Japanese vegetable cold dish

Below I will introduce to you the method of making Japanese vegetable cold dishes. Remember to make it yourself after reading this. Only by doing it yourself can you learn to cook.

1.Put mushrooms in water and blanch.

2. Use a planer to plane the loofah into filaments.

3. Put the loofah shreds into the water used to blanch the mushrooms and blanch until cooked.

4. After blanching, remove the loofah and mushrooms and put them into ice cubes (the ice cubes must be made of drinking water).

5. Peel the eggplant and shred it into strips using a planer.

6. Put it into the water used to blanch the mushrooms and loofah and blanch it.

7. Remove from the water and chill.

8. Pour 50ml of Japanese soy sauce into the water used to blanch the loofah, mushrooms and eggplant.

9. Pour in the mirin.

10. Add perilla and cook until it becomes sauce.

11. Remove the inner flesh of the bitter melon, slice it and set aside (choose sweet and crispy jade bitter melon, this variety is emerald green in color, and the surface is very bumpy, not the usual light green kind. The "peaks" on the surface are not that high, and the trenches are not that deep. It has a crisp texture and is only slightly bitter, making it most suitable for making cold dishes).

12. Pour in the peeled, seeded and diced tomatoes.

13. Add diced avocado.

14. Pour in the sauce and soak the ingredients.

15. Use 400ml of drinking water to mix one passion fruit into juice.

16. Pour passion fruit juice into the chilled vegetables.

17. Stir well and soak for a while.

18. Arrange the bitter melon slices in a radial pattern, place the scooped vegetables in the middle, put a bowl of sauce on the plate, and done.

Thank you all for joining me today to learn how to make Japanese vegetable cold dishes. Sharing delicious food with everyone is my greatest joy. You might as well share this joy with your friends around you. Let us share delicious food.