Colorful Seasonal Vegetables Welcome The Spring

Name: Colorful Seasonal Vegetables Welcome The Spring
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 slices Chinese cabbage; 1 carrot; 2 pcs egg; 5 yuan Dried Tofu; Some Rice noodles; 2 tablespoons Camellia oil; 2 tablespoons Fresh soy sauce; 1 tablespoon Vinegar; Count pepper

by Jinling Meizi

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

As soon as the Chinese New Year comes, every family’s table is filled with chicken, duck and fish, and all kinds of delicacies are full. The New Year’s Eve dinner is more hearty. Cold dishes, hot stir-fry, soup, and desserts are also essential. There is a dish in our house that is the most popular in the New Year’s Eve dinner, that is, the colorful seasonal vegetable platter. This dish is simple to make and can be matched with your favorite vegetables. It is savory and refreshing when paired with condiments. Our family calls it a Chinese salad. When it comes to salad, everyone will not be unfamiliar with it. It is a cold dish from the West. It is processed into smaller shapes with a variety of cool clinker or vegetables and fruits that can be eaten directly, and then condiments or pours are added. It is made with various cold sauces or cold sauces. Although the Western-style salad is delicious, many people are discouraged by the high-oil, high-fat and high-sugar sauce of the salad dressing. This Chinese salad in my house has just corrected this point. We use a variety of healthy vegetables, the sauce is less oily and low-fat, and tastes salty and fresh. Light and refreshing, expressed in Internet buzzwords: Don’t want the ones that are delicious!

Ingredients

3 slices Chinese Cabbage
1 Carrot
2 pcs Egg
5 yuan Dried Tofu
Some Rice Noodles
2 tablespoons Camellia Oil
2 tablespoons Fresh Soy Sauce
1 tablespoon Vinegar
Count Pepper

Colorful Seasonal Vegetables Welcome The Spring

1. After the 2 eggs are evenly dispersed, spread a little camellia oil on the pan, pour the egg liquid into the pan and turn it evenly, and fry until the southern side is golden and ready for use.

Colorful Seasonal Vegetables Welcome The Spring recipe

2. After the vermicelli is soaked in cold water, put it in boiling water and cook, remove and soak in cold boiling water to prevent the vermicelli from becoming mushy.

3. Wash the three pieces of Chinese cabbage and put them in boiling water for a while, remove them and cut them into filaments to squeeze out the excess water.

4. Cut the spread egg skins into thin strips and place them on the plate with the cabbage.

5. Wash the carrots and cut them into shreds. Put a little camellia oil in the wok, stir the carrot shreds into the wok to make the β-carotene better absorbed, and serve.

6. Dry the tofu and cut it into filaments. Put a little camellia oil in the wok and stir-fry to make it more fragrant.

7. The vermicelli is dried and placed on a plate, the garlic cloves are chopped into minced garlic and placed in the middle of the plate. After heating with 1 tablespoon of camellia oil in the wok, put a few peppers to squeeze the incense and turn off the heat, add 2 tablespoons of fresh soy sauce and 1 tablespoon of vinegar Mix 1 tablespoon of cold boiled water and pour it into a small bowl to make the sauce.

8. Pour the seasoning juice on the vegetables and mix well when you eat, and the delicious Chinese salad is ready to eat.

Tips:
1. Because it is a cold dish, you must pay attention to hygiene and do not mix with raw water.
2. The seasoning juice can be adjusted according to your own taste, you can add some chili if you like spicy.
3. You can choose any combination of vegetables you like.
4. The oil in the sauce can also be sesame oil, olive oil, etc.