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Luncheon Meat Mixed with Mung Bean Sprouts Exclusive
Homegrown mung bean sprouts, blanched to a juicy crunch, are tossed with strips of savory luncheon meat. Chili oil and fruity pear vinegar keep the whole dish lively rather than heavy.
Instructions
- 1
Spontaneous mung bean sprouts.
- 2
Pick and wash clean.
- 3
Boil water in a pot.
- 4
Blanch the bean sprouts.
- 5
Cut the luncheon meat into strips.
- 6
Blanch the bean sprouts, then add the luncheon meat.
- 7
Mix well by tossing.
- 8
Scoop it out and put it in a large bowl.
- 9
Add salt and chicken essence.
- 10
Add the duck pear vinegar.
- 11
Add chili oil.
- 12
Mix well.
- 13
Finished product.
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Ingredients
Main Ingredients
- Mung bean sprouts120g
- Luncheon meat80g
Seasonings
- Chili oil1 tsp
- table salt1g
- chicken essence1g
- Pear cider vinegar1 tsp