Mixed vegetables

We can often see this kind of dining scene in Korean dramas: dozens of dishes of exquisite small dishes are placed on the table, and the scene is satisfying just watching it.

Among the dazzling array of small dishes, I prefer mixed vegetables most. Various vegetables are paired with smooth vermicelli strips. The taste is refreshing but not bland, and it is so delicious that people can't stop drinking.

This dish is rich in raw materials, but the preparation is not complicated. You can cook it well by following the steps slowly.

Recipe Recommendations

cabbage appropriate amount
carrots appropriate amount
mushrooms appropriate amount
fungus appropriate amount
eggs appropriate amount
sweet potato vermicelli appropriate amount
white sesame appropriate amount
sesame oil appropriate amount
soy sauce appropriate amount
vinegar appropriate amount
white sugar appropriate amount
salt appropriate amount
chicken essence appropriate amount

light
mix
ten minutes
simple

Steps for Mixed vegetables

caulis et Folium brassicae capitatae

Shred carrots. The thinner the carrot, the easier it will taste.

Soak mushrooms in hot water, wash them and shred them

After soaking the fungus in hot water, wash it and shred it

Fry the eggs in a pan into golden omelet on both sides

Shred egg cake

Put a small amount of olive oil in the pan and heat it, add cabbage, carrot, mushroom and fungus in turn, stir-fry until done, remove from the pan and let cool

Soak sweet potato vermicelli in warm water

After softening, add to boiling water and cook for 5 minutes

Drain the water after cooling water

First stir the shredded eggs and vermicelli evenly with sesame oil to prevent adhesion

Find a deep container, put all the ingredients in, mix with soy sauce, vinegar, white sugar, salt and chicken essence to form a sauce, and mix well

Sprinkle with fried white sesame seeds to enhance the aroma

Put on disposable gloves and grasp all the materials evenly