Assorted Vegetarian Sauce
Overview
The weather is getting hotter, and various cold dishes are on the table more often. When making cold dishes, the ratio of various seasonings is troublesome. Either they are salty or the vinegar is too acidic, which is a bit difficult especially for novices in the kitchen. Now that we have the special selection of juice, we can say that this big trouble has been solved. It's so easy to make cold dishes now. This one has a softer taste, with just the right amount of salty, sour, and sweet. People with light tastes can use this salad directly without any other ingredients; people with heavy tastes can add some chili oil, etc. Suitable for all groups of people, good for light fat and weight loss. Today I made a plate of assorted vegetables with lao sauce. I only poured some lao juice, heated a little oil and sprinkled garlic. The taste was enough. It was so convenient.
Tags
Ingredients
Steps
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Soak the fungus in advance.
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Wash and cut the fungus, carrots and bean sprouts that need to be blanched.
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There is no need to blanch the cucumbers, just wash them and cut them into shreds and put them in a bowl.
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Boil a pot of water. After the water boils, blanch the konjac shreds for one minute, scoop them out and put them into a bowl of cucumber shreds.
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Pour in shredded fungus and cook for two to three minutes.
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Then add shredded carrots and soybean sprouts and blanch them for two to three minutes.
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Pick up the fungus, carrots and soybean sprouts and put them into a large bowl.
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Add cilantro segments.
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Add millet pepper rings, minced garlic and cooked sesame seeds.
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Pour in appropriate amount of selected juice.
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I put 2 tablespoons of oil in a small bowl and microwaved it on high for 1 and a half minutes, then poured it over the minced garlic.
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Mix well and eat.
