The dish of three shreds dressed with sauce is like a colorful picture scroll. The green cucumber shreds, the bright red carrot shreds, and the golden egg skin shreds are intertwined in the dish, like a beautiful landscape painting. Each cucumber shred seems to be jumping, bringing a refreshing taste; the carrot shreds exudes a slightly sweet aroma, forming a perfect match with the refreshing taste of the cucumber shreds; the egg skin shreds are like a golden ribbon, connecting the whole picture and emitting a faint egg fragrance. Every bite is so refreshing and delicious, making people feel like being in a food paradise.
Ingredients for Three shreds dressed with sauce：
| Enoki Mushrooms | 100g |
| Carrot | 100g |
| Garlic sprout | 10g |
| Garlic | 5g |
| Salt | 2g |
| Aginomoto | 1g |
| Sugar | 1g |
| Light soy sauce | 5g |
| Mature vinegar | 5g |
| Chili Oil | 5g |
| Sesame oil | 5g |
Step:
1.First, we prepare the ingredients. We take a handful of Enoki Mushrooms, remove the roots, and put them in clean water. Then, we break up the mushrooms, wash them, and set them aside. Next, we take a piece of carrot and cut it into even slices, then into thin shreds. These carrot shreds are not only beautiful, but also have a very good taste. In addition, we also need a few garlic sprouts, cut them into 3 cm long segments. At the same time, a few garlic cloves are pounded and cut into garlic powder. These garlic powder add a rich garlic flavor to the dish, making the whole dish taste more rich.
2.Next, we blanch the ingredients. We boil water in a pot, and when it comes to a boil, add a little cooking oil. Cooking oil can form an oil film on the surface of the ingredients, keeping them bright and fresh. Then, we pour the Enoki Mushrooms and carrots into the pot, blanch for 40 seconds. This can remove the off-flavor of the Enoki Mushrooms and carrots and make them more crisp. Then, we pour in the cut garlic sprouts and continue to blanch for 20 seconds. Blanched garlic sprouts taste more fresh and tender, and can better absorb the flavor of the seasoning. Finally, when all the ingredients are blanched, remove them and rinse them with water to cool them down. Rinsing with water can make the dish crisper and maintain the freshness of the ingredients.
3.In a prepared large bowl, pour in the finely chopped garlic, add 2 grams of salt, 1 gram of monosodium glutamate, and a little sugar. Then add 5 grams of soy sauce and 5 grams of vinegar to highlight the sour and refreshing taste. Next, add 5 grams of sesame oil and 5 grams of red oil to make the dish shiny and oily. Put the vegetables that have been drained of excess water into the bowl, and stir evenly with chopsticks or hands. This process is like weaving a delicious dance for these ingredients, allowing them to dance freely in the seasonings and release their attractive aroma.
4.After stirring the ingredients in the bowl, this delicious cold and refreshing three-strand salad is ready. Serve it on a plate, and it will immediately become the focus of the table. With its bright colors and rich texture, it is a perfect choice as an appetizer or side dish. Now, let’s taste this delicious dish together!
Tips:
1.After blanching the ingredients, rinse them with cold water. Rinsing with cold water can make the dishes taste crisper.
This dish is full of surprises. It’s like a carnival of colors and tastes, where three seemingly ordinary ingredients can spark such a wonderful spark. Every bite is full of layers, with the crispness of cucumbers, the refreshing taste of carrots, and the toughness of egg skin dancing in your mouth. The seasoning is the finishing touch, allowing each ingredient to release its best flavor. This dish is addictive, and every bite leaves people feeling satisfied. Even the most ordinary ingredients can become extraordinary in your hands. This is the charm of food, and this is the art of cooking.