Ingredients: three black fungus, a package of enoki mushrooms, a small cucumber, a box of konjac knots, a small half of the onion, two small red peppers, four saints, a few drops of sesame oil, a small spoon of minced garlic, balsamic vinegar 150 ml, 30 ml of Meijifang, 20 grams of sugar, 100 ml of mineral water.

Lo Juice gazpacho Steps

1, the main ingredients of the photo

3, pour in white vinegar and Meiji fresh 30 ml, stir until the sugar melts

4, put in the white vinegar and Meiji fresh 30 ml, the sugar is not enough to melt. p>2, into the sugar

3, pour balsamic vinegar and Meiji fresh, stirring until the sugar melted

4, into the monosodium glutamate, minced garlic

5, pour into the mineral water and mix well

6, chopped red chili pepper into the fish sauce, put in the refrigerator for half an hour

7, mushroom wash and remove the tip of the blanch for 30 seconds, fish out of the cold and spare

8, cucumber and onions, and the cold, and the cold, and the cold and spare

9, the cold, and the cold, and the cold.

8, cucumber and onion shredded

9, all the ingredients into the sauce and mix

Tips

The sweet and sour of the sauce can be adjusted on your own, there is no Meiji-Fresh can be used in place of seafood soy sauce.

Use fresh enoki mushrooms, don't overcook them. 30 seconds is enough.

The chili peppers must use spicy small red pepper or Thai pepper, so that the flavor is enough.