The Mason salad can is a salad style that I have always liked. I did it the night before, and went to work the next day. I remember to shake it before eating~ Production time: 20min
This time I used fresh Agaricus blazei with a special earthy atmosphere.
Gently brush the surface soil with a soft brush. If there is a small amount of cleaned roots, it can be cut and then sliced.
Open fire, make a piece of butter in the pot
Put the cut Agaricus blazei into the pot and fry on both sides until golden
Mix olive oil, basil vinegar, and honey in a ratio of 3:2:1. When they are just poured together, they are layered. Mix them with small eggs and mix them evenly.
Put the salad layer by layer into the Mason jar, and place the sauce on the bottom of the bottle. The principle is to put the vegetables that can be infiltrated with the sauce at the bottom (I put the ripe peas, carrots, corn kernels and okra). Put the fried Agaricus blazei in the middle, then put the nuts on top, and put the green salad on the top layer. Shake the bottle before eating and let the sauce evenly wrap on the ingredients.
1. Basamik vinegar can be replaced with apple cider vinegar, lemon juice, etc. 2. Try to try it yourself before pouring it. Adjust it according to your taste. 3. When shaking the jar before eating, remember to close the jar. Shake not only can make the sauce evenly wrapped in the ingredients in the can, but also make the sauce fully mixed and emulsified; 4. If there is no small egg pumping when using sauce, you can also use tools such as chopsticks.