Steamed bean sprouts | Okuzono's daily recipe [home cooking researcher official channel] recipe transcription

・ It also solves the shortage of bean sprouts and vegetables.
・ When washing the bean sprouts, cut the edges of the bag with scissors, pour water into the bag, and shake it lightly. Cut both ends of the bottom with scissors to the extent that sprouts do not come out, and leave it for a while to drain the water.
・ You do not have to wash the bean sprouts.
・ Bean sprouts may be placed in a frying pan with some moisture.
・ By adding salt and sesame oil, the water of the bean sprouts is drawn out and steamed.
・ 1/4 teaspoon is easy to measure if you use 1/2 teaspoon. If you don't have a lightweight spoon, add one pinch (about 0.3g) four times to make about 1/4 teaspoon (1.25g).
・ By steaming without adding water, water will come out from the bean sprouts, and the taste will become stronger and more delicious.
・ Make the cut wakame seaweed absorb the water from the bean sprouts. By adding cut wakame seaweed, the amount of salt is just right.
・ By adding sesame seeds, the nutritional value is increased and excess water can be absorbed.
・ You can eat freshly prepared food, but you can put it in a storage container, remove the heat, and store it in the refrigerator for 4 to 5 days.
・ You may eat with a small amount of soy sauce and chili oil.
・ You can eat it with dried bonito and ponzu soy sauce.
・ You can add ham, shredded cucumber, and radish sprouts and sprinkle with Chinese dressing (1 teaspoon mustard, 1 teaspoon vinegar, 1 mirin, 1 soy sauce, 1 sesame oil).