Seven-color Cold Cucumber Salad

Seven-color Cold Cucumber Salad

　　Seven-color Cold Cucumber Salad

　　Ingredients: dried cucumber, cabbage heart, black fungus, cabbage, eggs, heart-red core radish (a type of Northeastern Chinese radish with green skin and red core, especially sweet), carrot, shredded pork, shredded large white onion, cellophane noodles.

　　Seasonings: minced garlic, aged vinegar, sesame paste, mustard oil.

　　Method:

　　1. Julienne all the vegetable ingredients. Boil the black fungus, eggs, and shredded pork separately, then julienne them. Then mix all the julienned strips together.

　　2. Mix the seasonings together to make a special dipping sauce. Wash the chicory, select the tender parts, and mix them with cooked beef and the seasonings.

　　Tips: Take your time julienning. This is not only for aesthetics but also to ensure a crisp and evenly textured bite.