Warm shredded cucumber and tofu

Warm shredded cucumber and tofu

Overview

Working mothers know that it is not easy to have little time in the morning, want nutrition and fast food, and also want their children to eat more. Mima still tried her best to prepare a dish. Mimi's father ate more traditionally. If it was milk or bread, he always felt that he couldn't eat it. It was not as comfortable as steamed vegetable soup. Mima often cooks with two burners and an induction cooker at the same time, which is very fast, and can be done in half an hour at most. The cold side dishes are faster and more refreshing, and are delicious with porridge and steamed buns.

Tags

Ingredients

Steps

  1. Material diagram.

    Warm shredded cucumber and tofu step 1

  2. Grate the cucumber and shred the tofu skin.

    Warm shredded cucumber and tofu step 2

  3. Use an induction cooker to boil water in advance, add a little to blanch the tofu shreds.

    Warm shredded cucumber and tofu step 3

  4. Drain off the water after taking it out of the pot, but do not overcool it.

    Warm shredded cucumber and tofu step 4

  5. Put cucumber shreds and tofu shreds into a basin, add light soy sauce, a little sugar, salt and a little pepper.

    Warm shredded cucumber and tofu step 5

  6. Take another pot, pour oil and heat it up.

    Warm shredded cucumber and tofu step 6

  7. Pour the hot oil over the tofu shreds and mix evenly.

    Warm shredded cucumber and tofu step 7