1. Prepare the ingredients.
2. Dried tofu, cucumber, carrots, and peppers are all shredded, and shallots are cut into sections.
3. Cut parsley into small pieces and mince garlic.
4. Adjust the juice, two spoons of light soy sauce, two spoons of cold vinegar, one spoon of sugar, appropriate amount of sesame oil, stir evenly and leave for ten minutes.
5. Fry the chili oil, the dried chili shreds I used.
6. Stir them together and pour the juice and it's ready. \n
Tips:Because light soy sauce is salty, I just didn’t add salt. If you have a heavy taste, you can add an appropriate amount of salt. \nI don't like to be jealous, so I put less, but the seasoning does not taste sour. Of course, friends who like jealous can put more vinegar.
