assorted bean sprouts
Beautiful color and simple and easy to make.
Recipe Recommendations
- mung bean sprouts 250g
- carrots 1 piece
- green pepper one
- water fungus sanduo
- pepper oil appropriate amount
- refined salt 7g
- MSG 2g
- salty and fresh
- mix
- ten minutes
- simple
Steps for assorted bean sprouts
1
Puck the roots, wash the bean sprouts, add boiling water, blanch them, remove them with cold water, drain and set aside.
2
Shred carrots, remove green peppers and shred, and shred fungus
3
Put shredded carrots, shredded green peppers and shredded fungus in boiling water, blanch and remove them with cold water, then drain the water for later use (you can soak them in cold water with bean sprouts and remove them)
4
Pour appropriate amount of oil into the pan, add a handful of pepper, fry until fragrant and serve (best when it is quickly burnt), let cool for later use.
5
Put the various shredded silk into a container, add salt, monosodium glutamate, and appropriate amount of Zanthoxylum bungeanum oil and mix well.
6
Mix it like this7
Vegetables must be blanched quickly and taken out as soon as they change color, otherwise they will not be crispy and affect their appearance. I like to eat spicy food with chili oil.