2, chicken breast vegetable salad.
Materials:
A piece of chicken breast (about 150g), a tomato, a cucumber, carrots 1/4, a little corn kernels, salt (for curing), soy sauce 1 spoon (for curing), oil and salad dressing.
Exercise:
(1) Prepare the required materials:
(2) Wash the chicken breast, add a spoonful of salt and wipe it evenly.
(3) Add a spoonful of soy sauce to marinate the chicken breast for fifteen minutes.
(4) Dice carrots and blanch them in water.
(5) Wash the cucumber and cut it into thin slices.
(6) Wash tomatoes and cut them into thin slices.
(7) Heat the oil in the pot and add the chicken breast.
(8) Fry until golden on both sides.
(9) Cut the chicken breast into small pieces and put vegetables around it.
(10) Squeeze salad sauce, add fruit and corn kernels, and a refreshing and appetizing chicken breast vegetable salad will be finished.
3. Chenopodium album and shrimp salad.
Materials:
50g of quinoa, shrimp 10, 5 quail eggs, 5 cherry tomatoes, corn kernels 1 small handful, green beans 1 small handful, half lettuce, half bitter chrysanthemum, pumpkin14, olive oil 15ml, and apple.
Exercise:
(1) Wash quinoa, put it in a pot and cook for 15 minutes, then take it out and drain it.
(2) Boil the shrimps in a pot for 2 minutes and take them out.
(3) Boil quail eggs for 5 minutes, remove cold water, peel and cut in half.
(4) Blanch the corn kernels and mung beans with water.
(5) Wash the pumpkin, remove the pulp, cut it into crescent shapes with a thickness of 1-2 cm, preheat it in the oven, and bake it in the oven at 180℃ for 20 minutes.
(6) Wash the cherry tomatoes and cut them in half.
(7) Wash lettuce and bitter chrysanthemum and cut into small pieces.
(8) Put olive oil, apple vinegar, black pepper and salt into the bottle.
(9) Cover the bottle cap and shake vigorously to fuse the vinegar juice.
(10) Put all the ingredients into a large container, pour the prepared juice and stir well.