Bean sprouts with chrysanthemum petals

1 serving


Rinse the fresh chrysanthemum petals and soak in cold water for 20 minutes. Separate the prepared bean sprouts from the seeds, rinse and scald with boiling water. Then transfer to cold boiled water, remove, squeeze the moisture, mix with sesame oil, vinegar, sugar, salt and 1 teaspoon of hot vegetable oil with the aroma of allspice. (To do this, tip the vegetable oil, lower the pepper grains into it and, when the aroma is felt, remove the allspice, cool the oil). Top the dish with bright chrysanthemum petals and serve.