Exclusive to Fat-Reducing Sauce and Mixed Vegetables

Name: Exclusive to Fat-Reducing Sauce and Mixed Vegetables
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 100 piece Spinach; 3 stick Carrot; 1 stick Cucumber; 200g Mung bean sprouts; 2 spoon Bibimbap sauce; 3 piece Quail egg; to taste Salt

A rainbow of blanched vegetables, from bean sprouts to spinach and carrot ribbons, is tossed in a light diet-friendly sauce, proving healthy eating can look vibrant.

20 minNewMedium Cold Dishes Boil Sweet Spicy

Instructions

1
Wash the carrots and cucumbers.
2
Wash the mung bean sprouts with clean water.
3
After the salt water boils, add the bean sprouts and bring it to a boil again.
4
Scoop out the filtered water.
5
Grate the carrot into shreds.
6
Blanch it briefly in the water used to cook the bean sprouts.
7
Bring to a boil.
8
Scoop out the filtered water.
9
Remove the roots of the spinach and blanch it in boiling salted water.
10
Blanch briefly and remove, which can remove excess oxalic acid, then cut into short strips.
11
Put the various vegetables and cooked quail eggs into a larger bowl for easy mixing.
12
Add the fat-reducing sauce.
13
Mix well and then it can be eaten.