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[How to mix the sweet and sour juice of bibimbap]_Sour and sweet juice_How to make

[How to mix the sweet and sour juice of bibimbap]_Sour and sweet juice_How to make

In the hot summer, mix a pot of cool greens, which is especially welcomed by everyone, because hot weather does not like to eat greasy and hot food, so cold dishes are definitely the best choice, and the original freshVegetables are nutritious and taste good. The cold method will not lose the original flavor of the vegetables. So how to adjust the sweet and sour sauce of mixed vegetables?

Let me introduce you in detail.

The mixed salad is also called purple cabbage, with purple leaves, wax powder on the leaves, and round leaves.

Nutrient-rich, especially rich in vitamins C, V and adulterated vitamins E and B.

Protein 1 per 100 grams of edible portion.

4 grams, aunt 0.

1 gram, sugar 3.

3 grams, 57 mg calcium, 42 mg phosphorus, and 0 iron.

7 mg.

For stir-fry, cooking, cold dressing, color matching, with special aroma and flavor.

It can be cut in half and simmered on a plate and topped with flour. Most Europeans shred them into a salad dressing.

Mixed salad has important medical and health care functions and is a natural anti-cancer drug.

Mixed vegetables are rich in vitamin C, vitamin E, vitamin U, carotene, calcium, manganese, molybdenum, and cellulose.

In the field of international medicine, cabbage is an important liver-protecting drug, mainly for common liver diseases such as unfortunate liver, alcoholic liver, and liver dysfunction.

Heat the oil in the wok over high heat and turn off the heat. Wait for a while and put the crushed dry peppers to fry them into chilli oil. Punch the garlic cloves into garlic and put in a small bowl and add salt, balsamic vinegar, caster sugar, chicken essence and freshDeep-fried chili oil, stir thoroughly to season the ingredients and pour the ingredients into the dishes, chop the coriander and sprinkle on the surface.

Mixing ratio: 3 spoons of old vinegar, 1 spoon of white sugar, about 1/4 spoon of ground ginger, 1/2 spoon of garlic paste, moderate amount of pepper oil, no salt.

Method: Put the above ingredients together, add some cool white and mix well, or you can use the amount of pepper raw material water instead of cool white.

Note: Old vinegar can be replaced by balsamic vinegar or cold vinegar, but the acidity of balsamic vinegar and cold vinegar is slightly lower, and it should be used a little more when replacing old vinegar.

This sweet and sour juice is most suitable for mixing large peels, or cucumber, bitter chrysanthemum, dandelion and daylily vegetables. It is better to eat in summer, and the sweetness and sourness can be increased or decreased according to your preference.