The practice of cold salad with shredded yuba, how to make cold shredded yuba delicious

1. Soak the yuba in water for 1 hour, take out and cut into sections, mince the millet pepper, mince the garlic, chop the shallots into chopped green onions, put the yuba in boiling water and boil the water for 1 minute, remove and drain, and put it on a plate.

2. Mix the sauce, half a spoon of salt, half a spoon of chicken essence, 2 spoons of vinegar, 2 spoons of light soy sauce, 1 spoon of chili oil, minced garlic and millet pepper, pour on the yuba, and sprinkle with chopped green onions.

Ingredients: Yuba 250 grams.

1 tablespoon soy sauce.

Spoon of sesame oil. 2 shallots.

Light soy sauce 1 scoop.

Salt 2 g garlic 5 cloves.

1 tablespoon of chili flakes.

3 slices of ginger and 3 sprigs of coriander.

The preparation of cold salad yuba shreds.

The yuba soaked softly, I soaked it in cold water the first night and used it at noon the next day.

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Oblique knife shredding (knife work is more general).

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Boiling water is fine.

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Finely chop the green onion, ginger and garlic.

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All the ingredients are prepared, minced garlic, ginger, green onions, and coriander root are also prepared.

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Stir-fry the prepared green onions, chopped coriander root, ginger and garlic.

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Chilli flour is refined into chili oil for later use.

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Pour in all ingredients and stir.

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Cold bean curd fungus].

Ingredients: 50 grams of yuba, 20 grams of black fungus.

Excipients] appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of aged vinegar, appropriate amount of white sugar, appropriate amount of minced garlic, appropriate amount of coriander, appropriate amount of red pepper.

Method] 1Soak the yuba in advance until soft, and then cut it into an appropriate size;

2.Soak and wash the fungus in advance, drain and set aside;

3.Boil water in a pot, put salt in the water after boiling, and blanch the fungus;

4.Then blanch the yuba, drain the water and let it cool;

5.Chop the minced garlic and coriander;

6.Add an appropriate amount of light soy sauce, aged vinegar, white sugar, sesame oil, etc. and mix well;

7.Mix the seasoned sauce with the fungus yuba.

Yuba fungus is a cold dish, rich in nutrition, and delicious bean flavor, fungus has the effect of enhancing immunity, eating this cold dish in this weather can not only supplement nutrition but also discharge toxins from the body. The iron content in black fungus is extremely rich, more than 7 times that of pig liver, so eating fungus often can nourish blood and rejuvenate the skin, make the skin ruddy, radiant, and can prevent and treat iron deficiency anemia. Contains a variety of minerals, calcium supplementation, can also prevent osteoporosis, has a good effect and effect on promoting bone development, can be eaten regularly, enhance immunity.

It is suitable for all ages, and is a good type of food for health care.

The method of making cold bean curd fungus, have you learned, the method is simple, and the nutritional value is high, it can have the effect of nourishing the stomach and helping digestion, and it can also moisten the dry and nourishing yin, it is nutritious, iron, moisturizing and calcium, and can promote appetite for people with bad stomach.

<>The yuba silk bought on step 1 has arrived, but I didn't expect there to be so many.

Step 2: Take a handful and soak it. Then rinse several times.

Step 3: Electric grill. Boil a pot of water and blanch the shredded yuba.

Step 4: Remove the blanched yuba shreds.

Step 5 Ready to start the cold dressing, cut a little shredded carrot.

Step 6: Add a spoonful of previously boiled chili oil.

Step 7: Add salt and sugar, and add some light soy sauce. Sesame oil.

If you have peanuts at home, you can crush a few and put them in, which is also very fragrant.

Step 8: Add some cilantro at the end. Stir well to taste.

Step 9 Finished product.

Ingredients: 250 grams of bean curd, seasoning: 25 grams of soy sauce, 25 grams of vinegar, 5 grams of sesame oil, 2 grams of monosodium glutamate, 10 grams of green onions, 15 grams of chili powder.

Step 1Soak the yuba in hot water, blanch it with boiling water, remove and drain the water;

2.Put the yuba on a plate, add soy sauce, vinegar, sesame oil, monosodium glutamate, minced green onion, chili powder, and mix well.

Four taels of yuba, minced green onion, spicy noodles, salt, monosodium glutamate.

Step 1: Soak the whole bean curd in cold water, cut it into about two inch segments, boil it, and drain it.

2. Add salt and monosodium glutamate and mix well. Mix the spicy noodles with minced green onions and pile them on top of the yuba.

3. Heat the oil to the pan until ninety percent is poured on the spicy noodles with minced green onions, and the aroma of slightly charred chili peppers and scallion oil is very appetizing.

2 bean curd and cucumber.

1. Wash the cucumber, cut off the two ends, then cut it into small pieces, add salt to the enlarged bowl and mix well, marinate for 15 minutes, and gently squeeze out the water.

2. Soak the yuba with water, (generally the yuba should be soaked for more than 1 hour) to wash, soak it in a pot of boiling water, then cool it with cold water, pick it up and squeeze it dry, and then cut it into small pieces.

3. Mix cucumber, yuba with refined salt, minced garlic, monosodium glutamate, white vinegar, a little sugar and sesame oil and put it on a plate. You can also add chili peppers according to your taste.

Appropriate amount of yuba, appropriate amount of carrot, appropriate amount of cucumber, appropriate amount of garlic, appropriate amount of chili oil, appropriate amount of monosodium glutamate, appropriate amount of salt.

1.Prepare yuba, carrots, garlic, cucumbers. 2.Cut the yuba into small pieces.

3.Cucumbers and carrots shredded. 4.Finely chop the garlic.

5.Put the garlic, carrots and cucumbers in a bowl and add salt and marinate for five minutes.

6.Blanch the yuba in a pot of boiling water for one minute.

7.Remove and put into Figure 5, add chili oil and monosodium glutamate and mix well.

Ingredients: spinach, bean curd, dried red pepper, shredded ginger.

Excipients: sesame oil, Sichuan pepper, salt, chicken essence.

1.Soak the yuba in cold water in advance; Then wash and cut into sections;

2.Wash the spinach and cut into sections;

3.Dried red pepper cut into sections; Ginger shredded;

4.Blanch the yuba and remove it for later use;

5.Blanch the spinach and set aside;

6.Spinach and yuba add salt, chicken essence and ginger shreds and mix well;

7.Heat the oil in a pan, add the peppercorns and fry them until fragrant, then remove the peppercorns;

8.Fry the dried chili peppers in a pan to make chili oil;

9.Pour the dried chili oil over the spinach and yuba.