Bean curd sticks are a traditional food of the Hakka people, and many people like to eat them. Bean curd sticks are similar to tofu skin, with a better taste, and there are many ways to eat them, making them very common in everyday life. Cold-mixed bean curd sticks is one of the simplest ways to eat them, with a relatively easy method, just prepare the seasoning ingredients.

Method 1

1. Cut 150 grams of dried bean curd sticks into small segments, place them in 35°C warm water, soak for about 1 hour, stirring two or three times during this time.

2. Tear the soaked bean curd sticks into small segments, blanch in boiling water for about ten seconds until they are cooked, then remove and cool in cold water, then drain.

3. Chop a few cloves of garlic into paste; cut a few pickled chili peppers into circles; chop a suitable amount of coriander.

4. Take a large bowl, add a suitable amount of chili oil, black vinegar, soy sauce, and cold-mixed sauce, then add the accessories and mix well.

5. Pour the bean curd sticks that have been drained into a bowl, mix well, and let it stand for a few minutes.

6. Let it stand for a few minutes to fully absorb the flavors, then stir a few times, and serve in a deep plate. A delicious appetizer is ready. (Bean curd sticks are easy to absorb flavors, and it can be served directly in a plate after mixing.)

Method 2

1. Cut the dried bean curd sticks into appropriate lengths, and soak them separately in clean water. The water level must cover the bean curd sticks and black fungus. After about 1 hour, the bean curd sticks will turn white without any yellowish color, and become soft inside and out, then drain and set aside.

2. Soak the black fungus for 1 hour, wash, and cut into small pieces. Slice cucumbers, finely chop coriander, mince garlic, and cut fresh red peppers into segments. Use soy sauce, vinegar, sesame oil, salt, and chicken essence to make a sauce.

3. Put the bean curd sticks into a pot of cold water, bring to a boil over high heat, then simmer over medium heat for 3 minutes, immediately remove and cool in cold water, then drain and set aside. Use the same method to cook the minced black fungus for 5-7 minutes, then remove and drain and set aside.

4. Put all the materials into a large bowl, mix well, let it stand for 10 minutes, stir once during this time, and it is ready to eat.

Method 3

1. Soak the dried bean curd sticks and black fungus until soft, then blanch in boiling water, remove and drain.