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
Chinese PinYin : Tai La Jie Mo Zi Ji Si Dou Fu
Thai spicy bean curd with mustard seed and shredded chicken
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