Almond Bean Curd Mixed with Radish Leaves

Name: Almond Bean Curd Mixed with Radish Leaves
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Tofu skin; Some Mini garden radish leaves; 1/2 pack Salted almonds; Some Diced carrot; Some Minced garlic; Some green pepper; Some Red pepper; 1 tablespoon Soaked pepper aniseed water; 1 tablespoon Soy sauce; 0.5 tablespoon Balsamic vinegar; 0.5g Sugar; Some salt

by Line line 3896

5.0 (1)

Favorite

8

Difficulty

Easy

Time

10m

Serving

2

Almond Bean Curd Mixed with Radish Leaves

1. Prepare ingredients: 1 piece of tofu skin, appropriate amount of mini radish leaves, appropriate amount of salted almonds.

2. Boil water in the pot, boil the water into the pot, remove the color quickly, and flush with cold water.

3. Boil the bean curd.

4. Squeeze the water radish leaves and cut into sections. Shred the bean curd. Cut some green, red peppers, and minced garlic on top of the ingredients (there is no red pepper at home, I cut some carrots to match the color).

5. Put oil in the wok, fry a few peppercorns when the oil is hot (you can add some pepper pieces if you like the spicy taste), remove the pepper and pepper with a colander. Pour the hot oil on the minced garlic and green chili, pick out the pepper and chili, and mix well.

6. Add 1 tablespoon of light soy sauce, 1 tablespoon of soaked pepper aniseed water, a little sugar, half a tablespoon of balsamic vinegar, and some salt.