【涼拌煙燻腐皮 Smoked Bean Curd Sheet Salad】
It's getting so frickin' hot lately and staying inside of my kitchen is almost like intolerable! So... avoid turning on the heat for too long, let's have some Chinese salad, shall we?
份量 Servings : 1 份 portion (for 2-4 人 ppl)
百葉腐皮 Tofu skin 2 sheets
小青瓜 Small cucumber 1 pc
蒜頭 Garlic 2 cloves
唐芹 Chinese celery 2 small bunch
指天椒 Hot chili 1 pc
冬菇 Dried shiitake mushroom (soaked) 4 pc
米醋 Rice vinegar 2 tbsp
豉油 Soy sauce 2 tbsp
砂糖 Sugar 2 tsp
鹽 Salt 1/2 tsp
First of all, slice the cucumber crosswise into thin slices. Add a little bit of salt and mix it together. Let it sit aside for about 10 minutes to extract all the bitterness from the cucumber. After that, rinse the cucumber slices with fresh water. Drain them well and reserve for later use.
Cut the tofu skin into 1cm x 10cm strips. In a pot of boiling water, blanch the skin for about 10-20 seconds. Drain the tofu skin well and reserve for later use.
Julienne the Chinese celery. Mince the garlic. Chop the hot chilli. Slice the mushroom. In a frying pan, add about 2 tbsp of vegetable oil. Turn the heat up to medium and high, saute the mushroom and Chinese celery for a minute. Then add the minced garlic and chilli and cook for another 30 seconds. After that, add the sugar, vinegar and soy sauce in. Mix well. Immediately, pour everything into a mixing bowl along with the cucumber slices and tofu skin. Mix well.
If you have a smoke gun at home, use it. If not, just wrap the mixing bowl with plastic wrap and keep the salad in the fridge for a few hours before eating.