Main Ingredients:
Seaweed: 300g; Enoki mushrooms: 300g; Carrot: half.
Additional Ingredients:
Cilantro: 3 sprigs; Garlic cloves: 2; Dried red chilies: 3; Sunflower oil: as needed; Sesame oil: as needed; Light soy sauce: as needed; Vinegar: as needed; Salt: as needed; Sugar: as needed; Oyster sauce: as needed; Chicken bouillon: as needed.
Taste: Mildly spicy; Technique: Mix; Time: Ten minutes; Difficulty: Easy.
Detailed Steps for Making Cold Seaweed and Enoki Mushroom Salad
Prepare all ingredients, wash them. Shred the carrot and mince the garlic.
Blanch the enoki mushrooms in boiling water, then cut into segments and let cool.
Boil the seaweed for 2 minutes, then cut into segments and let cool.
Drain excess water and let cool.
Heat a little sunflower oil in a pan, stir-fry the red chilies until fragrant.
Add the shredded carrots, stir-fry for half a minute, then turn off the heat.
Add the seaweed and enoki mushrooms.
Then add vinegar, light soy sauce, minced garlic, oyster sauce, sesame oil, chicken bouillon, salt, sugar, mix well, and serve.
