Exclusive Broccoli Stems and Wood Ear Mushrooms with Shrimp

Name: Exclusive Broccoli Stems and Wood Ear Mushrooms with Shrimp
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: to taste Broccoli stem; to taste black fungus; to taste Shrimp; 1 piece Xiaomi chili; to taste minced garlic; to taste Salt; to taste light soy sauce; to taste rice vinegar; to taste Sesame oil; to taste chili oil

Often-discarded broccoli stems prove sweeter and snappier than the florets here, blanched alongside shrimp and wood ears for a thrifty, texture-packed chilled salad.

10 minNewEasy Cold Dishes Mix Sour Spicy

Instructions

1
Remove the heads, shells, and veins of the shrimp, cut them into small pieces, and wash them.
2
The stalks of the broccoli that are picked off, personally, I think, are more crisp and tender than the broccoli itself, so I especially like to eat broccoli stalks.
3
Wash and cut into small pieces. You can leave the skin on.
4
Boil an appropriate amount of water, blanch the broccoli stems until just tender, then remove and cool them.
5
Blanch the shrimp in the water used to blanch the broccoli.
6
Rinse off the foam and set aside.
7
Soak and blanch the wood ear mushrooms.
8
Broccoli stems, wood ear mushrooms, and shrimp are put into a large bowl.
9
Put the small chili peppers and minced garlic on top.
10
Use an appropriate amount of salt, light soy sauce, rice vinegar, sesame oil, and chili oil to make a sauce.
11
Pour over the prepared sauce and mix evenly.