What is a coleslaw like tofu skin, one by one, brown coleslaw?

A brown coleslaw like tofu skin may be jelly. Liangfen is a kind of food, the main raw materials are mung bean flour, sweet potato powder, pea starch, etc., the taste is smooth and strong, and it is usually eaten as a cold dish. In order to increase the color of the jelly, certain pigments may be added, but this additive is safe and there is no need to worry too much.

Like tofu skin. It's the same brown salad one by one, which is actually a kind of cold powder, but with a certain amount of pigment added to it, which is what we usually call the peel of cucumber.

It's yuba. It's quite similar to him.,I don't know if it's right.,It's often used for cold dishes.。

It could be a louver, it could be a bean curd, it could be a vegetarian chicken

Oil soybean skin is also a soy product. But the taste is different from tofu skin, like yuba bar, which is an indispensable ingredient for shabu-shabu and spicy tang in the north.

He was also dry before I soaked it, like a piece of yellow oiled paper.

I'm eating it right now.

The outside is yellow, and it softens when you soak it. It can be cold or hot pot called tofu skin, also called "oil skin", "yuba", "tofu clothes". I bought it when I went to Palgong Mountain.

Here's the information.

The tofu skin is made of high-quality soybeans as raw materials, which are sieved and washed, peeled, soaked, pulped, boiled, filtered, steamed, peeled and dried until dry. Its color is golden, oily and shiny, the texture is fine and uniform, the taste is delicious, soft and refreshing.

It's a thin layer of skin that has been picked out.

Dear, I've worked so hard, I'm going to give points

You should be talking about Benxi barbecue tofu skin, **search for it.

Cold tofu skin, it is best to boil the tofu skin first, so that it can not only play the role of sterilization and disinfection again, but also filter some beany gas.

Ingredients: 2 tofu skins, 1 green onion, 1 coriander, 2 tablespoons light soy sauce, 1 tablespoon vinegar, 1/2 tablespoon sugar, 1/2 tablespoon chicken essence, 1 tablespoon sesame oil, 1/2 tablespoon chili oil, 1/2 tablespoon salt (depending on the saltiness of the tofu skin).

Production process:1Spread the tofu skin in a pot of boiling water for 2 minutes, remove and cool.

2.Cut the tofu skin into 1-2 mm filaments.

3.Wash the green onions and coriander, shred and set aside.

4.Put the light soy sauce, vinegar, sugar, chicken essence, salt and sesame oil into a bowl and stir until the sugar, salt and chicken essence are melted.

5.Put the tofu skin, shredded green onion and coriander into a plate, pour in the prepared juice, pour half a spoon of cacyclia chili oil, and mix well.

Cut the tofu skin into strips, blanch it with water to remove the dry water, add green onions, coriander, light soy sauce, sesame oil, oil, monosodium glutamate, etc. and mix well to eat.

Shred the tofu skin and put it in the steamer, steam for 5 minutes, then put a little oil in the pot and fry it, add chili oil, monosodium glutamate, light soy sauce, salt, chicken essence, sugar, sesame salt, cold dressing, the taste is good and delicious.

Dried tofu, the dried tofu we have here is the kind you said. It has a texture, like the surface of the bean skin, but it has a certain thickness.

Plate tendons, generally used to mix cold skin!

I don't know where you are, because every place has local specialties, just hit Chongqing, what sea cabbage, kelp slices, sea head head, kelp silk, water hair vermicelli, water hair fungus (large), cold vegetables special fungus, carrots, green bamboo shoots, celery, bell pepper red, yellow and green, square bamboo shoots, vegetarian yellow roar, vegetarian what! ·· Many, many, wholesale, dried aquatic products, chilled and so on. It mainly depends on local specialties and popular vegetables, I have been making Sichuan cuisine for several years, and I am asked if I need help

Secret snow peas with colorful almonds.

Cold lotus root slices. Wash the lotus root, cut it into thin slices, let it stand for 5 minutes, then put it in the pot with hot water for 3 minutes, take it out and cool it, put it in a ceramic bowl and add green onions, ginger, chili peppers, aged vinegar and light soy sauce, pour peanut oil into the bowl after it is hot, and finally pour sesame oil and mix it to eat. Hot and sour noodle fish:

Corn root, mix the corn root with cold water, pour it into boiling water, stir it into a paste, turn off the heat and put it in a colander with holes while it is hot, so that it falls, put cold water below to make it shape, one by one similar to a small fish noodle fish, it's good. Toon tofu is also one of my favorites, this "simple" cold dish, in fact, urban children rarely have the opportunity to eat, do not too much seasoning, taste the taste of the ingredients themselves.

