1. Prepare the ingredients, wash the spinach and enoki mushrooms and remove the roots.
2. Peel the cucumber and shred it.
3. Shred carrots.
4. Boil the cooked enoki mushrooms, drain the water, and put them in a pot.
5. The vermicelli is boiled in boiling water, drained and put in a basin.
6. Blanch the carrots, remove and drain the water for later use.
7. Blanch the fungus in water, drain the water, and remove it for later use.
8. The spinach hearts are blanched in water, drained, and set aside.
9. Shred the fungus on a cooked board.
10. The mustard-flavored balsamic vinegar is blended into a juice.
11. Put all the blanched vegetables in a large clean pot, add the juice, then add oyster sauce and salt, mix well.
12. Add shredded egg, add sesame oil and mix well, and a refreshing appetizer is ready.
Tips:1. Add a little oil when blanching spinach to keep the spinach green.
2. When blanching the water, blanch the white vegetables first.
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