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 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. |
