300g of Gracilaria lemaneiformis, 40g of Flammulina velutipes, 20g of shredded carrot, 20g of shredded auricularia auricula, 4 teaspoons of salt 1/4 teaspoons of chicken powder 1/4 teaspoons, a little more delicious, and sesame oil 1 teaspoon.

working methods

1. Wash the tender part of Gracilaria lemaneiformis for later use; Remove the tail end of Flammulina velutipes and cut into sections for later use.

2. Take 1 Gracilaria lemaneiformis, blanch it in boiling water until cooked, take it out and soak it in cold water, then take it out and cut it into pieces for later use.

3. Blanch Flammulina velutipes, shredded carrot and shredded auricularia in turn until cooked, remove and drain for later use.

4. Put all the seasonings into a large bowl and stir well. Add asparagus, Flammulina velutipes, shredded carrot and shredded auricularia in Method 2, and mix well.