Materials
Green Bean Sprouts 300 g
Red Pepper 2 pcs
Green Pepper 1 pc
Dry Bean Curd 1 pc
Sichuan Preserved Vegetable 70 g
Shredded Ginger 1 tbsp
Minced Parsley 1 tbsp
White Bean Curd Cheese 3 pcs
Sauce
Sesame Oil 1 tbsp
Oil 1 tbsp
Cool Boiled Water 2 tbsp
Sugar 1 tbsp
Steps
1) Remove seeds of green and red pepper, shred
2) Shred Sichuan preserved vegetable, soak for 30 minutes, wipe dry
3) Wash dry bean curd, shred
4) Boil water, parboil green bean sprouts until soft, drain and wipe dry
5) Put shredded green and red pepper, dry bean curd into hot water
6) Boil for 1 minutes until shredded materials soft, drain and wipe dry
7) Put white bean curd cheese into a container, press and make paste
8) Add in sauce to bean curd cheese paste, stir and mix well
9) Put green bean sprouts and shredded materials into container, mix well
10) Add in bean curd cheese sauce, stir well and mix, serve in cool
Remark
tbsp - table spoon
