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    汶上信息港

    標(biāo)題: 開胃又營養(yǎng)涼拌菜六款 [打印本頁]

    作者: 大白兔奶糖    時間: 2008-9-27 10:15
    標(biāo)題: 開胃又營養(yǎng)涼拌菜六款
    <H2>開胃又營養(yǎng)涼拌菜六款</H2>
    5 V5 l( T: g. n' [+ L# \6 V# h<DIV class=t_msgfont id=postmessage_17287959><STRONG><FONT color=#ff0000>西芹蝦仁<BR></FONT></STRONG><BR>&nbsp; &nbsp; 主料:西芹,紅燈籠椒,嫩玉米筍,蝦仁&nbsp; &nbsp; 調(diào)料:鹽,雞精,橄欖油<BR><BR>&nbsp; &nbsp; 步驟:<BR>&nbsp; &nbsp; 1. 西芹,紅椒切片,玉米筍對切,蝦仁去腸泥洗凈;<BR>&nbsp; &nbsp; 2. 將以上材料放入滾水中穿燙半分鐘,迅速撈起放入冰水中冷卻;<BR>&nbsp; &nbsp; 3. 漓干水分;放入有蓋的大號保鮮盒密封,進(jìn)冰箱冷藏備用<BR>&nbsp; &nbsp; 4. 上桌前加入調(diào)料,再蓋上蓋子搖動拌勻;取出裝盤即可<BR>
    : J( ~( c6 \8 k3 |) Q7 ~8 d2 D/ {2 s0 N<P align=center><IMG alt="" src="http://www.scysw.com/chuanc/pic/200871510499.jpg" onload="attachimg(this, 'load')" border=0></P>
      |' X$ o  o5 S4 O+ a  N' t/ d' Z<P align=left><BR><BR>&nbsp; &nbsp;<STRONG><FONT color=red> 海苔脆黃瓜</FONT></STRONG></P>&nbsp; &nbsp; 主料:嫩黃瓜,黃燈籠椒,櫻桃蘿卜(洋花蘿卜),海苔片<BR>&nbsp; &nbsp; 調(diào)料:鹽,雞精,糖,麻油<BR><BR>&nbsp; &nbsp; 步驟:<BR>&nbsp; &nbsp; 1. 黃瓜,蘿卜,黃燈籠椒洗凈切片;<BR>&nbsp; &nbsp; 2. 紫菜剪細(xì)條;<BR>&nbsp; &nbsp; 3. 將步驟1中所有材料放入有蓋的大號保鮮盒密封,進(jìn)冰箱冷藏2小時備用;<BR>&nbsp; &nbsp; 4. 上桌前加入調(diào)料,再蓋上蓋子搖動拌勻;取出裝盤,灑上紫菜條即可 <BR>% x: q( r1 F, f; E: U, q8 h
    <P align=center><IMG alt="" src="http://www.scysw.com/chuanc/pic/200871510522.jpg" onload="attachimg(this, 'load')" border=0></P>: b6 V# ~8 K! _) J" Q: c+ I
    <P align=left><BR><BR>&nbsp; &nbsp; <STRONG><FONT color=red>蟹肉黃瓜土豆泥</FONT></STRONG><BR><BR>&nbsp; &nbsp; 主料:嫩黃瓜,土豆,人造蟹肉(熟),櫻桃小番茄</P>, [, G: u1 o1 {* \6 C. K
    <P align=left>&nbsp; &nbsp; 調(diào)料:鹽,雞精,糖,美奶滋醬<BR><BR>&nbsp; &nbsp; <STRONG><FONT color=red>步驟:</FONT></STRONG></P>&nbsp; &nbsp; 1. 黃瓜,蟹肉切??;<BR>&nbsp; &nbsp; 2. 土豆連皮煮熟;浸入冷水中冷卻;去皮切??;<BR>&nbsp; &nbsp; 3. 將步驟1,2中所有材料放入有蓋的大號保鮮盒密封,進(jìn)冰箱冷藏2小時備用;<BR>&nbsp; &nbsp; 4. 上桌前加入調(diào)料,再蓋上蓋子搖動拌勻;取出裝盤,小番茄對切裝飾即可&nbsp;&nbsp;<BR>/ f- o) V6 V' }" x6 C. T3 w0 _
