Tofu with Shallots

Name: Tofu with Shallots
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 box Silken Tofu; A few Shallots; 2 pcs Millet pepper; 2 tbsp Vidamax Premium Soy Sauce; 1 tbsp Verdami Premium Oyster Sauce; 1 tbsp sesame oil; 1 tbsp Chili oil

by Xiao Xiaoduo and Buns

4.7 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Tofu can be said to be the most common and common food in China. It is not affected by the weather in all seasons. It can be made and eaten 365 days a year. And tofu can also be said to be the most widely spread food in the region. From south to north, from east to west, tofu is almost there. It is just because of the water and soil, production technology, eating habits, customs, etc., that tofu has been derived. Many, many derivatives. Mr. Wang Zengqi’s prose "Tofu" gives a detailed description of the types of tofu, etc., which is very fascinating to read. An excerpt from a paragraph about cold tofu-"The easiest way to eat tofu is to mix it. You can mix it when you buy it. Or put it in a pot of boiling water for a little hot to get rid of the odor. Don't be hot for a long time, the tofu will shrink and become hard. Tofu is the top grade in mixed tofu. Tender toon head, buds and leaves are not comfortable, the color is purple, the smell is fragrant, it is slightly hot in boiling water, the stems and leaves turn to green, remove, knead with fine salt, wait for cold, and cut For the minced pieces, mix with tofu (preferably south tofu), add a few drops of sesame oil. Once a chopstick is in the mouth, three springs will not be forgotten. The toon head is only sold for a few days, after which the leaf green stems are hard and the aroma is greatly reduced. It is tofu mixed with shallots. There is a saying in Beijing: "Tofu mixed with shallots-one green and two white. "It can be seen that this is a side dish that everyone in Beijing eats. Tofu is especially suitable for scallions. The scallions are tender and fragrant. The onions are thick as fingers, and the taste is reduced when you mix tofu."
I also like to eat cold tofu, but I don’t like toon. My favorite is tofu mixed with shallots.

Ingredients

Tofu with Shallots

1. I bought this kind of boxed silk tofu, which is very delicate and tender.

2. Because it is sold in a freezer, I blanch it with boiling water for a minute. This kind of tofu is too tender and fragile, so it can't be blanched in the pot, otherwise it will be difficult to fish. After the tofu is boiled, drain the water carefully.

3. First adjust the ingredients juice. 2 tablespoons of Verdami Premium Soy Sauce.

4. 1 tablespoon of Verdami Premium Oyster Sauce.

5. 1 tablespoon of sesame oil.

6. 1 tablespoon of chili oil.

7. Because light soy sauce and oyster sauce are salty and fresh enough, no salt and chicken essence are added. Mix these seasonings well, if it feels a bit thick and it doesn't make it, you can add a little bit of cool white to boil.

8. Pour the mixed juice into the tofu and stir it for a while.

9. Wash the shallots, dry them in water, and chop them. Want this kind of fine green onions.

10. Sprinkle chopped green onion on tofu. If you like spicy food, you can add some millet peppers.

Tips:
1. Cold tofu will have different methods depending on the region. In fact, the most important thing is to suit your own taste.
2. Generally, tofu is best blanched with boiling water, or blanched in a pot, which is more hygienic and avoids eating in the cold.
3. Shallots should be fine and fragrant.