When mixing dried tofu shreds, Grandma said that these 2 ingredients are indispensable, and the ingredients needed to ensure that the tendons are delicious and fishy: Required Seasoning: Preparation steps: Tips:

The weather is getting hotter and hotter, and the high-oil and high-salt food is about to disappear from the table, and now it is the world of cold mixed vegetables.

When it comes to cold mixed vegetables, the most classic ones are mixing stalks, cold mixing dried tofu, patting cucumbers...

The above cold dishes are all "regulars" on the table, almost the kind that can be seen at both ends of three days. Cold mixed vegetables look very simple, many people think, plus condiments a mixture on the line, no difficulty.

But this is not the case, cooking is done with care, serious and perfunctory, the taste of making is not the same.

If you want to make cold dishes seriously, there is a trick!

When making cold mixed dried tofu, it often fails. The cooking time is long, there is no taste, the time is short, and it is too fishy. Grandma is an exception, and the dried tofu in her hand always becomes delicious.

With curiosity, when I waited for my grandmother to make cold mixed dried tofu shreds, I stood next to it and "stole the teacher to learn the art". As grandma worked, she would explain to me the main points of making this dish.

Grandma said that when mixing cold vegetables, two ingredients are indispensable. The first is soy sauce, added to dried tofu, to eat more flavor; the second is sesame oil, which will not only enhance the taste, but also can be titian. The rest of the sour and spicy flavors are prepared according to their own preferences.

Dried tofu is a soy product, so it will faintly taste the smell of beans, as long as it is cooked in the pot, it can remove this taste.

But many people feel that you can't boil it in water, you have to steam it. If steamed, it will retain nutrients to the greatest extent.

Three meals a day, coarse tea and light rice, and do not want to pay attention to so much.

<h1 class="pgc-h-arrow-right" data-track="25" > required ingredients:</h1>

1.5 pieces of dried tofu, 1 green onion, 200g of bean sprouts, 1/2 of an onion, 3 chili peppers, 1/3 carrot, 1 small bowl of fungus, 1 small bowl of bean sprouts

<h1 class="pgc-h-arrow-right" data-track="51" > the required seasoning:</h1>

1 tbsp chili oil, 1 tbsp minced garlic, 1.5 tbsp sugar, 4 tbsp white vinegar, 1 tbsp soy sauce, 1.5 tbsp chili noodles, 1 tbsp salt,

<h1 class="pgc-h-arrow-right" data-track="52" > production steps:</h1>

1. Roll the tofu into strips, then cut into strips and set aside;

2. Boil the water, put the cut dried tofu in boiling water, cook for one minute, rinse with cool water, drain and set aside;

3. Cut the green onion (white onion) + pepper + carrot into strips, and cut the green onion leaves into the same length as the bean sprouts;

4. Wash the fungus + bean sprouts, turn into a bowl and set aside;

5. Put the bean sprouts into boiling water and cook them, then rinse them with cool water, drain and set aside;

6. According to the required seasoning, mix into a small bowl and stir evenly;

7. Put all the ingredients into a large basin and mix well;

8. Finally plated, on the Tian Kun Road| volcanic rock long grain fragrant open to eat ~ ~

<h1 class="pgc-h-arrow-right" data-track="54" > Tips:</h1>

Friends who want to eat sour and spicy flavors can add an appropriate amount of balsamic vinegar.

It can also be served with other vegetables.

After all, there are people outside the people, there is a day outside the sky, for how to eat dried tofu will have their own exquisite, like friends on the collection, do not like to read and forget it!