1, shell eggs, with cotton thread or knife cut into small flaps, put on the outer circle of the plate; 2, cucumber shredded, put in the middle of the plate; 3, boil half a pot of boiling water, put the tofu block, then add a spoonful of salt to cook for a few minutes after the fish out, put in cold water to soak, and then drain the water; 4, will be the tofu cut into thick slices, evenly spread in the cucumber shredded; 5, chopped green and red peppers, put into the frying pan frying incense, poured into the bowl of salt, vinegar, sesame oil, oil pepper to mix sauce can be poured on the top. The oil and chili peppers in the bowl into a sauce, drizzle on the tofu can be.

Skinned egg tofu cold practice

Skinned egg tofu cold is a colorful traditional dishes, the main ingredients are fat tofu, skin eggs, auxiliary ingredients are sesame oil, salt, parsley, red pepper, garlic, soy sauce, vinegar and so on. Eggs and tofu cooking is simple, nutritious, clearing heat and fire, rich in a variety of nutrients needed by the human body. However, it should be noted that this cold dish is not suitable to be placed for too long, otherwise the tofu is easy to water, which will affect the taste of the finished dish.

General internal fat tofu have water, water stained in the box, so that there is no air between the tofu and the box, suction so that the tofu firmly sucked in the box, we have four openings in the bottom of the tofu box, in order to make the box to enter the air, air will naturally separate the tofu and the tofu box, so that the tofu can be free from easy to pour out. Putting the tofu in the refrigerator for a while beforehand will give it a firmer texture. If you want to cut the tofu in a nice shape, you can choose to use cotton thread instead of a knife, which is quicker and does not stain the thread.

Cutting eggs: Prepare a bowl of cold water, dip the knife in water and cut eggs, you can cut the eggs very clean, clear edges, you can also prepare a bowl of vinegar, knife dipped in vinegar cut, because vinegar can be used directly as a seasoning for flavor, every cut a knife should be dipped to keep the knife part of the slippery wet, so that it can be cut very clean.