30 grams of mung bean sprouts

20 grams of cucumber

15 grams of carrots

a little coriander

1 tablespoon of salt

1 tablespoon of vegetable oil

Chili oil

Scented oil in moderate amount

Spicy flavor

Mixing process

Ten minutes time consuming

Easy difficulty

Choke bean sprouts steps

1

Bean sprouts washed, remove the root. Soybean sprouts or mung bean sprouts are fine. Pinch off the roots and the bean sprouts will not taste bitter.

2

Wash and shred carrots and cucumbers. Cilantro (coriander) washed and cut into pieces. Cilantro is warm and sweet in nature, and can strengthen the stomach and eliminate food, expel wind and detoxify.

3

Put a little salt in the water, heat it to about 70 or 80 degrees, put the bean sprouts in a colander, blanch for 10 seconds, pull out and drain the water. Look at the color of bean sprouts, not raw white, slightly soften immediately fish out, if you wait until the translucent look, it is too soft and rotten.

4

Heat the oil in a hot pan, and stir-fry the carrots a little. The carotene is more easily absorbed by the body in the presence of the oil.

5

Put bean sprouts, shredded carrots, shredded cucumber and cilantro into the mixing bowl, sprinkle a little salt, chili oil, sesame oil, mix well.

6

You can also sprinkle a little chicken powder to enhance the flavor. Bean sprouts have high water content and crunchy texture.