How to make cold three-shredded vegetables (mixed with bean curd sheets)

In today's society, many women still do not know how to cook, and they are in a mess when they enter the kitchen. However, the method of making cold-mixed three-shredded vegetables (mixed with thousand sheets of bean skin) will surely excite you, because it is so simple. After learning how to make this dish, you will no longer be a novice in the kitchen. Remember to sprinkle some cooking wine or beer when you are ready to serve, the taste will be more fragrant.

1. Finished product picture.

2. Wash and cut the bean curd into shreds, peel and cut the carrots into shreds, and peel and cut into shreds. (I used thick cucumbers so I peeled them. If they are long and thin green cucumbers, it would be better to keep the skin. Of course, it would be better to have a grater to save the trouble of shredding.)

3. Cut the green onion into flowers, it is better with coriander. Peel and mince garlic.

4. First, fill a large bowl with cold boiled water, add water to the pot and bring it to a boil, then pour in the tofu skin. When the water is about to boil, pour in the shredded carrots and blanch for 10 seconds, then turn off the heat and remove all.

5. Take out and put into cold boiled water. (I thought of adding kelp shreds at the last minute. I soaked and boiled the semi-finished product in the morning and scooped it out in cold boiled water. If you want to add it, you can soak the dried kelp in advance until it is soft, then wash it, roll it up and cut it into thin shreds, blanch it in water, and then put it in the pot and cook it until it is soft.)

6. Remove from water and drain, then put into a larger bowl together with cucumber shreds.

7. Add minced garlic and chopped green onion.

8. Pour a proper amount of oil into the pot, add a small handful of peppercorns, and stir-fry over low heat until fragrant.

9. While the pepper oil is boiling, add a little light soy sauce, an appropriate amount of balsamic vinegar, a little white sugar, an appropriate amount of salt, a little white pepper and pepper powder, chicken essence, a little sesame oil, and a large spoonful of chili oil to the tofu skin. Finally, remove the boiled oil from the peppercorns and discard them. Pour the oil on top, and with a "crack", the aroma will burst out instantly!

10. Mix well with chopsticks.

11. Serve on a plate, sprinkle with cooked white sesame seeds and serve.

12. A sour and spicy summer appetizer of mixed bean curd and three shredded vegetables is ready!

13. Finished product picture.

14. Finished product picture.

15. Finished product picture.

16. Finished product picture.

17. The chili oil is homemade. If you like it, you can refer to my recipe "Homemade Chili Oil" or "Red Chili Oil".

The dish of cold-mixed three-shredded vegetables (mixed with bean curd sheets) can be modified according to your own taste, by making use of the seasoning to enhance the flavor. Pay attention to adjusting the amount of soy sauce, chopped green onions, and minced garlic.