【All-purpose vinaigrette salad dressing】

Summer is here, so let's get some salad for it. After watching today's video, if you don't like salad, you will also find that eating salad is a happy thing. As long as you have them, you can be sure that any salad can be turned into a fairy dish!

Ingredients

All-purposevinaigrette

Oliveoil 3 spoons

Lightsoysauce 2 spoons

Blackpepper 1 spoon

Honey 1 spoon

Applecidervinegar 2 spoons

Yellowlemonjuice 1/4

Onion 1 spoon

Cookedwhitesesameseeds 1 spoon

All-purposemayonnaise ~

Raweggs 3

Salt 1 spoon

vinegar 1 spoon

Saladdressing 3 spoons

Grilledvegetablesalad

Pumpkin 200 g

Shiitakemushroom 3

okra 3

oldtofu 100 g

crabmushroom 50 g

oliveoil Alittle

seasalt Appropriateamount

blackpepper Appropriateamount

quinoa 50 g

Rainbowsalad

Babytomatoes 6

Avocado 10

shrimp 10

broccoli 100 g

cornkernels 50 g

Chickenbreast 1 piece(about100 g)

cookingwine 1 spoon

salt 1/2 spoon

blackpepper 1 spoon

lettuce 30 g

bitterchrysanthemum 20 g

Cooking Instructions

All-purpose vinaigrette
3 tablespoons olive oil + 2 tablespoons light soy sauce + 1 tablespoon black pepper + 1 tablespoon honey + 2 tablespoons apple cider vinegar + 1/4 yellow lemon juice + 1 tablespoon onion + 1 tablespoon white asame seeds.
*Apple cider vinegar can be changed to balsamic vinegar or white vinegar according to personal preference.
Stir them so that they are fully integrated and the delicious vinaigrette is completed.
All-purpose mayonnaise
Put 3 raw eggs into a pot, pour in cold water that is not more than 2 times the egg, add 1 tablespoon of salt and 1 tablespoon of vinegar, boil the water for 7 minutes, remove it, pass through ice water, then crush it with a spoon, add 3 tablespoons of salad dressing and mix well, mayonnaise is done.
* Salt can speed up the coagulation of egg whites, vinegar can soften the eggshell, and boiling ice water can make the egg easy to peel.
Grilled vegetable salad
200g pumpkin cut into small cubes, 3 shiitake mushrooms cut into small pieces, 3 okra cut into small pieces, 100g old tofu cut into small pieces, 50g crab mushrooms torn open and set aside.
In a baking bowl, add pumpkin, shiitake mushrooms, okra, tofu and crab mushrooms, drizzle a little olive oil, sprinkle with sea salt and black pepper, and bake in the oven at 180Â°C for 25 minutes.
Remove the baked salad bowl, top with quinoa, drizzle with all-purpose vinaigrette and you're done.
Quinoa: Put 50g quinoa in a pot, add twice as much water as the quinoa, boil for 15 minutes, remove and remove.
Mix well and eat~
Rainbow salad
6 baby tomatoes halved, half avocado sliced, 10 shrimp, 100g broccoli and 50g corn kernels cooked.
*Shrimp and broccoli can be boiled and placed in ice water to keep the color bright.
Marinate a piece of chicken breast (about 100g) with 1 tablespoon of cooking wine, 1/2 tablespoon of salt and 1 tablespoon of black pepper for 10 minutes, put it in a pan, fry over medium heat until golden brown on both sides, slice and set aside.
Spread 30g lettuce and 20g bitter chrysanthemum on a plate, then stack the baby tomatoes, corn kernels, broccoli, chicken breast, mayonnaise, avocado and shrimp. Sprinkle with a little black pepper, drizzle with vinaigrette, mix and eat.