Q: Can I substitute other vegetables in this recipe?
A: Yes, feel free to include your favorite vegetables to customize the salad to your taste.
Q: How long should I blanch the spinach for?
A: Blanch the spinach briefly, just until it wilts, to retain its color and nutrients.
Q: Is it necessary to soak wood ear mushrooms before cooking?
A: Yes, soaking wood ear mushrooms in water helps them rehydrate and become tender.
Q: Can I prepare this salad in advance?
A: Yes, you can prepare the ingredients in advance, but it’s best to mix them just before serving to maintain freshness.
Mixed Vegetable Salad with Spinach and Wood Ear Mushrooms
Notes
Ingredients:
- Spinach: 300g
- Rehydrated Wood Ear Mushrooms: 100g
- Carrot: 50g
- Sugar: 8g
- Salt: 3g
- Fresh Chicken Sauce: 2g
- Sesame Oil: 10g
- Cucumber: 80g
- Minced Garlic: 10g
- Longkou Vermicelli: 30g
- Soy Sauce: 10g
- Vinegar: 8g
- Soak and blanch wood ear mushrooms for one minute. Cook vermicelli until soft.
- Julienne carrots, ham, and cucumber. Mince the garlic.
- Blanch spinach briefly.
- Combine all ingredients, adding soy sauce, salt, fresh chicken sauce, vinegar, sugar, and sesame oil.
- Mix well until evenly coated.
- Adjust with additional vegetables of your choice for a personalized touch.
- Rich in vitamins and minerals from a variety of vegetables.
- Low in calories, making it a healthy choice for a light meal or side dish.
- Contains fiber from vegetables, aiding in digestion.
- Provides a balanced combination of flavors and nutrients.
