First of all, prepare ingredients: 250 grams of long beans and half of red bell peppers are washed and put into a plate for color matching.

Prepare a garlic paste, add some garlic, add 2 grams of salt, mash it into garlic paste, and dig it into a bowl with a spoon.

Add 1g sugar, 0.5g monosodium glutamate and 1g salt into a bowl, then add 3g sesame oil, 5g balsamic vinegar and 5g soy sauce, and stir with a spoon to melt the seasoning.

First cut half of the red pepper into strips, then cut into small pieces and put them in a bowl for later use.

Remove the roots of long beans, cut them into 4 cm long sections and put them in the pot.

Boil water in a pot, add 3 grams of salt and a little vegetable oil. Adding salt can increase the bottom taste of vegetables, and adding vegetable oil can keep the ingredients fresh after blanching.

After the water boils, add the chopped long beans and blanch for about two to three minutes. When the beans are cooked, turn off the heat.

Then take out the cold water, control the dry water and pour it into the vegetable bowl.

Finally, pour the prepared juice into a basin, stir it evenly with a spoon, so that the beans and juice can be fully blended together, and then put it on a plate to eat.