Health benefits
Tofu shreds: delay aging, antioxidant, anti-cancer and prevent cancer
Cucumber: low in protein
Vermicelli: blood enriching, low in protein Protein
Food ingredients
Shredded tofu ( 1 handful ) | Cucumber ( 1 root ) |
Parsley seedlings ( 1 handful ) | Fans ( 1 handful ) |
Scallions ( 2 stalks ) | Garlic ( 2 cloves ) |
Cilantro ( 2 roots ) | Salt ( 5 grams ) |
| White sugar ( 1 spoon ) | Light soy sauce ( 2 spoons ) |
Oyster sauce ( 2 spoons ) | Vinegar ( Two spoons ) |
Sesame oil ( one spoonful ) |
How to make cold parsley and tofu shreds
1. Prepare shredded tofu, parsley sprouts and a cucumber.
2. Blanch the parsley seedlings in the pot, take them out and set aside.
3. Blanch the vermicelli in the pot until cooked, take out for three minutes and set aside.
4. Prepare minced garlic, minced shallots, and minced coriander.
5.Add salt, sugar, light soy sauce, oyster sauce, sesame oil, and vinegar and stir evenly.
6. If you like chili oil, you can add some.
7.Add chili oil and stir evenly.
8.Put shredded tofu, cucumber, vermicelli and parsley seedlings into a bowl middle.
9.Pour in the stirred seasoning.Stir all ingredients evenly and serve.
10.A plate of refreshing and sour cold parsley tofu shreds is ready.
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