Seasoned bean sprouts with low moisture
I like the crunchy texture, so I make it often It's seasoned bean sprouts.Rather than blanching it in boiling water When I blanched it with low moisture, the texture was better. It's also simpler than blanching in boiling water. Try making crunchy seasoned bean sprouts with that moisture. ^^
3 serving
Within 30 minutes
꼼지락걸
Ingredients
  • Bean sprouts
    1pack
  • leek
    1/2ea
  • Water
    100g
  • Korean style soy sauce
    1TS
  • crushed garlic
    1/2TS
  • Salt
    1ts
  • Sesame oil
    1TS
  • Red pepper powder
    1TS
  • Sesame
    1TS
Cooking Steps
STEP 1/9
Remove the withered parts of the bean sprouts.
There's a lot of nutrition in the head and roots
I didn't trim it.
STEP 2/9
Rinse it 2-3 times under running water.
STEP 3/9
Put the cleanly washed bean sprouts in the pot
Please add 100ml of water.
STEP 4/9
Close the lid and gently heat it over medium heat
When it starts to smell like savory beans
Bring to a boil over low heat for 5 minutes.
STEP 5/9
Boil it on low heat for 5 minutes and wait for 5 minutes
Please let me in.
STEP 6/9
While moxibustion, chop green onions.
STEP 7/9
Put bean sprouts and seasonings in a bowl
Mix it well.If it's not enough, add salt
Put it in and wrap it up.
STEP 8/9
It's bean sprouts that are seasoned with moisture.
The texture is more alive than blanching in boiling water.
STEP 9/9
It's a side dish that I eat on a daily basis
It's hard to season bean sprouts.
Blanch it with that moisture.It's simple
It's more crunchy.
If you boil it on high heat, even before the bean sprouts come out It's burning.Boil gently over low heat.
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