Seasonal vegetables

Name: Seasonal vegetables
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 1/2 piece Corn; a few pieces Cauliflower; 1/2 piece Broccoli; 1 piece Carrot; 2 pieces Coriander; 2 pieces scallion; a pinch white sugar; 1 spoon Heran Organic Brown Rice Vinegar; 1 spoon Weidamei Premium Oyster Sauce; 1 spoon June Fresh Premium Original Soy Sauce

Corn, carrot, and two kinds of cauliflower are cooked separately to protect their individual textures, then reunited under a bright soy dressing strewn with herbs and chili.

20 minNewEasy Cold Dishes Boil Light

Instructions

1
A group photo of the ingredients.
2
Also take a close-up of the sauce.
3
After bringing a pot of water to a boil, add the corn cut into small sections and cook for about 15 minutes.
4
After a few minutes, add the carrot pieces and cook for another 5 minutes.
5
In another pot, bring clean water to a boil, then blanch the cauliflower for about 3 minutes.
6
Chop the cilantro and green onions finely, and add dried red chili rings.
7
Pour in 1 spoon of June Fresh Premium Original Soy Sauce.
8
Shao Wei Da Mei Premium Oyster Sauce.
9
Shaoheran Organic Brown Rice Vinegar.
10
Then add a little boiled mineral water and stir well.
11
The sauce for the seasonal vegetables is prepared.
12
Place corn, carrots, and cauliflower into a glass dish at will, and pour in an appropriate amount of boiling mineral water.
13
Pick up a piece of seasonal vegetable, dip it in the sauce, refreshing but by no means bland.