Cold Sprouts

Name: Cold Sprouts
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Bud; 2 pcs Red chili; 3 pcs garlic; 1 tablespoon Vegetable oil; 2g salt; 2g sesame oil; Some Soy sauce; 1 tablespoon Balsamic vinegar

by Favorite Xiaozhi

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Ingredients

150g Bud
2 pcs Red Chili
3 pcs Garlic
1 tablespoon Vegetable Oil
2g Salt
2g Sesame Oil
Some Soy Sauce
1 tablespoon Balsamic Vinegar

Cold Sprouts

1. Toon sprouts are divided into 2 halves, the tenderest cold dressing, and the other half is fried egg.

2. Bring an appropriate amount of water to boil, add a little salt and drop a little vegetable oil, and put it in the cleaned Tsubaki bud to change color in 30 seconds.

3. Take it out and drain the water, the red buds will turn green when heated

4. Stir-fry the red pepper in the pot with vegetable oil

5. Pour the fried chili on the chrysanthemum bud and add the garlic paste

6. Add salt, dark soy sauce, light soy sauce, balsamic vinegar, sesame oil and mix well

Tips:
The turquoise color of the chrysanthemum buds that are made by dripping vegetable oil and salt into the boiled water is beautiful.

You can also choose dried chili powder and boil vegetable oil on top of the chili powder.