Ingredients
Cucumber 100 g (about 3.5 oz), 3 eggs, soaked vermicelli 50 g (about 1.75 oz), dried tofu skin 30 g (about 1 oz).
Seasonings
50 g scallion whites, 1/2 teaspoon salt, 1/2 teaspoon MSG (or to taste), 1 teaspoon Sichuan peppercorn oil, a little water starch and vegetable oil each.
Steps
1. Crack the eggs into a bowl, add water starch and stir until smooth. Pour half the mixture into a hot oiled pan in two batches, spreading into thin round pancakes. Remove and cut into fine shreds.
2. Wash the cucumber and cut into thin strips; wash the scallion whites and slice into fine shreds; blanch the dried tofu sheets in boiling water, squeeze out excess moisture, and cut into strips.
3. Combine the shredded egg crepe, dried tofu shreds, cucumber strips, vermicelli, scallion shreds, salt, MSG, and Sichuan pepper oil in a bowl, and toss everything together until well mixed.