I once saw an article that read: "At present, food can always have some thoughts, or hungry qianjiao, observe before eating, think in the middle of eating, simmer after tasting, eat for nature, chew quietly, gently taste, extraordinary rhyme." Eating is a kind of happiness, taste is a kind of fun, and transparent ink fragrance feels the spicy salty and sweet in the text, which is a kind of happiness. Those who can eat get a heart-warming enjoyment; those who can eat find a peace of mind. "Savor it, have a deep understanding!" Food has now become a part of our lives, life, slowly walking, slowly living, life does not need gorgeous coats, nor does it need sweet words, life needs to eat three meals a day, and live every day plainly. Each of us has our own living habits, in order to meet everyone's different dietary needs, every day a selection of different dishes to share with everyone, together for the wonderful life of every day!
Cuttlefish pork belly soup
Ingredients: 1 dried cuttlefish, 1 pork belly;
Practice dried cuttlefish soaked in water (about 20 minutes), washed, removed the hard bone in the middle, cut into finger strips; pork belly wash also cut into finger strips;
Blanch cuttlefish strips and pork belly strips in hot water for 2 minutes to remove odors;
Bring the soup pot to a boil with enough water at one time, add 2 slices of ginger, 1 spoonful of cooking wine, add cuttlefish strips and pork belly strips, and skim off the foam after the water is boiled;
After cooking for 15 minutes on medium heat (in order to make the fishy smell more fully volatile), turn the heat to low and cover for 2 hours, and add salt before leaving the pot.
Fresh mushroom slippery eggs
Ingredients: 3 eggs, 150g of various fresh mushrooms, 1/2 carrot, a handful of green onion;
Practice 1. Prepare materials;
2. Wash several fresh mushrooms, peel the carrots and cut into strips;
3. Blanch several mushrooms and shredded carrots in a pot of boiling water for 2 minutes, drain and tear the mushrooms into small flowers. Beaten eggs;
4. Pour the torn mushrooms and carrot shreds into the egg mixture, add salt and beat well (you can sprinkle a little white pepper);
5. After the pot is heated, pour in the oil, pour the mixed egg mixture into the pot, and sprinkle half of the green onion;
6. Stir-fry until the egg liquid solidifies, sprinkle the remaining green onions;
Corn carrot pork trotter soup
Ingredients: two front pig hands, two carrot dots, one sweet corn, cooking wine, salt, onion ginger, a pinch of goji berries;
Method 1. Wash the pig's hands and chop them into pieces.
2. Put cold water into the pot with pig's hands, bring to a boil and skim off the foam.
3. Add cooking wine, ginger, green onion, green onion can be knotted.
4. Cook the pig by hand until eight ripe and add carrots and corn.
5. When the carrots are soft, sprinkle with goji berries, add salt and season to taste.
Tofu stir-fried meat slices
Ingredients: 300g of lean meat, tofu bubble appropriate amount, okra (can not be put) three, millet pepper (can not be put) 2 to 3, soy sauce salt sugar oyster sauce corn starch appropriate amount, garlic ginger appropriate amount;
Method 1. Lean meat slices with raw soy sauce corn starch salt salt sugar marinated for 10 minutes into the flavor, okra washed and boiled water blanched, put cold cut hob pieces, tofu bubbles washed clean boiled water blanched until soft fished out;
2. Mince the garlic and ginger, shred the millet pepper, prepare a bowl of hot water, add oyster sauce, corn starch, a little salt, and set aside the raw sauce;
3. Put garlic and ginger minced in the hot pot under the oil and stir-fry the meat slices on high heat, start the plate and set aside, do not wash the pot, continue to fry the oil beans under a little oil, add the freshly adjusted juice to cover the pot lid and simmer for 1 to 2 minutes, under the meat slices millet pepper okra high heat stir-fry to collect the juice, put on the plate to eat.
Stir-fried loofah with scallop meat
Ingredients: Loofah, scallop meat, red pepper, ginger, garlic, cooking wine, soy sauce, salt, oil
Directions: 1. Wash the scallops, peel the loofah and cut into pieces, cut the red pepper into slices, cut the ginger and garlic into slices, and cut the green onion into segments.
2. Add an appropriate amount of water to the pot, after the water is boiled, add the scallop meat, add a little cooking wine, blanch for 3 minutes, drain and set aside.
