Introduction: Summer is the season of eating cold mixed vegetables, a delicious cold mix dish is inseparable from the careful operation of the cook, when you treat your work with your heart, your work naturally has a soul, which makes people shine. Everyone also has their own soul dish that they miss the most, making you linger between your lips and teeth and remember the best times.
The soul dish that belongs to me is tony shredded, a simple raw material, but it tells a different emotion. Whenever I eat this dish, I will think of the time when I was a child, when in the countryside, at night, the moon star can occasionally hear a few cicadas calling the family to sit around the table, the small dog fed at home squatting on the side and drooling, millet porridge steamed bun with cold mixed tofu shredded, then there was no too good "dish", a simple tofu shredded will be "scrambled" by us, drink a bite of porridge, bite a bite of steamed buns, just a bite of tofu shredded now is really pleasant ah.
When I grew up, I remembered these times, and I realized that cold tofu shreds is not the exact name, and what we have always eaten is - braised tofu shreds.
To make choking tofu shreds, we should pay attention to two points, one is to add some edible alkali when cooking the bean skin, and the other is to be sure to fry the pepper out of the aroma to be fragrant.
Ingredients: 380 grams of bean skin, 40 grams of spring onions, 40 grams of coriander, 50 grams of chili pepper segments, 8 grams of edible salt, 8 grams of chicken essence, 15 grams of light soy sauce, 10 grams of edible alkali, 3 grams of rice vinegar.
Start production:
1. Roll up the bean skin vigorously and roll it into a small cylinder. When doing this, cut well, cut out nicely.
2. Use a knife to cut the peel into strips of similar size.
3. Boil water in the pot, boil the water into the tofu shreds into the edible alkali, edible alkali has the effect of softening the food, and the bean skin even if it is cooked, it will be somewhat hard, so use edible alkali as an auxiliary.
4. Coriander has the effect of increasing fragrance, coriander is washed and cut into small pieces with a knife.
5. The shallot has the effect of deodorizing, the bean skin itself has a bean fishy smell, with the spring onion can be pressed down this flavor, washed and cut into segments.
6. Put the chili pepper segment in the bowl, heat the oil in the pot for 6 layers, pour the oil into the bowl and stir. This is also a key step in the deliciousness of the shredded tofu, and the chili oil is poured into the shredded tofu to perfectly blend all the flavors.
7. Remove the boiled shredded tofu from the shower and dry it into a bowl, and add parsley, spring onion and chili oil.
8. Add salt, chicken essence, soy sauce and rice vinegar to the shredded tofu. These tastes of our hometown, if you like other tastes, you can also add or subtract in moderation.
9. Stir the shredded tofu well and serve.
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There is no perfect food, only beautiful memories, and my food in the memory is to simmered tofu shreds, which is what comes out, maybe imperfect, maybe not suitable for everyone, but it will always be the irreplaceable past in my heart.
Stewed tofu shredded to do these two things, tofu shredded soft bullets can be delicious and not hard.
1. When the tofu shreds are boiled, edible alkali should be added, and the boiled tofu shreds will be soft and delicious without hardness.
2. Chili oil to be fried well, the key to whether the tofu shredded is good or not is the chili oil, the oil temperature must be high when frying the chili oil, in order to fry the aroma of the pepper.
There are no perfect dishes, only perfect memories.
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