How to make salad roots
In the past 10 days, healthy eating and home-cooked meals still occupy an important position among the hot topics on the Internet. Especially when summer comes, cold dishes have attracted much attention because of their refreshing and appetizing characteristics. Among them, the traditional method of "cold vegetable tree roots" has become a new hot spot. This article will give you a detailed introduction to how to make this dish based on recent popular food trends.
1. Analysis of recent popular food trends
| Ranking | Hot food topics | Search volume (10,000) | Hot trends |
|---|---|---|---|
| 1 | Summer Cooling Recipes | 125.6 | ↑35% |
| 2 | New ways to use traditional ingredients | 98.3 | ↑22% |
| 3 | Low Calorie Salads | 87.5 | ↑18% |
| 4 | Making seasonal wild vegetables | 76.2 | ↑15% |
2. Nutritional value of cold vegetable roots
Cabbage root, also known as "tree root" or "wild vegetable root", is a common wild vegetable in the south. It is rich in dietary fiber, vitamin C and various minerals, and has the effects of clearing away heat, detoxifying and promoting digestion. Nutrition experts have recently been strongly recommending this seasonal ingredient on social media.
| Nutritional information | Content (per 100g) | effect |
|---|---|---|
| dietary fiber | 3.2g | Promote intestinal peristalsis |
| Vitamin C | 28mg | Improve immunity |
| Potassium | 256mg | Regulate blood pressure |
| calcium | 45mg | Strong bones |
3. How to make salad roots
1. Prepare materials
| Material | Dosage | Remark |
|---|---|---|
| fresh vegetable roots | 500g | Select the tender stem part |
| minced garlic | 3 petals | Can be increased or decreased according to taste |
| Millet Spicy | 2 | Optional |
| light soy sauce | 2 scoops | About 30ml |
| balsamic vinegar | 1 spoon | About 15ml |
2. Specific steps
Step 1: Treat the vegetable tree roots. Wash the vegetable tree roots, remove the old roots and skin, and cut them into sections of about 5cm. Recently, food bloggers recommended gently scraping the skin with a spatula to retain more nutrients.
Step 2: Blanching. After the water in the pot boils, add a little salt and cooking oil, add the vegetable roots and blanch them for 2-3 minutes. The optimal blanching time hotly discussed on the Internet is 2 minutes and 30 seconds to maintain the best taste.
Step 3: Chill. After blanching, immediately put it into ice water and soak it for 10 minutes. This is the secret recommended by chefs recently to maintain a crisp and tender taste.
Step 4: Season. Put the drained cabbage roots into a large bowl, add minced garlic, spicy millet, light soy sauce, balsamic vinegar and other seasonings, and mix thoroughly.
Step 5: Let it sit for a while. Cover with plastic wrap and refrigerate for 30 minutes to allow the flavors to fully penetrate. This is the most popular approach among food bloggers these days.
4. Popular variant practices on the Internet
| Variant name | feature | popularity |
|---|---|---|
| Spicy cold version | Add peppercorn oil and chili oil | ★★★★☆ |
| Sweet and sour version | Add appropriate amount of sugar and lemon juice | ★★★★★ |
| Thai style version | Add fish sauce and lime | ★★★☆☆ |
5. Food Suggestions
According to recent nutritionist recommendations, the best time to eat the roots of the coleslaw tree is as an appetizer before lunch or dinner. The effect is better when paired with light staple food. Online voting showed that 83% of netizens like to eat it with rice.
It should be noted that the root of the vegetable tree is cool in nature, and those with spleen and stomach deficiency should consume it in moderation. Recently, medical experts suggested in health programs that it is appropriate to consume it 2-3 times a week, with no more than 200g each time.
6. Storage method
The prepared coleslaw roots can be stored in the refrigerator for 2-3 days. Recent experiments by food bloggers have found that storage in vacuum containers can extend up to 5 days. However, it is recommended to consume it as soon as possible to ensure the best taste and nutrition.
This traditional wild vegetable has been improved with modern cooking techniques and is becoming one of the most popular cold dishes this summer. Experiment with different seasoning combinations to create your own special version.
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