Suddenly, I really want to eat our northeast dumplings in Changsha. I remember the cold yuba. They made it very fragrant. In order to match the best ingredients, I made a lot of comparisons.
The yuba was soaked on the first day, and the next day it was taken out and cut obliquely. Boil boiled water, yuba drowning in boiling water for two to three minutes
Small peppers Garlic chopped for use (can be broken with a blender) Hot pot Refueling Add salt and simmer a little sesame oil Add the fried chili garlic and stir until evenly turn off the heat. Add the bean shoots and mix well. Add the homemade chili oil and let it cool.
If you want to invite guests to dinner the next day, you can refrigerate one night in advance.