How to Make a Delicious Cold Soybean Sprout Salad: Step-by-Step Guide

Q: Can I use any type of soybean sprouts for this recipe?
A: Yes, any type of soybean sprouts can be used, but yellow soybean sprouts are recommended for their tender texture.

Q: Is it necessary to boil the soybean sprouts and wood ear mushrooms?
A: Yes, boiling them ensures they are cooked properly and helps to maintain their crispness and flavor.

Q: Can I substitute the wood ear mushrooms with another ingredient?
A: Yes, you can substitute with other mushrooms or skip them altogether, but wood ear mushrooms add a unique texture and flavor to the salad.

Cold Soybean Sprout Salad

Notes

Ingredients:

Yellow Soybean Sprouts: 250g
Salt: 1g
Sugar: 5g
Vinegar: 8g
Soaked Wood Ear Mushrooms: 30g
Green Onion: 10g
Garlic: 10g
Cooking Oil: 15g
Sichuan Peppercorns: 1g
Carrot: 50g
Cilantro: 20g
MSG (optional): 0.1g

Instructions:

Rinse soybean sprouts and boil for 5 minutes; blanch wood ear mushrooms.
Remove the boiled sprouts and immerse them in drinking water. Do the same for the carrots and cilantro.
Slice wood ear mushrooms and carrots into strips, and chop the cilantro.
Slice the green onion and finely chop the garlic. Remove the middle part of the onion if you prefer less spiciness.
Arrange all ingredients in a bowl, placing green onion and garlic on top.
Heat oil and fry the Sichuan peppercorns until fragrant, then remove the peppercorns (can be saved for another dish).
Drizzle the Sichuan peppercorn oil over the green onion and garlic.
Add soy sauce, vinegar, sugar, salt, and MSG (optional) to the salad and mix well.
Transfer to a serving dish. The salad is rich in vitamins.