Raw material:

       Mung bean sprouts 100g, fresh kelp 80g, lettuce 120g,Laoganma flavored water tempeh90g,2g garlic, 2g ginger, 10g vinegar.

How to do it:

       1. Cut the kelp into shreds and cook it in boiling water (put it into the boiling water for about 1 minute), take it out, rinse it with cold water, drain it, and cool it for later use; cook the mung bean sprouts in boiling water (put it in the boiling water for about 20 seconds) and remove it. Remove and rinse with cold water and set aside; cut the lettuce into shreds and set aside.

       2. Put the prepared bean sprouts, lettuce, and kelp into a plate, then add Laoganma flavored water tempeh, garlic paste, ginger paste, and vinegar and mix well.