Salad with fermented bean curd juice

By BlakeCollins

Salad with fermented bean curd juice
If you don't want to cook in the heat in summer, you can try cold dishes, which is appetizing and saves trouble.

Recipe Recommendations

  • dried fungus 20 grams
  • bitter gourd 30 grams
  • garlic 4-merous
  • Jiang 1 small section
  • sesame oil 1 scoop
  • vinegar 1 scoop
  • salt 1 teaspoon

Steps for Salad with fermented bean curd juice

  • Make step 0
    1
    Prepare the required ingredients as shown;
  • Make step 1
    2
    Ginger, garlic, vinegar, sesame oil, salt, black pepper
  • Make step 2
    3
    Soak the rotten skin and dry fungus in warm water for about 10 minutes
  • Make step 3
    4
    Cut ginger and garlic into diced pieces; add sesame oil, black pepper powder, and a small amount of water to fermented bean curd, mix well and divide
  • Make step 4
    5
    Cut the bitter gourd in half, remove the naan and seeds, and then slice it thinly
  • Make step 5
    6
    Wash the rotten skin and fungus with clean water after it is done. Cut the rotten skin into 3 sections (you can leave the long ones you like), tear the fungus into pieces.
  • Make step 6
    7
    Pour half a pot of water into the pot, bring it to a boil, add the cut vegetables, turn off the heat after the water boils again, and fish out with the net for later use.
  • Make step 7
    8
    Pour a little cooking oil into the pan, add minced ginger and garlic and saute until fragrant, then pour in the mashed fermented bean curd juice, and turn off the heat after boiling
  • Make step 8
    9
    Pour in the vegetables and add 1 teaspoon of salt
  • Make step 9
    10
    Appropriate amount of vinegar, mix well with chopsticks and serve

    • Salad with fermented bean curd juice Make Tips

    1. Put the cut vegetables in boiling water for 1 minute and turn off the heat to maintain a crisp taste. 2. The tofu juice itself is salty, so the salt added should be less at the end.

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