How to Make Cold Tofu and Mushroom Salad?

Cold Tossed golden needle mushroomstofu

Ingredients: small honeydew cucumber 3 pieces, 1 tsp salt, 1 tsp rock sugar, white malt vinegar 1 tsp, half a teaspoon of sesame oil,chili peppers 2 stems

Method:

1. Wash the honeydew cucumbers and remove the ends; cut them into long round pieces with three shallow cuts. Wash the chili peppers, remove the stems, and cut them into rounds, set aside.

2. In a bowl, add the cucumber pieces from step 1, salt, and rock sugar; mix well by hand.

3. Add malt vinegar, chili peppers, and sesame oil to the bowl from step 2; stir thoroughly and refrigerate until ready to serve.

Ingredients:

canned golden needle mushrooms 100g, tofu Cold Tossed Cucumber Rings as needed

Method:

1. Rinse the tofu with ice water, then arrange and cut it into pieces on a serving dish.
2. Arrange the canned golden needle mushrooms over the tofu from step 1, followed by adding Cold Tossed Cucumber Rings.