👨‍🍳 Cooking Steps

Step 1: First cut the firm tofu into one centimeter thick slices so that the shredded parts will be longer. Then fry over medium-high heat until golden brown and crispy on the surface. Remove and let cool. When you can fry other things, fry two pieces of tofu and put them in the refrigerator. Although fried things are not easy to spoil and can be stored for a few days, it is better to use them as soon as possible. Cut the fried tofu slices into two pieces from the middle.

Step 2: Cut sliced ​​tofu into shreds

Step 3: Cook the sweet potato vermicelli in advance, then soak until soft, then pour in cold water and set aside. Put cucumber shreds, tofu shreds, and sweet potato vermicelli into a bowl and set aside. I roughly weighed it, cucumber shreds 50g, tofu shreds 75g, soaked sweet potato vermicelli about 130g

Step 4: Mince the garlic, shred the dried chili peppers, put them into a small bowl, add an appropriate amount of vegetable oil to the pot, heat it and cook it into the bowl with garlic and chili peppers to stimulate the aroma. You can also pour the garlic and chili peppers into the pot and fry over low heat until fragrant. Serve out. Then add light soy sauce, aromatic vinegar, salt, sugar, and chicken powder, mix well, pour into a large bowl with vegetables, mix well, and drizzle with a little sesame oil. If you like it spicy, add chili oil.