Mixed Vegetables

Mixed Vegetables

by Chongshan

4.7 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

2

In the vegetarian mixed three vegetables, we selected the current seasonal vegetables, spinach, soybean sprouts and cucumber. The first two are "cooked vegetables" and the latter is "lettuce". Three kinds of ingredients, three kinds of Korean secret authentic sauces, and three unique flavors. In the scorching summer, appetizers to relieve the heat, beauty and beauty, are perfect.

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.

Mixed Vegetables recipe

2. Remove the roots, then cut into 3 cm long pieces, and squeeze the water again.

Mixed Vegetables recipe

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.

Mixed Vegetables recipe

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.

Mixed Vegetables recipe

5. Strain the soup with a strainer, and let the soybean sprouts stand to cool.

Mixed Vegetables recipe

6. Add garlic, chives, white sesame seeds, sesame oil, and salt, mix well and enjoy.

Mixed Vegetables recipe

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.

Mixed Vegetables recipe

8. Add chili powder to the cucumber and stir well.

Mixed Vegetables recipe

9. Add chili sauce, soy sauce, white sugar, white rice vinegar, sesame oil, garlic, and ginger, mix well and enjoy.

Mixed Vegetables recipe

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.

We Chat: Chong Shan

Comments

Similar recipes

Spinach Meatball Soup

Tenderloin, Spinach, Big Bone Soup

#中卓牛骨汤面#|shrimp Bone Soup Noodle

Zhongzhuo Beef Bone Noodle Soup, Fresh Shrimp, Big Bone Soup

Cold Seasonal Vegetables

Spinach, Onion, Rice Noodles

Seasonal Vegetable Egg Rolls

Egg, Corn Starch, Water

Chicken Noodle Soup

Noodles, Chicken Soup, Carrot Strips

Bacteria Soup

Tricholoma, Pleurotus Eryngii, Enoki Mushroom