condiments

2 cucumber strips

Vermicelli 1 piece

condiments

lemon

1

mayonnaise

100g

Eggs (of hens)

two

pork

100g

Dried/shelled shrimp

Proper amount

condiment

salt

Proper amount

monosodium glutamate

1?o'clock

verdant

25 grams

energy

15g

garlic

25 grams

coriander

15g

pepper

Proper amount

1. Wash and disinfect the cucumber, soak it and take it out without peeling it. Cut the strip vertically, put salt after seed extraction, and control it in the inverted tray; Cut the boiled egg with a thin thread; Cut the lemon in half, slice everything and juice.

2. Mix the boiled diced eggs, mayonnaise and lemon juice into stuffing, put them in the yellow melon pulp, smear the remaining mayonnaise and set aside.

3. Put the lemon slices in the middle of the plate.

4. Wash the vermicelli and cut it into long strips; Shred lean meat; Chop onion, ginger and garlic. Dice dried seaweed. Stand by and watch.

5. Put a little cooked peanut oil in the frying spoon, add chopped green onion, ginger and garlic, stir-fry until fragrant, and add shredded pork, refined salt, monosodium glutamate and dried rice.

6. After the shredded pork turns white, add vermicelli, stir well quickly, take out the spoon, put it on the other side of the dish, and sprinkle with coriander powder.