Mixed Tofu Shreds

Name: Mixed Tofu Shreds
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 sheets Bean curd; 1/2 root carrot; 40g Green bean sprouts; 1/2 root Cucumber; 20g White garlic; 10g ginger; 3g salt; 10g Soy sauce; 5g Chili oil; 4g Fresh Chicken Sauce; 3g Sugar; 15g Cooking oil

by Sweet talk

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

The weather is getting warmer and warmer. Take off a thick cotton coat and pack lightly. After a winter, not only a lot of energy was stored, but also a lot of fat was stored. As the saying goes: If you don't lose weight in spring, you will be sad in summer! So people who love beauty are either on the way to lose weight or on the way to lose weight.
So all kinds of cold dishes, smoothies, salads, oatmeal, etc. began to be changed every day! In fact, vegetarian food needs to be balanced with nutrition to be healthy! Just like this mixed tofu shreds, everyone knows that tofu skin is made from soybeans. It contains high-quality protein and has high nutritional value. It is delicious and nutritious when mixed with melons and vegetables.

Mixed Tofu Shreds

1. Original image of ingredients

2. Shred the bean curd, carrot and cucumber separately, remove the roots of the mung bean sprouts and rinse for later use

3. Bring to a boil. After the water boils, boil the bean skins, carrots, mung bean sprouts, and cucumber shreds in the pot and blanch for 1-2 minutes, pick up and drain for later use

4. Heat oil in a pot, add minced ginger and sauté

5. Saute the minced ginger and remove from the heat, then add garlic, light soy sauce, sugar, chicken juice, salt, and chili oil and mix well to make the sauce

6. Add the prepared sauce to the basin (pictured)

7. Then mix well

Tips:
1. When blanching the shredded bean curd in step 3, the cucumber shreds should be put in the pot last, and the cucumber shreds can be picked up after blanching for about 30 seconds, or not blanched;
2. Mix ginger after sautéing it will be more fragrant and delicious.