開(kāi)胃又營(yíng)養(yǎng)涼拌菜六款

<H2>開(kāi)胃又營(yíng)養(yǎng)涼拌菜六款</H2>
<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(duì)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(hào)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(dòng)拌勻；取出裝盤即可<BR>
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<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(hào)保鮮盒密封，進(jìn)冰箱冷藏2小時(shí)備用；<BR>&nbsp; &nbsp; 4. 上桌前加入調(diào)料，再蓋上蓋子搖動(dòng)拌勻；取出裝盤，灑上紫菜條即可 <BR>
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<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>
<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?。?lt;BR>&nbsp; &nbsp; 3. 將步驟1，2中所有材料放入有蓋的大號(hào)保鮮盒密封，進(jìn)冰箱冷藏2小時(shí)備用；<BR>&nbsp; &nbsp; 4. 上桌前加入調(diào)料，再蓋上蓋子搖動(dòng)拌勻；取出裝盤，小番茄對(duì)切裝飾即可&nbsp;&nbsp;<BR>
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$ b7 i- D! t3 w& C8 H& ^$ d<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(hào)保鮮盒，加入鹽拌勻，加蓋密封，進(jìn)冰箱冷藏2小時(shí)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(dòng)拌勻；取出裝盤即可<BR><BR>
+ l7 L4 h& a9 F; U+ e. }<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(gè)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(hào)保鮮盒中，加鹽拌勻，密封，進(jìn)冰箱冷藏2小時(shí)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(dòng)拌勻;<BR>&nbsp; &nbsp; 5. 取出裝盤即可 <BR>
<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(shí)備用；<BR>&nbsp; &nbsp; 4. 取出裝盤，淋上桂花醬，灑枸杞即可；吃時(shí)略加攪拌<BR>
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