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

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

Exercise:

1, lettuce and carrot, cut into filaments and blanch in a water pot.

2. After the kelp is soaked, wash it, cut it into silk 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 paste, salt, sugar, a little savory soy sauce, apple vinegar, sesame oil and Chili oil.

6. Mix well and serve.

Bean sprouts mixed with vermicelli

Ingredients: soybean sprouts, vermicelli and carrots.

Seasoning: shredded onion, minced garlic, minced coriander, salt, cold sauce, sesame oil, pepper and Chili oil.

Exercise:

1. Wash bean sprouts after removing roots and peeling.

2. Soak the vermicelli in warm water, then put down the pot and cook until soft. My vermicelli is pure green handmade potato powder brought back from my mother-in-law's house.

3. Cook the bean sprouts in the pot until they are broken. Take it out, drain it with cold water, and put it into a material basin.

4. Chop the soft vermicelli a few times and put it into the material basin.

5. Add shredded carrots. Shred onion, mince garlic and put it in.

6. Add coriander powder, salt, cold soy sauce, sesame oil, pepper and Chili oil and mix well.

Hangju

Ingredients: a handful of Chrysanthemum morifolium.

Seasoning: chopped green onion, minced garlic, salt, sugar, rice vinegar, sesame oil, sesame oil and chicken essence.

Exercise:

1, Chrysanthemum morifolium is scalded with boiling water and then cooled.

2. Take it out, drain it and put it in The Mixing Bowl.

3. Put all the seasonings in, and the proportion can be adjusted freely according to your own preferences.

4. Mix well and serve.