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Ingredients: 100g scallops, 250g green pepper

Seasoning: 15 grams of Chubang delicious fresh soy sauce, 2 grams of Chubang MSG, 3 grams of black pepper, 2 grams of sugar, 20 grams of olive oil, 3 grams of salt, 50 grams of rapeseed oil, 8 grams of Chubang King Vinegar, Chubang Pure 5g rice vinegar, 3g Chubang soy sauce, 15g tempeh

Raw material:

300g imported banana and zucchini, ingredient A (30g celery, 30g onion, 12g carrot, 5g coriander, 5g ginger and garlic, 10g red pepper, 15g spring onion), 15g seaweed vermicelli

Seasoning:

Ingredients B (85g Chubang soy sauce, 25g Chubang Apple Cider Vinegar, 5g Chubang white rice vinegar, 3g Chubang chicken juice, 15g rock sugar)

Production Method:

1. Mix ingredient B with water and ingredient A, put it on the fire and bring to a boil, then remove the ingredients and get the sauce;

2. Cut 300 grams of imported banana and zucchini into thin strips and soak in water until hard. Soak 15 grams of seaweed vermicelli and cut into sections. Let the water cool down and put it into a plate;

3. Pour the cooked sauce along the edge of the plate for garnishing;

4. After cutting the zucchini, do not put it on the plate immediately. Let it soak. Be sure to pour the juice when serving.

Dishes Features: Crisp, salty, sour, sweet and slightly spicy