I like to eat a large collection of sour and sweet mouth mixed dishes, appetizers and versatile staples. There must be small mushrooms in the mixed vegetables, with smooth muscles and good taste. Of course, the taste must be conditioned by seasoning. Let’s take a look at my mixed vegetables.


200g white jade mushroom
50g lettuce
1 carrot
1 Tremella
2 tablespoons organic vinegar
1 tablespoon seafood sauce
1 tablespoon sugar
Proper amount of salt
1 tablespoon fried chili powder


Step 1
Blanch the white jade mushroom with water first

Step 2
Change the water and bring to a boil. Slice the carrots and cook them in a pot with soaked Tremella

Step 3
Pour in boiled white jade mushrooms and cook together for a few minutes

Step 4
Take it out together and let it cool

Step 5
Wash the lettuce and tear it into small pieces

Step 6
Mix two spoons of vinegar, one spoonful of sugar, one spoonful of soy sauce and one spoonful of pepper

Step 7
Mix the cooked carrot, tremella, white mushroom and lettuce with salt

Step 8
Pour the sauce into the pickled vegetables

Step 9
Mix well.