1. Wash chrysanthemums and control water purification.

2. Marinate with salt for ten minutes, and then squeeze out excess water.

3. Peel the cucumber, cut the cabbage into filaments, and cut the tomato into small pieces.

4. Drop lemon juice into chrysanthemum and stir well.

5. Add shredded cucumber, shredded cabbage and diced tomatoes and mix well.

6. Chop garlic, add salt, sugar, chicken essence, vinegar and sesame oil to make sauce and pour it into chrysanthemum, and mix well.