Health benefits
Carrots: enhance immunity, protect eyesight, fight cancer and prevent cancer
White sugar: low in protein
Ingredients
Kelp (soaked) ( 1 piece (about 1.5 times the size of an adult’s palm) ) | Carrot ( 1 root ) |
Green bamboo shoots ( 1 root ) | Edible oil ( 20ml ) |
Garlic ( 2 cloves ) | Spicy millet ( 1-2 pcs span> ) |
White sesame seeds ( a handful ) | Light soy sauce ( 2 spoons ) | Balsamic vinegar ( 1 spoon ) | White sugar ( 2 grams ) |
Salt ( 2 grams ) | Red oil chili ( 1 spoon ) |
How to mix three shreds
1. Prepare the main ingredients, soak the kelp in advance and the green bamboo shoots , peel the carrots.
2. Cut the kelp into thin strips and set aside.
3. Cut the carrots into shreds about the same length and thickness as the kelp shreds and set them aside for later use.
4. The green bamboo shoots are also cut into shreds about the same length and thickness as the kelp shreds and put into the vegetables.Set aside in a basin.
5. Chop the garlic into fine pieces, cut the millet into small rings and add the white sesame seeds into one In a small bowl.
6. Boil water in a pot, add a few drops of oil after the water boils, add kelp shreds and cook 5 minutes.
7. Add shredded carrots and kelp and blanch them together.
8. Take it out quickly and put it into drinking water to cool down.
9. Heat the cooking oil and pour it into the garlic bowl.
10. Add light soy sauce, balsamic vinegar, salt, sugar and red oil chili and mix well.juice.
11. All materials are mixed.
12. Stir evenly and serve.
Tips
1.Soak the kelp in advance, and choose the thickness in the middle.
2.Do not blanch carrot shreds for too long, otherwise they will become soft and affect the taste.
3.The amount of seasoning can be adjusted appropriately according to your own taste.
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