Shredded Shredded Chicken Mixed with Bean Curd
by Scarlett WH
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Prepare raw materials;
2. Add an appropriate amount of water to the pot, add red pepper, Chinese pepper and a little salt, put the chicken breast in it and cook;
3. Cook the chicken breasts and remove them to cool;
4. Then tear it into thin strips by hand;
5. Boil the shredded bean curd in the water where the chicken has just been cooked;
6. Immediately remove the blanched bean curd shreds and put it in cold water;
7. Cut cucumber and purple cabbage into shreds separately;
8. Put the shredded bean curd soaked in cold water into the bottom of the bowl, top with cucumber and red cabbage, and add the squeezed garlic;
9. Sprinkle some crushed peanuts on the surface, then add chili oil, light soy sauce, balsamic vinegar and sesame oil;
10. A refreshing and healthy summer salad is complete.
Tips:1. Add some salt, red pepper and Chinese pepper to the chicken breast and cook it until it tastes and removes the smell; generally, it is easy to insert into the meat with chopsticks, which means it is cooked; wait for it to be measured for a while, then you can tear it into thin pieces by hand. Silk
2. Just blanch the shredded bean curd with the chicken blanched water, then blanch it in cold water; prepare other side dishes, and cut them into thin strips;
3. Put shredded tofu skin, shredded cucumber, shredded purple cabbage in order, then put garlic and peanuts on the surface, and finally put in soy sauce, balsamic vinegar, chili oil and sesame oil and other seasonings; I did not put salt, because Salt is added when blanching water, light soy sauce is added when mixing vegetables, if the taste is important, add a little more salt.
