1. Wash all kinds of vegetables, soak dried fungus in warm water, set aside
2. Cut broccoli into small pieces, pick and wash the fungus after soaking, and shred carrots, bell peppers, and purple cabbage separately. Set aside
3. After the water in the pot is boiled, put the cut vegetables into the pot in order, blanch them, and remove them to cool. The order of blanching is: broccoli, carrots, bell peppers, fungus, and purple cabbage
4. Drain the water and set aside
5. Dice the cucumber and put it in the chilled vegetables
6. Pour in the salad juice that is appropriate amount of soy sauce, vinegar and sesame oil, and mix well.
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