Assorted Bean Sprouts
by Lin Shu
Favorite
Difficulty
Easy
Time
10m
Serving
2
Beautiful color, simple and easy to make. "
1. Pinch the roots of the bean sprouts, rinse them in boiling water, remove the cold water, and drain the water for later use.
2. Shred carrots, cut green peppers, and shred fungus
3. Put the carrot shreds, green pepper shreds and fungus shreds in boiling water and scald them out of cold water, and then drain the water for later use (you can rinse them in cold water with bean sprouts and then remove them)
4. Pour a proper amount of oil into the pot, add a handful of Chinese pepper and fry it to get the fragrance (it is best when it is battered) and let it cool for later use.
5. Put all kinds of silk in a container, add salt, monosodium glutamate, and appropriate amount of pepper oil, mix well.
6. It's like this
7. Vegetables must be blanched quickly, and they will be removed as soon as they change color, otherwise they will not be crispy and will affect their appearance. Like spicy food with chili oil.
