Iced Vegetables in Spring
by Connie Chen
Favorite
Difficulty
Easy
Time
10m
Serving
3
I am very pleased to have a trial opportunity of Glennor Organic Flaxseed Oil. This is my first taste of linseed oil, and I checked it on the Internet: "Linseed oil is an oil extracted from linseeds. Flaxseed (flaxseed or linseed) is also called flax seed, which is a kind of flaxseed and flax. The seeds of the annual or perennial herbaceous plant flax. Linseed oil retains almost all the nutrients in the flaxseed. It has a refreshing and non-greasy taste and is rich in polyunsaturated fatty acids. "In order to retain the nutritional value of linseed oil, it is best to choose Low-temperature cooking, such as low-temperature cooking, soup seasoning, and cleverly mixed cold dishes, ensures that the effective ingredients of linseed oil can be retained intact and fully absorbed by the body.
The spring in Guangzhou is full of flowers. In this season, I especially want to make a spring dish with pink and willow greens, so I have this dish [Mixed with Iced Vegetables in Spring].
The first time I ate iced vegetables in a restaurant in Shanghai. The leaves of iced vegetables have crystal clear ice crystals. I thought they were water droplets from the refrigerator. They were soft and crunchy in my mouth. I once bought iced vegetables once, and when I ate them hot, I lost the drop-like shape of ice crystals, and lost the taste and green color of iced vegetables. I finally saw iced vegetables in the supermarket, and I was excited to buy iced vegetables and learned cold iced vegetables. I didn't expect my family to like such simple iced vegetables very much.
The iced vegetable itself has a salty taste. The iced vegetable is rich in amino acids, anti-acidification substances and other functional rooms. The iced vegetable has a little sour taste. This is the natural apple acidity. The iced vegetable is also rich in sodium, potassium, carrots and other minerals. Vegetables with high material and nutritional value.
The combination of iced vegetables and tomatoes has a spring scent, topped with linseed oil and peanut butter, it has a spring taste. Bingcai is suitable for such a simple tasting.
The spring in Guangzhou is full of flowers. In this season, I especially want to make a spring dish with pink and willow greens, so I have this dish [Mixed with Iced Vegetables in Spring].
The first time I ate iced vegetables in a restaurant in Shanghai. The leaves of iced vegetables have crystal clear ice crystals. I thought they were water droplets from the refrigerator. They were soft and crunchy in my mouth. I once bought iced vegetables once, and when I ate them hot, I lost the drop-like shape of ice crystals, and lost the taste and green color of iced vegetables. I finally saw iced vegetables in the supermarket, and I was excited to buy iced vegetables and learned cold iced vegetables. I didn't expect my family to like such simple iced vegetables very much.
The iced vegetable itself has a salty taste. The iced vegetable is rich in amino acids, anti-acidification substances and other functional rooms. The iced vegetable has a little sour taste. This is the natural apple acidity. The iced vegetable is also rich in sodium, potassium, carrots and other minerals. Vegetables with high material and nutritional value.
The combination of iced vegetables and tomatoes has a spring scent, topped with linseed oil and peanut butter, it has a spring taste. Bingcai is suitable for such a simple tasting.
