Cold salad platter

It's another dish I learned from my mother, it's fast and delicious. The platter is characterized by a wide variety of ingredients, and when preparing the dish, each ingredient should be small, small and small, and a dozen ingredients mixed together will also make a large pot.

Ingredients

Broccoli afewsmallflowers

carrots asmallpiece

cabbageleaves 3 pieces

fungus sixorseven

yuba twosmallroots

lotusroot 10

onion 2 slices

greenpeppers,redpeppers asmallsectioneach

coriander 2

shallots 1/2

garlic 3 cloves

friedpeanuts asmallhandful

homemadebarbecuedryingredients 1/2 teaspoon

chiliflakes 1/2 teaspoon

Cookedsesameseeds 1/2 teaspoon

Sugar 2/3 teaspoon

Lightsoysauce 1 teaspoon

Agedvinegar 2 teaspoons

Sichuanpepper 5,6 pieces

Cookingoil 3 teaspoons

Cooking Instructions

Cut the broccoli into small florets, the carrot obliquely cut into diamond-shaped slices, and the cabbage to remove the leaves from the middle stem, leaving the leaves on both sides to break by hand or cut into large slices with a knife.
Fungus, yuba, and lotus root are soaked in advance and washed to control the moisture, the fungus is torn small flowers, the yuba is cut obliquely into small sections, and the lotus root is dried one by hand to dry the internal moisture.
Shred onions, green peppers, and red peppers, finely chop shallots (there are no shallots at home, so green onions are used instead), and mince garlic.
Parsley cut into small pieces.
Blanching: Do not boil the cabbage, pour it in quickly after the water boils, turn off the heat, stir twice to remove the cold water, control the moisture and put it in a large basin.
Then turn on the fire and cook the broccoli and carrot fungus in cold water, control the water and put it in a pot.
Add other ingredients and seasonings, top with chopped green onion and garlic, and top with barbecue sauce and chili noodles.
Turn on the heat in the wok, put the peppercorns in the oil, boil the hot oil onto the pepper noodles after the peppercorns change color, and mix well.
Fragrant salad.
Note: The finished product is a six-inch deep plate of two dishes, and the amount of seasoning is converted according to the amount of dishes.