Cold Elbow and Bean Curd
by Love in fish eyes
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Remove the slices from the elbow flower.
2. Cut cucumber into strips, smash ginger and garlic, and cut pesto into small pieces.
3. Remove the tofu skin and cut into sections.
4. Put ginger, garlic, coriander root, thirteen spices, chicken powder, salt and chili sauce in a small bowl.
5. Pour the hot oil into the seasoning bowl.
6. Add appropriate amount of soy sauce and old vinegar.
7. It is oily chili sauce.
8. Put the shredded cucumber and tofu skin on the plate, and put half of the spicy chili sauce first.
9. Stir the two strands evenly.
10. Take the elbow patch on the side of the big plate.
11. Put the freshly mixed cucumber and bean curd shreds in the center.
12. Pour the remaining hot chili sauce on the elbow cubes.
13. Sprinkle coriander leaves on top to complete.
