Cold Tofu Skin and Kelp Salad

Method

1. 01

   Step 1

   Prepare the following ingredients: 60 dried bean curd sheets, 50 dried kelp, 1 red chili pepper, 2 garlic cloves (cut into sections), 2 scallions.

   

2. 02

   Step 2

   Soak the kelp in rice water until it expands (I used dried kelp, which I soaked for about 4 hours). After soaking, wash it and boil it in water for half an hour. After boiling, remove it, drain the water, cut it into strips, and arrange it on a plate for later use.

   

3. 03

   Step 3

   Soak the bean curd sheets in warm water (around 40 degrees Celsius) until soft, then cut them into strips. Cut the red chili peppers into strips, slice the garlic cloves horizontally into sections and then into strips, and mince the scallions.

   

4. 04

   Step 4

   Boil the bean curd sheets in water for one minute, then remove and drain. Place them in a bowl with the kelp, add shredded garlic, light soy sauce, vinegar, dark soy sauce, sesame oil, and salt. Mix well and set aside.

   

5. 05

   Step 5

   Heat oil in a pan, add shredded red chili peppers and a suitable amount of white sesame seeds, stir-fry briefly.

   

6. 06

   Step 6

   Pour in the mixed kelp strips and bean curd sheets, and stir-fry for a few seconds.

   

7. 07

   Step 7

   Remove from heat and sprinkle with chopped green onions.