Exclusive Dried Bean Curd Sticks with Cucumber and Carrot
Diamond-cut tofu skin, cucumber, and carrot share a dressing sparked by scorching oil poured over mashed garlic, with Sichuan peppercorns and dried chilies leaving a gentle numbing tingle behind.
Instructions
- 1
Soak the dried tofu skin in water.
- 2
Cut diagonally into almond-shaped pieces and quickly blanch in boiling water, then rinse in cold water.
- 3
Cut the carrot into elephant eye slices and blanch them.
- 4
Cut the cucumber into moderate slices resembling elephant eyes.
- 5
Add an appropriate amount of oil to the wok, and fry a few Sichuan peppercorns and a suitable amount of dried chili until fragrant.
- 6
Crush two cloves of garlic into a paste. Pour hot oil into the garlic paste, then remove the Sichuan peppercorns and chili segments.
- 7
Add an appropriate amount of sugar, salt, aged vinegar, Sichuan pepper water, and chili oil, and mix well.
- 8
Mix the sauce with the vegetables evenly, and then it can be plated.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Ingredients
Main Ingredients
- Dried yubato taste
- Carrotto taste
- Cucumber1/3 piece
- Garlic3 clove
- Soaking Sichuan peppercorns in waterto taste
Seasonings
- dried chili1 piece
- Sichuan pepper5 grain
- Hot oil1 spoon
- Sugarto taste
- Saltto taste
- Black vinegar1 spoon
- chili oilto taste