When making coleslaw, you can use a variety of ingredients to get more nutrients, and you can make a difference in flavor with different delicious sauces. Next is the "tuna with bean sprouts and cucumbers", which can not only consume rich dietary fiber from vegetables and melons, but also Omega-3 fatty acids that can help the body resist oxidation and inflammation.
Material:
Bean sprouts 1 bag (about 200g)
1 gherkin
Canned tuna 1 can
Seasoning (mix well in a bowl first):
1 teaspoon soy sauce
1 tsp white vinegar
1 teaspoon lemon juice
1 tbsp sesame oil
1 teaspoon sugar
1 tsp oyster sauce (if you don't have oyster sauce, you can simply mix soy sauce with a little stock powder and sugar instead)
Directions:
Step 1: Wash the cucumber, cut it into small strips, put it in a bowl and sprinkle a little salt until it comes out of the water, then gently squeeze the cucumber dry and set aside.
Step 2: If you have a microwave oven at home, microwave the washed bean sprouts at 600W for 3 minutes; If you don't have a microwave oven at home, boil a pot of boiling water to blanch the bean sprouts and drain the extra water from the bean sprouts as much as possible.
Step 3: Mix the cucumbers, bean sprouts and mixed seasonings together and you're done~