Shredded Vegetable Salad Trio

Cold shredded vegetables is a colorful, refreshing summer dish.

Ingredients

Shredded carrots
When the water is boiling, pour the carrots into the pot and blanch for 40 seconds
Remove from the water and set aside (after removing the carrots, rinse them in cold boiling water)
When the water is boiling, pour the kelp into the pot and blanch for 1 minute and 30 seconds
Pick up the kelp shreds and set aside
When the water is boiling, pour the sprouts into the pot and blanch for 30 seconds
Take out the bean sprouts and rinse them in cold boiling water. Set aside on a plate.
Add garlic and pepper powder
Pinch of salt
Add soy sauce
Vinegar
Mix well
Add kelp shreds and mix well
Add shredded carrots and continue to stir well.
Add bean sprouts and mix well
Add chili oil at the end
Mix well and serve on a plate