Sweet Peach Sesame Leaf Salad - Sugar-Sweet-Royalty Vinegar Sauce This is a salad that you must make in hot summer. Sweet peaches have a soft and medium texture, crispy, sweet and delicious, and are well matched with the fragrant salad ingredients. You can also try to use seasonal fruits, strawberries in spring, and figs in autumn.
Sauce Method
1 tablespoon of sugar, 1 and 1/2 tablespoon of Italian balsamic vinegar, 1/2 tablespoon of French mustard sauce, 3 tablespoon of special virgin olive oil, 1/4 teaspoon of salt, less pepper
{999 9}→ Put all the ingredients in a bowl and mix well.
Salad method (substitute for 2 people)
4 to 5 sweet peaches (or 500-600g of seasonal fruits such as strawberries, figs, etc.)About 2 handfuls of sesame leaves (or 90g of other leaves)
1/4 cup of walnuts (or other fruits, grains)
1. Wash the sweet peaches and cut them into slices.
2. Wash the sesame leaves in cold water and dry the water with a sieve.
3. Put all the ingredients in a bowl and evenly drizzle with sauce, and you will be finished.
TIPS: You can sprinkle ricota cheese or parmesan cheese powder.
slightly bitter sesame leaves and roasted sweet white grapes, paired with sweet and sour salad. At the same time, lentils rich in protein, dietary fiber and low-heat content are added, and they are served on grilled toast. It is a restaurant-level Ricota salad.
Salad method (2 servings)
2 bell peppers, 1 cup of lentils, 1 cup of white grapes, 1 handful of sesame leaves (or 50g of other leaf dishes), 2 tablespoons of Ricota cheese, 2 tablespoons of salt, 5 pepper, 2 special virgin olive oil, 2 slices of baked baguette (or other bread)sauce: 2 to 3 tablespoons of salt, 200℃ in the oven. Cut the bell pepper in half and remove the inner membrane and seeds.
2. Give the bell peppers a baking pan with the bell peppers facing down, drizzle with marinated sauce on the inner side of the bell pepper. Put it in the oven and bake for 15 to 20 minutes, and then put it in for use.
3. Add a soup, pour three times the amount of lentils into the pot, cook over high heat for 15 minutes, and then dry the water with a sieve.
4. Pour the special virgin olive oil into the flat bottom, add the white grapes, fry over high heat for 2 to 3 minutes, sprinkle with a little salt and pepper to taste.
5. After putting the bell peppers on, tear off the skin with your hands and cut them into 1cm wide strips.
6. Put bell peppers, lentils, white grapes, sesame leaves and ricota cheese into a plate, drizzle with special virgin olive oil, and match it with baked baguettes.
A glutinous salad with pork slices and melon, paired with sour and sweet pear sauce, can highlight the flavor of the pork. The pork and lemon are evenly frosted and crispy. They are plated with green melons, making the visual effect even better. Very suitable for outdoor cooking.
Sauce Method
1 pear slice (about 70g), 1 tablespoon of crumbs of glutinous rice, 4 tablespoons of meanitus, 1 tablespoon of vinegar, 1 tablespoon of sugar, 1/2 teaspoon of salt, less pepper
→ Grind all ingredients in the food regulating machine.
Salad method (serve 2 people)
1. Preheat in the oven at 180℃. The melon is peeled into 0.5cm thin slices with a peeler. ＊You can also cut it into thin slices directly with a knife.
2. Sprinkle the melon on the baking plate, sprinkle with salt, pepper, and special virgin olive oil, and put it in the oven for about 3 minutes.
3. Cut off the roots of the vines and cut them into about 3 to 4cm segments; cut the pig's meat into about 1.5 to 2cm segments.
4. Add a hot pot and add the pork meat directly without pouring in cooking oil. Sprinkle some salt and pepper to taste, and fry over medium heat for 5 to 6 minutes.
5. Put the pork and the ingredients into a plate, drizzle with sauce and you will be finished.
TIPS: Pour cooking oil into the hot pot on a flat bottom, add the ginger, sprinkle with a little salt and pepper, and fry on the front and back sides over high heat for about 1 minute. Melon is a vegetable that can be eaten raw, so it does not need to be fried for too long. It only needs to be heated slightly to retain its crispness.
