It rained two days ago, it was cloudy, and the room was dark in broad daylight. It won't rain today, it's a little cloudy and the light is not very good.

I stayed up late again last night. I didn't get up until after eight o'clock today. After washing, I watched the computer for a while. My husband called and said that I wouldn't come back for dinner. So I cooked chestnut millet porridge and mixed a small cold dish, which was very refreshing. I had breakfast and lunch together.

material

Ingredients: 200g； of fresh mushrooms;

Accessories: half a carrot, green pepper 1 piece, a little ginger, pepper, dried pepper, vegetable oil, refined salt, soy sauce, white vinegar and oyster sauce.

Cold seafood mushroom

1

Wash the seafood mushrooms for later use.

2

Wash carrots and green peppers.

three

Carrots are shredded, and green peppers and ginger are shredded separately.

four

Boil the water in the pot, add the boiled seafood mushrooms, boil the pot again and take it out for 1-2 minutes.

five

Put it in cold water and let it cool.

six

Blanch the shredded carrots with water, too.

seven

It's too cold to fish out.

eight

Control the boiled seafood mushrooms and shredded carrots, and put them in a large basin with shredded green peppers and shredded ginger. Put the right amount of salt.

nine

Moderate soy sauce.

10

Add an appropriate amount of oyster sauce.

1 1

A little white rice vinegar.

12

Mix well.

13

Put it on the plate.

14

Put a proper amount of oil in the pot, heat it, add pepper and dried pepper, fry until fragrant, and turn off the heat.

15

Pour the oil on the dish and mix well when eating.

Tips

Don't take too long to blanch the seafood mushrooms. After boiling, they can be taken out for more than 1 minute and cooled. Carrot shreds can be fished out in half a minute after boiling.