Summer refreshing vegetarian soup
| Cucumber Half root | Enoki mushroom 100 grams |
| Lettuce 1 root | Lotus root 1 section |
| Dried fungus 8 grams | Konjak 1 box |
| Broccoli 1/3 | Cooked white sesame seeds 3 grams |
| Special selection of juice 400ml | Fresh spicy sauce 15ml |
| Salt 3 grams | Vegetable oil 5 grams |
| Boiling water Appropriate amount | Ice water Appropriate amount |
Step 1
Prepare materials
Step 2
Wash the black fungus and soak it in water.
Step 3
Add 2 cups of boiling water to the cooking machine on the left, add diced broccoli and soaked fungus and blanch for 8 minutes. Add a little salt and 5 ml of vegetable oil while blanching.
Step 4
Boil water in a pot, add enoki mushrooms and blanch until cooked
Step 5
Take out the blanched enoki mushrooms, fungus and broccoli and soak them in ice water. Run them through ice water three times to cool them down.
Step 6
Add 2 cups of boiling water to the cooking pot, add peeled and thinly sliced lotus root and konjac, press the blanch function button and blanch for 8 minutes
Step 7
When 2 minutes are left, add the peeled and cut lettuce into long strips and blanch them together.
Step 8
blanched lotus seedsRemove the lotus root, konjac and lettuce and put them into a bowl. Add ice water to cool down 3 times.
Step 9
Put the cooled konjac, broccoli, black fungus, enoki mushroom, lettuce and lotus root into a bowl. Cut the cucumber into small pieces and put them into the bowl together. Sprinkle with cooked white sesame seeds.
Step 10
Pour in fresh spicy sauce and selected sauce until it is eighty or nine minutes full.
Step 11
Put the prepared vegetable juice into the refrigerator and refrigerate until it is cold.
Step 12
Finish
Step 13
Close look
Step 14
tasty
Step 15
tasty Cooking tips for refreshing summer vegetarian sauce1. Soak the blanched vegetables in ice water and cool them down to make them crispier.
2. Once the juice is ready, place it in the refrigerator to refrigerate for a better taste
