1. Ingredients: shredded kelp, shredded carrot, shredded lettuce and dried bean curd.

Seasoning: garlic paste, salt, sugar, apple vinegar, umami soy sauce, sesame oil and Chili oil.

Third, the practice of cold four silk:

1. Slice lettuce and carrot into filaments and blanch them in a pot.

2. After the kelp is soaked, wash it, cut it into shreds and put it in the basin.

3. Cut lettuce and carrot into shreds, cool them with cold water, take them out and drain them, and put them into a sea basin.

4. Blanch the dried bean curd, cut it into filaments and put it into the material basin.

5. Add garlic, salt, sugar, apple vinegar, a little umami soy sauce, sesame oil and Chili oil.

6. Mix well and serve on a plate.

One thing to note is that all raw materials that need to be blanched should be blanched with cold water after being fished out. Shredded lettuce and shredded carrot can keep crisp and tender taste after boiling in cold water. After boiled in cold water, dried tofu is not easy to get together, so it is easy to mix and tastes better. Moreover, kelp should not be soaked for too long, otherwise the nutrient loss will be serious, and there will be no nutrition without taste.

Black, white, red and green, four raw materials and four colors, put together, are not only bright and dazzling, but also nutritious. Protein, trace elements and carotene are all available, and the taste is sweet, sour, spicy and salty. In early summer, such a small dish on the dining table can make your appetite open at once!