2. You need to pickle shredded carrots in advance. First, take the garlic press and add a proper amount of garlic.

3. Squeeze out garlic and mix well with carrots.

4. Sprinkle a little salt on carrots, mix well and marinate for 5 minutes.

5. Cook the corn buds in boiling water until they are broken, and immediately pick them up and drain them.

6. Add vinegar, soy sauce, chicken essence, salt, pepper and sesame oil to the corn sprouts and shredded coriander and mix well.

Cooking tips

1. Pickled shredded carrots will be brittle in boiling water and will not be cooked with corn shoots, which can reduce the loss of nutrients in water.

2. Adding sesame oil to cold salad can make fat-soluble vitamins. Coriolus versicolor is easier to absorb.