Recipe introduction
You can get up late in the morning on weekends, or you can make some side dishes to go with rice porridge. In fact, the steps are very simple, and I am very happy to cook. Now I find that I like cold salad, steaming and cooking more and more, and I like the feeling that the ingredients are cut off by my own knife. Especially in spring, the materials are so green. This dish is very simple. The main ingredient is the specialty of the young master's hometown, Luoshe dried tofu. Unlike dried tofu in the north, tofu has a faint smell and a sweet sauce flavor. If friends in the north want to cook, they can pickle some dried beans at home for later use.
material
Dried bean curd, green pepper, vinegar, sesame oil
working methods
1. Dice dried bean curd and green pepper.
2. Add a little vinegar and mix the sesame oil well. Simple.
A must for lazy people-Sichuan-style spicy and cold tofu.
material
Smoked dried bean curd (two or three yuan), 3 shallots
working methods
1. Wash the dried bean curd with warm water several times, and then scald it with boiling water for a few minutes. Scalded and sliced.
2. Cut the shallots into chopped green onions for later use.
3. Add chopped green onion, three spoonfuls of soy sauce, one spoonful of aged vinegar, a little salt, a little monosodium glutamate, one third of pepper oil and three spoonfuls of Chili oil into the chopped dried tofu and mix well.
Cowpea mixed with dried bean
material
200g cowpea, 2 thick dried beans, 2 millet peppers, more bittern, minced garlic, a little oil consumption, balsamic vinegar, soy sauce, rattan pepper oil, monosodium glutamate and salt.
working methods
1. Wash cowpea and cook in boiling water for 2 minutes (add some salt during cooking). Take it out and soak it in cold water. Take out and drain. Cut into long sections, and then cut them one by one for later use.
2. Wash the dried bean curd, marinate it in salt water for 5 minutes, and cut it into strips with a width of 1 cm for later use.
3. Cut the millet pepper into small circles, and mix the millet pepper, minced garlic, oil consumption, vinegar, soy sauce, rattan pepper oil, monosodium glutamate and salt in a bowl for later use.
4. Stir-fry the cowpea in a hot oil pan for 2 or 3 minutes and shovel it on the plate. Then stir the dried tofu together and pour the juice.
Dried bean curd with cold sauce
Recipe introduction
I learned this dish from my grandfather. Our dried bean curd has always been a side dish fried with other things, and it is rarely the protagonist. However, I fell in love with this dish after eating the cold dried bean curd cooked by my father-in-law for the first time. I hope my father-in-law will do well in Chongqing.
material
Ingredients: 4 pieces of dried citron, seasoning: half a teaspoon of oil pepper, 1/5 teaspoons of oil pepper, half a teaspoon of peanut butter, 2 cloves of garlic, a small piece of ginger, half a teaspoon of sugar, 2 teaspoons of soy sauce, 4 teaspoons of water, sesame 1 teaspoon, sesame oil 1 teaspoon, and vinegar 1 teaspoon.
working methods
1, fragrant dried tofu, blanched in boiling water, cut in half and shredded.
2. Chop garlic and ginger, pour 2 tablespoons of boiling water to make garlic Jiang Shui, and add 2 tablespoons of water to peanut butter to make it open.
3. Cook sesame twice in the microwave oven for 20 seconds.
4. Pour all seasonings (except vinegar) into the dried bean curd and mix well. Finally, add vinegar and stir.
skill
Don't mix vinegar with pepper, it will become bitter easily.