Main Ingredients:
1 potato; 1 carrot; some wood ear mushrooms; 2 lotus roots.
Auxiliary Ingredients:
Some scallions; some garlic; some coriander; some peanuts; some sesame seeds.
Seasonings:
1 tablespoon of fried chili; 1/2 tablespoon of rice vinegar; 1/2 tablespoon of balsamic vinegar; 1 tablespoon of Sichuan pepper oil; 1/2 tablespoon of salt; 1 tablespoon of soy sauce; some sugar.
Taste: moderately spicy; Cooking Method: mixed; Time: 10 minutes; Difficulty: easy.
Detailed Steps for Cold Mixed Vegetables
Prepare the ingredients and decide the amount of each ingredient according to your preference and needs.
Shred the carrot and potato. If you don’t have a shredder, you can cut them into thin strips by hand.
Shred the wood ear mushrooms and slice the lotus roots into thin slices of about 3mm.
Boil a pot of water and blanch each ingredient separately. It takes about a minute.
Remember to wash the shredded potatoes twice with clean water and soak them in water.
Blanch all the ingredients.
Remove the blanched ingredients and put them in cold or ice water.
Arrange the ingredients on a plate and set aside.
Mix all the seasonings together. Cut the scallions into small pieces, chop the garlic into slightly larger pieces than garlic paste, and cut the coriander into small pieces.
The peanuts were bought ready-made, and I roasted the white sesame seeds myself, but you can also buy them ready-made.
Sprinkle all the ingredients on top.
Finally, pour the sauce over the top.
