1. Peel carrots and cut them into diamond-shaped pieces for later use.

2. Wash the cucumber and cut it into pieces with a wave knife.

3. Cut the cauliflower into small flowers; Slice mushrooms for later use.

4. Peel the lotus root and cut it in half, then cut it into thick semicircular pieces and soak it in water with a little vinegar. Drain the water when using.

5. Cut the purple cabbage into rhombic pieces for later use.

6. Put olive oil, geranium and black pepper into the pot and stir-fry with low fire 1 ~ 2 minutes to make the fragrance come out. Boil the water, continue to cook for 2 ~ 3 minutes, add salt and mushroom essence, and then add vegetables to cook.

7. Put the scalded vegetables in a glass container, cool them slightly, then mix the seasoning salt, mushroom essence, fresh lemon juice and olive oil and put them on a plate.