1. Fresh chrysanthemum vegetable, wash.
2. Garlic smashed.
3. Add water to a pot and bring to a boil, add chrysanthemum chrysanthemum, and soup for 30 seconds.
4. Remove and put in cold boiled water.
5. Cut the cool chrysanthemum chrysanthemum vegetable into sections.
6. Put the chopped chrysanthemum chrysanthemum vegetable on a plate, and top with tahini sauce. Laoganma.
7. Mix the minced garlic, rice vinegar, oil, soy sauce, and sugar together. These seasonings are all salty, so I don’t add salt anymore.
8. Drizzle the mixed juice on it, it is very light and delicious.
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