1. Soak the frozen vegetables in clear water. The time is about 3 hours. Clean up. Remove impurities. Add water and pour in a spoonful of white vinegar. Cook over low heat until the frozen vegetables become high-quality Mao Mao and the water in the pot becomes sticky. Turn off the fire. Filter. The filtered soup can be placed in the refrigerator or cooled naturally, and it is best to let it cool naturally. After standing for one night, the bean jelly naturally takes shape.
2. Stir-fry a crispy soybean first: add water to the soybean, drain the water, put the oil into the pot to cool, stir-fry slowly until cooked, and let it cool until crisp; Freeze-cut seaweed into long strips and put them in a container; Press garlic into mud, add salt and sesame oil and mix well for later use; Pulverizing rock sugar into powder; Add soy sauce and vinegar, stir well, and try to dissolve rock sugar; Pour the garlic juice on the bean jelly first; Then pour in the crystal sugar sauce vinegar juice; Sprinkle crispy soybeans; Pour in Chili oil; Stir well before eating.
3. Cut the seaweed jelly along the cutting tip on the seaweed jelly package. Pour out the seaweed jelly. Cut bean jelly into thick strips. Put the bean jelly strips into a clean container, and pour in a tablespoon of balsamic vinegar and a little salt. Pour a little oil into the pot, add a few black beans and stir-fry until crisp and fragrant. Chop the fried lobster sauce and sprinkle it on the bean jelly. Dice carrots and pickles. Seed and chop the red pepper. Wash and chop shallots. After the oil in the pot is hot, add the pepper and stir fry until fragrant, and remove the pepper. Add chopped red pepper and stir-fry shallots. Pour the oil on the bean jelly and mix well.