1. A group photo of the ingredients.

2. Use a fruit knife to cut the ripe avocado in half, remove the core and peel. When cutting, you can cut the belly of the knife horizontally through the center of the avocado, touch the core, around the core, turn the knife in a circle, followed by a break with your hand, and then open. About how to pick a ripe avocado, Uncle Monkey will introduce it in his tips. As long as the pick is good, the avocado is actually easy to cut and does not have an astringent flavor.

3. Slice the avocado that was processed in step 2.

4. Chop the Korean kimchi.

5. Remove the plastic lid from the silken tofu, place it upside down on a plate, and tap the bottom four corners of the silken tofu with a spoon or a small fork, a little too hard, so the silken tofu won't break.

6. Lift the plastic box slightly with both hands and gently push the bottom of the box with your thumbs, and the silken tofu will come out intact.

7. Slice the silken tofu.

8. Next, you can arrange the sliced avocado with the silken tofu in intervals.

9. Finally, top with Korean kimchi, drizzle with kombu soy sauce, and sprinkle with scallions and cooked sesame seeds. It's just a B-grade mix-and-match dish.

10. You can also do what Uncle Monkey did, get a big bowl, put avocado, silken tofu and other ingredients in it, and eat it with a big spoon.

11. No matter which way you serve it, Monkey guarantees it will taste just as good! If you love to drink a couple of glasses, Monkey recommends beer.

Tips

1, the selection of avocado: choose avocado, based on the different types of avocado will have different standards, generally more common in the country is the HASS class, the skin color is dark brown, the surface of the uneven, relatively hard skin. The ripeness of the avocado is an important criterion for determining whether it is good in flavor. For HASS class, if it is the same day to buy home to eat, can be used to gently press the surface of the avocado, feel elastic, firm flesh, it proves that has been ripe. If it smells fruity and overflows, and feels soft and inelastic when pressed with your hand, then it is overripe. Uncle Monkey likes to buy more at a time, so it is best to buy slightly raw, take home and put it at room temperature, 2~3 days can be naturally ripe. Or, put them together with apples and bananas to speed up ripening. The other FUERTE class, is slightly darker green, relatively smooth surface, skin elastic. This category of avocado selection should follow the HASS selection criteria, in addition, should also pay attention to its surface dark brown spots, the more spots, indicating that the more ripe, if the fruit skin is basically covered by deep and light brown spots, it is recommended that you do not buy, indicating that there may be overripe or even spoiled. In addition, the general avocado will be labeled, the label will be marked HASS or FUERTE.

2, avocado processing: as long as the selection of good quality ripe avocado, cut or core peeling, will not be difficult. Follow the points of Uncle Monkey's step 2 can be operated. If you can't separate the two halves of the avocado after dissecting, you can twist the two halves of the avocado in the opposite direction, on the line. The avocado will oxidize and turn black easily when it is opened. You can sprinkle a little lemonade on it to prevent it from oxidizing quickly. Uncle Monkey suggests that if you are not going to eat it all at once, eat the half without the core first. After the other half with the core is sprinkled with lemonade, put it in a plastic bag and put it in the refrigerator vegetable box, it can be kept for 3~4 days.

3, for the first time to try avocado with soybean oil, Uncle Monkey highly recommends this partial Chinese style of cooking. It is the whimsical idea of a Japanese chef. Uncle Monkey thinks it's possible he got his inspiration from the Chinese dish of cold tofu with skinny eggs. The ripe avocado is the equivalent of an egg yolk, the texture is close but the flavor is a bit like butter mixed with hazelnut butter, and the Korean kimchi is the equivalent of squash foam.