Mixed tofu bamboo, cucumber, and mushroom mushroom
Ingredients: soy sauce,salt,Yuba,coriander,cucumber,Flammulina velutipes,MSG,white sugar,garlic,vinegar
Recipe Recommendations
- sour and salty
- mix
- half an hour
- senior
Steps for Mixed tofu bamboo, cucumber, and mushroom mushroom
1
Remove the roots of the mushroom mushroom and wash it.
2
Boil the water in the pot and add the mushroom.
3
Remove it when the water is boiling.
4
Soak the tofu bamboo and squeeze out the water (soak the tofu bamboo in cold water in advance, about 4 to 5 hours).
5
Shred cucumber and set aside.
6
Place shredded cucumber, blanched mushroom mushrooms, and tofu bamboo in a basin.
7
Put salt, sugar, monosodium glutamate, seafood soy sauce, mature vinegar, and minced garlic in a small bowl and mix well.
8
Pour the mixed juice into a basin and stir.
9
Pour in the right amount of sesame oil and mix well.
10
Sprinkle with parsley and serveMixed tofu bamboo, cucumber, and mushroom mushroom Make Tips
1. Yuba must be soaked in cold water. If it is allowed to make the yuba neat and elegant; if it is soaked in hot water, the yuba will be fragile. 2. When eating yuba, be careful not to eat it with honey and oranges, because it will affect digestion and absorption. 3. Eating yuba at noon to strengthen brain and anti-fatigue yuba is most suitable for eating at noon. It can replenish enough energy to the body to resist the fatigue of work in the later half of the day, and also has a good brain-strengthening effect. Eating at noon is more good for weight control than eating at night. 4. Eating before and after exercise can quickly replenish energy and provide protein needed for muscle growth