Konjac Salad
by West Mushiland
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Wash the mung bean sprouts and remove the head and tail (this is more refreshing, lazy people can do it by themselves), blanch them, and stir in sesame oil
2. Rinse the konjac shreds, remove them after they are cooked, and drain the water.
3. The bean sprouts are spread on the plate as a base, and the konjac silk is spread on it. Mix the sesame oil, chili oil, sesame paste, pepper, soy sauce, vinegar, and sugar together and pour it on top. You can also add garlic, chopped green onion, coriander and the like according to your preferences. Of course, people who worship the Buddha know that scallions, ginger, and garlic are all meat and fish, and they cannot be eaten.
