Pickled vegetables are healthier and lighter. Today's assorted vegetables include peanuts, fungus, celery, carrots and cauliflower. The method is simple and nutritious.

foodstuff

cauliflower

1 piece

carrot

of appropriate amount

celery

of appropriate amount

wood ear

of appropriate amount

peanut kernel

of appropriate amount

salt

of appropriate amount

monosodium glutamate

of appropriate amount

sesame oil

of appropriate amount

Making time: 10 Minute Diners: Steps

1

Cauliflower, carrot, celery, peanut kernel, fungus. Soak auricularia auricula and peanut kernel in water in advance.

2

Put water in the pot, pepper, aniseed, peanut kernel and cook the peanut kernel.

three

Cut cauliflower into small pieces, celery into sections, carrot into pieces, and fungus into small pieces.

four

Put water in the pot, and the water will be boiled in cauliflower.

five

Add celery and blanch.

six

Finally, add fungus and carrot to blanch.

seven

Put the blanched cauliflower, celery, carrot and fungus in cold water for supercooling.

eight

Put cauliflower, carrot, celery and auricularia into a bowl, then add salt, monosodium glutamate and sesame oil and mix well.

eight

Tips 1. When blanching vegetables, put some salt and oil to make vegetables more colorful. 2. After blanching the vegetables, immediately put them into the water to cool them, making them more crisp and tender.