Colorful Salad

Name: Colorful Salad
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 carrot; 1 small packet Northeast Lift; 1/2 Purple cabbage; 1 Cucumber; 2 sheets Bean curd; 1 Chives; 4 cloves garlic; Some White sugar; Some salt; Some Soy sauce; Some Chili oil; Some MSG; Some Oyster sauce; Some Vinegar; Some sesame oil

by Tong Nian Shi Guang

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

This cold dish recommended for everyone today is an indispensable dish on the Northeast table for the Chinese New Year. The name is colorful cold dish, which means a good harvest cold dish. I hope that the new year will have a double harvest for love and work. This dish is more common to choose dishes, carrots, cucumbers, purple cabbage, dried tofu, peeled, five kinds of ingredients, basically all major vegetable markets can buy, five colors, the combination is very beautiful. It tastes refreshing and appetizing, relieving greasy and delicious, without changing the meat.

Colorful Salad

1. Prepare all the ingredients and start making colorful cold dishes.

2. Cut cucumbers, carrots, and purple cabbage into filaments of the same length and place them on a plate.

3. Cut the dried tofu into strips and place them in the middle of the dish containing shredded carrots, red cabbage, and cucumber, then remove the skin, wash them with water, and place them on top of the dried tofu.

4. Cut the garlic into minced garlic and add an appropriate amount of white sugar.

5. Then add the right amount of salt, light soy sauce, oyster sauce, monosodium glutamate, chili oil, sesame oil, and aged vinegar, stir evenly with chopsticks, and the sauce for the cold salad is ready.

6. Pour the prepared sauce on the vegetable peels on the plate, and the colorful salad is ready. Mix it evenly when you eat it.

Tips:
1. Regarding the cleaning of vegetables, it is best to use running water when washing vegetables, first soak them in clean water or salt water for about 5 minutes, so that most of the residual pesticides can be removed.
2. The use of garlic. Garlic can improve the flavor and have the effect of sterilization. Putting an appropriate amount of vinegar can have a good appetizing effect.
3. Eating cold vegetables raw can preserve the nutrients in the vegetables to the greatest extent and reduce the loss of nutrients.