Instant shredded jellyfish 100 grams Fresh fungus 80g
Konjak knot 150g Preserved eggs 3
Cucumber 2 roots Fried peanuts 30g
Chili oil 1 tablespoon Garlic powder 6 grams
Bowl juice: 3 tablespoons aged vinegar Excellent taste 2 tablespoons
Oyster sauce 6 grams White sugar 8 grams
Salt 2 grams Sesame oil 5 grams
Six ways to make old vinegarThe most popular classic dish on the Mid-Autumn Festival table~Old vinegar six Illustration of how to do this 1

Step 1

Pour all the seasonings in the bowl of juice except sesame oil into a small pot, stir evenly and bring to a boil over low heat. Pour it out and let it cool completely. Add the sesame oil and mix well. The most popular classic dish on the Mid-Autumn Festival table~Old vinegar six Illustration of how to do this 2

Step 2

Wash the fresh fungus and konjac knots, blanch them in boiling water, remove them from the cold water The most popular classic dish on the Mid-Autumn Festival table~Old vinegar six Illustration of how to do this 3

Step 3

Peel the cucumber, flatten it and cut it into cubes. Cut the preserved egg into cubes and set aside. The most popular classic dish on the Mid-Autumn Festival table~Old vinegar six Illustration of how to do this 4

Step 4

Put the six ingredients into the basin, pour the cooled bowl of juice, add minced garlic and chili oil and mix well. The most popular classic dish on the Mid-Autumn Festival table~Old vinegar six Illustration of how to do this 5

Step 5

Six kinds of low-fat, low-calorie, sour and appetizing old vinegar, rich in nutrients and delicious Six cooking techniques for old vinegar