Bamboo Shoots Mixed with Tofu Skin

Name: Bamboo Shoots Mixed with Tofu Skin
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 3 stick Bamboo pith; 1 piece tofu skin; 1/2 piece Green pepper; 1/2 piece Red bell pepper; 1 spoon Light Salt Matsutake Soy Sauce; 2 spoon Glutinous rice vinegar; 1 spoon Sugar; 1 spoon Spicy chili oil; 2 spoon Minced garlic

Slivered spring bamboo shoots, blanched to tame their bite, tangle with silky ribbons of tofu skin and colorful peppers. A light soy-vinegar dressing with garlic and sugar keeps every strand lively.

10 minNewEasy Cold Dishes Mix Savory

Instructions

1
Prepare the necessary ingredients: peel the outer skin of the Lei Bamboo shoots and remove the old skin from the bottom.
2
Cut the bamboo shoots into thin strips or thin slices along the grain.
3
Cut the dried tofu skin into thin strips.
4
Cut the green and red peppers into thin strips.
5
Bring water to a boil, add salt and oil, pour in the shredded bamboo shoots and cook for three minutes, then remove and cool them under cold water, draining the excess water.
6
Add a spoonful of June Fresh Light Salt Matsutake Soy Sauce to the bowl.
7
Mix two spoonfuls of Weidamei glutinous rice vinegar, one spoonful of minced garlic, one spoonful of sugar, and one spoonful of spicy oil.
8
Mix all the ingredients with the sauce until well combined.
9
Fresh, fragrant, crisp, and tender, perfect with drinks and rice.