3. Add an appropriate amount of oil to the pot, after the oil is hot, add the green onion, ginger and garlic and sauté until fragrant.
4. Add scallops, loofah and red pepper and stir-fry until the loofah is tender.
5. Season with soy sauce and salt and stir-fry well.
6. Finally drizzle with a little sesame oil and stir-fry well.
Hibiscus dried scallops
300 grams of dried scallops, 4.5 grams of salt, 8 grams of green onion, 3 slices of ginger, 7.5 grams of cooking wine, 8 egg whites, 250 grams of broth, 200 grams of fresh milk
1. Put the dried scallops into the basin, add 5 grams of green onion, ginger, rice wine, 250 grams of water, steam for 30 minutes on high heat in the basket drawer, remove the steaming juice, and pick off the green onion and ginger.
2. Put the egg white in a bowl, scatter in a certain direction, add 2.5 grams of refined salt, 7.5 grams of monosodium glutamate, mix well with milk, pour into the soup dish, steam the basket drawer for 5 minutes to take out, do not wait for the hibiscus noodles to harden, insert the dried scallops neatly on the noodles, and then steam for 5 minutes in the basket drawer.
3. Put the pot on the high heat, boil the broth, add fine salt, rice wine and mix well, drizzle on the hibiscus scallops and serve.
Red date sticky rice cake
Ingredients: 500g glutinous rice flour, 120g caster sugar, 4 eggs, 400g pure milk, dried dates to taste, baking powder 3g
Method 1. Cut the dates into small cubes
2. Put the other ingredients except the dates together and stir well
3. Mix the batter
4. Spread the baking tray with oil paper and coat the oil paper with a layer of cooking oil
5. Spread half of the batter and sprinkle with diced dates, or raisins or dried cranberries
6. Bake at 140 degrees in the oven for 5 minutes, mainly to set the dates in the middle of the batter
7. After 5 minutes, take out and pour the remaining batter into it, gently bump it a few times to shake out the bubbles, preheat the oven at 140 degrees and bake for another 30 minutes
8. When 30 minutes are up, don't rush to take the baking dish out and stuff it for a while
9. Bake and let cool and cut into cubes
Broccoli mixed with fungus
Ingredients: 1 broccoli, 5 grams of dried black fungus, 2 grams of salt, 5 grams of fresh soy sauce, 1 small red pepper, corn oil to taste, a little pepper oil
Directions:1. Soak the broccoli in salt water for half an hour.
2. Black fungus foam hair and set aside.
3. Wash the broccoli and break into small flowers, blanch in boiling water for about a minute, add cold boiled water or pure water to cool.
4. Wash the soaked black fungus and blanch it in boiling water for 2 minutes, cooling it like broccoli.
5. Cut the small red pepper into small pieces.
6. Drain the broccoli and black fungus and put them together, and place the peppercorns on top.
7. Pour the right amount of oil into the pot to smoke, pour hot oil on the chili peppers, then add salt, fresh soy sauce and a little pepper oil, mix well and serve
Northeast Great Rappi
Ingredients Bean sprouts, carrots, potato flour skin, dried tofu, salt, vinegar, sugar, minced garlic, chili oil, shredded meat
Method 1: Blanch the dried tofu and bean sprouts in boiling water and then cool them with cold water.
2. All materials are shredded and plated. Put the powder skin in the middle. Before cutting the powder, it should be soaked in water to peel off.
3. Sprinkle with salt, vinegar, sugar, minced garlic, chili oil, and finally put the sautéed shredded meat on top, mix well and eat.
Spicy stir-fried marinated pork ears
Ingredients: Pork ears, green and red peppers, vinegar, sugar, garlic, salt, soy sauce and oil
Method 1: Cut the gold strip pepper into a hob and slice the pig's ears. Pour in a little oil, not too much, because pig ears will produce oil. When the oil is hot, add the pig's ears and stir-fry to make it smell fragrant
2, add chili peppers, garlic stir-fry, put a little water, so that the aroma of chili peppers will be more integrated into the meat Finally, put a little salt, vinegar, soy sauce and white sugar to taste, you can start the pot.
