1. Remove the old stems of the sweet potato seedlings, leave the tender leaves, wash and drain.
2. Boil water in a saucepan and pour cooking oil.
3. Add the potato sprouts and cook until it boils again and turn off the heat.
4. Remove from the pot and drain the water.
5. Let the kimchi water stand still.
6. Wash the small hot peppers.
7. Cut into small sections with kitchen scissors.
8. Drain the kimchi water to remove the sediment, leaving the clarified part.
9. Pour into potato sprouts.
10. Add salt, garlic slices, and small hot peppers, mix well and set on a plate.
11. Finished product.
12. Finished product.
13. Finished product.
Tips:1. The sweet potato sprouts are very tender, do not cook for a long time.
2. The purpose of pouring oil in boiling water is to maintain the color of the sweet potato seedlings and not change color.
3. If the kimchi water is not sour, add some white vinegar. White vinegar will not affect the color of potato sprouts.
4. The kimchi water has a unique taste, so don't add any other seasonings to avoid losing the flavor.
5. Small hot peppers can also be replaced with rubbed peppers (burnt dried peppers), which is also unique in flavor.
