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Homemade Three Shreds (tofu Skin, Kelp and Carrot Shreds)
by Shi Kewei
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Prepare the ingredients to be used.
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2. Cut carrots into shreds or rub them into shreds. I use the rub. The knife doesn’t work well.
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3. Boil a pot of boiling water. .
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4. Add tofu skin soup for one minute, remove and let cool.
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5. Put the carrot shreds in the pot and blanch it for a while. The same is true for the kelp shreds. The kelp shreds should be boiled for three or four minutes. Some kelp shreds are very hard and may take longer to cook. You can pick one. Give it a try, if it's not hard, it's OK. (Forgot to take the kelp thread, just dictate it here)
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6. Cut the tofu skin into shreds, and put the carrots in a bowl with vegetables.
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7. Put the boiled seaweed shreds in together, then cut the garlic cloves into froth, and the chives into chopped green onions, put them on top together, and pour some chili powder.
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8. Put a few peppers in the pot. . The oil is 80% hot. .
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9. Use a large spoon to fill the oil and pour it directly on top of the minced garlic, green onion, and chili powder. . . .
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10. Add cold soy sauce, vinegar, monosodium glutamate powder, sesame sesame oil, appropriate amount of salt, and mix well. It's ready to be plated. . .
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11. The finished product loaded into the tray. . .
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