Cold-mixed auricularia auricula, thin face, vermicelli, cabbage, mung bean sprouts, onion, cucumber with shrimp slices, dried leek, sesame sauce with beans, shredded pork with vermicelli, spicy vermicelli, kelp with fragrant beans, celery, assorted vegetables, stir-fried flowers, three kinds of cucumbers, fried rape and fried cucumber.

The method of assorted salad

I. Materials used

Materials: 2 purple cabbages, Kuju 1, eggs 1, sweet oranges 1, konjac shreds 1 box, and 5 shrimps.

Accessories: 5 small tomatoes, 60g fresh peas, 2 tablespoons apple vinegar, 2 tablespoons honey, olive oil 1 teaspoon, proper amount of cheese powder, and a little chopped black pepper.

Second, practice.

1. Wash the purple cabbage, remove the pedicle and cut into thick shreds.

2. Wash the bitter chrysanthemum and remove the roots for later use

3. Wash the tomatoes and cut them into pieces.

4, sweet orange peeled and cut into pieces

5, the eggs are cooked and cut into four petals.

6, konjac silk shell control water for use.

7. Remove the shrimp line, shell and wash the green shrimp for later use.

8. Add water and salt to the pot, bring to a boil, pour in shredded konjac, cook, remove and cool for later use.

9. Then pour in fresh peas and shrimps, cook them, take them out and cool them for later use.

10, add apple vinegar and honey into a small bowl and mix well.

1 1. Add olive oil and stir well to make a bowl of juice.

12. Put all the ingredients except eggs into a bowl, add the bowl juice and stir well.

13. Finally, add the eggs, sprinkle with cheese powder and chopped black pepper and serve.