Three Silk Salad
1.
Raw material preparation.
2.
Carrots and cucumbers are peeled and shredded. Chop garlic and dried red peppers and set aside.
3.
Shred the tofu skin, add water to soak in a bowl and set aside.
4.
Boil water in a pot, blanch the tofu skins for about one minute after the water is boiled, and remove them. Drain for later use.
5.
Put all the three shreds in a deep bowl, add thirteen incense, balsamic vinegar, salt, chili oil, and sugar to pickle.
6.
Heat oil in a pan, add garlic and chopped dried red pepper, stir fry for a fragrance
7.
Lie the fire and pour it on top of the dish.
8.
Mix evenly, sprinkle with cooked white sesame seeds, and serve.
Tips:
1: Add a small amount of sugar to cold dishes to improve freshness.
2: If you can't eat spicy food, reduce the amount of chili oil.
3: Stir-fry the garlic in the pot, the fragrance is more outstanding, and it can also avoid the smell that remains in the mouth after eating raw garlic.