Thai spicy bean curd with mustard seed and shredded chicken

Thai spicy bean curd with mustard seed and shredded chicken

Introduction:

"Another cool cold dish, not high in calories. It's also very simple. It's fast to serve. There are too many kinds of condiments at home, but I like to use Thai chili sauce to make cold dishes, not spicy, with a little sweet taste. "

Production steps:

Step 1: prepare materials. Cut the onion into thin strips and soak it in cold boiled water to remove the pungent taste. Set aside the tofu. Dice the tomatoes. Cut the cucumber into thin strips.

Step 2: cook chicken breast and tear it into shreds after cooling.

Step 3: 3 teaspoons rice vinegar (can be replaced by lemon juice), 1 teaspoon sugar, 1 teaspoon fish sauce, and the right amount of Rasa chili sauce

Step 4: a few drops of pepper

Step 5: Mix 1 teaspoon mustard seeds

Step 6: add shredded cucumber, shredded onion, diced tomato, shredded chicken breast and minced garlic. Pour it on tofu

Materials required:

Lactone tofu: 1 box

Shredded cucumber: 20g

Shredded onion: 20g

Tomato: 1

Chicken breast: 1 / 2 piece

Minced garlic: 1 teaspoon

Lemon juice: 3 teaspoons

Sugar: 1 teaspoon

Fish sauce: 1 teaspoon

Chili sauce: right amount

A few drops of chili sauce

Mustard seed: 1 teaspoon

Note: 1, lemon juice can be replaced by rice vinegar. 2. You can use Thai sweet chili sauce instead.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: hot and sour