<h1 class="pgc-h-arrow-right" data-track="1" > cucumber mixed with mung bean sprouts</h1>
Summer is too hot to eat some cold mixed vegetables appetizing and refreshing, cucumber and mung bean sprouts mixed together to eat nutritious and delicious, just a few dollars to get it done, asked the food network recommended this at home easy to complete the cucumber mixed mung bean sprouts production method, we also add some carrot shreds to make the dish more beautiful, this cold mix dish method is simple, eat crisp and tender, appetizer, under the wine under the rice are good, is a summer must learn cold mix side dish, hot to eat it hot to fire.
<h1 class="pgc-h-arrow-right" data-track="3" cucumber mixed with mung bean sprouts > material details:</h1>
250 g mung bean sprouts, 2 cucumbers, 1/2 carrot, 2 coriander, salt, 1 tablespoon sesame oil, 1 tablespoon chili oil, 3 cloves of garlic, 1 tablespoon sugar, 2 tablespoons rice vinegar
<h1 class="pgc-h-arrow-right" data-track="5" > the homely practice of mixing cucumbers with mung bean sprouts:</h1>
1: Prepare the required ingredients, pick out the skin of the mung bean sprouts, wash them, wash the cucumbers and coriander, peel and wash the carrots.
2: Cut the cucumber into thin slices first, and then cut into thin strips.
3, cut the carrot into thin wires, carrots can be eaten raw, the silk should be cut thinner, the taste is not hard, do not like to eat raw carrots, you can use a small amount of oil to fry it, blanched water nutrient loss more.
4: Finely chop the garlic, cut the parsley into small pieces and prepare the chili oil.
5: Bring water to a boil in the pot, blanch the mung bean sprouts, blanch the mung bean sprouts until they are broken, and fish out the mung bean sprouts. After the mung bean sprouts are blanched in water, they are placed in cold water to cool, which can maintain the crisp and tender taste of the mung bean sprouts.
6: Put the mung bean sprouts in cold water and cool them, remove them and use them to clean the water by hand.
7, put mung bean sprouts and cucumber shreds, carrot shreds in the pot, add coriander, 096 - Hong Kong six uncle; 356330 points (c) ( ̄ ( o ) ̄ ) (m) - 097 terms Jockey Club information minced garlic, sesame oil, chili oil, salt, sugar, rice vinegar, use chopsticks from bottom to top to mix well, put out the plate can be.
Finished product diagram:
<h1 class="pgc-h-arrow-right" data-track="14" > cucumber mixed with mung bean sprouts making tips:</h1>
1, mung bean sprouts blanched until broken, do not blanch, in order to maintain the mung bean sprouts crisp and tender taste.
2, mung bean sprouts over cold water, to use the hand to remove the water, the water is large, the taste becomes lighter when mixing.
3, this dish should be eaten fresh and mixed, for a long time, the taste is not crisp and tender, and it will also cause nutrient loss.
Summer weather is hot, like to eat cold mix dishes, appetizing refreshing, this summer must learn cold mixed side dish cucumber mixed with mung bean sprouts, a few dollars can be mixed with a plate, the ingredients are mixed together by cucumber and mung bean sprouts, mung bean sprouts taste good, rich in nutrition. Mung bean sprouts are extremely brittle, rich in VC, mung bean sprouts can not only clear the heat, detoxify, damp heat, but also lower blood lipids and soften blood vessels. The price is also cheap, two or three dollars a pound, economical and affordable, cucumber is a vegetable often eaten in summer, crisp and tender, with heat removal, diuretic, heat and detoxification benefits, as well as weight loss