Practice: 1, dried tofu cut into filaments, stacked together and cut beautifully, convenient and fast.
2. Cut the onion into sections and then shred it.
3. Boil the water in the pot and dry the bean curd.
You can take it out in about two or three minutes.
5. Take out the dried bean curd, add chopped green onion, minced garlic, salt, vegetarian dishes, sugar and a little vinegar and mix well.
6, put oil in the pot, add pepper and dried red pepper when it is 40% to 50% hot.
7. Be careful not to fry the paste and stir-fry the fragrance.
8. Pour the fried pepper oil on the evenly stirred dried bean curd. Finish the work.
Dried bean curd silk
Ingredients: Dried bean curd (2 slices), carrot (half root), green pepper (2 slices), purple cabbage (2 slices), coriander (3 slices) and cucumber (half root).
Seasoning: garlic (6 petals), dried red pepper (5 slices), pepper granules (1 teaspoon), salt (5g), chicken essence (5g), rice vinegar and sugar (5g).
G), a little light soy sauce, oyster sauce (1 spoon), sesame oil (5ml), a little white sesame seeds, salad oil (40ml).
Practice: 1, cut dried bean curd, carrot, green pepper, purple cabbage and cucumber into filaments, cut coriander into sections, and pat garlic flat with a knife and cut into pieces;
2. Put the oil in the pot and heat it in two parts, one part will fry the pepper into Chili oil, and the other part will fry the pepper into pepper oil for later use;
3. Mix 1 and 2 with seasoning salt, chicken essence, rice vinegar, sugar, soy sauce, oyster sauce and sesame oil, and finally sprinkle with white sesame seeds.
Features: This dish is sweet, sour, spicy and delicious. If accompanied by a glass of cold beer, it is absolutely enjoyable, and it is very suitable as a side dish to accompany wine in hot summer ~ ~