Chinese Food
Mixed fungus with bean curd
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It's hot these days. I really don't want to cook. Let's make a cold dish together. Simple and delicious. The agaric taste is delicious. The taste is soft and crisp. It's perfect with bean products. It can disperse and precipitate cholesterol in the blood and convert it into substances beneficial to the human body. Agaric and beancurd are mixed together. They have unique taste, refreshing taste and can detoxify and relieve greasiness. -
Cooking ingredients
Cooking Steps
Step1:Soak the fungus and the beancurd. Soak the beancurd in cold water for about 2 hours. Auricularia is about 30 minutes.
Step2:Prepare the ingredients.
Step3:Soak up the beancurd and blanch for 23 minute
Step4:Immediately after bailing out, supercooled water.
Step5:Blanch the fungus for 23 minutes. Don't cook it too long, or you will lose the crispness of agari
Step6:Mash the garlic cloves on the chopping board, and then mash them with mashing tools.
Step7:Cut cucumber and carrot. Put some ingredients in the container. Start seasonin
Step8:Add in the soy sauce, salt, thirteen spices, scallion, vinegar, sugar and cooked white sesame and mix them evenly. You can use a larger container to mix them easily.
Step9:Loading. Cool and refreshing. It's very suitable for Kwai Chi's quick dish.
Step10:Finished product drawin
Cooking tips:The beancurd should be soaked in advance. It's completely soaked. I'll soak it for about 2 hours. The cooked beancurd is supercooled. It tastes good. Soak the fungus in advance for about 30 minutes. There are skills in making delicious dishes.
