1. Prepare ingredients: fungus (black), broccoli (green), onion (purple), cherry tomatoes (red), sweet peppers (yellow, red), zucchini, cucumber, chives, fennel, garlic, rosemary, lemon Salad sauce
2. Soak the fungus, wash, remove and drain the water, wash the broccoli and cut into small flowers;
3. Wash the onion and cut into pieces; cut the zucchini, wash and slice; remove the stems and seeds of the pepper, and cut into pieces;
4. Wash the small tomatoes, remove the stalks, and drain the water; wash the cucumber, cut into pieces, fennel, chives, and wash;
5. Boil the water, add the fungus, blanch it and remove it;
6. Soak the fungus in cold water and remove it;
7. Wash the pot, boil the water again, and blanch the broccoli;
8. Broccoli in ice water and remove;
9. Remove the fungus and broccoli into a large glass plate;
10. Heat the pan, pour olive oil, add onions, peppers, and zucchini, stir fry and cook;
11. Pour the sauteed onions, peppers, and zucchini into a large glass dish;
12. Chop the chives, garlic, and fennel, pour together with lemon salad juice, olive oil, salt, rosemary powder, and pepper, and mix well.
Tips:1. Fungus and broccoli are suitable for blanching;
2. Onions, peppers, and zucchini are suitable for sautéing;
3. Cucumbers and small tomatoes are suitable for eating raw;
4. Onions, garlic, and fennel are suitable for crushing into juice or minced.
