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1
Prepare ingredients: peel off carrots and lettuce and cut into thick shreds. -
2
Use enoki mushrooms to tie shredded carrots and lettuce together. -
3
After boiling the water in the pot, pour in the blanching water for 30 seconds and remove. -
4
Put 1 spoonful of green onion and June fragrant bean paste into a saucepan. -
5
Put the blanched vegetables into a plate. -
6
No need for extra seasonings, a spoonful of bean paste dipped in seasonal vegetables is healthy and delicious.
Tips
Both lettuce and carrots can be eaten raw, but it is best to blanch them to make them safer to eat.