口口脆,说的就是这道菜,酥香爽脆,做法还特别简单,几分钟上桌
如果说给蔬菜分分组,选个最佳组合,那么笋和藕应该算天设地造的一对。两者同属根茎类,无论是口感、营养还是做法都十分搭配,凉拌、热炒总相宜,再点缀上炒香的花生米,满口爽脆酥香,满足感油然而生。今天就将这道选自《沙拉不够吃》一书中的凉拌青笋藕丁沙拉分享给大家,将食材进行简单处理,焯好的笋丁、藕丁加入油醋汁翻拌均匀,再放入炸好的花生米,装盘即成。整道菜汁水丰富,既清爽又解油腻,端上桌特别受欢迎。喜欢的朋友不妨一试。
凉拌青笋藕丁沙拉
![](http://pic.ikafan.com/imgp/L3Byb3h5L2h0dHBzL2ltYWdlMTA5LjM2MGRvYy5jbi9Eb3dubG9hZEltZy8yMDIxLzA0LzAyMTQvMjE5MTkyMDMzXzFfMjAyMTA0MDIwMjI5NDk4MzE=.jpg)
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开始制作:
![](http://pic.ikafan.com/imgp/L3Byb3h5L2h0dHBzL2ltYWdlMTA5LjM2MGRvYy5jbi9Eb3dubG9hZEltZy8yMDIxLzA0LzAyMTQvMjE5MTkyMDMzXzNfMjAyMTA0MDIwMjI5NTAzNzg=.jpg)
1. 青笋去叶,洗净去皮,切成 1cm 见方的小丁备用。
![](http://pic.ikafan.com/imgp/L3Byb3h5L2h0dHBzL2ltYWdlMTA5LjM2MGRvYy5jbi9Eb3dubG9hZEltZy8yMDIxLzA0LzAyMTQvMjE5MTkyMDMzXzRfMjAyMTA0MDIwMjI5NTA3Njk=.jpg)
2. 莲藕洗净,去皮,切去两头藕节,剩余部分切成 1cm 见方的藕丁,过凉水后备用。
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3. 用冷水洗净花生米,沥干备用。
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