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Exclusive Mixed Three Shreds
Blanched bean sprouts, cool cucumber and carrot shreds are lightly salted and piled together, needing only a spoonful of chopped-chili paste to become a bright, easy salad.
Instructions
- 1
After washing the mung bean sprouts, put them into a soup pot to cook.
- 2
While cooking the bean sprouts, cut the cucumber and carrot into thin strips.
- 3
Bring the bean sprouts to a boil for 2 minutes.
- 4
Take out the cooked bean sprouts and drain the water.
- 5
Put the threads into the salt and mix evenly.
- 6
Plate the dish.
- 7
Just add the chopped chili sauce.
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Ingredients
Main Ingredients
- Mung bean sprouts100g
- Cucumber shreds50g
- shredded carrot50g
Seasonings
- Chopped Chili Sauce2 spoon