Chubang's original sun-dried spicy soybean paste is made from selected Northeast African genetically modified soybeans and high-quality chili peppers, sun-dried and dewed at night, and traditional fermentation. The product has a strong sauce aroma, prominent chili aroma, spicy and mellow, fresh and sweet, and you can see every soybean. It is especially suitable for dipping, mixing with food, pickling, stewing, etc. It can be dipped in marinade and stir-fried to make it fragrant.

Ingredients: 3 sheets of thin bean skin, 100g of cucumber shreds, 100g of Xinmeisi silk, 20g of coriander

Seasoning: 20 grams of Chubang original sun-dried spicy soybean paste

Practice:

1. Cut the washed cucumber and Xinmei into shreds of even thickness, cut the coriander, spread the tofu skin on the deli chopping board, put the cucumber shreds, Xinmei shreds, and coriander on top and roll them up, then cut them into sections according to your needs. Just put it on the plate;

2. Put Chubang's original sun-dried spicy soybean sauce on a plate and serve it (you can also change the shreds inside to what you like, such as cooked shredded beef ears, shredded pig ears, shredded carrots, shredded white radish, etc.).