2 raw mushrooms, 6 green asparagus, 6 small corns, 1/2 carrots, a proper amount of celery, 50g cuttlefish, 10 shrimp, a little Brazil, 1 soup bowl, 2 teaspoons of salt, 1/2 tablespoons of sugar and 3 tablespoons of salad dressing.

working methods

1.) Wash vegetables and cut carrots, the size can be within the height of the model container. Add 1 tsp salt to boiling water, scald Sichuan food until it is cooked, then immediately scoop it up and put it in ice water. After cooling, scoop it up and drain it completely, or dry it with a napkin.

2.) After cleaning and drying a soup bowl, put mushrooms in turn (with the umbrella top facing down) and then discharge them into the shrimps next to them to form a circle. Then, put the green reed tip and the small corn on the other side, and first fill the periphery with cauliflower, cuttlefish, carrot and other materials in turn.

3.) Mix watercress powder with half a cup of water, then pour it into 3 cups of boiling water, add seasoning 1 cook for 6? After 8 minutes, turn off the fire, filter it with a strainer, pour it into the vegetable mold until it is full, let it cool, put it in the refrigerator for 3 hours, take it out, turn it upside down, slice it, put it in a plate, mix with seasoning 2 and pour it on.