Main Ingredients:
Cucumber: 1; Carrot: 1; Eggs: 2; Black fungus: 1 handful; Sweet potato vermicelli: 1 bundle.
Additional Ingredients:
Vegetable oil: a little; Walnut oil: 1 tablespoon; Garlic: 3 cloves.
Seasonings:
Salt: 1.5 teaspoons; Chicken bouillon: 1 teaspoon; Vinegar: 1 tablespoon.
Taste: Salty and fresh; Technique: Mixing; Time: Twenty minutes; Difficulty: Moderate.
Chunyu Salad Cooking Steps
Shred the cucumber.
Shred the carrot.
Brush some vegetable oil in a pan, pour in beaten eggs to make an omelette, then cut into shreds.
Boil the black fungus until cooked, then remove from the pot.
Boil the vermicelli until cooked, then cool under running water.
Shred the black fungus.
Combine all ingredients together.
Add salt, chicken bouillon, vinegar, walnut oil, and minced garlic, mix well and serve.
