Bean Curd with Cold Fungus

Name: Bean Curd with Cold Fungus
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 sheet (dry) Bean curd; 150g (silk) Black Fungus; 1 tsp Vegetable oil; 1.5 tsp salt; 1 tsp Soy sauce; 1 tsp Vinegar; 1 tsp Green Pepper Oil; 0.5 tsp Chicken noodles; 2 tsp Oily pepper; 0.5 tsp Sugar

by 18LS28xgl Scattered

4.8 (1)

Favorite

Difficulty

Normal

Time

5m

Serving

3

Before you know it, it's already the beginning of autumn~~
Summer is so irritable, so hot~~
But I still love summer deeply~~~o(∩_∩)o~~
I often make this mixed dish in summer~~
The method is simple, the seasoning is simple, very small and fresh~~

Bean Curd with Cold Fungus

1. Soak the bean curd in water in advance, and observe that the bean curd is soaked soft;

2. Wash the soaked tofu skin and cut into shreds; prepare a pack of black fungus shreds. The black fungus shreds I prepared do not need to be soaked and can be cooked directly; if you prepare dried fungus, you need to soak in advance;

3. Add an appropriate amount of water to a boiling pot, add an appropriate amount of vegetable oil, and bring the salt to a boil;

4. Add the bean curd shreds, blanch them and remove them;

5. Put in the fungus wire and blanch it;

6. Drain the blanched fungus shreds and bean curd shreds, then mix them together;

7. Transfer in the right amount of light soy sauce;

8. Add an appropriate amount of vinegar;

9. Add appropriate amount of vine pepper oil;

10. Add appropriate amount of salt, chicken powder, spicy oil, sugar;

11. After mixing well, put on a plate and sprinkle with chopped green onion.

Tips:
1. The black fungus shreds I prepared do not need to be soaked and can be cooked directly; if you prepare dry fungus, you need to soak in advance;
2. The seasoning can be adjusted according to your own preferences;