The practice of cold tofu shreds, the home style practice of cold tofu shreds

Stir shredded tofu.

Ingredients: a piece of old tofu, an appropriate amount of cooking oil, an appropriate amount of dried chili pepper, a small spoon of Sichuan pepper, an appropriate amount of shredded green and red peppers, an appropriate amount of shredded green onions, an appropriate amount of minced garlic, an appropriate amount of salt, an appropriate amount of sugar, an appropriate amount of rice vinegar, an appropriate amount of Sichuan pepper oil, an appropriate amount of sesame oil, and a little coriander.

Steps] 1, first cut the old tofu into large pieces, the thickness is about half a centimeter, and then fry it in the pan at a temperature of four or five percent oil, you can also fry it directly, fry it until golden on both sides, remove the oil, and let it cool naturally.

2. Prepare a little dried chili pepper and a small spoon of Sichuan pepper in a bowl, and pour the hot oil from the fried tofu just now to bring out the fragrance. The side dishes can be matched according to your preference, the green and red pepper slices are shredded after opening, and the green onions are cut into shreds diagonally in a small section.

3. After cooling, the tofu cubes are cut from the middle slice with a knife, and the stacking is also cut into thin strips. The shredded tofu produced in this way is golden in color, and it is very appetizing to look at. Then add the chopped green and red peppers, shredded green onions, a little minced garlic, and chili oil.

Add salt, sugar, a spoonful of rice vinegar, pepper oil, sesame oil, and finally put a little coriander segment, mix well and it is delicious.

Materials. Ingredients; 1,000 sheets of 250 grams of cucumbers, half a carrot, half a carrot.

Accessories; 2 shallots, 1 coriander, 1 dried chili, 2 cloves of garlic, 30 grams of cooking oil, a little sesame oil, 1 2 teaspoons of peppercorn powder, a little sugar, a little salt, appropriate amount.

How to make cold dried shredded tofu.

1. Stack the dried tofu on top of each other and spread it out and cut into three portions.

2. Put water in a pot and boil, put in the dry tofu and boil again for 1 2 minutes, the dried tofu becomes soft and removed, and put it in cold water to cool.

3. Take out the dried tofu and fold it together.

4. Then cut into thin shreds and shake them open, the shreds should be as thin as possible, the finer the better.

5. Cut the cucumber and carrot into the same thin strips as the dried tofu, cut the shallots into thin strips diagonally, cut the dried chili peppers into thin strips, pat the garlic with a knife and cut the garlic into minced garlic and coriander into sections.

6. Put the dried tofu, carrots, coriander and dried tofu shreds into a small pot, and top with shredded green onions, minced garlic, Sichuan peppercorns, salt, sugar and dried chili peppers.

7. Burn the cooking oil until it is hot, pour it on top, then put some sesame oil and mix well to serve.

Cut the dried tofu into shreds, squeeze the salt and garlic and chili peppers in hot oil until fragrant, pour them on and put them on a plate.

Side dishes with wine, cold tofu shreds.

Chilled shredded tofu.

Ingredients: tofu skin, red pepper, coriander, rice vinegar, flavor, chili oil, sesame oil, Lao Gan Ma, salt, sugar.

Method: 1. Cut the prepared tofu skin from the middle, then fold it, then cut it from the middle, cut it into squares, fold it again, and cut it into thin wires with a knife. (Will you sound a little dizzy, anyway, it would be nice to be able to cut it into filaments that are not long or short in the end).

2. Put the shredded tofu on a plate for later use.

3. Wash the red pepper and remove the head, open it from the middle, remove the seeds, and cut into thin strips.

4. Wash the coriander, cut it into small pieces, and put it in a pot with the red pepper shreds.

5. Take another bowl, add 2 tablespoons of rice vinegar, 1 tablespoon of extremely fresh, 1 tablespoon of chili oil, 1 tablespoon of sesame oil, half a tablespoon of Lao Gan Ma, half a tablespoon of salt, 1 tablespoon of sugar, stir well and set aside.

6. Add an appropriate amount of water to the pot, bring to a boil over high heat, add tofu skin and cook to remove the beany smell. Cook for a while, remove the cold water, then squeeze out the water, put it in a basin, pour in the chopped coriander and red pepper shreds, pour in the seasoned sauce, mix evenly with chopsticks, sprinkle a little cooked sesame seeds and serve.

Cut the dried tofu into shreds, squeeze the salt and garlic and chili peppers in hot oil until fragrant, pour them on and put them on a plate.

Only the food and you can live up to it.

1. Prepare the ingredients, wash them and shred them for later use.

2. Boil water in a pot and add shredded radish, shredded tofu and shredded fungus to blanch 3, blanch the ingredients and drain the water.

4. Add the coriander.

5. In another frying pan, add green onion and garlic and stir-fry until fragrant.

6. Mix the sauce with 3 tablespoons of vinegar, 3 tablespoons of light soy sauce, 2 tablespoons of sesame oil, 1 tablespoon of olive oil, 1 tablespoon of cooking oil, and half a tablespoon of sugar to make the sauce.

7. Pour in the sesame oil sauce and stir evenly to taste.

The home-cooked recipe for cold shredded tofu is as follows:

Ingredients: shredded tofu, green onion, sugar, edible oil.

Excipients: chili pepper, coriander, vinegar, oyster sauce, Sichuan pepper, chicken essence.

1. Cut the shredded tofu into sections for later use.

2. Shred the green onion, cut the coriander into sections, mince the garlic, pour it into a bowl with shredded tofu, and then put two spoons of vinegar, a spoonful of seafood soy sauce, a spoonful of oyster Qiaoxian oil, a little chicken essence and sugar to enhance the flavor.

3. Put a small handful of peppercorns in the pot, let the oil heat for a while, and then remove the peppercorns. If you love chili peppers, you can put chili peppers and stir-fry them.

4. Put the boiled pepper oil into the shredded tofu, stir it and eat.

Precautions for buying shredded tofu

1. Product quality: High-quality tofu silk should be white in color, delicate in texture, soft in taste, free of peculiar smell and impurities, and products produced by regular manufacturers should be selected.

2. Shelf life: Tofu shreds should choose products with a short production date to avoid eating expired products and affecting health.

3. Intact packaging: Tofu shreds should be packaged in good condition and without damage to avoid contamination and bacterial infection.

4. Selection of origin: There may be differences in the flavor and taste of shredded tofu in different regions, and you should choose shredded tofu from different origins according to your own taste.