Mung Bean Sprouts Mixed with Cucumber

Name: Mung Bean Sprouts Mixed with Cucumber
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: A Cucumber; 200g Green bean sprouts; A paragraph carrot; 1 tablespoon Soy sauce; Some Vanilla vinegar

by Le Shi Ji

4.9 (1)

Favorite

2

Difficulty

Normal

Time

20m

Serving

2

A simple and quick dish, just mix it, it is delicious and you are not afraid of getting fat. "

Ingredients

A Cucumber
200g Green Bean Sprouts
A paragraph Carrot
1 tablespoon Soy Sauce

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Some Vanilla Vinegar

Mung Bean Sprouts Mixed with Cucumber

1. Prepare the materials.

2. Rub the cucumber into silk with a grater and add a little salt to marinate for 10 minutes.

3. After buying the mung bean sprouts, remove the roots of the bean sprouts and clean them.

4. Pour an appropriate amount of water into the pot and bring it to a boil, add the cleaned mung bean sprouts, and blanch it until it is dead.

5. After peeling the carrots, rub them into filaments and blanch them in water.

6. After 10 minutes, remove the marinated cucumber shreds and squeeze the water.

7. Then put the three kinds of shreds together, add 1 tablespoon of light soy sauce and some vanilla vinegar, and mix well.

8. Simple and fast, crisp and refreshing, reduce fat and lose weight.

Tips:
1. Pickle the cucumber with salt first to make the cucumber soft and remove the moisture.
2. When mung bean sprouts are blanched, it can be cut off. Do not cook for a long time, which will affect the taste.