1. Preparation materials: cucumber, bean sprouts, carrots, minced garlic, vinegar, soy sauce, salt, sugar and Chili oil (optional).
2. Wash cucumbers and carrots and cut them into filaments.
3. Blanch the bean sprouts with boiling water, take them out, rinse them with cold water and drain them for later use.
4. Put the chopped cucumber, bean sprouts and carrots in the bowl, add appropriate amount of minced garlic, vinegar, soy sauce, salt and sugar, and stir well.
5. If you like spicy taste, you can add appropriate amount of Chili oil.
6. After stirring evenly, cover the bowl and put it in the refrigerator for 30 minutes, which will make the ingredients more delicious.
7. Prepare a plate with pickled cucumber and bean sprouts.
This dish has a refreshing taste, which can be used as an appetizer or as a dinner. At the same time, cucumber and bean sprouts are low-calorie and high-fiber components, which help reduce calorie intake and promote digestion. This dish is also very simple to cook, which is very suitable for a fast-paced lifestyle.