    <P align=center><IMG alt="" src="http://www.scysw.com/chuanc/pic/2008715105745.jpg" onload="attachimg(this, 'load')" border=0></P>
    & T. z. N; E& K( V# r<P align=left><BR>&nbsp; &nbsp; <STRONG><FONT color=red>油醋汁拌火腿紫甘藍(lán)</FONT></STRONG><BR><BR>&nbsp; &nbsp; 主料:紫甘藍(lán)菜中心嫩的部分,火腿肉(熟食,又稱方腿肉)</P>&nbsp; &nbsp; 調(diào)料:鹽,雞精,橄欖油,紅酒醋(red wine vinegar)<BR><BR>&nbsp; &nbsp; <STRONG><FONT color=red>步驟:</FONT></STRONG><BR>&nbsp; &nbsp; 1. 紫甘藍(lán)菜洗凈,切細(xì)條;火腿肉切細(xì)條;<BR>&nbsp; &nbsp; 2. 將菜放入有蓋的大號保鮮盒,加入鹽拌勻,加蓋密封,進(jìn)冰箱冷藏2小時備用;<BR>&nbsp; &nbsp; 4. 上桌前漓干菜中腌出的水分,加入調(diào)料,加入火腿肉;<BR>&nbsp; &nbsp; 5. 再蓋上蓋子搖動拌勻;取出裝盤即可<BR><BR>/ b9 U8 a' g* b( D6 V8 `
    <P align=center><IMG alt="" src="http://www.scysw.com/chuanc/pic/200871511924.jpg" onload="attachimg(this, 'load')" border=0></P><BR>&nbsp; &nbsp; <STRONG><FONT color=red>香蔥拍蘿卜<BR></FONT></STRONG><BR>&nbsp; &nbsp; 主料:櫻桃小蘿卜(南京人叫個洋花蘿卜),小香蔥<BR>&nbsp; &nbsp; 調(diào)料:鹽,雞精,糖,麻油,香醋,生抽,辣油(可省略)<BR><BR>&nbsp; &nbsp;<STRONG><FONT color=red> 步驟:</FONT></STRONG><BR>&nbsp; &nbsp; 1. 蘿卜切去兩頭,洗凈;用刀背拍散但不要拍太碎;<BR>&nbsp; &nbsp; 2. 香蔥切細(xì)末;<BR>&nbsp; &nbsp; 3. 將蘿卜放入有蓋的大號保鮮盒中,加鹽拌勻,密封,進(jìn)冰箱冷藏2小時備用;<BR>&nbsp; &nbsp; 4. 上桌前漓干蘿卜腌出中的水分,加入調(diào)料及香蔥末,蓋上蓋子搖動拌勻;<BR>&nbsp; &nbsp; 5. 取出裝盤即可 <BR>: f; }  C* ?/ U1 D7 m6 C+ J( a
    <P align=center><IMG alt="" src="http://www.scysw.com/chuanc/pic/2008715111132.jpg" onload="attachimg(this, 'load')" border=0></P><BR><BR>&nbsp; &nbsp; <STRONG><FONT color=red>桂花山藥<BR></FONT></STRONG><BR>&nbsp; &nbsp; 主料:嫩山藥;枸杞<BR>&nbsp; &nbsp; 調(diào)料:桂花醬 <BR><BR>&nbsp; &nbsp; 步驟:<BR>&nbsp; &nbsp; 1. 山藥去皮洗凈;入滾水中穿燙半分鐘;<BR>&nbsp; &nbsp; 2. 迅速撈出放入冰水中冷卻;漓干水分;<BR>&nbsp; &nbsp; 3. 放入保鮮盒密封,進(jìn)冰箱冷藏2小時備用;<BR>&nbsp; &nbsp; 4. 取出裝盤,淋上桂花醬,灑枸杞即可;吃時略加攪拌<BR>
    ' B/ A% _$ G, _6 X' s0 h<P align=center><IMG alt="" src="http://www.scysw.com/chuanc/pic/2008715111527.jpg" onload="attachimg(this, 'load')" border=0></P></DIV>




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