The ingredients needed for homemade cold bean paste are: bean paste, cucumber, carrot, onion, garlic and shallot;
Seasoning needs: salt, chicken essence, sugar, soy sauce, balsamic vinegar, sesame oil, pepper oil (or pepper powder) and red pepper (as mentioned above).
Boil water in the soup pot, turn off the fire after the water boils, pour in the bean gluten, blanch for 20 seconds, and take out.
Take out the bean gluten and put it on the plate. Don't move it. When it drinks water, it means that the water on the surface will slowly penetrate into it, so that there will be no hard core and the taste will be stronger.
If you like the taste of a little Microsoft, the blanching time should be extended appropriately, and you can take it out when the bean gluten begins to spread a little.
Take advantage of the time to wake up the bean gluten, shred the onion, carrot and cucumber respectively, mince the garlic and cut the shallots into sections.
Mix a sauce in a small bowl (you can also put all the ingredients in a bowl, and then pour in various seasonings in turn and mix well):
A little salt, chicken essence and sugar, soy sauce, balsamic vinegar, sesame oil, a few drops of pepper oil (or pepper powder) and a little more red pepper. Stir well and taste it. It is not suitable for self-adjustment.
Put woken bean gluten (no hard core to taste in the middle), shredded onion, shredded carrot, shredded cucumber, chopped green onion and minced garlic into a bowl, pour in the prepared juice and mix well.
Mix well and serve, and the simple and delicious cold bean paste will be finished ~
Bean gluten is strong and tastes rich and sweet. The addition of onion, carrot and cucumber also enhances the taste and nutrition. Just pay attention to the salty bean gluten, and don't make it salty when seasoning.