Raw materials:

250g potato, apple 125g, mushroom 50g, pickled fennel 25g, 2 eggs, 2 egg whites, pea 125g, carrot 125g, pickled onion 50g, onion 15g, salad oil 50g and wine 65438+ wine. Sauce: 2 cooked egg yolks, salad oil 75g, lemon juice 15g, sugar 8g, sour cream 12g, mustard sauce 5g, a little salt and pepper each.

Method:

1. Wash the mushrooms in advance, cut them into pieces with a knife, put them in a small pot, add wine and enough water to soften them, cover them and soak them for about 24 hours.

2. With aluminum pot, put the potatoes with the skin washed, add the water without potatoes, bring to a boil, and turn to low heat for cooking. Then take out the potatoes, let them cool, peel them with a knife and cut them into cubes; Washing, peeling and dicing apples; Peel the boiled egg, then separate the yolk from the egg white, make manes with the yolk, and chop the egg white; Wash carrots, peel them, boil them in water and slice them for later use.

3. Put all the cut ingredients into a large bowl, then add the fennel powder, boiled peas and diced onions. Chop the onion, take out the mushroom and control the soup, put it in a basin, add salt, salad oil, pepper and wine, and stir well for later use.

4. Crush the cooked egg yolk into a bowl, add lemon juice and sugar, mix well, then add salad oil and quickly mix into emulsion, add sour cream, mustard sauce, salt and pepper to adjust the taste, and pour into the prepared ingredients and mix well.

5. Put the food on the plate and decorate it with red green pepper, lettuce and celery.

Features: Delicious and mellow.