Toon Sprouts Mixed with Dried Incense

Name: Toon Sprouts Mixed with Dried Incense
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Toon; 100g Spiced Dried Beans; 1-2g salt; 5g sesame oil; 80g Peanuts; 3g Vinegar; 1-2g Sugar

by Nuan Nuan Shang

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

There are many ways to eat toon, the most common ones are toon scrambled eggs, toon fish and mixed toon. Today I used toon sprouts to mix with five-spice dried bean curd and crushed peanuts. Because dried toon has a salty taste, and we came for toon, the seasoning of this dish is lighter. The toon has a pleasant aroma, the dried toon has a chewy texture, and the crushed peanuts are crispy. A seemingly simple side dish is very rich in flavor, and it can make people remember the whole spring. "

Ingredients

200g Toon
100g Spiced Dried Beans
1-2g Salt
5g Sesame Oil
80g Peanuts
3g Vinegar
1-2g Sugar

Toon Sprouts Mixed with Dried Incense

1. Wash toon and control water, skim the old roots. Prepare the peanuts and dried tofu for later use.

Toon Sprouts Mixed with Dried Incense recipe

2. Preheat the oven to 170 degrees in advance, put the peanuts in the middle of the oven, roast them on the top and bottom for 10 minutes, take them out to cool, peel them, and chop them into chopped peanuts.

3. Boil a small pot of water and blanch the washed toon in hot water for about 1 minute.

4. After blanching the toon, ice it with ice water.

5. Remove the dried water and cut into toon powder.

6. Dry spiced beans and diced.

7. Take a large plate, add toon, dried bean curd, ground peanuts, add salt, vinegar, sugar and sesame oil, mix well and serve.

Tips:
1. Toon contains a small amount of nitrite, so be sure to blanch it before eating.
2. The spiced dried bean curd itself has saltiness, so pay attention to the amount of salt when seasoning. If it is too salty, the fragrance of toon will fade.

Nuan Nuanshang: Sina gourmet blog, headline account signing author, gourmet freelance writer, favorite thing is to cook the food that Thusheng loves. Here I will publish some of my private food, travel notes and some warm and interesting little things from time to time.
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