1/2 cucumber pho

1/2 carrot pho

1/2 sheet of dried tofu

1 tbsp soy sauce

1 tsp salt

1 tbsp vinegar pho

3 cloves of garlic pho

1 tsp sesame oil

1 pc coriander pho Food

Chili oil 1 spoon

Northeast Dala Pi practice

1. cucumber carrots washed and shredded, dried tofu soaked in warm water for ten minutes shredded, so that the dry tofu taste better.

2. The skin is soaked in cold water for ten minutes (forgive my mother-in-law's old antique pots have peeled off the paint is still in use, oh, the old generation is really more frugal than us, to learn from them oh)

3. The carrot silk, cucumber silk, dry tofu shredded in the plate around, the skin into the middle (to use a little bit of a bigger plate oh, do not ask me how I know, change the plate to go)

4. garlic, cilantro sprinkled on the skin,

5. container with June fresh soy sauce, vinegar, sugar, salt, sesame oil and chili oil and mix well

6. eat when the sauce evenly sprinkled on top.

Stir well, delicious, home-cooked feast good.

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Tips

You can add carrots for a better flavor.