Cold Tofu Skin Kelp Shreds
by Flying summer flowers
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Wash the kelp shreds and cut into small sections. Wash the bean curd and cut into strips.
2. Chop garlic cloves and peppers for later use. Wash coriander and cut into small pieces.
3. Add water to the pot and bring to a boil. Add the bean curd strips and cook for about 2-3 minutes, then pick up, then put the shredded kelp and cook for 5-6 minutes to pick up.
4. Put the cooked kelp shreds and bean skin into a larger bowl, add salt, monosodium glutamate, vinegar, light soy sauce, add minced garlic, minced chili, chili oil, squeeze into the small green orange juice and stir evenly.
5. Finally, add the coriander and mix well.
Tips:Due to different personal tastes, some people like sour and some spicy, so the seasoning can be adjusted according to personal taste. You can add it in small amounts and multiple times. After mixing, it will be better to marinate for a while (more than half an hour).
