涼拌芥蘭頭

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涼拌芥蘭頭

材料

芥蘭頭 3條

紅蘿蔔半個

冬荀 1個

白背木耳 6-8朵

日本青瓜 1條

調味料:

麻油 1茶匙

麻醬 2湯匙

花生醬 2湯匙

頭抽 1湯匙

芥末(可用日本芥辣) 2茶匙

鹽或雞粉適量

芝麻少許

Procedures

1. Soak dried fungus in water for 5 minutes and then cook in water for 10 minutes. Drain and shred when cool. Shred kohlrabi and bamboo shoot. Cook in hot water and rinse with cold water.

2. Shred cucumber and carrot but do not cook. Mix with shredded fungus, kohlrabi and bamboo shoot in a big bowl. Rinse well with cold boiled water. For a cooler taste, put into refrigerator for 15-30 minutes.

3. Mix sesame oil, sesame paste and peanut butter together into a sauce (if necessary, add 1-2 tablespoons of cold water to dilute). Place all the vegetable mixture into a large bowl, add a little salt or chicken powder into the bowl of salad, and then add in premium soy sauce and mustard. Mix well and then add sauce to mix thoroughly. Place salad on a serving plate and garnish with sesame.