Bean Curd Sticks with Spinach
A light, refreshing cold salad that pairs well with drinks or as a side with rice.
Ingredients
spinach (picked, washed, briefly blanched, cooled, squeezed dry, cut into segments)
250 g
rehydrated bean curd sticks (soaked and washed, briefly cooked, cooled, squeezed dry, cut into segments)
150 g
Sichuan pepper oil (used in portions)
15 g
MSG (used in portions)
2 g
refined salt (used in portions)
5 g
minced ginger
a pinch
Instructions
1
Step 1
Soak and wash the bean curd sticks in boiling water, then briefly cook them in boiling water, rinse under cold water, squeeze out excess moisture, and cut into 4 cm segments. Add 7.5 g of Sichuan pepper oil, 5 g of refined salt, and 1 g of MSG, mix well, and arrange neatly on a plate.
2
Step 2
Pick and wash the spinach, briefly blanch it in boiling water, then remove and rinse under cold water, squeeze dry, and cut into 3 cm segments. Add the seasonings and mix well (the original text is truncated here).
