涼拌寬粉小黃瓜 Taiwanese Cucumber Salad скачать в хорошем качестве

涼拌寬粉小黃瓜 Taiwanese Cucumber Salad

#食譜 #美食 #料理 料理手札 小黃瓜切段後，建議以刀面輕微拍裂，使小黃瓜與調味拌勻更入味。 料理寬粉前，建議先以清水浸泡至軟化(約30分鐘)，再中火汆燙至透明即可(約5分鐘)。 ------------------- 食材 小黃瓜-300g、寬粉-40g、蒜末-5小瓣、辣椒末-5g 調味 鹽-1茶匙、白砂糖-½茶匙、檸檬汁-1湯匙、芝麻油-1茶匙 步驟 (1) 將小黃瓜切成小段，再以刀面拍裂。將小黃瓜與鹽拌勻，並靜置30分鐘。 (2) 將寬粉浸泡水中至軟化，約30分鐘，再以中火熱水汆燙至透明(約5分鐘)，並起鍋浸泡於冰水中冷卻。 (3) 將寬粉瀝乾水分，放入攪拌盆中，並剪成小段備用。 (4) 擠乾小黃瓜滲出的澀水，再放入攪拌盆中，並放入蒜末、辣椒末、糖、檸檬汁及芝麻油拌勻即可。 ------------------- Ingredients 300g Japanese cucumber, 40g wide bean noodles, 5 cloves minced garlic, 5g minced chili pepper Seasoning 1 tsp salt, ½ tsp granulated sugar, 1 Tbsp lemon juice, 1 tsp sesame oil Instructions (1) Cut the cucumber into chunks, then smack they split with a knife. Mix well the cucumber with salt, then let it stand for 30 minutes. (2) Soak the wide bean noodles in the water until soft, around 30 minutes. Boil a pot of water over medium heat, add the wide bean noodles and cook until transparent, around 5 minutes. Transfer the noodles in cold water, then let it cool completely. (3) Transfer the noodles to a mixing bowl, then cut into strips with a kitchen shears. (4) Squeeze as much moisture out of the cucumber, then transfer to the mixing bowl. Add minced garlic, minced chili pepper, granulated sugar, lemon juice and sesame oil in the mixing bowl, then mix well.