Seasoned watercress
Mulnaengi resembles naengi flowers, and young children can enjoy it with salad or meat as a wrap, and they can enjoy it with Vietnamese spring rolls, hot pot, soup, and water kimchi. Today, I'm going to make fresh watercress and seasoned watercress. Let me introduce you to the spicy and sour seasoned watercress.
3 serving
Within 30 minutes
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Ingredients
  • Watercress
    400g
  • Salt
    little
  • red pepper paste
    1.5TS
  • Red pepper powder
    1ts
  • plum extract
    1TS
  • Oligosaccharide
    1ts
  • Vinegar
    1TS
  • crushed garlic
    1ts
  • Salt
    little
  • Sesame
    1/2TS
Cooking Steps
STEP 1/6
Wash the cold noodles in running water. It was clean, so there was no need to trim it separately.
When I ate raw watercress after washing it, it tasted bitter and pungent.
STEP 2/6
Add a little salt to boiling water and blanch slightly with watercress.
STEP 3/6
Rinse the blanched cold water and squeeze the water out.
STEP 4/6
Add the amount of seasoning ingredients and mix well.
I didn't use the sesame to put it in at the end.
STEP 5/6
Put the watercress in a bowl and season it and mix it until the seasoning is evenly soaked.
STEP 6/6
Sprinkle sesame seeds and mix it again.
the efficacy of mulnaengi Due to its superior antioxidant ability, substances in stems and leaves have the effect of inhibiting carcinogens and suppressing breast cancer. It is rich in vitamin C, which is 10 times higher than apples, so it is good for fatigue recovery. It has higher iron content than spinach, higher calcium content than milk, and is rich in vitamin K, which is good for bone and brain health. Recent studies have shown that steady intake significantly reduces DNA damage. It is said that cold wet cloth and warm wet cloth of watercress have a hair growth effect.
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