1, first prepare garlic, Chili sauce, white vinegar, olive oil and dried vegetables.

2, soak in cold water for 20 minutes, chop garlic, put sugar soy sauce in the bowl, put Guilin Chili sauce, add white vinegar, add olive oil, and stir well for later use.

3. Soak the dried evergreen in hot water and remove it. Drain the water with cold water for later use.

4. Put the dried evergreen into the dish and pour in the evenly mixed sauce.

5, put it in the refrigerator for fifteen minutes, it will be delicious. The soup is hot and sour and delicious. Evergreen crisp is a very simple appetizer in summer.

Wannianqing dried vegetable

Evergreen dried vegetables are famous dishes in Ningbo area. It is named after its green color and similarity with the ornamental plant Evergreen. Because of its special processing technology, most of the vitamin C and minerals in fresh vegetables have not been lost, so it is a dry vegetable, but it still has no taste. In summer and autumn, there are few vegetables in the market, and this dried vegetable is a good soup.

Take a small amount of dried vegetables in a bowl, add soy sauce and monosodium glutamate, brew with boiling water, and the dried vegetables in the bowl will spread like tea leaves. Add sesame oil, and eat while it is hot. The color, smell and taste are good and attractive. In the past, it was mostly processed by the family, for self-feeding or feeding relatives and friends from other places. Nowadays, some food processing enterprises in rural areas use oven equipment for small batch production, which is often supplied in the market.