Bean curd with pepper sprouts

Bean curd with pepper sprouts

Introduction:

"Zanthoxylum bungeanum has sprouted. Whenever I see the sprouts of Zanthoxylum bungeanum, I can't help picking some to cook. I love the unique fragrance of Zanthoxylum bungeanum leaves. It is different from the hemp of Zanthoxylum bungeanum. It has a kind of delicate fragrance, which can improve the taste and refreshing after being added to the dish."

Production steps:

Step 1: then soak in light saline to sterilize. Because to eat raw, this step is essential.

Step 2: dice tofu, boil in boiling water for half a minute and remove

Step 3: put a little salt in the pepper sprouts, pour in the salad juice and mix well

Step 4: then pour the bean curd into the pepper sprouts

Step 5: mix it a little.

Materials required:

Tofu: 150g

Zanthoxylum bungeanum bud: 70g

Salad juice: right amount

Salt: right amount

Sesame oil: appropriate amount

Note: because the amount of salt eaten by bean curd and pepper sprouts is different, they should be mixed separately, and then mixed together. In addition, bean curd can not be stirred too much, otherwise it is fragile, so it needs to be mixed separately.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and fresh