Mixed bean curd with cucumber and fungus(huang gua mu er ban dou hua )

Mixed bean curd with cucumber and fungus

Introduction:

Production steps:

Step 1: wash and shred the cucumbers, stack them on the plate

Step 2: tofu into the pot, boiling water and salt, boil for a while, take out and cut into thin wire

Step 3: stack the shredded tofu on the shredded cucumber

Step 4: soak black fungus, wash and shred

Step 5: blanch in boiling water

Step 6: stack the boiled shredded Auricularia on the tofu

Step 7: mix ginger and garlic powder into juice with white vinegar

Step 8: pour the sauce on the black fungus

Step 9: Chop pickled peppers and sprinkle on ingredients

Step 10: drizzle with soy sauce, sesame oil and chili oil. Mix well when eating

Materials required:

Lactone tofu: one piece

Auricularia auricula: some problems

Cucumber: one

Red pepper soaked in vinegar: a little

Pickled wild pepper: a little

Ginger: 3 tablets

Garlic: 2 cloves

White vinegar: 2 teaspoons

Soy sauce: a little

Sesame oil: a little

Chili oil: a little

Attention: Patients with hyperuricemia and gout should not eat tofu.

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Huang Gua Mu Er Ban Dou Hua