Name: Yuba Mixed with Celery
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 120g Yuba; 20g Black Fungus; 65g celery; 4 cloves Fresh garlic; 2g Sugar; 30ml Balsamic vinegar; 10ml Soy sauce; 3g Refined salt; 10 capsules pepper; 20ml Chili oil; 3 drops Mountain pepper oil; 20ml Cooking oil

Yuba Mixed with Celery

by Happy elf a

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

A while ago, didn’t it boil a can of chili oil? As the saying goes: There is no need to panic when you have food in your home. When the weather is hot and you don’t want to cook, it’s also a very comfortable meal to find some stocks at home, soak it, cook it, mix it with chili oil, and make a pot of porridge.
The yuba, I started during the Chinese New Year, I left a few sticks and have not consumed it. The black fungus was brought back from my hometown on May 1st last year, and there is still a little bit left. I turned out two celery sticks in the refrigerator, matched the three, and mixed them together. A side dish, I like the hot and sour taste, I deliberately added some balsamic vinegar, it is very appetizing, very refreshing, and the life that is not ready is to follow one's own heart, so good! ! !

Yuba Mixed with Celery

1. All kinds of ingredients are prepared.

2. Fold the yuba into small sections and soak in water.

3. Soak the black fungus with water.

4. Cut the soaked yuba into inch sections.

5. Wash and tear the soaked black fungus into small pieces. Cut the celery into small pieces diagonally. Peel the garlic and mince finely.

6. Boil water in a pot, and blanch the yuba after the water is boiled.

7. After removing the yuba, add a little oil, add the black fungus, and blanch the celery.

8. Put the blanched ingredients in a deep bowl, add salt, sugar, balsamic vinegar, and light soy sauce.

9. Add chili oil and minced garlic.

10. Pour edible oil into the pot, add pepper, and fry until fragrant.

11. Pour the garlic on the minced garlic while it is still hot.

12. Add mountain pepper oil.

13. Stir thoroughly and mix evenly. Let it stand for 20 minutes and then put it on a plate, ready to serve.

Tips:
1: When the yuba is soaking, press a plate on top of the ingredients to avoid partial soaking.
2: The order of blanching is yuba first, black fungus and celery.
3: Let it stand for a while after being evenly distributed to let it taste.