Colorful pepper and radish mixed with fungus

Overview

I didn’t know what vegetables to eat today, so I went to the fields to see what vegetables were available. I found that red radishes are growing well. Red radish tastes best when eaten cold. So this dish came about

Tags

• cold dishes
• home cooking
• old man
• summer recipes
• lunch
• dinner
• chicken essence
• colorful pepper
• coriander
• light soy sauce
• msg
• millet spicy
• onions
• red radish
• white sugar
• white vinegar
• salt

Ingredients

Steps

1. 1 Prepare the ingredients, color peppers, fungus, red radish, green onions, coriander, garlic (I forgot to bring them), millet pepper

   

2. 2 Cut the radish into shreds, add a little salt and marinate. (To know whether there is a salty taste, just taste the taste on the chopsticks when stirring evenly)

   

3. 3 Shred the bell peppers and cut the coriander into sections (I like to use coriander that has just been picked from the ground, so it is not included in the first picture). Chop millet and pepper, mince garlic

   

4. 4 Cut the cooked fungus into shreds

   

5. 5 Marinate the radish for about five minutes. If there is water coming out of the bottom of the basin, you can squeeze out the excess water from the radish

   

6. 6 Put all the chopped ingredients into a basin

   

7. 7 Add seasonings.

   

8. 8 Mix well

   

9. 9 Complete