A few days ago, I received the prizes I received for participating in the "Everyone is a Gourmet" shortlisted theme competition. It was a small box full of money, and it was a unique amount in my hand!
Here, I would like to express my heartfelt thanks to the Food House and all members of the Food House. Every progress and growth I make is inseparable from everyone's attention and support. Thank you!
This dish was temporarily wanted to mix it as a cold dish when I was making breakfast a few days ago. I saw that there were still some small bean sprouts in the kitchen that had not been eaten the day before, and there were many home-grown carrots brought by my mother-in-law from my hometown, so I mixed it according to my own idea.
I thought of it delicious, but what I didn't expect was the wonderful reaction after the collision between Zanthoxylum bungeanum oil and shredded ginger. The numbing, slightly spicy aftertaste, and the acidity of the balsamic vinegar is too rich...
So much so that when we finally had breakfast, our little girl pulled the plate directly in front of her. As soon as she saw that our chopsticks were tending to pick up the vegetables, she immediately wrapped the vegetables with her little arms: "My vegetables..."
In the end, we had to get a small bowl and give it to her, so that the two of us could taste the beautiful taste of bean sprouts.
Ginger bean sprouts mixed with vermicelli
Recipe Recommendations
- carrots 1 small root
- ginger 1 block
- onion 1 segment
- garlic 2 cloves
- pepper 1 small pinch
- soy sauce a little
- balsamic vinegar 1 teaspoon
- salt appropriate amount
- MSG small amount
- edible oil appropriate amount
- hot and sour
- mix
- ten minutes
- simple
Steps for Ginger bean sprouts mixed with vermicelli
1
Let's first show off the prizes I received yesterday for participating in the "Everyone is a Gourmet" shortlisted theme competition.
2
Boil the vermicelli until soft until there is no hard core, remove and use cold water to set aside.
3
Rub ginger and garlic into paste respectively, and chop the green onions into minced flour.
4
Wash the carrots and slice them with an oblique knife. Dip carrot slices and mung bean sprouts into water respectively, and break the bean sprouts. Remove and control the moisture.
5
Put all raw materials in a large bowl, put the chopped green onions on top, and put a spoonful of cold dressing.
6
Put appropriate amount of oil in a frying pan, add pepper grains, and turn on medium heat to fry to create the aroma of pepper.
7
Add 1 spoonful of black pepper.
8
Drip in a little light soy sauce.
9
Add a large teaspoon of balsamic vinegar.
10
Season with salt.
11
Add a small amount of monosodium glutamate and stir well.