Ingredients preparation: 80 grams of dried tribute vegetables, 2 tablespoons of chili oil, an appropriate amount of balsamic vinegar, an appropriate amount of light soy sauce, a little sesame oil, an appropriate amount of salt, a little chicken essence, an appropriate amount of sugar, and a little oyster sauce.

Note:

1. If you feel that adding the seasoning directly is not enough to determine whether it is salty or salty, you can put the seasoning in a bowl first. When making the sauce for the first time, you can mix it in the bowl. Taste it first, add whatever you feel is missing, and adjust to the taste you like.

2. If you are not in a hurry to eat, you can also mix it, cover it with plastic wrap and put it in the refrigerator for more than an hour to taste. The taste will be better and the texture will be better.

3. After soaking the tribute vegetables in warm water and washing them, you can also rub them with salt to make them taste faster.

Steps of cold tribute vegetables——

1. Soak the tribute vegetables in dry cold water (more than 1 hour), rinse well after soaking;

2. Boil Half a pot of water, put a spoonful of salt after boiling, add tribute vegetables, until it boils again and take it out;

3. After taking it out, use ice water to chill it. The temperature in Beijing is now below zero, so the water in the tap The water was very cold when it came out, so I didn’t put ice cubes, so that it would be more crispy after being chilled;

4. Drain and cut into small pieces of about 2-3 cm;

5. Place in a mixing bowl, add chili oil, light soy sauce, balsamic vinegar, oyster sauce, sugar, salt, chicken essence and sesame oil, stir well and serve.