| 1. | Soak the vermicelli and black mushroom separately. Cook the vermicelli with water. Drain and cool down in cold water. Set aside. Absorb the water of the black mushroom and shred. Sautee mushroom with oil, Cool down and set aside. |
2. | Rinse the bean sprout and Garland Chrysanthemum. Drain and mix it with shredded carrot. Cook until soft. Cool down in cold water. Drain and set aside. | | 3. | Mix the seasonings and put in the above ingredients, fridge for 1 hour. |
