1. Pick and wash the candied vegetables, remove the roots and wash the mushrooms.
2. Add water to the pot, boil and blanch the mushrooms. After blanching, remove the cold water to control the moisture.
3. Continue to blanch, blanch the candied vegetables and remove them after they are cooked. Similarly, squeeze the water in cold water.
4. Put the mushrooms and candied vegetables in a basin, add 1 tablespoon of soy sauce, 1⁄2 tablespoon of balsamic vinegar, 1⁄2 tablespoon of sugar, a little salt and appropriate amount of chili oil and mix well.
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Tips:1 Keep it in the refrigerator and taste better
2 You can also use other small mushrooms instead of crab mushrooms.
