STEP 1/9
Please choose the chubby bean sprouts for steaming and cut off the roots.
I removed the bean sprout because it could be messy or get stuck in my throat.
Don't throw away the bean sprout you took off, but it's good to boil it when you make the broth.
STEP 2/9
Put 1/2T thick salt in bean sprouts and boil for 3~4 minutes.
(If you close the lid, if you keep opening the bean sprouts to see if they are cooked or not, it will smell like beans, so boil them without closing them.)
STEP 3/9
Wash the cucumber with salt
Cut it by turning it and shred it without the middle seed in the middle.
I added paprika because of the color
If you have any vegetables, you can cut them in.
STEP 4/9
Please shred the paprika, too.
STEP 5/9
Tear crab meat in third order.
(If you don't have crab meat, replace it with carrots.)
STEP 6/9
As soon as bean sprouts are boiled, cold water or
Put it in ice water, please.
(It's crunchy)
STEP 7/9
Mix cooking wine, vinegar, xylose sugar, mustard, and oligosaccharide in a bowl to make mustard sauce.
* Xylose sugar is not absorbed well by the body and has a stronger sweetness, so it is good to use as a seasoning.
(Yeonja sauce is a golden recipe and it's really good.)
STEP 8/9
If you mix bean sprouts in the sauce first, add cucumbers, crab meat, and paprika.
*Sauce bean sprouts first and when the seasoning is cut
Season with vegetables.
*If you think it's bland, it's flower salt
Just a little bit, please.
STEP 9/9
Lastly, I'm going to add sesame seeds.
The roots of bean sprouts are rich in nutrients, so menopausal women don't take them off and eat them.
Vegetables are made with vegetables at home, and if you don't like spicy things, adjust the mustard and add a little salt to the sauce if you think it's bland.