Share 7 delicious cold dishes, served in 10 minutes, low-fat, low-calorie nutritious and delicious

【Light and refreshing spinach mixed with fungus】

1. First soak the fungus 30 minutes in advance, then pick and wash the spinach and fungus for later use, add an appropriate amount of water to the pot, add a small spoon of salt after the water boils, and then blanch the spinach and fungus for about 40 seconds, and soak it in cold water immediately after taking it out, which can not only keep the green color of the spinach not yellow, but also make it taste more refreshing.

2. Squeeze out the water after the spinach and fungus are cooled, then cut the spinach into segments, tear the fungus into small flowers, cut the carrot into thin strips, mince the garlic, and then add the appropriate amount of salt and oyster sauce in turn and mix evenly.

【Fresh flavor of chrysanthemum tofu】

1. Add an appropriate amount of water to the pot, add a small spoon of salt after the water boils, then put in the blanching water for about 20 seconds, soak it in cold water and cool it after taking it out, then squeeze out the water and cut it into small cubes for later use.

2. Crush the tofu with the back of the knife and put it into a large bowl, then put in diced red pepper, garlic puree, and chrysanthemum, and then start seasoning, add an appropriate amount of fresh soy sauce, oyster sauce, salt, and balsamic vinegar in turn and mix evenly.

【Crispy and tender salad with red cabbage】

1. Remove the outermost old leaves of the red cabbage, then cut them into thin strips and put them in the water to wash them and remove them to control the water. Put the red cabbage in a large bowl, add 2 teaspoons of salt and 1 tablespoon of white vinegar and marinate evenly for about 10 minutes, there can be a little more salt here, white vinegar helps to keep the color of the red cabbage unchanged, and there will not be too much sourness in the finished dish.

2. Squeeze and rinse the pickled red cabbage a few times, squeeze out the water and put it in a large bowl, add shredded cucumbers, minced garlic, and millet spicy (ignore it if you can't eat spicy), and then add an appropriate amount of fresh soy sauce and oyster sauce according to the saltiness of the red cabbage and mix evenly.

【High-value cold eggplant】

1. Prepare a large bowl, add water that can completely soak the eggplant, then add about 40ml of white vinegar and stir well, cut the eggplant into sections and soak it in water for about 3 minutes, after the water in the steamer is boiled, then put the eggplant on the steaming drawer, steam it for 5 minutes on high heat, take it out and cool it naturally after steaming, and then tear it into small strips for later use.

2. Add minced garlic, chopped green onion, diced chili pepper and chopped coriander to the eggplant strips, and then add an appropriate amount of white vinegar and salt in turn according to your taste.

【Super delicious quinoa salad】

1. Soak the quinoa for about 1 hour in advance; Break the broccoli into small florets and soak them in water with a little salt and a small spoon of plain flour for a while; Add a little salt, a spoonful of cooking wine and black pepper to the shrimp, mix evenly and marinate for a while; Cut the baby tomatoes in half and set aside.

2. After the water in the pot boils, put in the quinoa, simmer for about 15 minutes, drain the water and set aside; In another pot, add a spoonful of salt after the water boils, then blanch the washed broccoli and corn kernels, drain and set aside; Then cook the shrimp until it turns pink, then remove it and set aside; Mix a vinaigrette and in a small bowl add olive oil, apple cider vinegar, salt, yellow mustard and black pepper and stir well.

3. Put the quinoa, various side dishes, shrimp, etc. into a large bowl, then pour in the freshly mixed vinaigrette and mix evenly to make the delicious quinoa salad.

【Chilled tofu skin】

1. Roll the tofu skin into rolls and cut into shreds; Cut off the roots of enoki mushrooms and tear them into small florets and wash them; Wash the carrots and cut them into shreds; Chop the shallots into chopped shallots, mince the garlic, put them in a bowl, and then add an appropriate amount of white sesame seeds.

2. After the water in the pot is boiled, first put in the tofu skin and blanch it for 40 seconds, then take it out, then put in the enoki mushroom, blanch it for 10 seconds, and put it in cold water to cool down after taking it out; According to your own taste, add an appropriate amount of fresh soy sauce, oyster sauce, salt, white vinegar or aged vinegar to the onion and garlic bowl, and mix well to prepare the sauce.

3. Put the blanched tofu skin and enoki mushrooms into a large bowl, then add shredded carrots and sauce and mix evenly before serving.

【Cucumber konjac with chicken breast】

1. Remove the fascia on the surface of the chicken breast, wash it and put it in half and put it in a large bowl, add shredded ginger, garlic slices, cooking wine, a fresh soy sauce, salt, pepper and mix evenly, seal and marinate for about 30 minutes, and then put it in a steamer and tear it into small strips for later use.

2. Blanch the teared oyster mushrooms and bean sprouts for 30 seconds, then squeeze out the water for later use; Konjac shreds are washed several times and put them in hot water to simply blanch.

3. Chicken breast, oyster mushrooms, bean sprouts, cucumber shreds, carrot shreds, konjac shreds, and coriander segments are put into the pot to start seasoning, and then add a product of fresh soy sauce, oyster sauce, salt, and balsamic vinegar and mix evenly.