Chinese Garlic-Vinegar Spinach Salad蒜香凉拌菠菜

Method做法

1. Bring a big pot of drinking water to a full boil. Add the spinach in batches if needed so the water doesn't drop too low.

   一大锅饮用水烧开，下菠菜，水太多就分批下，别让水温掉太低。

   Medium-high · 3–5 min中大火 · 3–5分钟

   The water is bubbling actively before the spinach goes in.下菠菜前水一直在冒泡。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。

2. Cook the leaves and thin stems until wilted and tender, then drain and cool right away under clean cool running drinking water.

   叶子和细梗焯到塌软熟透，捞出沥水，马上用干净的凉饮用水冲凉。

   Medium · 1–2 min中火 · 1–2分钟

   The stems bend easily and aren't stiff or raw.梗能轻松弯，不生硬。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Add dressing only after draining the vegetables well; otherwise it becomes watery.蔬菜沥干后再拌汁，否则容易出水。

3. Gently press out the extra water, cut any long leaves into easy-to-eat lengths, then toss with the measured dressing using clean utensils.

   轻轻挤掉多余的水，长叶子切成好入口的段，再用干净器具拌入量好的汁。

   No heat · 2 min不开火 · 2分钟

   The dressing clings to the leaves instead of getting watered down.汁挂在叶子上，没被水冲淡。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Add dressing only after draining the vegetables well; otherwise it becomes watery.蔬菜沥干后再拌汁，否则容易出水。

4. Sprinkle on the toasted sesame seeds and serve right away, or chill until needed. Serve it alongside a protein dish and rice, not as the whole meal.

   撒上熟芝麻，马上吃或冷藏待用。配个蛋白质菜和米饭一起吃，别拿它当整顿饭。

   No heat · 1 min不开火 · 1分钟

   The leaves look glossy and there's no puddle on the plate.叶片油润，盘底不积水。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C). Keep raw salad and dressing separate.吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。生沙拉和酱汁分开。