Ingredients

Chicken breast, shredded bean curd, cucumber, purple kale, crushed peanuts, peppers, red chili peppers, garlic, soy sauce, balsamic vinegar, chili oil and salt

How to prepare

1 Prepare the raw materials

2. Add the red chili peppers, red peppercorns, and a pinch of salt into a pot of boiling water, and add the chicken breast to the pot to cook it;

3. Remove the chicken breast and let it cool down;

4. The chicken breast is then torn into thin strips;

5. Blanch the shredded bean skins in the water where the chicken has been boiled;

6. Immediately pull out the shredded bean skins and put them into cold water;

7. Shred the cucumber and the purple kale;

8. Put the soaked bean skins into a bowl with the cucumber and purple kale shredded and squeezed into a bowl with the cucumber and kale shredded.

8. Put the cold soaked bean curd into the bottom of the bowl, top with cucumber and purple kale, and then put in the squeezed garlic paste;

9. Sprinkle some peanuts on the surface, and then put in the chili oil, soy sauce, balsamic vinegar, and sesame oil;

10. A refreshing and healthy summer coleslaw is finished;

11. Stir it well when you are eating it.