Thin dry tofu about 500 grams.

Applications

A little shredded carrot, a little thin-skinned shredded bell pepper.

Homemade seasoning

1) chili oil: about 150 grams of red dry pepper and 15 grams of chili powder with a little water into the pot to boil until boiling, and then pour 500 grams of vegetable oil, add a rooted cilantro, sesame seeds 20 grams of ginger a little low-fire simmering, simmering while stirring, to be sesame seeds snapping inside the pot when the oil quickly poured into the prepared steel pot.

2) seasoning oil: 500 grams of vegetable oil poured into the pot, add two large onion segments, garlic cloves patted loose and added to the pot of three cloves, a large piece of ginger patted loose and added to the pot, with roots of cilantro 3-4 roots into the pot. Simmer over low heat. When the onion, ginger and garlic float in the frying pan, pour into another steel pot and use a slotted spoon to fish out the onion, ginger, garlic and cilantro.

Other Seasonings

Scented oil; iodized salt; monosodium glutamate (MSG); minced garlic; cilantro segments; high-quality soy sauce.

Method of processing raw materials

1) Cut the dried tofu, carrot and sharp pepper into 3-millimeter julienne strips.

2) Put the shredded dried tofu, carrot and sharp pepper into a steel basin.

3) Pour boiling water into the basin, stirring as you pour, until the water is submerged

4) Remove the ingredients and squeeze out the water, set aside.

Mixing

Put the raw materials into the pot, add salt, monosodium glutamate, minced garlic, cilantro. Chili oil, seasoning oil, sesame oil, and dried chili peppers in chili oil. Stir quickly. Stir in a few drops of soy sauce to taste. The ratio of chili oil, seasoning oil, sesame oil is 2:2:1

Flavor

Fresh and crisp, strong flavor .