Cold mung bean sprouts
My 3-year-old son is very picky about his food. He doesn't eat many dishes, but he loves the cold mung bean sprouts I made. He usually only eats without vegetables. When there are cold mung bean sprouts, he only eats vegetables without eating. This dish is very simple, but because it is my son's favorite, he takes it out to dry it in the sun
Recipe Recommendations
- mung bean sprouts appropriate amount
- Gherkin a
- shallots the two
- fresh ginger a
- soy sauce appropriate amount
- mature vinegar appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- MSG appropriate amount
Steps for Cold mung bean sprouts
1
Cut the green onions into sections and shred the ginger.
2
Shred the cucumber.
3
Blanch the washed mung bean sprouts in boiling water.
4
After the water boils, put the chopped shallots in the pan and stir.5
Soak the blanched bean sprouts in cold water for a few minutes. I forgot to take photos, and I felt dizzy.
6
Put the shredded ginger into a large bowl, add soy sauce, mature vinegar (I like to put in more vinegar, my son and I both like to be jealous, which is appetizing), salt, monosodium glutamate, sesame oil, mix well, and then Put the shredded cucumber and bean sprouts in a large bowl and mix well, and serve on a plate.Cold mung bean sprouts Make Tips
Mixing the shallots in a pot can bring out the aroma of the shallots better, and also kill the bacteria; putting some shredded cucumber and shredded ginger into the bean sprouts has the flavor of cold skin in my hometown. I like it very much.