Mixed Vegetables
1.
Boil the soup pot with water, put the spinach in the pot and boil for a while, then immediately put it in cold water, and gently squeeze out the water after cooling.
2.
Remove the roots, then cut into 3 cm long pieces, and squeeze the water again.
3.
Put the squeezed spinach into a bowl carefully, add garlic, green onion, white sesame seeds, soy sauce, sesame oil, and salt. After stirring, you can enjoy.
4.
Put soybean sprouts in the soup pot, add enough water, cover the pot and heat it over high heat. After boiling, turn to medium heat and continue to cook for 5 minutes.
5.
Strain the soup with a strainer, and let the soybean sprouts stand to cool.
6.
Add garlic, chives, white sesame seeds, sesame oil, and salt, mix well and enjoy.
7.
Cut the cucumber into 2 cm long sections. Spread salt and let it stand for 30 minutes. When it becomes soft, squeeze out the water.
8.
Add chili powder to the cucumber and stir well.
9.
Add chili sauce, soy sauce, white sugar, white rice vinegar, sesame oil, garlic, and ginger, mix well and enjoy.
Tips:
You can add a little salt to the spinach. Soak the roots in boiling water for 30 seconds before putting the spinach into the water.
Spinach should not be squeezed too hard to avoid fiber damage.
When the soybean sprouts are boiled, be sure to cover the pot, and do not open it halfway, otherwise the beany smell will remain. Boil the white part of the stem until it is transparent and then turn off the heat. Don't overcook it.
Cucumbers can be stored in the refrigerator after they are prepared, and they have an excellent flavor for summer eating.
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