Mixing Shredded Tofu at Home, You Need Two Tricks to Eat~

Name: Mixing Shredded Tofu at Home, You Need Two Tricks to Eat~
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 Tofu skin; 2 trees parsley; Some Chili powder; 3 petals garlic; Some Rice vinegar; Some Thirteen incense; Some sesame; Some Shacha sauce; Some oil; Some salt; Some Light soy sauce or soy sauce

by Clear water without fragrance _yl

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

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..

Mixing Shredded Tofu at Home, You Need Two Tricks to Eat~

1. Shred the tofu skin, cut the coriander into sections, and chop the garlic~

Mixing Shredded Tofu at Home, You Need Two Tricks to Eat~ recipe

2. Put water in the pot and bring to a boil, then add the tofu skin to blanch~
The blanched bean curd is not only soft and good, but also can get rid of the beany smell~

3. After boiling, turn off the heat and remove the bean curd~
It can be chilled after being cooled by cold water in hot weather,
In cold weather, you can also directly remove it and mix it with dry water~

4. Boil the water, blanch the tofu skin, and prepare the sauce for the vegetable while waiting~
Put an appropriate amount of chili powder, sesame seeds, thirteen spices, and minced garlic in the container~
Put the dry ingredients on the bottom if they are easy to mash, and put the chopped garlic on the top~

5. Boil dry in a pot, add oil and heat.
The temperature of the oil is the same as the temperature of the stir-fry and the scallion pan~
When the temperature is right, pour the oil into the prepared seasoning.
After pouring the oil, you will hear "eat it",
Then the aroma entered the nasal cavity. .
Don't patronize the good smell, stir it quickly~~

6. Add shacha sauce, light soy sauce (or soy sauce), salt, rice vinegar, etc. to the seasoning, mix thoroughly and set aside~
Light soy sauce (or soy sauce) is not equivalent to soy sauce, let alone dark soy sauce~
There is no need to leave the shacha sauce, just replace it with sugar~
Laoganma, some sesame paste can also be added, it's also delicious~

7. Dry the tofu skin and put it in a suitable size container~

8. Pour the seasoning sauce and mix well~
If you don’t have a good grasp of the taste of the sauce,
You can pour a part first~
Taste the taste and add the remaining sauce after follow-up,
And whether you are increasing the dose of a certain seasoning~
If the remaining sauce is not used up, it can be kept in a refrigerator and sealed~
Many cold dishes can be used as sauces~

9. Add the coriander and mix it well~
Do not put the sauce and coriander together,
The coriander will stir badly~

10. Done~
If you like the salty taste, put less shacha sauce (or sugar) and vinegar~
If you like sweet and sour taste, put these two more~

11. Long-winded:
1. Hot tofu skin is the key to improve the taste, don't omit it~
2. The hot oil sautéing seasoning is the focus of the whole dish, don’t omit it~