<> cold bitter gourd. Add the bitter gourd strips to the shredded pepper pepper and refined salt brain. After that, control the moisture, then soak it in cool boiling water and remove it, and mix it with soy sauce, bean paste, garlic paste and cooked oil.

The acetin in tomatoes has anti-cancer and anti-aging effects, but the most powerful thing is that it is rich in vitamin C, and vitamin C is easy to lose at high temperatures, so it is best to eat tomatoes cold. Bitter wheat vegetables have the effects of brightening eyes, clearing heat, laxative, high blood pressure, diabetes and so on! Suitable for the elderly, children.

Copy it with boiling water, then drain the water, chop it, put the green onion, ginger and garlic, light soy sauce, and a little vinegar. A pinch of sesame oil.

Husband and wife lung slices: beef shutters, beef, beef heart, and beef mouth strips are cooked and sliced, mixed with red oil, light soy sauce, sesame seeds, and salt, and the sweet and salty are moderately spicy, and the cucumber slices are freshly padded below. Cold spicy noodles.

Soak the vermicelli in water until soft, then cut off the vermicelli and put it in a basin, then add soy sauce, sugar, salt, monosodium glutamate, vinegar, chili oil, pepper powder, garlic slices, and pepper, stir well, and then put it on a plate and sprinkle with chopped sesame and green onions. Enoki mushroom is the longest cold dish I have eateni mushroom, the main ingredient enoki mushroom, the ingredients are shredded pepper, shredded carrot, minced garlic, salt, monosodium glutamate, sugar, material oil, and ginger oil.

Cold bean curd, cold enoki mushroom, cold cucumber, cold preserved eggs and so on. In fact, the principle of cold dishes is the same, as long as the ingredients are cooked, and then the most important seasoning. There is also that kind of all-purpose seasoning on the Internet, you can refer to it, and with your favorite dishes, it is very simple and delicious.

The best coleslaw to eat in spring is cold tofu skin, which is simple and easy to learn. First of all, cut the tofu skin into thick and even thickness, put it in boiling water and blanch it for more than ten seconds, and then remove it when it turns white. Then let the blanched tofu skin shreds cool naturally, and mix the chili noodles with a little salad oil, then add the green onions, ginger, onion shreds, and peppercorns to fry dry after the oil is hot, pour the fried oil into the mixed chili noodles, and put carrot shreds, coriander shreds, and green onion shreds in the tofu skin shreds, and grasp them well with your hands.

The most suitable cold dishes for spring are 1. Cold purslane: wash the purslane in selected sections, blanch it in a pot of boiling water, rinse it with cold boiled water and put it on a plate. Mash the garlic cloves and add soy sauce and sesame oil to mix.

2. Cold salad Houttuynia cordata: Wash Houttuynia cordata in selected sections, add chili pepper, minced coriander, soy sauce, vinegar and monosodium glutamate and stir.

Chilled gray cabbage.

Chilled almonds. Cold fungus.

The method mainly lies in the sauce used in the cold salad, which consumes oil to enhance the flavor, and the vinegar increases the freshness of the cold salad.

Cold cucumbers, cold vermicelli, cold bean sprouts, cold dried tofu, etc., these cold dishes are relatively simple, easy to make, and the taste is not bad.

Many people know that tofu skin is very low in calories, eating tofu skin will not gain weight, on the contrary, tofu skin also has the effect of **, for people who do not eat meat for a long time, beans can supplement the lack of protein in the body from meat. How do you make tofu skin delicious? Today, I will share with you a cold tofu skin method, a must-have cold dish in summer, the method is very simple!

Ingredients: tofu skin, green pepper, carrot, coriander, chili flakes, salt, sugar, five-spice powder, oil, balsamic vinegar, light soy sauce, homemade sesame salt, monosodium glutamate.

Method:1First, wash the tofu skin, fold it and cut it into long and even strips.

2.Slice the green pepper into shreds.

3.Shred the carrots.

4.Add water to a pot and bring to a boil, pour a spoonful of salt into the boiling water, put the cut tofu skin in, blanch for about two minutes, then remove the cold water and put it on a plate for later use.

5.Blanch the shredded carrots and green peppers and set aside in cold water.

6.Pour an appropriate amount of chili noodles into the bowl, put a little salt, sugar, five-spice powder, pour hot oil to stimulate the fragrance, then pour in an appropriate amount of balsamic vinegar, light soy sauce, homemade sesame salt, add some monosodium glutamate and stir evenly, and the sauce is ready.

7.Put shredded carrots, green peppers, and coriander on the tofu skin, pour the seasoned sauce, and stir well.

