You can eat it directly, but it doesn't taste like it. If it is cold, it can not only retain all the nutrients of tofu, but also retain the original flavor and color of tofu.

The specific recipe is as follows:

Cold coriander tofu

5 pieces of tender tofu, 20g of coriander, 20g of onion rice, 20g of garlic paste, 20g of ginger rice, 6g of refined salt, 2g of monosodium glutamate, 20g of sesame oil and 5g of dried pepper powder.

(1) Soak the tofu in cold boiled water for 10 minute, wash it, take it out and drain it, cut it into cubes of 1 cm, and put it in the pot.

(2) Remove the old leaves of coriander, wash them, cut them into pieces, put coriander powder, onion rice, garlic paste, Jiang Mo, refined salt and monosodium glutamate into a small bowl, add a little broth to melt them, then pour them into tofu, mix well, and sprinkle with sesame oil.

White and green, spicy and palatable, smooth and appetizing.

Refer to more cold tofu practices in www.chianxczj.com.