It’s Hot, Let’s Have Some Appetizer-parsley Mixed with Dried Bean Curd
1.
Raw material diagram. Forgot to shoot chili.
2.
Dried tofu is best to use this kind of firm and chewy, so that the taste will be better.
3.
Cut the dried tofu into slices of appropriate size.
4.
Wash the parsley stalks and cut them into sections the same length as the dried tofu.
5.
Crush the garlic and place it on top of the parsley.
6.
The dried chili shreds are placed on the top layer.
7.
Heat the oil in the wok, scoop it up with a spatula and pour it on the dried chili and garlic.
8.
Add appropriate amount of red oil or oily pepper.
9.
Season with salt.
10.
Add the balsamic vinegar, the amount of vinegar is slightly more.
11.
Add umami soy sauce.
12.
Stir well and evenly, a delicious and appetizing plate of parsley mixed with dried bean curd is ready to serve.