Cold salad menu

Cold mixed fungus, skin-peeling, cabbage, mung bean sprouts, onion, cucumber and shrimp slices, leek with dried silk, sesame sauce with beans, shredded pork with skin, spicy vermicelli, kelp with vermicelli, fragrant soybeans, celery, assorted vegetables and cauliflower. Ingredients

Ingredients: 2 pieces of purple cabbage, 1 bitter chrysanthemum, 1 egg, 1 sweet orange, 1 box of shredded konjac and 5 green shrimps

Accessories: 5 small tomatoes, 6g fresh peas, 2 tablespoons apple vinegar, 2 tablespoons honey, 1 tsp olive oil, proper amount of cheese powder and a little chopped black pepper

Second, the method

Peel the sweet orange and cut it into pieces

5. Cook the egg and cut it into four pieces

6. Remove the shell of the konjac shreds and control the water for later use

7. Remove the shrimps, remove the shell and wash the shrimps for later use

8. Add water to the pot, boil the salt, pour in the konjac shreds and cook them, then remove them and cool them for later use

9. Then pour in fresh peas and shrimps and cook them and remove them for later use

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