1. The garlic is pressed into a puree with a garlic press for later use.
2. Cut green and red peppers into small pieces and set aside.
3. Cut the lemon into small pieces and set aside.
4. Seasoning sauce preparation: Put Lee Kum Kee Thai sweet chili sauce, Lee Kum Kee cold sauce, soy sauce, vinegar, sesame oil, salt, chicken essence and lemon juice in a bowl, then put garlic, green and red peppers, and lemon diced into the sauce. Stir the sauce evenly and set aside.
5. Wash the mung bean sprouts, cucumber, purple broccoli, carrots, chive flowers, and enoki mushrooms, then remove the roots of the mung bean sprouts, shred cucumber, purple cabbage, and carrots, and cut the leek flowers into appropriate sections for later use.
6. Bring the water to a boil, blanch the enoki mushrooms, mung bean sprouts, leeks, carrots, and purple broccoli in order. Put all the blanched vegetables under cold water, then drain the water and set aside.
7. Soak the mung bean vermicelli with boiling water (this step can be done in advance), add the mung bean vermicelli to a boil after boiling, and immediately pick it up. Be careful to keep your hands fast. After the vermicelli is over cold, add the prepared lemon Soak in ice water.
8. Remove the roots of enoki mushrooms and place them neatly on the plate with other dishes.
9. Drain the mung bean vermicelli, use your fingers to turn it into a ball shape and place it on the plate. Garnish the vermicelli with lemon diced. Put the sauce on the center of the plate and serve. Sprinkle some cooked sesame seeds when you eat.
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