Saliva Crispy Dry
Crispy dried tofu squares swim in a sauce that delivers the signature mouthwatering tingle, sesame paste, Sichuan pepper and chili oil layered over vinegar, garlic and sugar.
Instructions
- 1
Blanch the crispy skin in water for one minute, then let it cool completely and set aside.
- 2
Prepare the marinade: Pour sesame paste into a bowl, use oil to loosen the sesame paste into a thin paste, add Sichuan pepper powder, light soy sauce, aged vinegar, sugar, minced garlic, chopped green onions, 70g of boiling water, dark soy sauce, salt, and white sesame seeds. Mix well, then add chili oil and Sichuan pepper oil, mix evenly, and set aside.
- 3
Cut the crispy dried pieces into slices 5 cm long, 1.5 cm wide, and 0.3 cm thick, and neatly arrange them in a bowl.
- 4
Pour the sauce over, sprinkle crushed peanuts, and finally place some cilantro in the center for garnish.
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Ingredients
Main Ingredients
- Old Xiang-style Crispy Dried Meat250g
- Roasted crushed peanuts10g
- Sichuan pepper powder1g
Auxiliary Ingredients
- Coriander30g
- chopped green onions3g
Seasonings
- chili oil35g
- Sichuan pepper oil10g
- sesame paste12g
- light soy sauce12g
- Black vinegar7g
- Sugar5g