Light Food Mixed Vegetables

Name: Light Food Mixed Vegetables
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 root carrot; 1/2 root Cucumber; 1/2 root Lotus root; 6 quail eggs; 5 Cherry persimmon; 2 leaves Purple cabbage; 1/2 Yellow bell pepper; A small amount Black Fungus; A few Broccoli; Some Vinaigrette

by Xiaoyingzi Gourmet

4.7 (1)

Favorite

Difficulty

Normal

Time

5m

Serving

3

A sweet and sour zero-fat vinaigrette will let you find satisfaction between food and calories, making light dishes a fat-reducing meal in seconds, and eating a large plate will not be burdensome.

Light Food Mixed Vegetables

1. Prepare the ingredients and put whatever you want

2. Carrots peeled and sliced

3. Cucumber peeled and sliced

4. Peel and slice lotus root, then change 1 to 4

5. Yellow bell peppers and red cabbage broken into small pieces

6. Boil broccoli, lotus root, black fungus, carrot slices and boil for 1 minute

7. Take it out and put it in cold boiled water, and control the water after cooling down

8. Then add red cabbage, yellow pepper, cucumber slices, cherry persimmon, quail eggs

9. At this time, add the soul oil and vinegar sauce to the right amount

10. Just mix the ultra-low stir and vinaigrette evenly. CUCU zero-fat vinaigrette is a must for low-calorie light salads.

Tips:
As long as it is edible, you can use this oil and vinegar sauce to season it. It is the flavor of the big mixed vegetables eaten in the restaurant. If you can't eat it raw, you can cook it, and you can eat everything that can be eaten raw. This summer, you can rely on it!