How to make a cold bean curd salad with full color and flavor at home?

After the dried yuba is broken into sections, it is soaked in water for 4 hours until it is soaked and torn into strips. Remove the seeds from the green pepper and cut into small pieces; Cut the green onion into green onion cubes, sit in the pot with water, after boiling, pour in the soaked yuba, bring to a boil over high heat, and boil for half a minute. Remove the yuba, let it cool, drain and set aside.

Add oil to the pot, add Sichuan pepper and fry it slowly over low heat until the aroma of Sichuan pepper comes out, then remove the Sichuan pepper; Add green peppers, green onions and all seasonings except Maggi umami juice and sesame oil to the oil, bring to a boil over low heat, turn off the heat, pour the drained yuba into the seasoning, add Maggi umami juice and sesame oil and mix well.

Put the yuba in a pot and soak it in cold water, press a heavy object, soak it for 5 hours, after it swells, cut it into 3 cm long segments, wash the fresh mushrooms, and sprinkle them into small pieces. Put the wok on the heat, put water to boil, add the yuba and fresh mushrooms, and remove the pot for later use. Put the wok on the heat, put the oil to heat, fry the ginger slightly, add cooking wine, chicken broth, refined salt, adjust the taste, put in the yuba, simmer into the flavor, add monosodium glutamate, thicken with water starch, pour in sesame oil, and put it on the plate.

On a hot day, the kitchen is like a steamer, and cooking is definitely a hard job. If you want to be lazy, make a cold dish, not only to avoid the pain of sauna, but also refreshing and appetizing, killing two birds with one stone. Yuba and fungus are soaked in water, washed, after the cucumber is washed, cut into small strips, slightly salted with salt, pour out the pickled water, put water in the pot, add a little salt, after the water is boiled, add the yuba and fungus, cook for about 2 minutes, put out, drain the water, pour the cucumber, yuba and fungus into the container, add 2 tablespoons of spicy beef sauce and 2 tablespoons of tempeh paste, and mix evenly.

Soak the yuba in warm water, cut it into inch pieces, put it in a large bowl, add clear soup, green onion, ginger, salt, cooking wine and cook for 20 minutes, remove from the pot and set aside. Wash the carrots and red peppers, cut them into shreds, wash the celery and cut them into inch segments, then put the three into the pot of boiling water for a while, take them out, add salt, monosodium glutamate, red oil and yuba and mix well.

Cut the soaked ingredients: celery stalks into small pieces, garlic slices, green onions into shreds, coriander cuts, and everything else into granules. After chopping ginger and garlic, add an appropriate amount of cold boiled water and a small amount of salt to soak for 1 hour, add half a spoon of oil and two spoons of red oil and stir evenly for later use.

After pouring the oil, add light soy sauce, monosodium glutamate, sugar and red oil, ginger and garlic juice according to personal taste, mix well, and sprinkle with coriander.

Prepare the day's amount and soak it in cold water in a bucket. Soak for about 5 to 6 hours, then remove and cut into neat pieces. Add diced carrots and diced greens when cold bean curd to increase the color of the dish and improve profits, and add oil, salt, sauce and vinegar when cold bean curd.

Wait for the seasoning to mix evenly, and taste the sweet and salty by yourself (grasp the amount of salt in the future).

Bring water to a boil, then pour the yuba into the boiling water, turn off the heat and soak the yuba. Scoop up and mix with sesame oil, soy sauce and sugar, and finally sprinkle with sautéed sesame seeds. A cold dish that can be made in less than 5 minutes, it tastes surprisingly good, and it is a dish that I eat at home.

Soak the yuba in warm water, not too long, and the water should be wider and not loose. When boiling water, the degree of hardness and softness is different on the inside and outside. If you fry it, it should be slightly softer, and if you eat it as a cold dish, it should be slightly harder!

The taste of yuba is very delicious, and we can also use it for barbecue in addition to cold salad, which is also very delicious, and it is really delicious with beer.

1. Roasted yuba with pork belly, the fusion of yuba and pork belly can make yuba inhale the gravy and become more palatable 2Steamed yuba, fried yuba, etc., no matter what the method, the yuba tastes like meat, and it tastes better than meat.

The key to making cold yuba delicious is to fry the ingredients to make them fragrant, pour them on the yuba, and then season them, as follows:

Ingredients: Yuba 200

Excipients: 15 chili peppers, 1 garlic, 1 spoonful of sesame oil, 3 coriander, 2 spoons of chicken essence, 2 spoons of salt, 2 tablespoons of vegetable oil.

1. Chop the pepper and garlic.

2. Yuba, obliquely cut, easy to taste.

3. Put vegetable oil, half more than usual stir-fry, then heat the chili pepper and garlic and stir-fry until fragrant, add salt and chicken essence.

4. After frying, pour it directly on the yuba.

5. Add sesame oil.

6. Add coriander and mix well.

7. Done. <>

Notes:Cold salad can be difficult to taste, so add half more oil, salt and chicken essence than usual stir-frying.

Soak the yuba in cold water until soft, put white sugar, soy sauce, oyster sauce vinegar, dark soy sauce, light soy sauce, chicken essence, millet spicy coriander, minced garlic, chopped green onion in a bowl, stir well, pour it into the yuba and stir well.

To prepare the yuba, soak the yuba and cut it into small pieces, put it on a plate, then add the green onion and ginger, then add salt, soy sauce, and oyster sauce.

The first thing is to soak the yuba until soft, then you should also cut the yuba into strips, wring out all the water, put it in a clean container, and then add vinegar, chili, salt, chicken essence, coriander, chopped green onion, millet spicy, oyster sauce, light soy sauce and stir well.

How to make cold yuba? Soak the fungus bean curd, blanch for 30 seconds, add salt, sugar, garlic, light soy sauce, aged vinegar, peanuts, coriander, chili oil, and stir well.

How to make cold yuba? After soaking, take out the bean curd fungus from the pot, pass it with cold water twice, add salt, sugar, light soy sauce, aged vinegar, add cucumber and garlic and peanuts, and add some chili oil and coriander.

A few simple steps will teach you how to make delicious cold bean curd.

Cold bean curd, delicious and delicious.

Thank you for your support! The next issue of the side dish "Cold Yuba" will update the dish "Cold Salad".

No wonder the restaurant's cold yuba salad is so delicious.

Fry the yuba on both sides, prepare the hot sauce with chili pepper thirteen spice sesame seeds, and add the hot sauce after frying.

How to make cold yuba? Cut the bean curd into pieces and remove them from the water, add shredded carrots, shredded cucumbers, minced green onions, ginger and garlic, light soy sauce and vinegar and stir well.

Cut the soaked yuba into small pieces, blanch the fungus, yuba and red pepper shreds in boiling water, then pass cold water, put chili noodles, garlic, ginger, salt, and light soy sauce in a bowl and pour hot oil to stimulate the fragrance, pour it into the yuba fungus and mix evenly.

A few simple steps will teach you how to make delicious cold bean curd.

Cold bean curd, delicious and delicious.