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Ingredients: 20 grams of wild chrysanthemum, 15 grams of organic cauliflower stalks, 10 grams of celery stalks, and 15 grams of purple cabbage.

Seasoning: 5g Chubang soy sauce, 1 delicious fresh white bean curd, 3g Chubang white rice vinegar, 0.5g Chubang chicken essence, 2g Chubang 100% pure sesame oil, 5g Chubang delicious fresh soy sauce, 5g dried pepper , 5 grams each of ginger and garlic, 3 grams of hot and sour juice, and 10 grams of Chubang grain blending oil.

Production process:

1. Cut organic cauliflower stalks, celery stalks, and purple cabbage into strips, mix with wild chrysanthemums, and place on a plate, stacking them into a rockery shape;

2. Mix Chubang soy sauce, delicious fresh white fermented bean curd, Chubang white rice vinegar, Chubang chicken essence, Chubang aromatic pure sesame oil, and Chubang delicious fresh soy sauce to make a sauce and pour it around the vegetables;

3. Heat up the pot and add Chubang Grain Blended Oil. Add dried pepper knots, ginger and garlic until fragrant. Pour over the vegetables.

Dishes Features: A must-try in summer, fresh and refreshing