Material preparation: children's vegetables 1 kg, broken ears 1 small handle, a few parsley, shallots 1 root, 2 cloves of garlic, Chili noodles 1 tablespoon, white sesame seeds 1 tablespoon, 2 tablespoons of soy sauce, a little sugar, and salt/tablespoon.
Step 1: Clean the children's vegetables, cut them into thin slices as thick as coins, put them in a basin, add 2 spoonfuls of salt and marinate them evenly 10 minute.
Step 2: Mash the garlic and cut it into minced garlic, mince the shallots, wash the ears and cut them into inches, and chop the parsley into small pieces and put them on a plate for later use.
Step 3: Put minced garlic and shallots in a small bowl, and add Chili powder and white sesame seeds for later use.
Step 4: Heat the oil in the pot until it smokes, then pour it into the sauce bowl to stimulate the flavor of the sauce, and then add 2 tablespoons of soy sauce, a little sugar, 1 tablespoon of salt, 1 tablespoon of chicken essence, 2 tablespoons of balsamic vinegar and 1 tablespoon of pepper oil in turn, and stir evenly to make the sauce.
Step 5: Wash the pickled vegetables twice with clear water, then squeeze out the water and put it in a big bowl. At the same time, add the broken ear roots and coriander, and pour in the prepared seasoning juice.
Step 6: stir thoroughly by hand, so that the ingredients and seasonings are fully blended, and then serve on a plate.