Summer is the best time to eat cold salad!

The air conditioner is turned on to 78Doesn't feel hot and don't want to fire?

Are you unwilling to cook at the thought of turning on the induction cooker and adding fuel to stir fry small dishes?

This summer salad dish made today is very refreshing and delicious, no need to stir fry, it is easy to use, and a must-have dish on the summer table! 👩‍❤️‍💋‍👩👩‍❤️‍💋‍👩👩‍❤️‍💋‍👩

Raw Materials:

Carrots (120grams) 

Lotus (160grams) 

Dried fungus (5grams)

Snow peas (50grams) 

Chili noodles (2grams)

Garlic6Small cloves (25g)

Ginger (8g)

Light blue (4grams)

Appropriate amount of coriander leaves

1. Peel the carrots and lotus root, wash and cut into thin slices (the thinner the better, the better. It is more delicious when mixed in this way)   Remove the stalks of the snow peas and wash them  span>Peel and mince garlic and ginger   Scallions cut into small pieces  < span class="s1">cilantro leaves for use

2 Dried fungus soaked40Minutes to wash and set aside

3 Put water in a pot  Boil  Add some salt and sesame oil  span>Put the fungus  lotus root slices  carrots Slices  Snow peas< span class="s2">2minutes30seconds  Drain and set aside< /p>

4 Put chili noodles in the Fluttershy  Garlic Ginger Powder  < span class="s1">Onion white segment  Add an appropriate amount of oyster sauce  salt span>  Old soy sauce  Stir the sesame oil evenly (you can add some sugar if you are not in the fat reduction period)  more flavor)   Take another pot and heat it with hot oil, pour it on a plate and stir well< /span>

5 Pour the sauce over the cooked vegetables   Add some vinegar and light soy sauce to taste   Sprinkle with coriander leaves  0 span0Stir evenly (taste the taste If it is weak, you can add a little more salt to taste)

Alright~ Let's eat!

Convenient, easy to use, and not unpalatable, a fat-reducing summer salad dish~