Vegetarian Hot White Dry
1.
Cut the white dry into thin strips. If a good knife is better, cut the leeks into the same length as the dried tofu, and remove the seeds of the green pickled pepper and cut into thin strips of equal length.
2.
Slightly press down the cooked sesame seeds, chop the garlic cloves, cut the two pepper kings into small pieces. If you like the spicy one, you can chop finely, (or add one or two more, but don’t add too much). Pour the three into a bowl, add salt, monosodium glutamate, and soy sauce. Then, pour the hot oil heated in the pot into a bowl, stir gently to dissolve the seasoning, and then set aside to let cool. (Because I did a lot more, I made a little less seasoning, and later I made half of the side.)
3.
When the water in the pot is boiled to bubbles, but not fully boiled, pour in dried tofu. After bringing water to boil, white soup appears in the pot. Pour the leeks and green peppers. After blanching for another 30 to 40 seconds, use a colander to drain and transfer to a larger bowl. Pour the seasoning from step 2 while it is hot, stir it evenly, and put it on a plate.
Tips:
Generally, the sesame seeds that are put into the mixed vegetables can be slightly crushed to give full play to its aroma. This dish of mine cannot be regarded as a cold dish, it is hot oil. After mixing, wait to cool before eating. Because if you go to the cold salad after it is cold, the flavor will not get in, and the dried tofu will have a bey flavor after it is cold.
