1.
Ingredients preparation:
All the ingredients are cleaned, the fungus is soaked in water in advance, and the lotus root is washed and sliced. The lettuce is washed and peeled, and then sliced into thin slices, and the snow peas is cleaned and reserved.
2. First put the lettuce slices in a bowl, add a little salt to kill the soup, marinate for 10 minutes, and pour out the soup.
3. Boil the snow peas in a pot of boiling water and blanch the snow peas. You only need to blanch the snow peas a little. After removing them, let them pass in cold water, and then drain the water for later use.
4. Cook the lotus root slices in the same way and drain the water for later use.
5. The fungus is cooked and drained for later use.
6. Put the lettuce slices that have been killed in the soup, as well as the cooked snow peas, fungus and lotus root slices in a large pot.
7. Let's start making the scallion oil seasoning for the cold salad.
8. Heat the oil in a pot, break the chilies into pieces, and fry them on low heat until the aroma is released.
9. Add the chopped green onions and fry them on a low heat until the green onions are fragrant.
10. Finally, sprinkle the sesame seeds into the pan, fry a little, and the scallion oil is ready.
11. Put the prepared scallion oil into the vegetables in step 6.
12. Then add salt, chicken essence, light soy sauce, and sesame oil to taste.
13. Stir evenly and serve on a plate.
