Sukju Namul, Seasoned Mung Bean Sprouts, Mung Bean Sprout Salad, 凉拌绿豆芽, 涼拌綠豆芽, スクチュナムル, もやしのナムル, 숙주나물

Sukju Namul, Seasoned Mung Bean Sprouts, Mung Bean Sprout Salad, 凉拌绿豆芽, 涼拌綠豆芽, スクチュナムル, もやしのナムル, 숙주나물 Leave a comment

Mung bean sprouts parboiled in salt water and mixed with a variety of seasonings, including chopped green onion, garlic, salt, and sesame oil.

绿豆芽用盐水焯一下,捞出沥干水分后,加入葱、蒜,、盐、香油等调料搅拌均匀即可。绿豆芽是绿豆的嫩芽,可作为拌饭的材料,也是祭祀桌上常见的一道凉拌菜。

綠豆芽用熱鹽水焯一下,再放入蔥花、蒜末、食鹽和香油拌勻。綠豆芽是綠豆的嫩芽,可以拌飯吃。這道菜也作為祭祀用菜。

緑豆もやしの芽のナムル。もやしを茹でて水気をしっかり切った後、クッカンジャン、みじん切りにしたねぎとにんにくで味を調えて食べる。

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