Blanch the tomatoes, peel them, remove their pedicels and chop them for later use. Cut the tofu into strips about three centimeters for later use. Blanch peanuts with boiling water, peel them with cold water, and then cut them into four pieces. (uploading recipes for the first time. I forgot to take pictures in the previous steps. Please forgive me. ) cut the coriander into powder for use.

Cut ginger into powder for later use

Chop the onion for later use.

Peel and wash soybean sprouts for later use (black bean sprouts or Chinese cabbage are also acceptable, and it is best to choose fresh Chinese cabbage for shredding).

Mix the flour into a thin paste.

Put tofu sticks, peanuts and tomatoes in the pot, add unused water, boil and continue to cook for about 3 minutes, and add appropriate amount of water (we will drink as much water as you want, so we will almost fill a pot).

Wait for the pot to boil.

Add bean sprouts (black bean sprouts or shredded Chinese cabbage) and bring to a boil. Immediately add a proper amount of salt and vinegar. (We add a spoonful of salt and a spoonful of fried vinegar here.) Add dried vermicelli and Jiang Mo, cover the pot and bring to a boil. At this time, you can taste the sour and salty taste, and you can add vinegar and salt to adjust the taste according to your preference.

Turn down the heat and pour in the batter water. Be sure to stir a spoonful at the bottom, otherwise it will be easy to paste the pot. Add batter and water according to the thickness. Too thick or too thin will affect the taste. (But then again, this step requires experience. )

Continue to cook and stir for about five or six minutes. At this time, turn the fire to boiling and add chopped green onion.

Turn off the heat, add coriander powder and mix well.

Because it is rice vinegar, the color looks black, and the pursuit of value can be replaced by white vinegar or lemon juice.

skill

In fact, vinegar and salt are added to acidity and salinity according to personal taste. Sometimes the acidity of tomatoes will also affect the overall acidity, so put less vinegar. As for other vegetables, peanuts, vermicelli and so on. You can put more if you like, so the dosage is optional. But onions, ginger and parsley must not be stingy, and more will be more fragrant.