Tofu Skin With Rice Vermicelli And Spinach Salad Recipe
Today I will share a simple salad recipe. Spinach is a healthy vegetable that you can eat all year round. It has a good effect on people with iron deficiency anemia. How to eat spinach in spring? Salad with tofu skin and rice vermicelli is both nutritious and appetizing. If you are interested in this recipe, you guys can follow the steps below.
Tofu Skin With Rice Vermicelli And Spinach Salad Ingredients:
250g spinach, 2 pieces of tofu skin, one handful rice vermicelli, appropriate amount of oil and salt, 1 tablespoon of sesame oil, 2 cloves of garlic, 15 Sichuan peppercorns, 1 tablespoon of light soy sauce, half tablespoon of sugar, 5 hot peppers
Cooking Steps:
1. Put rice vermicelli in a container and soak in warm water for 30 minutes until it is fully soft.
2. Cut tofu skin into shreds.
3. Prepare garlic and hot peppers.
4. Once the water’s boiling, we’re gonna parboil the tofu skin for 2-3 minutes until it becomes soft, then take them out of the pot and put it in cold water to cool down, and set aside.
5. Bring water to a boil, add a little salt, To scald spinach briefly, until the color becomes dark green, then remove from the pot and put in cold water to cool.
6. Add oil to the pan and heat it up, add peppercorns and fry over low heat until slightly charred. Take peppercorns out of the pot and throw it away.
7. Prickly ash oil is poured on the dried chili while it is hot.
8. Put spinach, dried tofu shreds and rice vermicelli in a large bowl, then add minced garlic, drizzle the fried chili oil, salt, light soy sauce, sugar, sesame oil, stir well with chopsticks and serve. That’s it. Tofu skin with rice vermicelli spinach salad .
Tips:
- Soften rice vermicelli with boiling water, then soak in warm water. Don’t soak it in boiling water all the time, it will break easily.
- To scald spinach briefly, adding a little salt to the water will make the color greener, put it in cold water to cool, the spinach color will not turn yellow.
Tofu Skin With Rice Vermicelli And Spinach Salad Recipe
Ingredients
- 250g spinach
- 2 pieces of tofu skin
- one handful rice vermicelli
- 1 tablespoon of sesame oil
- 2 cloves of garlic
- Sichuan peppercorns
- 1 tablespoon of light soy sauce
- ½ tablespoon of sugar
- 5 hot peppers
Instructions
- Put rice vermicelli in a container and soak in warm water for 30 minutes until it is fully soft.
- Cut tofu skin into shreds.
- Prepare garlic and hot peppers.
- Once the water’s boiling, we’re gonna parboil the tofu skin for 2-3 minutes until it becomes soft, then take them out of the pot and put it in cold water to cool down, and set aside.
- Bring water to a boil, add a little salt, To scald spinach briefly, until the color becomes dark green, then remove from the pot and put in cold water to cool.
- Add oil to the pan and heat it up, add peppercorns and fry over low heat until slightly charred. Take peppercorns out of the pot and throw it away.
- Prickly ash oil is poured on the dried chili while it is hot.
- Put spinach, dried tofu shreds and rice vermicelli in a large bowl, then add minced garlic, drizzle the fried chili oil, salt, light soy sauce, sugar, sesame oil, stir well with chopsticks.
Notes
- Soften rice vermicelli with boiling water, then soak in warm water. Don’t soak it in boiling water all the time, it will break easily.
- To scald spinach briefly, adding a little salt to the water will make the color greener, put it in cold water to cool, the spinach color will not turn yellow.
Also Read: Smoked Bean Curd, Celery and Enoki Mushroom Salad
