Purple Sweet Potato Yam Big Peel
1.
Ingredients preparation
2.
Steam the tofu skin, yam shreds and purple sweet potato shreds in a pot and let cool for later use
3.
Shred the steamed tofu skin,
4.
Boil a pot of water, add the noodles, soak for five minutes,
5.
When the powder skin is boiled until transparent, take it out
6.
Too cold water,
7.
Drain the water on the powdered skin, and put the dried powdered skin into the dish.
8.
Add some oil to the pan, pour the egg mixture
9.
Fry a thin egg crust
10.
Cut the egg skin into thin strips,
11.
Cut cucumber and carrot into shreds, and arrange them with tofu skin, yam, purple sweet potato and egg shreds.
12.
Take a small bowl, fill with the extra vermicelli, add minced garlic, banquet juice and olive oil,
13.
Add soy sauce, salt, thirteen spice powder, sugar, sesame oil,
14.
Finally, pour rice vinegar and chopped peppers, mix well, add to the plate, and serve.
Tips:
1 The quality of the noodles this time is quite good and very strong, but for some noodles, be careful not to cook too long.
2. Due to the addition of purple sweet potato and yam, it is not easy to cook the shredded ingredients for a long time.
3. The mixed vegetables and seasonings can be increased or decreased according to personal preference.
