Cold Bean Curd Kelp

Name: Cold Bean Curd Kelp
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 70g Bean curd; 150g kelp; 1 stage shallot; 0.5g salt; 7g Soy sauce; 5g Balsamic vinegar; 0.5g MSG; 2g sesame oil; 2g Pepper oil; 2g Sugar

by Winter mood

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

I like to eat kelp. Every time I cook kelp, people say that kelp is fishy, but what I smell is the unique aroma of kelp. Kelp can remove trash from the body. Eating some kelp at intervals is good for your health. But kelp is not easy to digest, so you can't eat too much at one time. "

Cold Bean Curd Kelp

1. Ingredients: fresh kelp, tofu skin, green onions.

2. Cut the tofu skin into thin strips, boil the seaweed in boiling water and cut into thin strips, and shred the green onions.

3. Pour the bean curd, green onion, and kelp into the basin.

4. Add monosodium glutamate, light soy sauce, balsamic vinegar, sugar, salt, and pepper oil and stir well.

5. Put the mixed bean curd kelp on a plate and drizzle with sesame oil.

6. Finished product.

Tips:
I use fresh kelp, which is cooked in boiling water before being served cold. If you like to eat ginger, you can shred the ginger and add it.