1. Ingredients: fungus, garlic, carrot, red pepper, vinaigrette
2. Soak the fungus in advance, clean and cut. The fungus needs to be soaked in cold water, and it can soften in one hour.
3. Pour an appropriate amount of water into the boiling pot, boil it, put the fungus in it and cook it
4. Cook the fungus, remove the cold water, drain the water and transfer it to a bowl
5. Carrots peeled, washed and shredded
6. Clean the red peppers, cut the pepper rings, and add some red peppers, which is not only good-looking, but also delicious
7. Pour the minced garlic, chili, salt, oil and vinegar sauce into a bowl and stir evenly
8. Put the prepared sauce and carrot shreds into a fungus bowl, stir well, and use a small dish to install.
9. cucu zero-fat oil and vinegar sauce, essential for low-calorie light salads
Tips:1. Cucu zero-fat oil and vinegar sauce, it has oil and vinegar, so there is no need to add oil.
2. Don't soak the fungus overnight, cook it after the soaking is good, not for too long.
3. The surface of the fungus is smooth, and the cold dressing is easy to taste after being cut into pieces.
