0 1

Tofu salad

02

Ingredients: tender tofu, coriander, green onion, garlic, salt and oil.

03

Cut the tofu into small pieces, add salt to the water, boil the water, put the tofu in the blanching water, then take it out and drain it for later use.

04

Shred scallion and garlic, and cut parsley for later use.

05

Add an appropriate amount of oil to the wok. When the oil is hot, add shredded onion and saute until fragrant. Pour it on the tofu.

06

Then sprinkle with shredded garlic, add some salt, add coriander and stir well.

Operation method 2

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Cold lotus root

02

Ingredients: lotus root, red pepper, green pepper, Chili powder, salt, vinegar and sesame oil.

03

Wash and cut the green pepper for later use.

04

Wash lotus root, cut into 2-3mm pieces, and blanch for later use.

05

Put all the ingredients in a pot, add Chili powder, salt, sesame oil and proper amount of vinegar, and marinate for taste.

Operation method 3

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Cold fungus

02

Ingredients: auricularia auricula, coriander, red pepper, carrot, garlic, salt, vinegar, soy sauce, and oil.

03

Soak Auricularia auricula in warm water for about 10- 15 minutes, then wash it and take it out for later use.

04

Shred carrots and red peppers, and cut coriander.

05

Put water in the pot. When the water boils, add black fungus and blanch until the water boils again. Take out and drain for later use.

06

Blanch shredded carrots, and then drain for later use.

07

Put all the ingredients in a large bowl for later use. Chop the garlic and put it in a bowl for later use.

08

Put a proper amount of oil in the wok, pour it into the bowl where the vegetables are placed after the oil is hot, then add a proper amount of salt, vinegar and soy sauce and stir well.