Good morning here we will give you a recipe bean sprouts and nori seaweed salad with sweet vinegar garlic sauce which is appetizing The way making it is very not too difficult. You just need to be careful to get results from bean sprouts and nori seaweed salad with sweet vinegar garlic sauce which has aroma and taste that can evoke our tastes.

So that the result of bean sprouts and nori seaweed salad with sweet vinegar garlic sauce, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want to prepare bean sprouts and nori seaweed salad with sweet vinegar garlic sauce the delicious as long as you know the tricks and how to make this dish can become treat very special.

Ingredients and seasonings required for prepare

1. Take 1 packet Bean sprouts
2. Prepare 10 pieces Korean dried nori seaweed (or flavored nori)
3. Prepare 1 clove ● Garlic (finely grated)
4. Take 2 tbsp ● Ponzu
5. Take 1 tbsp ● Sugar
6. Take 1 pinch ● Salt

Secure lid tightly on the jar and shake well to combine. (This is a great, adaptable dish for serving a mixed crowd of vegetarians, vegans, and omnivores, and the recipe below includes a list of other topping possibilities.) Then comes the sauce, which is vinegary, sweet, and just a bit spicy. I like to use ginger juice, while some people add hot chili oil or karashi, Japanese hot mustard. Include with the beans the Digitata, the whole onion, stalk of celery, cut in half, carrot, cut in half, and bay leaf. Bring beans to a boil briefly.

How to make:process Bean Sprouts and Nori Seaweed Salad With Sweet Vinegar Garlic Sauce:

1. Wash the bean sprouts, place in a heat-proof dish, wrap in saran wrap, and cook in a microwave at 600 W for 3 minutes. Drain the excess liquid after it cools slightly.
2. Add the ● ingredients to the bean sprouts and toss. Add salt to taste.
3. Add finely torn Korean dried nori to Step 2, lightly toss, and transfer to serving dish. Garnish with chopped scallions and serve.
4. Done and ready to serve!

On a sushi mat, place the seaweed flat. On the one end of the seaweed, layer the filling ingredients. Dampen the edges of the seaweed with water then roll up tightly. Garlic Salmon* sweet onion, scallion, cucumber, mint, garlic fish sauce, lime juice, toasted rice powder.. Mix red wine vinegar, soy sauce, sugar, mirin, sesame oil, chili bean sauce, and balsamic vinegar in a small bowl to make dressing.

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