On Tuesday, July 30th, when blanching bean sprouts, I added 'this' instead of 'salt,' and the crunchiness was amazing!

How do you usually blanch bean sprouts to make simple side dishes? Here is a method to blanch bean sprouts to make them crunchier.

First, rinse the bean sprouts once before blanching, then place the bean sprouts in a sieve and rinse several times with cold water.

Many people add a spoonful of salt when blanching bean sprouts. However, 💥 bean sprouts are said not to be compatible with salt. Salt is said to go well with green-colored foods.

Surprisingly, the best pairing with bean sprouts is 👌 'vinegar'. Vinegar helps eliminate the fishy smell unique to bean sprouts and enhances their crispness.

For ingredients with white stems like bean sprouts, crispness is essential, so be sure to add vinegar when blanching to achieve that crunchy texture.

You just need to add a tablespoon of vinegar to the water, put in the bean sprouts, and boil. Here, I am wondering whether to close the lid or not. When blanching bean sprouts, opening and closing the lid can cause a fishy smell, so if you want to boil with the lid closed, please keep it closed from the beginning.

Otherwise, if you just leave the lid off and blanch the bean sprouts, you can blanch them without any fishy smell.

After blanching the bean sprouts, rinse them once with cold water to maintain a crunchier texture.

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