Crispy Bean Curd Sticks with Vegetables

Name: Crispy Bean Curd Sticks with Vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 50g Dried bean curd sticks; 350g Seaweed Vermicelli; 50g Dried Dragon Beard Seaweed; to taste black fungus; 1/2 piece Cucumber; 1/2 piece Carrot; 20 pieces peanuts; 1/2 tsp Sugar; 1 tsp Salt; 1 tsp chicken essence; 2 tsp light soy sauce; 2 tsp Aromatic vinegar; 1 tsp Oyster sauce; 1/2 tsp Sesame oil; 1/2 tsp toasted sesame seeds; 3 tsp Mashed garlic

A generous medley of tofu skin, peanuts, wood ear, seaweed vermicelli, cucumber and carrot comes together in one bowl, endlessly adaptable to whatever toppings and spice level you fancy.

30 minNewEasy Cold Dishes Mix Savory

Instructions

1
Stir-fry the peanuts until cooked and let them cool.
2
Soak wood ear mushrooms and dragon beard seaweed (you can add daylilies, shiitake mushrooms, etc., according to personal taste).
3
Soak dried bean curd sticks in water to remove the salt.
4
Seaweed vermicelli (depending on personal taste, you can use Longkou vermicelli, sea jelly powder, jellyfish strips, etc.).
5
Julienne the cucumber and carrot and set aside.
6
After preparing the above ingredients, put them directly into the bowl. Add all the seasonings. Those who like spicy flavors can choose to add chili oil.
7
Stir evenly and it is ready to eat.
8
Done~ The refreshing tofu skin salad is ready!