Ingredients: tofu skin 1 piece, 400 grams of mung bean sprouts, half a carrot and appropriate amount of onion.
1. Shred onion, bean curd skin and carrot respectively for later use.
2. Wash the mung bean sprouts from the head to the tail.
3. Put water in the pot. After the water boils, add the mung bean sprouts and blanch them.
4. Take out the blanched mung bean sprouts and put them in cold water for cooling.
5. Cut shredded tofu and carrots are also blanched in boiling water.
6. Blanched mung bean sprouts, shredded carrots and shredded tofu are put together in a large bowl, and seasonings such as chopped onion, sugar, balsamic vinegar, sesame oil and umami soy sauce are added.
7. Add a handful of cooked sesame seeds. If you like spicy food, you can add some Chili oil.
8. Mix well when eating.