Chilled curd bamboo
Description
Use dry curd bamboo to soak soft, or fresh curd bamboo, blanch your favorite ingredients until cooked, add seasonings and mix, put them in the refrigerator to chill and taste. I used black fungus and carrots for the ingredients this time, and other ingredients such as gherkins, bean sprouts, enoki mushrooms and so on are also very recommended~
The new book of Tokyo Bird's Nest Kitchen is now on the shelves! Please support us!
"December Order" purchase link:
https://www.books.com.tw/products/0010956898?sloc=main
Ingredients
-
Dried curd bamboo80g
-
Black fungus90g
-
carrot60g
-
chili pepper2 pieces
-
coriander1 stalk
-
soy sauce1 tbsp
-
Black vinegar1 tbsp
-
Garlic1 tbsp
-
sesame oil1 tbsp
-
Pepper1 tsp
-
Sichuan peppercorn powder1 tsp
Steps
-
Soak dried curd bamboo in water overnight until soft.
-
Shredded black fungus and carrots.
-
Blanch the curd bamboo in boiling water for 3 minutes, then scoop it up and drain for later use.
-
Blanch the black fungus and carrots in boiling water until ripe, drain and set aside.
-
Slice the chili pepper, chop the coriander, mix well with the curd bamboo, black fungus, carrot and seasoning, and chill to taste.
