盐渍橄榄油
材料（2人份）s
豆芽………1袋（约250克）
橄榄油………2汤匙
切块欧芹、干酪粉………各1汤匙
醋 盐 胡椒粉
怎么煮出又白又脆的豆芽
1. 在煎锅加入大量水并烧开，加入 1/2 汤匙醋、少许盐并搅拌下锅。煮开后便可去除豆芽特有的异味，豆芽也变得更白。
2. 热水加入豆芽搅拌，水开后煮一分钟。 用滤网沥干水份捞起。
作法
参照上面煮熟豆芽。在碗中混合豆芽和橄榄油，加入 1/4 茶匙盐、少许胡椒粉和欧芹搅拌。盛盘后撒上干酪粉
（每人份 139 卡，盐0.7 克）
Powdered cheese adds richness and aroma.
Dressed in salt and olive oil
Ingredients (2 servings)
Bean sprouts – 1 bag (about 250 g)
Olive oil – 2 tablespoons
Finely chopped parsley, powdered cheese – 1 tablespoon each
Vinegar, salt, pepper
How to get white, crunchy blanched bean sprouts
1. Fill a pot with plenty of water and bring to a boil. Add ½ tablespoon of vinegar and a little salt and stir. Adding vinegar and salt removes the unique odour of bean sprouts and gives them a whiter colour.
2. Add the bean sprouts and stir briefly. When the water starts simmering again, cook for about 1 more minute. Strain in a sieve and drain the water. Set aside.
Directions
Blanch the bean sprouts according to the directions above. In a bowl, combine bean sprouts and olive oil. Add ¼ teaspoon of salt, a little pepper, and parsley and stir. Transfer to serving dishes and sprinkle with powdered cheese.
(139 calories and 0.7 g sodium per serving)
