Silver salad
By VicentaLakin
They say it's summer. But it's autumn. Autumn tigers must have turned their backs when it comes to the fall replenishment. Autumn cooling needs to be on the schedule. What do you eat in autumn? The bitter vegetables must be the first-class firefighter. Today, you're going to have a salad with a silver ear that's abated, but not a fire. A few little tomatoes and almonds have also been matched for color and taste. It's delicious and nutritious, sweet and bitter, and it's recommended to you with a chord。
Recipe Recommendations
- bitter chrysanthemum 200 grams
- dried tremella two major blocks
- small tomatoes 50 grams
- American almond 20 grams
- Kewpie salad sauce 15 grams
- lemon juice 5 grams
- white sugar 10 grams
- salty and sweet
- mix
- half an hour
- simple
Steps for Silver salad
1
Prepare the raw materials
2
Go to the roots
3
15 minutes with half a spoonful of salt for a chrysanthemum and tomato
4
It's about 8-10 cm long
5
The tomato splits in four
6
The dry silver ear with cold water
7
In the pot, the water is burned in the silver ear for two minutes
8
that's why the raw material was put in the basin and then squeezed into about 5ml of lemon juice
9
add sugar 10g
10
put in a spoonful of salad sauce around 15 g
11
combine all the food and then put 20 g of almonds