Exercise 1. Removing leaves from green bamboo shoots, peeling, washing and draining, and cutting into filaments; Peeling carrot, washing, and cutting into filaments; Wash the bean sprouts. 2. Boil the water in the pot, add a spoonful of salt and a little oil, add shredded carrots and bean sprouts, blanch for one minute, remove and soak in cold water, cool thoroughly, remove and drain. 3. Pour two tablespoons of oil into the pot, heat it to 50% heat, add a handful of pepper particles, fry until the color of pepper darkens, turn off the fire, and filter out the pepper particles, leaving pepper oil. First add a proper amount of sesame oil and two teaspoons of pepper oil and mix well, then add rice vinegar, salt and monosodium glutamate and mix well. Cold green bamboo shoots are very simple and are common dishes in the menu. The taste of cold green bamboo shoots belongs to vinegar pepper, and the method belongs to mixed vegetables, but how to make cold green bamboo shoots best depends on your own taste habits to adjust the details.

Tips: 1. Boiled vegetables and soaked in cold water can keep bright colors and crisp taste. 2. Pepper oil can be fried more than once, put it in a sealed bottle after use, and add a little when mixing cold dishes to enrich the taste. 3. In the last step, add oil to mix the vegetables well, which can well reduce the vegetable yield caused by adding salt first.