Seasonal vegetables with dipping sauce
Crunchy ribbons of carrot, lettuce stem, and enoki mushrooms are bundled and briefly blanched. Instead of heavy seasoning, a single spoonful of savory bean paste does all the dipping work.
Instructions
- 1
Prepare the ingredients: peel the carrot and celtuce, and cut them into thick shreds.
- 2
Tie the carrot shreds and lettuce shreds together with enoki mushrooms.
- 3
After bringing the water in the pot to a boil, pour in the food to blanch for 30 seconds and then remove it.
- 4
Put 1 spoon of Scallion Companion June Fragrant Broad Bean Paste into the seasoning dish.
- 5
Place the blanched seasonal vegetables onto a plate.
- 6
No extra seasoning is needed; dip seasonal vegetables in a spoonful of doubanjiang, healthy and delicious.
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Ingredients
Main Ingredients
- celtuce50 g
- Carrot50 g
- Enoki mushroom30 g
Seasonings
- Scallion Companion June Fragrant Douban Sauce1 spoon