Cucumber and Carrot Mixed with Sea Fat Vegetables
by Ying Ying Love Food
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. One section of cucumber and one small root of carrot.
2. Soak sea facai in water and wash.
3. Shred the cucumber and carrots.
4. Crush the garlic, wash and chop the parsley.
5. Bring water to a boil in a pot, add the sea fat vegetables and blanch for about 10 seconds, not too long, or it will boil.
6. Continue to blanch the carrot shreds.
7. Put the blanched haifa cabbage, carrot shreds and raw cucumber shreds together, pour the garlic and coriander.
8. Add a spoonful of salt, half a spoonful of monosodium glutamate, 3 spoons of soy sauce, 4 spoons of white vinegar, and mix well. (This kind of weather is actually suitable for adding chili oil and chili, but I have a sore throat recently and I dare not eat it! If you like spicy food, you must add it, it will be more delicious!)
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