Cold mixed with tofu bamboo and vegetable melons
By NeilD'Amore
It's so hot, and everything I eat is not very good. I have a cold salad today from the last time. I grow my own vegetable melons at home (my mother-in-law grows them, I don't know what its scientific name is, so let's call them that. If any gourmets know, please tell me). The cold salad and stir-fried vegetables and melons are very crisp and refreshing. They are my favorite vegetables. Today, let's have a casual pairing-cold tofu bamboo and vegetable melons.
Recipe Recommendations
- snake melon half a
- chives appropriate amount
- salt appropriate amount
- vinegar appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- oil appropriate amount
- sesame oil appropriate amount
- white sugar appropriate amount
Steps for Cold mixed with tofu bamboo and vegetable melons
1
First soak the dried yuba in cold water for half an hour.
2
This is the legendary cabbage melon, haha.
3
Cut the cabbage melon in half and cut it into two pieces with a knife.
4
Remove the melon flesh and wash it.
5
Cut into thin slices, marinate with salt until flavor, and set aside.
6
Pick up the tofu bamboo, drain it, and cut it into sections.
7
Boil half of the pot of water in the pot, drain water depending on the amount of yuba, and bring to a boil.
8
Bring the water to a boil, add the tofu bamboo and blanch it.
9
Pick up and drain the blanched tofu, place it into a bowl, add appropriate amount of salt to season, and let cool.
10
Pour in the melons and they can be eaten raw, so there is no need to blanch them to avoid loss of nutrition.
11
Add appropriate amount of cooked oil and soy sauce to taste.
12
Add appropriate amount of balsamic vinegar, oyster sauce, and white sugar, and stir well.
13
Add sesame oil, sprinkle with chives, mix well, and place in the refrigerator for a while. Serve.