Recipe: vegetable salad

Home Cooking Recipe: vegetable salad



  1. After the carrot is peeled, the cut diamond pieces are ready for use.

  2. Wash the cucumbers and cut them into pieces with a wave knife.

  3. Cut cauliflower into small flowers; slice the mushrooms for use

  4. After the lotus root is peeled, it is longitudinally cut into two halves, then cut into thick semi-circles, and immersed in water with a little vinegar, drained with water.

  5. Purple cabbage cut diamond pieces to be used

  6. Put the olive oil, fragrant leaves, and black pepper into the pot and fry them for 1 to 2 minutes on a low heat to let the scent come out. Add boiled water, continue to cook for 2 to 3 minutes, add salt, mushroom essence, and then add vegetables to cook

  7. Put the hot vegetables in a glass container, wait for a little cooling, season the salt, mushroom essence, fresh lemon juice, olive oil and mix well.


The ingredients for making vegetable salads are customizable, but the crisp and crisp cucumber slices are the best material for making vegetable salads. When you are hot, you have to take steps. Cucumber and purple cabbage are short.

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