Mixed assorted vegetables

Mixed vegetable assortment method:

Raw materials for vegetable mixed assortment:

Konjac 300g; soybean sprouts 50g; celery 25g; bamboo shoots 25g; Auricularia auricula 10g; carrot 10g; Flammulina velutipes 10g; dry pepper 1

Seasoning for vegetable mixed assortment:

2 tsp sesame oil (6 g); 1 tsp chili oil (3 G); 1 tsp vinegar (3 G); 1 tsp refined salt (3 G); 1 / 2 tsp sugar (1.5 g)

The production process of mixed vegetable assortment:

1. Peel and wash konjac and cut into shreds; wash soybean sprouts and drain water; wash celery and cut into sections; wash bamboo shoots, Auricularia auricula and carrot and cut into shreds; wash Flammulina velutipes and cut off the ends and tear them apart; wash dry pepper and cut into sections;

2. Blanch the processed materials in boiling water, put them into the plate together, and then add all the seasonings to mix well.

Characteristics of plain mixed assortment:

It has light taste and bright color.

Attention should be paid to when making mixed vegetables

You can choose different vegetables according to your taste.

Mixed assorted vegetables

300 g konjac, 50 g soybean sprouts, 25 g celery, 25 g bamboo shoots, 10 g fungus, 10 g carrot, 10 g Flammulina velutipes, 1 dried pepper

Food materials

raw material

Seasoning

2 tsp sesame oil, 1 tsp chili oil, 1 tsp vinegar, 1 tsp refined salt, 1 / 2 tsp sugar

Production method

1. Peel and wash konjac and cut into shreds; wash soybean sprouts and drain water; wash celery and cut into sections; wash bamboo shoots, Auricularia auricula and carrot and cut into shreds; wash Flammulina velutipes and cut off the ends and tear them apart; wash dry pepper and cut into sections;

2. Blanch the processed materials in boiling water, put them into the plate together, and then add all the seasonings to mix well.

Food characteristics

It has light taste and bright color.

The chef knows everything

You can choose different vegetables according to your taste.

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