Salad
by Foodie World_SQ9ySPEp
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Wash cucumber and vermicelli and cut into strips, and cut coriander into sections.
2. Tear the cabbage into slices, slice the carrots, and tear the fungus into small pieces.
3. Blanch cabbage, carrots and fungus for later use.
4. Put the cucumber, vermicelli, blanched cabbage, carrots, and fungus all on the plate.
5. Add 1 tablespoon of light soy sauce, 3 tablespoons of vinegar, appropriate amount of salt, pepper, and a little sesame oil.
6. Fill the wok with oil and heat, add the peppercorns and fry them until fragrant, then add some shredded green onions.
7. Pour hot oil on the top of the vegetables.
8. Sprinkle with coriander and mix well.
9. Finished product.
