Seasoning is 5-6 garlic, sugar 15g, salt 1 teaspoon, appropriate amount of seafood soy sauce, appropriate amount of white vinegar and a little monosodium glutamate.

The ratio of seafood soy sauce to white vinegar is 2 1.

The side dishes are carrot (peeled) 1, cucumber 1, parsley (removed roots and leaves) 3, green pepper 3 and coriander.

The specific manufacturing method is as follows:

Firstly, all the ingredients of green vegetables are washed and peeled;

Secondly, cut cucumber, carrot and coriander into strips and put them into a vegetable-mixing basin;

Third, put about 15 sugar and a teaspoon of salt into the vegetable mixing basin;

Fourth, put on disposable gloves and fully knead and mix salt, sugar and vegetables. Standing for 30 minutes;

Fifthly, during the dehydration time of vegetables, the garlic and pepper in the ingredients are sliced and the parsley is cut into small pieces;

6. Pour off the water generated in the process of standing, add purified water again, wash 1 2 times, and pour off the water;

Seventh, mix chopped garlic, pepper and coriander into a vegetable-mixing basin, add a proper amount of seafood soy sauce and white vinegar at a ratio of 2: 1, add a little monosodium glutamate and mix well;

Eighth, put it in a fresh-keeping box and stir-fry it up and down in the refrigerator at the right time. Take whatever you want. It is recommended not to overdo it, but to finish it in two days.