1. Shred the bean curd into thin strips, blanch in hot water, and remove the controlled water (no need to cool) for later use.
2. Shred the green onion, cut the coriander into sections, remove the red pepper seeds and cut into shreds for later use
3. Put the controlled bean curd shreds into a basin, add two spoons of raw oil and a little sesame oil, and mix well. Add salt and chicken essence. Add scallions and parsley, mix well.
4. Put the mixed bean curd shreds on a plate and sprinkle the red pepper shreds on top. Serve the plate.
Tips:Do not let the tofu skins cool after blanching them in hot water. Don’t change the order of mixing vegetables, add oil and mix well before adding other accessories.
