condiments

Purple cabbage100g

Red pepper 1

1 cucumber

Flammulina velutipes100g

50g of tremella fuciformis

condiments

Seafood seasoning soy sauce

1 spoon

oyster sauce

4 scoops

mature vinegar

4 scoops

sesame oil

Half spoon

Light soy sauce

1 spoon

garlic

3 petals

sugar

Half spoon

The practice of bowl dishes

1.

Wash the ingredients, blanch the Flammulina velutipes and soaked Tremella with pure water for later use, and chop the garlic.

2.

Slice cucumber, remove the pedicel of red sweet pepper, remove seeds and cut into diamond-shaped pieces, and cut purple cabbage into small pieces.

3.

Prepare a bowl and add soy sauce, soy sauce, oyster sauce, aged vinegar, sugar and sesame oil.

4.

Add appropriate amount of purified water, add minced garlic, put the prepared vegetables in, mix well with chopsticks, marinate properly for a while before eating, and it will be more refreshing to eat in the refrigerator in summer.