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1
Remove the yellowed roots of mung bean sprouts and wash them with water. -
2
Put in salt water and cook. -
3
Remove the roots from spinach and wash them. -
4
Take out the cooked mung bean sprouts and filter the water. -
5
Add spinach and blanch the bean sprouts in water. -
6
Remove the skin from the cucumber, cut it into slices and then into shreds. -
7
Spinach becomes soft. -
8
Remove the filtered water. -
9
Put the three vegetables into a plate, add salt and olive oil and mix well. -
10
Fat-reducing vegetables are ready!