Cold cucumber with dried mille-feuille
Crisp cucumber and chewy layered tofu sheets are drenched in a hot chili-garlic oil that sizzles on contact. Bright vinegar and soy finish a dish that is wonderfully cool and fiery at once.
Instructions
- 1
Wash the cucumber and cut it into diagonal slices.
- 2
Dry slices of Methane-feuille.
- 3
Top with minced scallion and garlic, dried chili peppers, and white sesame seeds.
- 4
Cold pot with cold oil, add Sichuan peppercorns to release their fragrance, then remove the peppercorns and discard them.
- 5
Drizzle Sichuan peppercorn oil over fragrant scallions, garlic, and chili peppers, then add 1 tablespoon oyster sauce, Weijixian, and aromatic vinegar. Mix thoroughly (adjust the ingredients and amounts according to personal taste).
- 6
Cold Marinated Cucumber Mille-feuille Salad is super refreshing 😊~
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Ingredients
Main Ingredients
- Cucumber1 stick
- Thousand-layer dried200g
- Supreme Fresh Flavor1 spoon
Auxiliary Ingredients
- Green onions and garlicto taste
- white sesame1 tsp
Seasonings
- dried chili2 piece
- Oyster sauce1 spoon
- Aromatic vinegar1 spoon