Mixed bean curd with celery and fungus

Mixed bean curd with celery and fungus

Introduction:

"A lot of dried bean curd is in the house, so every time cooking is used more or less, and Yuba is a good stuff, absolutely the essence of bean products. The taste is very mellow. Today, I'd like a light one. Classic cold dish, parsley and beancurd, celery and beancurd can be fried or mixed. It's a good couple. "

Production steps:

Step 1: 1. Soak Yuba with cold water in advance.

Step 2: 2. Wash the celery leaves and cut them into sections obliquely.

Step 3: 3. Cut the Auricularia auricula into pieces, and the water is too cold.

Step 4: 4. Cut the beancurd into sections and scald it slightly.

Step 5: 5. Put all the ingredients in the basin.

Step 6: 6, first add sesame oil, pepper oil, chili oil each a small spoon.

Step 7: 7. Add salt and chicken essence.

Step 8: 8. Sprinkle sesame salt and mix well.

Step 9: finished product

Materials required:

Celery: 300g

Auricularia auricula: right amount

Yuzhu: 50g

Sesame: right amount

Salt: right amount

Pepper oil: 1 teaspoon

Sesame oil: 1 teaspoon

Spicy oil: 1 teaspoon

Chicken essence: appropriate amount

Note: Tips: 1. Celery should fly quickly, and then be chilled in cold water. 2. Yuzhu is ripe, just a little hot. 3. This dish is to eat the original flavor, without other condiments, so as not to cover up the fragrance of parsley and Yuzhu.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: light