Imagine the crisp bean sprouts, embraced by the chutney sauce, showing unprecedented freshness and refreshment, and every bite is the ultimate temptation for the taste buds. Today, I'm going to take you to explore how to make this home-cooked bean sprouts surpass the taste of memory and become the star dish on the table!

All deliciousness starts with the selection of ingredients, and the key is to choose fresh mung bean sprouts with few roots. When washing, it is necessary to wash gently to avoid the bean sprouts from breaking and maintain their integrity, so that the bean sprouts can be distinct and crisp and tender.

Ingredients:

Bean sprouts, minced garlic, coriander, cucumber, carrots, dried chilies, vegetarian oyster sauce, soy sauce, aged vinegar, salt, sugar, cooking oil

Specific practices:

1. This is a simple and easy-to-make home-cooked cold dish. First, chop a little more minced garlic and coriander.

2. Then, cut some shredded cucumbers and carrots, and finally cut a few dried chili segments.

30. Then blanch the bean sprouts and carrots, boil for 0 seconds after the water boils, remove the water and let it cool.

4. Then add cucumber, minced garlic, dried chili, add oyster sauce, soy sauce, aged vinegar, salt, a small amount of sugar, pour hot oil, and then add coriander.

5. The bean sprouts are crisp and tender, sour and spicy and refreshing, and a very good family cold dish.