Bean sprouts 200g Taro 100g
Crispy peanuts Garlic 1 small flap
Light soy sauce 1 tablespoon Rice vinegar 2 tablespoons
Soup 1.5 tablespoons Salt 1/2 tsp
Sesame oil 1/2 tsp
How to mix bean sprouts Mixing bean sprouts skillfully | Illustration of how to remove dryness and nourish the liver 1

Step 1

Garlic grated into garlic pasteSkillfully mixed bean sprouts | Illustration of how to remove dryness and nourish the liver 2

Step 2

Take a small bowl, add light soy sauce, rice vinegar, sugar, salt, sesame oil and minced garlic, mix well and set aside Skillfully mixed bean sprouts | Illustration of how to remove dryness and nourish the liver 3

Step 3

Cut off the roots of the bean sprouts, wash them and blanch them in water. After 10 seconds, drain them into ice water, then drain them and set aside for later use. Smartly mixed bean sprouts | Remove dryness and nourish the liverIllustration of how to do it 4

Step 4

Grate the taro into shreds, fry in hot oil until crispy, drain the oil and sprinkle with a little salt to taste Skillfully mixed bean sprouts | Illustration of how to remove dryness and nourish the liver 5

Step 5

Pour the prepared sauce into the bean sprouts, stir evenly and serve on a plate Skillfully mixed bean sprouts | Illustration of how to remove dryness and nourish the liver 6

Step 6

Sprinkle with crispy peanuts and taro shreds Cooking tips for mixed bean sprouts

1. Add some oil and salt when blanching to make the bean sprouts greener. 2. Blanch the bean sprouts for 10 seconds. They will have a crispy texture. If you like them softer, you can add 5 more seconds. 3. When blanching, add bean sprouts in small amounts many times to prevent the water temperature from dropping too quickly and causing the bean sprouts to cook unevenly