Delicious apricot abalone mushrooms
Ingredients: apricot abalone mushrooms carrots green peppers red peppers onions garlic soy sauce oyster sauce cooking wine salt white pepper
Method 1: Cut all the ingredients
2: Pour the appropriate amount of oil into the pot, pour in the minced garlic and stir-fry until fragrant
3, pour carrots, fry carrots, fry out the yellow carotene, carrots to be delicious must be fried for a long time, so that there is no carrot taste, it will become fresh and sweet
4: After the carrots are sautéed, pour in the apricot abalone mushrooms and continue to stir-fry. Mushrooms must be stir-fried for a long time, fried until the apricot abalone mushrooms produce less water, and the yellowing part can be stopped
5: Pour 1 tbsp oyster sauce, 2 tbsp light soy sauce, 1 tbsp cooking wine, 1 tsp pepper, onion, green pepper and red pepper, and finally salt
6: Continue to fry after the ingredients are finished, stir-fry well and cover the pot for half a minute
7: Stir-fry evenly after half a minute and get out of the pan.
Stir-fried cabbage with bacon
Ingredients: cabbage, bacon, garlic, salt, sugar, vinegar;
method
1. Wash the cabbage, tear it into small pieces by hand and set aside; bacon is changed to a knife and cut into small pieces;
2. Heat the pan with oil, heat the oil and sauté the bacon slices until fragrant; add the garlic slices and sauté until fragrant;
3. Pour in the drained cabbage and stir-fry;
4. Add salt, a little sugar, drizzle with balsamic vinegar along the edge of the pot, turn well and start the pot;
Egg scrambled gourd shreds
Ingredients: zucchini, egg, oil, salt, cooking wine to taste
Directions: 1: Wash the zucchini and cut into evenly sliced pieces.
2: Then cut into evenly adjusted wires.
3: Beat the eggs into a bowl, mix in a little salt and cooking wine and stir well.
4: Heat the oil, add the egg mixture and sauté into crushed egg flowers, put out and set aside.
5: Leave the bottom oil in the pan, pour in the zucchini shreds and stir-fry for about 1 minute.
6: Add 1 teaspoon of salt and stir-fry evenly.
7: Pour in the scrambled eggs.
8: Continue stir-frying for a while to get out of the pan.
Eggplant mushrooms
Directions: 1: Heat a small amount of oil in the pot, add two tablespoons of tomato sauce, stir-fry over low heat, add white vinegar, sugar, appropriate amount of water, a little soy sauce, hook into the thin sauce, and stir-fry continuously
2. Fried mushrooms.
3: Add the fried mushrooms, stir-fry evenly, and add chicken essence, sesame oil and remove from the pan when the soup is thick.
Olive dish spring shoot meat diced rice
Ingredients: 200g of rice, 300g of spring shoots, 100g of diced pork belly, 10g of minced ginger with green onion, 50g of olive vegetables, 5g of soy sauce.
Production process: 1, pork belly diced, spring shoots cut from the root, along the gap to peel the skin and cut into hob pieces
2: Heat the pot in cooking oil, add the chopped meat cubes, stir-fry until the meat turns white, add the minced green onion and ginger, add the chopped spring shoots and stir-fry evenly.
3: Add olives and soy sauce and stir well, put the washed rice in the rice cooker, add less water than the stewed rice, pour in the stir-fried ingredients, press the cooking button.
Sweet and sour rolls
Ingredients: Chinese cabbage, black fungus, carrot, egg, salt, oyster sauce, sugar, white vinegar, corn starch
Directions: 1. Carrots, fungus and omelettes all shredded.
2. Add water to the pot, add a little salt, add the cabbage after the water boils, put the whole slice into the pot, cook soft and fish out for later.
3. Add shredded carrots and black fungus and cook for later.
4. Spread out the chinese cabbage leaves, add shredded carrots, shredded fungus and shredded eggs and roll them by hand.
5. Put water in the pot, add 1 spoonful of sugar, 1 spoonful of white vinegar, oyster sauce, a little water starch and pour on the cabbage roll.
Stir-fried meat with chili peppers
Ingredients: 400 grams of peeled pork belly, two fresh chili peppers, seasoning: salt, monosodium glutamate, soy sauce, sesame oil, etc
Directions: 1: Wash and cut the peeled pork belly into small slices, marinate in soy sauce, wash and cut fresh chili peppers into small slices.
2: Put a little cooking oil into the pot first, cook it, put in the pork belly marinated in soy sauce, stir-fry and put it evenly on the plate.
