Try eating vegetables like this! Just a week will reduce your inflammation!

[Ingredients]
Zucchini 1, red paprika 2, carrot 2, broccoli 1, mushroom Shiitake mushrooms, button mushrooms, king oyster mushrooms), eggplant 2 and a half
1. Dice each vegetable and mushroom into bite-size cubes and prepare on the bat.
2. Leave the eggplant sprinkled with a pinch of salt.
3. Put the prepared vegetables in a steamer, sprinkle a little salt on the vegetable , and steam it.
4. Steam for 3 minutes, take out broccoli and paprika first, steam for 2 more minutes, take out mushrooms and eggplant.
5. Steam carrots and zucchini for another 5 minutes depending on your taste
*Adjust the time according to the intensity of the pot and heat from door to door!
You can steam just one serving, or steam it all at once and store it
[Pickled onion lemon] 1/2 onion, 1 lemon, salt, 1 tablespoon of apple cider vinegar
1 tsp soybean paste, 2 tbsp pickled onion lemon, 1 tbsp perilla powder, 2 tbsp perilla oil, 1 tbsp olive oil, 2/3 tbsp honey, salt and pepper
[Mustard Olive Oil Dressing] 2 tablespoons of pickled onion, 3 tablespoons of olive oil, 1 teaspoon of honey, 1 tablespoon of whole grain mustard, salt and pepper
[Cheonhyehyang Olive Oil Dressing] 2 tablespoons of pickled onion, 3 tablespoons of olive oil, 1/2 cheonhyehyang, salt, pepper
[Steamed vegetables with scented powder] You can make a combination of the spice powder you have at home!
1/2 tsp of basil powder, 1/2 tsp of thyme powder, a little bit of smoked paprika powder, a little bit of nutmeg powder, salt, olive oil