Seasoning: 2g of salt, 8g of vinegar and 2g of sesame oil.

The practice of cold-mixed auricularia auricula dishes;

1. Wash Saxifraga selectively and blanch it with boiling water;

2. Until the color of the dish becomes green and bright, serve it immediately, cool it, and cut it into long sections;

3. Wash the tremella after soaking and tear it into small flowers;

4. Put the tremella into the dish, add the tremella and mix well with salt, vinegar and sesame oil.

For more information about cold auricularia auricula, please check out Mint.com Food Library/Restaurants/Cold auricularia auricula dishes.

I'm glad to answer your questions @ Hope to adopt them.