# 过春节了，蒜苔就这样吃，不用炒不油炸，鲜嫩入味，比吃肉还香！

Source: https://www.youtube.com/watch?v=RInTEJXE7vU
Recap page: https://rapidrecap.app/video/RInTEJXE7vU
Generated: 2026-01-23T02:05:04.049+00:00

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## Quick Overview

This video tutorial demonstrates how to prepare a cold, flavorful, and crisp Chinese salad using garlic sprouts (suantai), carrots, wood ear mushrooms, and peanuts, seasoned with chili, garlic, soy sauce, vinegar, salt, sugar, and hot oil, resulting in a dish that is delicious and visually appealing, especially suitable for festive meals.

**Key Points:**
- Garlic sprouts are selected based on deep green color and tenderness, then cleaned and halved lengthwise (00:02-00:13).
- Carrots are peeled, sliced, stacked, halved, and then cut into semi-circles (00:17-00:26).
- Peanuts are dry-fried in cold oil until the color deepens and they start crackling, then removed to cool (00:37-00:54).
- Garlic sprouts and carrots are blanched in boiling water containing a spoonful of vinegar for two minutes, then immediately shocked in cold water (00:59-01:08).
- Rehydrated wood ear mushrooms are blanched for three minutes in boiling water (01:14-01:17).
- The cooled vegetables are combined with seasonings: minced garlic, sliced red chilies, Sichuan peppercorn powder, two spoons of light soy sauce, one spoon of vinegar, one spoon of salt, and one spoon of sugar, along with the cooled peanuts (01:59-02:16).
- The dish is finished by pouring hot oil over the garlic and spices to create an aroma before mixing everything thoroughly (02:03-02:21).

![Screenshot at 02:00: The assembled ingredients—shredded garlic sprouts, minced garlic, sliced red chilies, and Sichuan peppercorn powder—are shown piled atop the greens just before the final hot oil seasoning is added.](https://ss.rapidrecap.app/screens/RInTEJXE7vU/00-02-00.jpg)

**Context:** The video provides a step-by-step culinary guide on making a cold appetizer, likely intended for the Chinese New Year table, featuring garlic sprouts as the main ingredient. The preparation emphasizes blanching the vegetables for texture, frying peanuts for crunch, and using a hot oil pour-over technique (bàoxiāng) to release the fragrance of the aromatics like garlic and chili.

## Detailed Analysis

The recipe begins by preparing the main ingredients: selecting tender, dark green garlic sprouts, which are cleaned and cut in half lengthwise, then shredded by hand into thin strips (00:02-00:13, 01:30-01:40). Separately, half a peeled carrot is sliced, stacked, cut in half, and then cut again into half-moon shapes for garnish (00:17-00:26). Peanuts are fried in cold oil until deeply colored and crackling, then set aside to cool (00:37-00:54). The garlic sprouts and carrots are blanched in boiling water seasoned with a spoonful of vinegar for two minutes, then quickly transferred to cold water to stop cooking and maintain crispness (00:59-01:08). Soaked wood ear mushrooms are blanched for three minutes (01:14-01:17). All prepared ingredients—blanched sprouts, carrots, and mushrooms—are combined in a bowl. Seasonings are added: minced garlic, sliced red chilies, Sichuan peppercorn powder, two spoons of light soy sauce, one spoon of vinegar, one spoon of salt, and one spoon of sugar (01:59-02:16). The cooled peanuts are added last (02:15). The final step involves pouring sizzling hot oil over the garlic and spices to infuse the flavor (02:03-02:06), followed by thorough mixing with chopsticks (02:20-02:22). The finished salad, garnished with carrot slices arranged in a circular pattern, is presented as a dish that is both delicious and beautiful, claiming to be better received than meat dishes during the New Year feast.

### Vegetable Preparation

- Select tender, deep green garlic sprouts; clean and slice them lengthwise (00:02-00:13)
- Peel and slice carrots into uniform semi-circles for plating (00:17-00:26)
- Tear the blanched garlic sprouts finely to help them absorb flavor (01:30-01:40)

### Blanching and Cooling

- Blanch garlic sprouts and carrots in boiling water with vinegar for 2 minutes; shock in cold water immediately (00:59-01:08)
- Blanch wood ear mushrooms for 3 minutes (01:14-01:17)

### Peanut Preparation

- Fry peanuts in cold oil, stirring constantly, until color deepens and they crackle; remove and cool (00:37-00:54)

### Seasoning and Finishing

- Combine vegetables with minced garlic, sliced chilies, Sichuan peppercorn powder, soy sauce, vinegar, salt, and sugar (02:07-02:16)
- Add cooled peanuts (02:15)
- Pour hot oil over aromatics to bloom flavor (02:03-02:06)
- Mix thoroughly (02:20-02:22)

### Plating

- Arrange carrot slices decoratively around the edge of a plate (02:32-02:35)
- Transfer the mixed salad to the center of the garnished plate (02:36-02:38)

![Screenshot at 00:00: A bunch of fresh, vibrant green garlic sprouts laid out on a wooden cutting board.](https://ss.rapidrecap.app/screens/RInTEJXE7vU/00-00-00.jpg)
![Screenshot at 00:40: Raw peanuts being added to cold oil in a wok to begin frying.](https://ss.rapidrecap.app/screens/RInTEJXE7vU/00-00-40.jpg)
![Screenshot at 01:01: Garlic sprouts and sliced carrots are added to boiling water containing vinegar for blanching.](https://ss.rapidrecap.app/screens/RInTEJXE7vU/00-01-01.jpg)
![Screenshot at 01:59: The blanched garlic sprouts are topped with minced garlic, sliced red chilies, and Sichuan peppercorn powder, ready for the hot oil treatment.](https://ss.rapidrecap.app/screens/RInTEJXE7vU/00-01-59.jpg)
![Screenshot at 02:34: Carrot slices are carefully arranged in a circular, decorative border on a white plate.](https://ss.rapidrecap.app/screens/RInTEJXE7vU/00-02-34.jpg)