1. Prepare the ingredients.
2. Take 100g of dry cloud silk and soak in warm water for 1 hour in advance.
3. Bring the water to a boil, put the cloud and red pepper shreds in the water and blanch for 3 minutes. After the water is blanched, use chopsticks to remove the water and put it into a plate.
4. There is no need to change the water, just boil the water just now and put it into the radish tassels. The radish tassels picked today are larger, so blanch the water for about 2 minutes, otherwise it will not be easy to cook. If it is small radish tassels, the time will be shortened.
5. Take out the radish yam and control the water. When it turns cold in autumn, the radish yam does not need to be over-cooled. Wait for the radish yam to cool slightly, squeeze the water and chop, chop the dried shreds and red pepper, and peel and chop garlic and ginger.
6. Put all the ingredients above into a plate, add salt, light soy sauce, vinegar, brown sugar, and sesame oil and mix well.
Tips:My usernames on Toutiao, Penguin We Media and Baidu Baijia are: Du Niang Cai Yuan and Kitchen. You are welcome to visit.
