Japanese Potato Salad
Ingredients
Potatoes ------------- 350 g
Onion ------------------ 55 g
Cucumber ----------- 50 g
Carrot ------------------ 45 g
Ham -------------------- 2 Slices
Cooked Corn ------- 1/2 Cup
Mayonnaise -------- 5 Tbsp
White vinegar ------ 1/2 Tbsp
Sugar ------------------- 1 tsp
Salt ---------------------- A Few
Black Pepper ------- A Few
YouTube: @Chris Wong Private Kitchen Cooking Channel
IG: https://instagram.com/foodblogchriswong
Facebook: https://www.facebook.com/MyPrivateKitchen.Chriswong/
我的C家廚房！Bon Appétit
@Chris Wong Private Kitchen Cooking Channel
Preparation:
1. Add salt to the cucumber slices. Make dry with a kitchen towel after 8 minutes.
2. Prepare the onion slices. Put under clean and drinkable water for 10 minutes. Then dry with kitchen towel.
3. Prepare a pot of hot water. Add some salt and cook the potatoes until it becomes soft.
4. Take out the potatoes and make the skin dry. Prepare the potato mash, seasoning with salt and black pepper.
5. Boil the carrot until soft and dry with kitchen towel. Cut into slices.
6. Mix the mayonnaise, white vinegar, sugar, salt and pepper.
7. Mix the sauce with the vegetables and put in the fridge for at least an hour.
Enjoy
馬鈴薯沙拉 - ポテトサラダ
馬鈴薯(切大塊).....350g
洋蔥(切㓜絲).........55g
小青瓜(切片).........50g
甘筍(切大塊).........45g
火腿(切細).............2片
熟粟米粒................1/2杯
蛋黃醬...................5湯匙
白醋.......................1/2湯匙
糖...........................1茶匙
鹽...........................少許
黑胡椒碎...............少許
做法：-
1. 將小青瓜下少許鹽，醃漬約8分鐘至軟身，用廚紙或棉布吸去多餘水分，瀝乾備用。
2. 把洋蔥㓜絲，然後放在冰食用水中浸泡10分鐘後瀝乾。
3. 馬鈴薯放在已下少許鹽之滾水中煮熟至軟身，拿出瀝乾，用叉子壓成泥，加入少許鹽、黑胡椒碎作調味。
4. 甘筍煮至軟身後，拿出瀝乾切片。
5. 將蛋黃醬、白醋、糖、鹽和黑胡椒碎混合，然後加入所有材料拌勻，放入冰箱冷藏1個小時後，便可食用。
小貼士：-
1. 把洋蔥泡在冰食水中，目的是減少新鮮洋蔥的辛辣味。
2. 所以材料必須把瀝乾程序做好，才不會有出水情況。（儲存在冰箱中的沙拉，大概有3-4天的食用期）
3. 馬鈴薯不用壓得太爛，這樣吃起來的時候，有更多的口感。
