shared today is both an appetizer and a meal, so you don’t have to suffer from the heat of cooking. It is definitely the best side dish choice in summer.
Ingredients to prepare: cucumber carrot kelp shreds tofu skin
The first step: cut. First soak the kelp shreds for an hour in advance, then prepare a piece of tofu skin, roll it up and cut it into shreds, then cut the cucumbers and carrots into shreds, and chop some minced garlic and onions for later use.
Step 2: Blanch. Boil water in a pot, put shredded kelp, carrots and tofu into the pot and cook. The shredded kelp is more difficult to cook and needs to be cooked for a while. When cooked, remove and drain the water and set aside.
Step 3: Adjust. Put the cooked ingredients into a plate, then add cucumber shreds, minced garlic and onions. Heat some hot oil and pour it on to stimulate the aroma. Then add soy sauce, salt, oil, sesame oil, and balsamic vinegar. If you like it spicy, add a little chili. oil, stir evenly, and a very delicious cold dish is ready.
Warm reminder: The kelp shreds need to be cooked for a while, otherwise it will be difficult to chew. When mixing, add less salt and be sure to add sesame oil. The taste is very different. If you are afraid of the heat and have no appetite when cooking in summer, try this cold dish!
