Cucumber One stick Carrot One stick
Bean sprouts (either soybean sprouts or mung bean sprouts are acceptable) 200g
How to make cucumber and carrot Summer appetizers~sweet and sour, slightly spicy bean sprouts and cucumbers Carrots~Illustration of ways to lose weight without gaining weight 1

Step 1

The soybean sprouts I use are customary to remove both ends and leave only the middle, which is healthy and beautiful. Of course, you don’t need to remove them. Just follow your personal preference. Soak them in water for 10 minutes.

Step 2

Cut carrots and cucumbers into shreds. I’m in a hurry to cook after work, but I’m lazy, so I use a grater.

Step 3

Add a little salt to boiling water, first put the shredded carrots, then add the bean sprouts after they soften, take them out after 10 seconds.

Step 4

Then put in the cold water prepared in advance to cool down, remove and control the water.

Step 5

Add cucumber shreds, a spoonful of sesame oil, half a spoonful of salt, a spoonful of sugar, 1 to 2 spoons of vinegar, a spoonful of Maggi soy sauce (you can replace it with ordinary light soy sauce), and an appropriate amount of minced garlic. I like spicy food, so I put a spoonful of it. fried chili pepper Summer appetizers~sweet and sour, slightly spicy bean sprouts and cucumbers Carrots~Illustration of how to lose weight without gaining weight 6

Step 6

Stir evenly and serve. If you want to eat something cold when the weather is hot, you can put it in the refrigerator without seasoning for half an hour. The time should not be too long, otherwise the nutrients will evaporate and it is unhealthy. Leave it for half an hour before adding seasoning, stir and serve. , if you add the seasoning first, the soup will come out and affect the taste. Cucumber and carrot cooking tips