Ingredients
- 10 g de jengibre
- 90 g de hongos shiitake frescos
- 85 g de aceite de oliva
- 8 ramas de cebollín
- 1 rama de perejil chino fresco
- 25 g de pistaches pelados
- ½ cdita de sal
- 30 g de vinagre de manzana
- 1 pieza betabel
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