Bean Curd with Chili and Mochi

Name: Bean Curd with Chili and Mochi
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Dried Tofu; 1 piece Bell pepper; 3 cloves garlic; 1/2 spoon salt; 1/2 spoon Sugar; 2 tablespoons Soy sauce; 1/2 spoon Rice vinegar; 1 tablespoon Pepper oil; 1 tablespoon Chicken noodles; 1 tablespoon sesame oil; 1 Shallots

by Heart clear as water and pale as clouds

4.8 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

2

I learned this dish from my mother. The wonderful place for my mother to cook this dish is to put her own green pepper oil. I fell in love with this dish after eating the dried tofu with my mother's cold salad for the first time. , When the weather is hot, it is served with millet porridge as an appetizer, and it is light, and it is also a good side dish to go with wine. Although this dish of cold dried tofu seems to be easy to make, it still requires a lot of effort to make the color, fragrance and flavor. Yo.

Bean Curd with Chili and Mochi

1. Prepare all ingredients

2. Wash and shred dried tofu and red pepper separately

3. Mince garlic, mince shallot

4. Bring water to a boil in a pot, add the dried tofu and then red pepper to blanch

5. Remove and drain

6. The taste of the seasoning varies from person to person. Mix into 2 spoons of light soy sauce, 1/2 spoon of salt, 1/2 spoon of sugar, 1/2 spoon of rice vinegar, 1 spoon of pepper oil, 1 spoon of sesame oil, minced garlic, 1 spoon of chicken powder, chopped green onion Just mix well