Name: Mung Bean Sprouts Mixed with Cucumber and Steamed Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Flour; Some Watermelon juice; A Cucumber; 250g Green bean sprouts; A few garlic; a little salt; Some Oyster sauce; Some Tahini; a little Vinegar; a little Soy sauce; Some Asaba

Mung Bean Sprouts Mixed with Cucumber and Steamed Cake

by Le: eating

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

#凉饭菜#, mung bean sprouts are cool and sweet, can clear the heat, clear the meridians, and detoxify. Cucumber has a sweet and sweet taste, is cool and bitter in nature and non-toxic. It has the effects of removing heat, diuresis, and clearing away heat and toxins. Both mung bean sprouts and cucumbers are more suitable for summer. The combination of the two is a strong combination. Mung bean sprouts mixed with cucumber, paired with a pancake steamed with watermelon juice, eat in summer, fresh and refreshing. "

Mung Bean Sprouts Mixed with Cucumber and Steamed Cake

1. Add flour to watermelon juice, a little salt, and alive into a slightly harder smooth dough, put it in a fresh-keeping bag to moisturize the dough for 1 hour, squeeze the dough into small pieces, and roll it into a garden.

Mung Bean Sprouts Mixed with Cucumber and Steamed Cake recipe

2. Every two rounds are stacked together and rolled into a thinner dough.

3. Heat the steamer, put a piece of dough after the pot is opened, cover and steam for 30-45 seconds, after the dough is set, put in the second piece of dough, cover and steam for 30-45 seconds, wait until the dough is set Put in the third sheet of dough until all the dough is in. Cover and steam for 15 minutes. Turn off the heat and steam for 5 minutes.

4. Take out the steamed noodles and uncover them.

5. Serve with black sesame leaves, peel and shred cucumber, blanch mung bean sprouts with cold water, add salt, vinegar, light soy sauce, oyster sauce, and sesame sauce to taste. Wrap the dough with vegetables and hemp leaves to eat.