Homemade Mixed Tofu Shreds

Name: Homemade Mixed Tofu Shreds
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Tofu skin; Some parsley; Some Chili powder; Some garlic; Some King Shacha King; Some sesame; Some Thirteen incense; Some Rice vinegar; Some oil; Some salt; Some Soy sauce

by Nananab

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Northeast, fertile black soil,
It used to be the only source of support for farmers~
In the beginning of spring, all kinds of bean seeds are sprinkled into the earth,
In autumn, you will reap a full storehouse of grain~
In the winter, your wife and children can heat their heads all day long..

Nowadays, you might think,
It is a kind of quiet village life that is sought in the heart~
But you may not know,
There is half a day in a year,
It is a severe cold climate with dead wood and no buds and no grass.
Vegetables are very hard to find in autumn, winter and spring~
Soybeans are brined through refining,
In making water tofu or dried tofu...
It has become a common home-cooked food for people in the Northeast."

Homemade Mixed Tofu Shreds

1. Prepare relevant ingredients and seasonings.

2. Shred the tofu skin, cut coriander into sections, and mince garlic.

3. Add water to the pot and boil, add the tofu skin and blanch it~ The tofu skin is not only soft and good in taste, but also can get rid of the beany smell.

4. . After boiling, turn off the heat, remove the bean curd~ It can be cooled by overcooling in cold water, or it can be directly removed and mixed with water when it is cold.

5. Boil the water, blanch the bean curd, and prepare the sauce for the vegetable while waiting~Put the appropriate amount of chili powder, sesame seeds, thirteen spices, and minced garlic in the container~Place the dry ingredients on the bottom, and the minced garlic on top .

6. Boil dry in a pot, add oil and heat. The temperature of the oil is the same as the temperature of the fried green onion pan~ When the temperature is right, pour the oil into the prepared seasoning. After pouring the oil, you will hear "eat it", and then the aroma will enter the nasal cavity. . Don't patronize the good smell, stir it quickly.

7. Add shacha sauce, light soy sauce (or soy sauce), salt, rice vinegar, etc. to the seasoning, and mix thoroughly. Light soy sauce (or soy sauce) is not the same as soy sauce, let alone soy sauce. Sugar is enough~Lao Ganma, some sesame paste can also be added, it is also delicious.

8. Dried bean curd moisture, put it in a container of suitable size.

9. Pour the seasoning sauce and mix well~ If you don’t know the taste of the sauce, you can pour a part first~ Taste the taste. Add the remaining sauce after follow-up, and whether you are increasing the dose of a certain seasoning~ If the remaining sauce If you can't use up the ingredients, you can keep it in a cold and airtight way. Many cold dishes can be used as sauces.

10. Put the coriander in, just mix it well~ Don't put the sauce together with the coriander, the coriander will not stir well~.

Tips:
If you like the salty taste, put less shacha sauce (or sugar) and vinegar~
If you like sweet and sour taste, there are two kinds of them~
1. Hot tofu skin is the key to improve the taste, don't omit it~
2. Hot oil sautéing seasoning is the key point of the whole dish, don’t omit it~