Ingredients
- Sheet jelly (a gelatin-sheet pasta from beans or sweet potatoes) 220 g
- Cucumber (julienned) 80 g
- Egg (beaten), 1 pc
- Black fungus (soaked and julienned) 55 g
- Handful enoki mushrooms 1 pc
- Carrot,(julienned) 80 g
- Cooking oil 1 tsp.
- Lee Kum Kee Seasoned Soy Sauce for Seafood 2 Tbsp.
- Lee Kum Kee Sesame Sauce 1 Tbsp.
- Lee Kum Kee White Vinegar 1 Tbsp.
- Sugar 1 Tbsp.
- Lee Kum Kee Soybean Sauce 3 Tbsp.
- Lee Kum Kee Soup Base for Sichuan Hot & Spicy Hot Pot 1 Tbsp.
- Dash of water as needed
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