3, restart the pot, the pepper dried stir-fry, until the surface of the skin is burnt, then put in the cooking oil, stir-fry with a fierce heat, and then pour in the pork belly that has just been fried, according to personal taste, add the appropriate amount of salt, MONOSodium glutamate, mix in a little sesame oil, stir well.
Cashew lettuce stir-fried yam
Ingredients: lettuce, yam, cashew nuts, carrots, salt, cooking oil, chicken essence
Directions: 1. Peel and wash the lettuce, cut into small cubes, wash and cut the carrots into small cubes
2. Peel and dice the yam and wash it, cut into pieces and place in clean water
3. Bring the right amount of water to a boil, pour the lettuce, carrots and yam into the pot and drain
4. Pour in the oil and fry the cashew nuts over low heat
5. Finally pour in the lettuce. Carrots and yams, stir-fried with cashews
6. Season with salt and chicken essence to taste
Vegetarian assorted cabbage rolls
Ingredients: 5 cabbage leaves, 1/2 lettuce shoot, 1/2 carrot, 10g black fungus, 1 clove of garlic, 10ml of soy sauce, a little allspice powder, 5ml of sesame oil, 15ml of vegetable oil, 15ml of water starch, a little salt
method:
1: Soak the black fungus in cold water to soften, remove the stem and cut into thin wires. Wash the lettuce and carrots and peel and cut into thin strips, and chop the garlic. Wash the cabbage leaves, cut off the vegetable gang parts, and leave the leaves;
2, boil the water in the pot on high heat, add the cabbage leaves and blanch until the leaves become soft, fish out and put them in cold water to cool, drain and set aside;
3: Heat a wok and pour a little oil, stir-fry the next half of the minced garlic, add carrot shreds and fry softly, add five-spice powder and salt and stir-fry well, then add black fungus and stir-fry, add soy sauce and salt and fry and put out. Pour in a little oil, stir-fry the minced garlic and shredded lettuce, season with salt and add.
4. Take a piece of cabbage leaf and lay it flat on the board, put the fried assortment filling in the middle, roll up the cabbage leaves from the middle, fold the leaves at both ends into rolls, and wrap the remaining filling and cabbage leaves into cabbage rolls in turn;
5: Cut the cabbage roll in half into a dish, pour half a bowl of water into the wok, add goji berries, a little soy sauce, salt and sesame oil to boil, cook for 1 minute until the goji berries become soft, pour in the water starch to outline the sauce, and drizzle the sauce on the cabbage roll.
Stir-fry sour and spicy vegetable melon
Ingredients: 1 vegetable melon, 1 red pepper, 1 green onion, salt, a little vinegar, 5 red peppers
Method: 1, prepare the ingredients, cut the melon and use a spoon to dig up the seeds and melons to scrape, peel and cut into the same thin slices
2: Heat the pan with oil until 7 minutes hot, add red dried pepper to smell it, simmer out the aroma and add melon slices and red pepper, a small spoon of vinegar, a spoonful of salt and chicken essence, stir-fry for 1 minute
3: Sprinkle some green onions and turn it over when you are about to come out of the pot
Stir-fried shrimp with loofah
Ingredients: loofah, shrimp, cooking wine, ginger, water starch
Directions: 1: Wash the shrimp, peel and cut the loofah into strips.
2: Add the shrimp to the cooking wine and ginger slices and marinate for 15 minutes to remove the fishy taste.
3: Add a little oil to the pan, add loofah strips and stir-fry when the oil temperature is 60% hot.
4: After the loofah is slightly soft, add the shrimp and sauté, add salt to taste after the shrimp change color.
5: Drizzle in the prepared water starch, stir quickly, and when the soup becomes viscous, it can be filled.
