凉拌报春花 Chilled Vegie Platter

┃材料┃
豆包4块、野生木耳10克、冰花雪耳10克、小番茄100克、腰豆100克、紫包菜50克、日式青瓜150克、红萝卜50克、芫茜30克
┃调味料┃
芝麻酱2汤匙、幼盐½茶匙、幼糖1茶匙、柠檬汁1汤匙、清水1 ½汤匙、麻油1汤匙
┃做法┃
1. 把野生木耳和冰花雪耳，各自浸发30分钟，冲洗干净修剪梗蒂，雪耳剪小朵，放入沸水川烫后，沥干待用。
2. 豆包先蒸10分钟，取出，切幼条。
3. 紫包菜、青瓜、红萝卜，切粗丝；芫茜切段。
4. 腰豆炒香，待凉后压碎用。
5. 将全部材料摆盘。
6. 芝麻酱用清水先稀释，再加入其它调味料，拌均匀后淋
入蔬菜，再浇上腰豆碎，就可捞到步步高升。（图1-4）

┃INGREDIENTS┃
4 pcs gluten pockets, 10g wild black fungus, 10g white fungus, 100g cherry tomato, 100g cashew nuts, 50g
purple cabbage, 150g Japanese cucumber, 50g carrot, 30g coriander
┃SEASONING┃
2 tbsp sesame sauce, ½ tsp salt, 1 tsp castor sugar, 1 tbsp lemon juice, 1 ½ tbsp water, 1 tbsp sesame oil
┃METHOD┃
1. Soak wild black fungus and white fungus separately for 30 minutes; trim and wash before blanch in
boiling water.
2. Steam gluten pocket for 10 minutes, and then cut into strips.
3. Julienne purple cabbage, cucumber and carrot; cut coriander into sections.
4. Stir-fry cashew nuts until fragrant; crush and keep aside.
5. Place all ingredients in serving plate.
6. Dilute sesame sauce with some water; mix well with other seasoning ingredients, pour over the dish and
sprinkle crushed cashew nuts over; ready to toss and serve. (pic 1-4)