Spinach & Enoki Mushroom Salad
繁體中文

Ingredients

Baby spinach leaf 2/3 lb (300g) Enoki mushroom (trim off bottom/separate into strains/cut in half) 7 oz (200g) Carrot (cut into matchsticks) 3 oz (85g) Roasted peanut 1/4 cup Basic dressing (dark) 1/2 portion

Instructions

1.	Prepare the Basic Dressing (Dark)。
2.	Boil a 2/3-full pot of water. Blanch the carrot for 1 minute. Add the spinach leaves and enoki mushrooms; blanch for 30 seconds.
3.	Transfer the carrot, spinach and enoki mushroom into a strainer. Rinse with cold water until complete cool down; gently squeeze out water from the vegetables. If your tap water is not safe for drinking, use boiled water to rinse the vegetables.
4.	Mix the carrot strips, spinach leaves and enoki mushrooms with the Basic Dressing (Dark). Stir in the peanuts before serving.

涼拌菠菜金針菇
ENGLISH

材料

嫩菠菜葉 2/3 磅 (300克) 金針菇 (切除底部/分成小株/對半切) 7 盎司 (200克) 紅蘿蔔 (切火柴棒) 3 盎司 (85克) 香烤花生 1/4 杯 基本涼拌醬(濃) 1/2 份

做法

1.	準備基本涼拌醬(濃)。
2.	燒開2/3鍋的水，先放進紅蘿蔔絲燙1分鐘，再放入菠菜葉和金針菇燙30秒。
3.	將胡蘿蔔，菠菜和金針菇倒入濾網，並用冷水沖涼後擠乾。如果你的自來水不能生飲，請用冷開水。
4.	把紅蘿蔔，菠菜和金針菇与基本涼拌醬拌勻，食用前再拌入花生。

最後更新 (Last Update): 12/14/2020
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