Coral Golden Hooks
A Shandong-style dish featuring tender yellow soybean sprouts tossed and dressed for a crisp texture and fresh, savory flavor.
Ingredients
tender soybean sprouts (main ingredient)
350 g
shredded red chili (seasoning)
5 g
shredded scallion and ginger (seasoning)
1 g each
shredded wood ear mushroom (seasoning)
11 g
sesame oil (for frying Sichuan peppercorns)
to taste
Sichuan peppercorns (fry until golden brown)
to taste
soy sauce (seasoning)
to taste
cooking wine (seasoning)
to taste
vinegar (seasoning)
to taste
white sugar (seasoning)
to taste
refined salt (seasoning)
to taste
Instructions
1
Blanch soybean sprouts
Wash the soybean sprouts, trim the roots, boil in boiling water until cooked, remove, drain excess water, and place on a plate.
2
Make the pouring sauce
Heat the sesame oil to medium heat, add Sichuan peppercorns and fry until golden brown, then remove. Add shredded red chili, scallion and ginger, then sequentially add shredded wood ear mushroom, soy sauce, cooking wine, vinegar, white sugar, and refined salt, bring to a boil, then pour over the blanched soybean sprouts and serve.
