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This is a perfectly recreated classic Din Tai Fung 'Signature Appetizer'. It consists of four ingredients: shredded kelp, shredded dried tofu, glass noodles, and mung bean sprouts, offering a crisp, rich texture with distinct layers. Paired with a special 'soul sauce' that is slightly sour and sweet, fragrant and numbing, it's an easy-to-make, refreshing, and delicious summer cold dish. Making it at home provides a generous portion, allowing for a more satisfying meal!
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Shred the dried tofu, and prepare the mung bean sprouts, glass noodles, and shredded kelp. → Combine all the sauces: soy sauce, oyster sauce, vinegar, sugar, chili oil, minced garlic, etc., and stir well. → Boil a pot of water. Blanch the mung bean sprouts, glass noodles, shredded dried tofu, and shredded kelp in sequence. Immediately transfer them to ice water to chill, then drain thoroughly. → Place all the drained ingredients into a large bowl, and pour the prepared sauce over them. → Use your hands to thoroughly mix everything until well combined, then plate and serve.
Shred the dried tofu, and prepare the mung bean sprouts, glass noodles, and shredded kelp. → Combine all the sauces: soy sauce, oyster sauce, vinegar, sugar, chili oil, minced garlic, etc., and stir well. → Boil a pot of water. Blanch the mung bean sprouts, glass noodles, shredded dried tofu, and shredded kelp in sequence. Immediately transfer them to ice water to chill, then drain thoroughly. → Place all the drained ingredients into a large bowl, and pour the prepared sauce over them. → Use your hands to thoroughly mix everything until well combined, then plate and serve.
This is a perfectly recreated classic Din Tai Fung 'Signature Appetizer'. It consists of four ingredients: shredded kelp, shredded dried tofu, glass noodles, and mung bean sprouts, offering a crisp, rich texture with distinct layers. Paired with a special 'soul sauce' that is slightly sour and sweet, fragrant and numbing, it's an easy-to-make, refreshing, and delicious summer cold dish. Making it at home provides a generous portion, allowing for a more satisfying meal!
First, slice the five-spice dried tofu into thin pieces, then julienne them into fine shreds and set aside.
Prepare the sauce: In a bowl, combine soy sauce, oyster sauce, honey, chili oil, vinegar, and chicken powder. Then add the minced garlic and an appropriate amount of cold-pressed sesame oil or Sichuan peppercorn oil. Stir well and set aside.
Prepare a pot of boiling water for blanching all the ingredients.
First, blanch the mung bean sprouts. After about 15 seconds in the boiling water, quickly remove them and transfer to ice water to chill, which helps maintain their crisp texture. Then drain thoroughly.
Next, blanch the glass noodles for about 20-30 seconds. After removing them, also transfer to ice water to chill and rinse off surface starch, making them chewier. Then drain thoroughly.
For better presentation, you can remove the head and tail of the mung bean sprouts to make 'silver sprouts'. If consuming at home, keeping them intact is more nutritious.
All blanched ingredients must be thoroughly drained; otherwise, they will dilute the sauce and affect the flavor.
Chilling blanched ingredients in ice water or cold boiled water is a crucial step to maintain their crisp texture and vibrant color.
For the chili oil in the sauce, using homemade 'Lao Gan Ma' style will yield a more fragrant and layered flavor.
You can adjust the sourness, sweetness, saltiness, and spiciness of the sauce according to personal taste.
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