Smoked Bean Curd, Celery and Enoki Mushroom Salad
Servings: 3
Ingredients
- 500 g enoki mushroom
- 200 g celery
- 500 g smoked bean curd
- 2-3 chili peppers
- 1 tablespoon sesame oil
- 2 cloves of garlic
- 10-20 Sichuan peppercorns
Instructions
- Enoki Mushroom cut off the root.
- Chop garlic, chili peppers and celery.
- Cut the smoked bean curd into strips and blanch until soft. Then remove from the pan.
- Re-boil the water in the pot, pour celery and cook until the color becomes dark green, then pour enoki mushroom, cook for 1 minute in boiling water, remove the enoki mushroom(needle mushroom) and celery together, put in cold water to cool. Then squeeze out the water by hand.
- Put enoki Mushroom, celery and smoked bean curd in a large bowl, add minced garlic and chili.
- Add oil to the pot and heat it up, add Sichuan peppercorns to low heat and fry until slightly charred, remove the pepper and throw it away.
- Pour the fried peppercorn oil into the bowl, then add salt and sesame oil and mix well.
Notes
Enoki mushroom blanched for one minute, and peppercorn oil was fried over low heat.