.
▎Bean sprouts salad ▎
Seriously, I made this almost every week!! It is just so simple, fresh and yummy.
I always make a big batch of different side dishes on weekend and store them in the fridge. During week day, we can just cook the rice and take out all kind of side dishes to have a quick lunch.
Before boiling the bean sprouts, I do suggest to remove the stringy part but it is not necessary and I do skip this when I am lazy.
❶ Wash and drain the bean sprouts.
❷Bring a large pot of water to a boil. Then add a sprinkle salt and bean sprouts to cook for 2-3 minutes.
❸Drain them from the boiling water and rinse the sprouts in cold water. Gently squeeze the bean sprouts to get rid of the excess water.
❹Toss the bean sprouts with garlic, sesame oil, toasted sesame seeds, soy sauce, and salt. Refrigerate until serving.
-
#韓式涼拌豆芽菜
簡單的涼拌常備菜又來囉! 身為無後援的雙薪家庭，雖然我和老公目前都還是在家上班，小孩去學校的生活狀態。但其實工作一忙起來，即使人在家裡，能好好煮上一頓的機會卻不多。 所以基本上週末的時候，我還是會事先準備好一些涼拌菜。周間午餐時，只要煮一鍋熱呼呼的白飯，就能配上豐富的小菜吃一餐。
豆芽菜更是幾乎每週我們都會準備的定番菜色。準備功夫可繁可簡，有時間好好處理食材的話，我會仔細的把豆芽清洗過，一一的去頭掐尾，方能得到一盤白皙光潔的豆芽。沒時間也無妨，用濾水籃直接沖洗濾乾即可。
❶煮一鍋水至滾，加一小匙鹽加入豆芽。
❷豆芽燙煮約2-3分鐘，撈出後立即泡入冷開水中降溫。
❸瀝乾豆芽菜，並用手稍微擠乾豆芽菜的水分。
❹以鹽巴、蒜末、芝麻、韓式香油、些許醬油拌勻調味。
稍微把水分擠掉，我覺得是最涼拌菜中很重要的步驟。因為後續調味後，食材容易出水，變得很不爽口。
另外，喜歡蒜味的人，強烈建議用蒜泥，會更入味更下飯喔! (我們家是因為有小小孩，用蒜泥太辣了。)
Yun這周的簡易涼拌菜色，希望大家會喜歡~
.
.
.
.
.
#foodstagram #foodphotography #cookbookauthor #asiacusine #koreanfood #foodblogger #food52
#josephjoseph_official #wmf
#epicurean不發霉砧板
#JosephJoseph濾水籃
#wmf單手鍋
#芝初黑芝麻
Search