Mixed bean sprouts with cucumber

Mixed bean sprouts with cucumber

Introduction:

"It's muggy these two days. My head aches obviously. It seems that there will be a typhoon and rain again. My old problem is more accurate than the weather forecast. Every time I have a headache, it will be windy and rainy in a few days. It's hot. Eat more cold dishes. If you can lower the temperature, it's delicious, crisp and refreshing. "

Production steps:

Step 1: prepare the required materials.

Step 2: remove the root of soybean sprouts, pick out the bad ones, and then wash them.

Step 3: add water and bring to a boil. Blanch the bean sprouts for about 4 minutes.

Step 4: then pull it out.

Step 5: soak the bean sprouts in a dish with cold water for 2 minutes until cool.

Step 6: drain the water.

Step 7: wash red pepper and cut into shreds.

Step 8: blanch it in a boiling water pan.

Step 9: wash cucumber and cut into shreds.

Step 10: put the drained soybean sprouts into a deep dish and add shredded red pepper.

Step 11: add the shredded cucumber.

Step 12: add sesame oil.

Step 13: add vinegar.

Step 14: add salt, chicken essence and sugar.

Step 15: mix well.

Step 16: finished product

Materials required:

Soybean sprouts: 500g

Cucumber: 1

Red pepper: half of it

Sesame oil: 1 tbsp

Vinegar: 1 / 2 tsp

Salt: 1 tsp

Chicken essence: appropriate amount

White granulated sugar: right amount

Note: soybean sprouts must be blanched until cooked, otherwise there will be beany smell. Friends who like sour point can add more vinegar.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: slightly spicy