Eggplant with garlic paste
Ingredients: eggplant, garlic, tahini, rice vinegar, salt, oyster sauce, coriander, cold boiled water;
Method: 1. Wash the eggplant clean, remove the stem, steam on the pot, about 5 minutes after opening the pot, out of the pot, let it cool, wash the coriander and garlic clean, chop the coriander, beat the garlic flat and cut into small pieces, so that the garlic taste is more sufficient;
2. Sesame paste with an appropriate amount of cold boiled water to stir, be sure to stir to evenly, so that the sesame sauce is delicious, and will not be very greasy, garlic plus rice vinegar and salt, an appropriate amount of cold boiled water, mix well, and then add oyster sauce, mix well;
3. After the eggplant is cool, cut it from the middle, and then tear it into small strips by hand, be sure to tear it by hand, the taste is completely different from the knife cutting;
4. Sprinkle the coriander on top of the eggplant, pour the tahini on top of the eggplant, and finally pour the garlic juice on top
Stir-fried eggplant with green peppers
Ingredients: 1 eggplant, 2 green peppers, 5 cloves of garlic, oil to taste, salt to taste
Material: 1 prepared raw material;
2 Cut the eggplant into slender strips, add the appropriate amount of salt and marinate;
3 Marinated eggplant squeeze dry water, put into the pot and sauté, note that there is no need to put oil in the pot;
4 Sauté the eggplant until soft, basically without moisture, and put it on the plate for later;
5 hot pans of cold oil, add garlic grains and sauté until fragrant;
6 Then add the green pepper and stir-fry;
7 Until the green peppers change color and then add the eggplant to continue stir-frying;
8 When the nine are ripe, add salt and other seasoning, and finally stir-fry evenly to put on the plate
Fishy eggplant
Ingredients: Eggplant green and red pepper shallot ginger garlic June fragrant bean paste white sugar starch flavor Damei clear rice vinegar salt cooking wine
Directions: 1. Wash the eggplant without peeling, cut into finger-thick strips.
2. Pour the oil in a frying pan, heat the oil and put the eggplant in it and fry it until the eggplant is soft and ready to come out.
3. Heat the oil and add 1 tablespoon of watercress paste and minced green onion, minced ginger and minced garlic and sauté until fragrant. Pour 1 tablespoon of cooking wine, 1/2 bowl of water, 1 teaspoon of salt, 1 tablespoon of sugar, 2 tablespoons of rice vinegar and bring to a boil.
4. Finally, put the fried eggplant and green and red pepper strips in, add 1 tablespoon of water starch, stir-fry over high heat.
5. Prepare a casserole dish, coat it with a layer of oil, put it on the fire and heat it, pour the fried fish eggplant into it, and when it is hot, it can be served directly.
Soybean chicken feet
Method: 1, heat the oil in the pot, pour in the large ingredients and peppercorns and stir-fry, pour in the chicken feet and stir-fry a few times;
2, pour in the sugar colored in advance and quickly stir-fry until the color is even;
3. Then pour all the chicken feet into the pressure cooker;
4: Add water to the level of chicken feet, and all the spices; cover the pot and simmer for 30 minutes, the pressure cooker deflates to release the pressure, lift the lid, fish out the chicken feet and put the remaining soup in the pressure cooker into another clean pot, turn on low heat and pour in the soaked soybeans.
5: Simmer for 15 minutes, the soup is sticky and the soybeans are soft
Stir-fried squid with leeks
300g leeks, 300g squid, 1 green onion, 2 slices of ginger, 2 cloves of garlic, cooking oil, soy sauce, salt, sweet noodle sauce
1) Ingredients: leek squid onion ginger garlic
2) Wash and cut the leeks into segments.
3) Finely chop the green onion, ginger and garlic.
4) Make water in a pot, open the water into the squid and blanch it.
5) Cut the squid into segments.
6) Put oil in a pan.
7) Heat the oil and stir in a frying pan of shallots, ginger and garlic.
8) Stir-fry the squid.
9) Stir-fry in the noodle sauce.
10) Stir-fry in soy sauce.
11) Stir-fry the leeks and drizzle with sesame oil before leaving the pan.
Mince the pepper mushrooms
Ingredients: Enoki mushrooms, minced peppers, steamed fish soy sauce, spring onions, cooking oil, salt.
Method 1: Cut off the roots of the mushroom, wash and drain, place it on a plate, and spread the chopped pepper on top of the mushroom.
2: Add water to the steamer, bring to a boil over high heat, and steam the mushrooms on high heat for 5 minutes.
3: After the mushrooms come out of the pot, pour out the soup on the plate, chop the shallots and sprinkle on the minced pepper.
4: Pour some steamed fish soy sauce, sprinkle some salt, and finally pour hot oil.
Spicy cabbage tofu soup
Ingredients: Spicy cabbage, tofu, enoki mushrooms, carrots, shiitake mushrooms (fresh mushrooms are better, you can also leave them) (the above ingredients and amounts increase or decrease according to personal preferences).
Directions: 1: Take some spicy cabbage and add water.
2: Bring to a boil on the stove and reduce the heat to cook for a while.
