Potato and carrot julienned mixed with bean sprouts is a refreshing and delicious cold dish. It mainly consists of potato, carrot, and bean sprouts as the main ingredients, offering a crunchy texture and rich nutrition, which makes it highly favored by people. Not only does it taste refreshing, but it also has abundant nutritional value. Bean sprouts are rich in protein, vitamins, and minerals, which helps promote digestion and enhance the immune system. Potatoes, on the other hand, contain a significant amount of starch, vitamins, and dietary fiber, which play a vital role in providing energy and maintaining overall health. This dish is particularly suitable for consumption in the summer due to its refreshing and appetizing qualities. In hot weather, a cool potato and bean sprout salad not only provides nourishment but also boosts the appetite, allowing people to enjoy delicious food while maintaining good health.
| Potato | one |
| Bean Sprouts | 300g |
| Salt | 5g |
| Sugar | 3g |
| Aginomoto | 2g |
| Light soy sauce | 3g |
| White vinegar | 6g |
| Chili oil | 5g |
| Minced garlic | 4g |
| Coriander | 5g |
| Carrot | one |
Steps:
1.Today I want to share a delicious home-cooked dish, Potato and Bean Sprout Salad. First, we need to prepare a few peeled potatoes and cut them into thin shreds. Note that the shreds don’t have to be too thin, as overly thin potato shreds lack texture. After cutting, we need to rinse the potato shreds in clear water to remove the surface starch, which helps maintain the crisp texture. Prepare some bean sprouts as well. Soak the bean sprouts in water for a while to remove impurities and odor.And julienne one more carrot for later use.
2.Next, we need to heat up the pot and bring water to a boil. Once the water is boiling, add the julienned potatoes and carrots into the pot and blanch them for about 30 seconds. Since the potato and carrot strips are thicker, it is necessary to blanch them first to ensure the texture and nutritional value. Then, add the bean sprouts into the pot and blanch them for around 20 seconds until they are slightly cooked. Bean sprouts are more tender and crispy compared to the potato and carrot strips, so a shorter blanching time is needed to maintain their texture and nutritional value. Pour out the blanched potato and carrot strips along with the bean sprouts from the pot and drain the water. Then, transfer them to a serving bowl or dish.
3.Start seasonings. Add a pinch of salt, a little bit of sugar, a dash of MSG, half a spoon of light soy sauce, and a spoon of white vinegar to the bowl containing the julienned potatoes, carrots, and bean sprouts. These seasonings not only enhance the flavor of the dish but also increase its nutritional value. Next, the most important seasoning is chili oil. Add an appropriate amount of chili oil to make the dish more vibrant in color and authentic in taste. Shake well, then add some minced garlic and chopped cilantro. Gently mix everything with your hands, ensuring that each strand of potato, carrot, and bean sprout is coated with the seasonings. Finally, directly transfer the tossed potatoes, carrots, and bean sprouts to a serving plate, and your delicious home-cooked dish is ready.
Tips
1.Choose fresh and tender potatoes, carrots, and bean sprouts for a crispier texture.
2.Cut the potatoes into thin shreds, but not too thin as it may affect the texture.
3.Blanch the bean sprouts briefly in boiling water until they are just cooked, do not overcook as it may affect the texture.
Shredded potatoes, carrots, and bean sprouts salad is a delicious, nutritious, and refreshing dish. It has gained popularity for its simple ingredients and unique texture. Whether served as an appetizer or as a side dish with main courses, it adds color and flavor to our dining table. Let’s savor this delicious dish together!