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
Chinese PinYin : Hua Jiao Ya Ban Dou Fu
Bean curd with pepper sprouts
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