Скачать или смотреть 日式馬鈴薯蛋沙拉 Japanese Potato Salad

#料理 #美食 #食譜

料理手扎
小黃瓜片建議先與鹽拌勻，並於靜置20分鐘後，擠乾滲出的澀水，使口感更清爽。

馬鈴薯蛋沙拉的建議保存期限為冷藏2天內，盡早食用完畢，風味更佳。
-------------------
食材
馬鈴薯(去皮切塊)-450g、紅蘿蔔(去皮切丁)-100g、水煮蛋-2顆、小黃瓜(切片)-100g

調味
美乃滋-3湯匙、鹽-½茶匙、黑胡椒-½茶匙

步驟
(1) 將馬鈴薯塊及紅蘿蔔丁以中火蒸至鬆軟，約20分鐘。

(2) 將小黃瓜片與¼茶匙的鹽拌勻，並靜置20分鐘後，擠乾滲出的澀水。

(3) 準備一只攪拌盆，將馬鈴薯塊搗成泥狀，放入水煮蛋壓碎並拌勻。

(4) 放入小黃瓜片及紅蘿蔔丁拌勻，再放入所述調味料拌勻即可。
-------------------
Ingredients
450g potato(peeled and cut into chunks), 100g carrot(peeled and cut into dice), 2 boiled eggs, 100g cucumber(cut into thin slice)

Seasoning
3 Tbsp mayonnaise, ½ tsp salt, ½ tsp black pepper

Instructions
(1) Steamed the potato chunks and carrot dices over medium heat until soft, around 20 minutes.

(2) Mix well the sliced cucumber with ¼ tsp salt, then let it stand for 20 minutes. Squeeze as much moisture out of the sliced cucumber, then set aside.

(3) In a mixing bowl, mashed the potato and boiled egg.

(4) Add the sliced cucumber and diced carrot, mix well. Seasoning with mayonnaise, salt and black pepper, then mix well.