3: Add the soaked shiitake mushrooms and tofu in turn and cook for a while.
4: Finally, add carrot slices and enoki mushrooms, cook and try to taste the spicy cabbage itself is very salty, according to personal taste, add some salt to the soup to taste.
Pineapple crispy shrimp balls
Ingredients: 12 sea white shrimp, 180g peeled pineapple, 10g ginger, 50g tomato paste, 7g sugar, 2g salt, black pepper powder to taste, cooking wine 5g, water 50g crispy paste 40g, medium gluten powder 25g, corn starch 5g, vegetable oil 5g, baking powder 1g, salt 1g, five-spice powder to taste
1, gluten flour, corn starch, five spice powder and salt mixed evenly, add water to mix into a uniform batter, and then add oil to stir into a delicate and uniform batter, seal the plastic wrap and refrigerate for more than 20 minutes;
2. Add water and sea white shrimp to shell the shrimp line, cut open the back of the shrimp and wash it;
3. Cut a small hole in the shrimp's back against the shrimp head, and stuff the shrimp tail into a shrimp ball;
4: Add 1g of salt, 2g of sugar, 5g of cooking wine, sliced ginger and black pepper to taste, stir well and marinate for 15 minutes;
5, peel the pineapple to remove the middle hard core, cut into small pieces for later;
6、 Mix tomato paste, sugar 5g, salt 1g, 50g water together and stir well;
7. The marinated shrimp balls are used to absorb the surface moisture dry with oil absorbent paper;
8, take out the processed batter, add baking powder and stir evenly, put the shrimp balls into the batter, and dip the shrimp body with batter;
9: Add oil to 30% heat in the pot, put in the shrimp balls covered with batter, fry until one side is fluffy and golden brown, turn over and fry, and then fish out the oil control on both sides and set aside;
11: Leave a little bottom oil in the pot, add the tomato sauce mixed juice, after boiling, add the diced pineapple, stir-fry over medium-low heat, until the soup is thick, add the fried crispy shrimp balls, quickly stir-fry until it is wrapped in tomato sauce and put on the plate.
Fried shrimp with green beans and carrots
Ingredients: shrimp, carrots, corn, peas, salt, pepper, starch
Directions: 1, wash the shrimp, marinate with pepper, salt and starch for 10 minutes; carrots washed and cut into small cubes;
2, corn, peas rinse, drain the water;
3, heat the pan with oil, heat 80% of the sauté corn, peas, carrots, put a little salt, and then pour in the shrimp together and sauté until the shrimp are cooked and you can put it on the plate!
Fish-scented waist flowers
Ingredients: pork loin 500 g, celery 100 g, pickled pepper 25 g, fungus 3 pcs. Minced green onion, minced ginger, pickled pepper, salt, monosodium glutamate, sugar, starch, cooking wine, soy sauce, rice vinegar, water starch, clear soup, blending oil, sesame oil.
Method: 1. Celery is washed, cut into small pieces, blanched with boiling water, fished out over cold, pickled pepper chopped into minced; wood ear mushrooms are soft, washed, removed, and torn into small pieces. 2. Mix salt, soy sauce, rice vinegar, sugar, cooking wine, monosodium glutamate and clear soup into a sauce.
3. The pork loin is torn off the outer membrane, washed, wiped off the water, cut in half, and sliced off the waist. Place a cross knife on the inside, cut into large pieces and place in a bowl. Add a little salt, cooking wine, soy sauce and starch and mix well.
4. Add blending oil to the pot and heat it to 80%, add the waist thrush oil and drain the oil.
5. Heat the oil at the bottom of the pot, add minced pickled pepper, minced green onion and minced ginger and stir-fry to create a spicy flavor
6. Add celery segments and fungus pieces and stir-fry quickly.
7. Add the loin flowers, cook the sauce and stir-fry well, drizzle with sesame oil, and put it on the plate
Cucumber mixed with tofu
Ingredients: cucumber, tofu, peas, salt, vinegar, pepper noodles (can be left out), sesame oil;
Method 1: Wash and dice the cucumber, cut the tofu into small cubes, and wash the peas.
2: Bring a pot of water to a boil, add peas and blanch until cooked.
3: When the water boils again, add diced tofu for 1 minute and remove.
4: Blanch the peas and diced tofu in cold water, drain and mix with the diced cucumbers.
5: Pour the seasoning and mix well.