How to make Korean mixed vegetables

For most cities, it is not difficult to find that roadside stalls are everywhere. Although this makes dining more convenient for many people, who can ensure dining hygiene? Eating at street stalls for a long time will inevitably lead to serious diseases. For health reasons, you can choose to cook it at home. Next, I will introduce to you how to make Korean mixed vegetables.

1. Soak the fungus in warm water, remove it, drain the water, and cut it into strips with scissors.

2. Soak the vermicelli in hot water, remove and drain

3. Cut the tenderloin into strips, mix with a teaspoon of oyster sauce, a teaspoon of cooking oil and an appropriate amount of shredded ginger, and marinate for 10 minutes

4. Remove the fibrous roots of black bean sprouts, wash and drain for later use

5. Cut carrots into shreds

6. Pour oil into the pan, add the marinated shredded pork and fry until the shredded pork is cooked. Set aside

7. Use the remaining oil from frying the shredded pork to add the shredded carrots. Stir-fry until the carrots become bright in color and slightly softened, then set aside.

8. Let the fried pork tenderloin and carrot shreds cool separately

9. Wash the pot or use another pot, add water to boil, put in black bean sprouts and blanch for half a minute, remove and rinse with cold water, then control the water content

10. Place the processed pork tenderloin, carrot shreds, fungus shreds, vermicelli and black bean sprouts on a plate

11. Pour the rice sauce on top, sprinkle with cooked sesame seeds, and mix well before eating.

Korean mixed vegetables need to be carefully cooked before they can be served, and if you are familiar with the cooking steps, you will definitely be able to create the most special taste through your own meticulousness.