Lo juice gazpacho all have black fungus three, cucumber half, a package of enoki mushrooms, konjac knots, a little bit of shredded onion, small red peppers, three pieces of cherry tomatoes these things. Lao juice gazpacho is a simple home cooking, you need to use 150 grams of balsamic vinegar, 30 grams of fresh soy sauce, 100 grams of mineral water, 20 grams of sugar, sesame oil moderate, garlic moderate amount of these condiments.

Lo juice gazpacho practice

Cucumber clean, rinse the skin, cucumber wipe fine silk into a bowl, black fungus soaking clean, konjac knot clean, skin shredded on top of the cucumber, onion clean and shredded, enoki mushrooms rooted and fried, small red bell pepper cleaned clean and cut into sections, Virgin Mary cleaned and cut, garlic and rice pepper diced, garlic and rice pepper in a bowl.

Put sugar, pour balsamic vinegar, fresh soy sauce, sugar stirring to melt, add garlic and sesame oil, monosodium glutamate (MSG), chopped red pepper, put into the fish sauce, blended into the water, cucumber and onion julienne, enoki mushrooms, remove the tip of the separate, hot water, stir-fry for 30 seconds, fish out of the cold, the ingredients are poured into the fish sauce and mix well.

Lo juice gazpacho is often eaten in our lives, spicy and addictive, flavorful and delicious, gazpacho good to eat, lo juice is very important, gazpacho lo juice is to use millet chili, green onions, ginger, pickled chili peppers, etc. plus a variety of seasonings made, the practice of the juice has a variety of ways to make a variety of flavors, the main is the proportion to master.