-
1
Grate the cucumber into shreds. -
2
Grate the carrot into shreds. -
3
Brush the pan with vegetable oil, pour in beaten egg liquid and fry into egg cakes, cut into shreds. -
4
Soak the fungus, put it in the pot and cook it, then take it out. -
5
Add the vermicelli and cook until cool. -
6
Cut the fungus into shreds. -
7
Put all the ingredients together. -
8
Add salt, chicken essence, balsamic vinegar, walnut oil and minced garlic, mix well.