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Cold Dried Bean Curd

Vegetables, also Vegetarian Foods

Cold Dried Bean Curd
1 cup bean curd sticks (also called dried bean curd skin), soaked in cold water for one hour
1/2 cup peanuts (if salted, rise them)
1 star anise
10 Sichuan peppercorns
4 stalks Chinese celery, cut into pieces the same size as the bean curd
1 small carrot cut the same way as the bean curd or three tablespoons of goji berries
2 teaspoons sesame oil
1/4 teaspoon salt
1/2 teaspoon Chinese black vinegar
1. Cut bean curd sticks in half the long way, then into one-quarter-inch pieces.
2. Put bean curd pieces and the peanuts into a small pot of water, bring to the boil, reduce the heat, and simmer for five minutes, the bean curd should have no hard part left. Remove with a slotted spoon and set aside in a small serving bowl lined with a paper towel.
3. Add star anise, Sichuan peppercorns, celery, carrot or goji berries and simmer that for three more minutes, then drain and add to the bean curd mixture. Using a paper towel, dry the solids in this bowl then add sesame oil, salt, and black vinegar. Stir well, then refrigerate for one to two hours. Serve cold.

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