Dried Tofu with Bean Sprouts
by Misty soul
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. One piece of dried tofu, cut to the right width, mine is about 10 cm
2. Change the knife to cut into silk
3. Wash home-grown mung bean sprouts
4. After blanching, let cool boiled water for later use
5. Carrots shredded and blanched
6. Set aside after cooling boiled water
7. Put a tablespoon of oil under the shredded chili peppers and fry them until fragrant
8. Put bean sprouts, dried tofu shreds, carrot shreds, and fried chili shreds in a container, then add salt, vinegar, sugar, minced garlic, and shredded green onions (forgot to take pictures)
9. Mix well
10. Add 2 tsp of chili pepper and the cooked oil that has been frying the chili shreds before
11. After mixing well, taste the taste, if it is not suitable, adjust it appropriately, and adjust it to your favorite taste
12. Finally, pour in pepper oil, mix well and serve
13. You can sprinkle a little more cooked white sesame seeds. The finished product is slightly numb, slightly spicy, special fragrance
