Ingredients
100 g tofu skin, 100 g mung bean jelly sheets, and 1 egg.
Seasonings
Chopped scallions, minced ginger, mashed garlic, salt, sugar, soy sauce, aromatic vinegar, chili oil, and sesame oil, each to taste.
Steps
1. Cut the tofu skin into thin strips, blanch briefly in boiling water, then drain well.
2. Blanch the mung bean starch sheets in boiling water briefly, remove and let cool, then cut into thin shreds; shred the cooked egg crepe into thin strips.
3. Place the three shredded ingredients in a serving dish, add soy sauce, sesame oil, chili oil, fragrant vinegar, sugar, minced garlic, chopped scallions, and minced ginger, then toss everything together until well combined and serve.