The cold tofu skin is delicious and skillful, just master these two steps, the taste is strong and flavorful, and it is collected.

Cold tofu skin is a home-cooked cold dish, with tofu skin as the main ingredient, with green onions, coriander and other accessories made, the ingredients are simple, nutritious and delicious, and it is also a delicious dish with wine.

This seemingly simple home-cooked dish, if you want to make it more flavorful, In fact, there are several seasonings, which must be put in, friends who like to cook can collect them first and try them when they have time.

Today, I will share with you the home-cooked method of this cold dish, please see our detailed operation below.

Prepare 3 to 4 pieces of tofu skin you just bought, put it in a basin, pour boiling water and soak for 5 minutes, blanch the tofu skin until soft and set aside.

Prepare half a red pepper, cut it into thin strips, and put it in a small pot.

Remove the inner core of the white half of the green onion, cut it into shredded green onions, cut half of the green pepper into long strips, and put it in a pot with the green onions to match the color.

After 5 minutes, squeeze out the moisture from the tofu skin, spread it flat on a cutting board, first cut into three sections, stacked on top of each other, and then cut into even thin strips.

Put it in a mixing bowl and pick it up with your hands.

Pour shredded green and red peppers and green onions into the basin, add 3 grams of sesame oil, 3 grams of chili oil, 5 grams of soy sauce, 3 grams of balsamic vinegar, 1 gram of salt, 1 gram of sugar, and 1 gram of monosodium glutamate.

Stir well with chopsticks to fully integrate the seasoning and ingredients.

Once all is well mixed, put it on a plate, and finally add a coriander to garnish and serve.

Well, this spicy and firm cold tofu skin is ready, so let's try it at home when you learn it.

The following is a summary of the ingredients, seasonings and techniques used.

Ingredients: tofu skin, green and red peppers, coriander, green onions.

Seasoning: sesame oil, chili oil, extremely fresh, balsamic vinegar, salt, sugar, monosodium glutamate.

Tips: 1The tofu skin must be soaked in hot water to soften, so that the taste will be more chewy, or it is okay to blanch for 30 seconds.

2.The seasoning can be added according to your own taste, and the tofu skin should be eaten as soon as possible after mixing to avoid air drying affecting the taste.

The tofu skin is strong.

Authentic coleslaw tofu skin.

Homemade spiced bean skin.

A complete set of methods for cooling tofu skin.

Do you blanch the fresh bean skin for cold dressing?

In summer, the weather is very hot, cooking is more troublesome, and it will reduce people's appetite, so in the summer, everyone can eat cold vegetables. Simple coleslaw is convenient and tasteful, and can be appetizing to relieve the heat, so what are some delicious coleslaw? Today, I would like to introduce you to a few popular options for coleslaw, hoping to make your summer more refreshing.

space one, cold cucumber.

When it comes to summer salad, I believe the first thing that comes to mind is cold cucumber. Don't underestimate the classic dish of cold cucumber, although it is said that the ingredients are very ordinary, but its production skills are also relatively numerous. First of all, we use a knife to crush the cucumber as much as possible, so that the cucumber can better taste, and we need to add minced garlic, minced ginger and sesame vinegar to taste, so that the cucumber is more refreshing and has a summer taste.

Second, cold tofu skin.

If you want to supplement your protein, then I recommend you to try cold tofu skin, and you can make such a dish if you don't want to eat the main food at noon. It can be used as a dish or as a staple food, because tofu skin has a strong sense of satiety, it can give us protein and starch, so that we can get enough energy, and the cold tofu skin is relatively low in calories, so it will not cause us to gain weight.

space three, cold cabbage.

For cabbage, a classic ingredient, the main method we all use is to fry it, such as vinegared cabbage and sour and hot cabbage, which are more popular ways to make them. But in fact, cabbage can also be eaten raw, and cold cabbage is convenient and has a better taste. When we salad cabbage, there are two main ways to choose seasonings, the first is sweet and sour, add vinegar, sugar and salt to stir, which can play a good appetizing role, and can also be made into a sour and spicy cold cabbage.

Fourth, cold bitter gourd.

Since it is a cold salad, how can it be without bitter gourd? Although bitter gourd has a very bitter taste, its health value is very high, and it is a dish that is worth our efforts for. When we mix bitter gourd cold, we can boil it with hot water, which can dissipate its bitter taste, and we can add some sugar when we mix it cold, which can make it taste better.

Eating bitter gourd can reduce our blood lipids and supplement vitamin C for us, which is an ideal summer health food.

There are many types of coleslaw, and any ingredient that can be eaten raw can be made into coleslaw. Coleslaw is simple and retains better nutrients, making it the first choice in summer.