The practice of cold rice noodles is often very simple.

The practice of cold rice noodles is as follows:

Tools/materials: handmade tofu skin 1 piece, half red pepper, half purple onion, one carrot, 2 ~ 3 parsley, a little sugar, a proper amount of salt, one soy sauce, vinegar, oyster sauce, red oil, sesame oil, pepper oil, knife, pot, water and container.

1, put an appropriate amount of oil in the pot, add pepper and a few pieces of onion after the oil is hot, stir-fry pepper and onion with a small fire, turn off the fire and cool at room temperature for later use.

2. Cut the bean curd skin into 2 ~ 3 mm wide silk, and then prepare other side dishes. Carrots, red peppers and onions are all shredded, and coriander is cut into sections for later use.

3. Boil the water in the pot. After the water in the pot is boiled, add the shredded tofu skin and blanch it for 2 minutes, which will make the tofu skin soft and tender. In the last half minute, put the shredded carrots and peppers into the pot and blanch them. Take out the boiled water when it becomes soft, and immediately put it in cold water to cool it.

4. Squeeze the cooled tofu skin, peppers, etc. Put them in another container. Add shredded onion and minced garlic, add proper amount of salt, oyster sauce, fresh soy sauce and soft sugar in turn, and finally add vinegar. The amount of vinegar should not be too much, just a little, and all the vinegar should be stirred evenly.

5. Add sesame oil, pepper oil and red oil and mix well. If you like spicy food, you can put a proper amount of Chili oil. Finally, sprinkle with coriander segments and stir fry simply.