How to make dry tofu as a salad, as an appetizer for rice

Dry tofu is a tofu product that is pressed into thin sheets. In some places, it is called douchi, qianzhang, tofu skin, etc. The names are different. Dried tofu is rich in protein, minerals, and can also supplement calcium. There are many ways to make dry tofu, and it can also be eaten raw. When the weather is hot in summer, dry tofu is especially suitable for eating cold. Dried tofu is the most popular when eaten cold in summer. I will share 8 ways to make dry tofu cold, which is an appetizer and a meal. Here are the ways to make it: < /p>

Ingredients required for cold dry tofu shreds: 3-4 sheets of dry tofu, appropriate amount of oil and salt, 1 tablespoon of sesame oil, 1 green onion, 2 cloves of garlic, 4-5 dried chili peppers, half a tablespoon of sugar, and pepper powder 1 teaspoon, 2 tablespoons of light soy sauce,

Steps:

1. Cut the dry tofu into thin strips.

2. Mince the garlic, mince the shallot, and cut the dried chili into sections with scissors. Do not use the chili seeds.

3. Add water to the pot and bring to a boil. Add the dry tofu and blanch it. After the water boils, cook for 1 minute. Remove the dry tofu. Dried tofu becomes more flavorful after blanching.

4. Take out the blanched dry tofu shreds, immediately put them in cold water to cool, take them out, and squeeze the water with your hands. After blanching the dry tofu, do not use cold water in this step. Omit it, but use cold water. The dried tofu shreds tend to stick together and are not tasty when eaten.

5. Put the dried chili segments into a heat-resistant bowl, then add minced garlic, pepper powder, and half of the chopped green onion. If the bowl is not heat-resistant, it will burst if hot oil is poured into it. Add oil to the pot and heat it until it smokes. Pour it into the seasoning in the bowl and fry the seasoning until fragrant.

6. Add salt, sugar, sesame oil, light soy sauce into the bowl and stir evenly, so that the sauce is ready.

7. Put the dried tofu shreds in a large bowl, add the prepared sauce, stir evenly with chopsticks, take it out and put it on a plate, sprinkle with the remaining half of the chopped green onion, a plate of color and fragrance The complete cold shredded dried tofu is ready.

Ingredients required for oil-splashed dry tofu: 3-4 sheets of dry tofu, 1 bowl of mung bean sprouts, 1 coriander, appropriate amount of oil, 1 green onion, 2 cloves of garlic, 5-6 dried chili peppers, seafood 2-3 tablespoons of soy sauce,

Steps:

1. Cut the dry tofu into narrower strips and wash the mung bean sprouts.

2. Chop the green onions, mince the garlic, cut the coriander into small pieces, cut the dried chili peppers in half and leave out the chili seeds.

3. Add water to the pot and bring to a boil, add mung bean sprouts and blanch for 1-2 minutes, take out the mung bean sprouts, put them in cold water to cool, drain and set aside.

4. Re-boil the water in the pot, add the dry tofu and blanch it. After the water boils, cook for 2-3 minutes. Take out the dry tofu and put it in cold water to cool. Remove and drain. Divide

5. Spread the dry tofu on the bottom of the plate, put the dry tofu on top, and pour in the seafood soy sauce in a circular motion.

6. Place chopped green onion, minced garlic and dried chili segments on top of the dry tofu, and sprinkle the coriander on the plate.

7. Add oil to the pot and heat it until it smokes. Pour the hot oil on the chili segments in the plate and stir it when eating.

Ingredients for dry tofu vermicelli mixed with cucumber: 2 cucumbers, 3 pieces of dry tofu, 1 handful vermicelli, half a carrot, 2 coriander stalks, 1 tablespoon sesame oil, 1 tablespoon chili oil, appropriate amount of salt, 1 tablespoon sugar , 1 tbsp rice vinegar, 1 tbsp mature vinegar, 2 tbsp light soy sauce,

Method:

1. Place the vermicelli in a basin, add boiling water to scald the vermicelli till soft, then soak in warm water. Soak the vermicelli for 1-2 hours. Soak the vermicelli until it has no hard core and becomes transparent.

2. Wash the cucumber, drain the water, cut into slices first, and then cut into shreds of even thickness.

3. Cucumber peel is rich in nutrients and should be eaten raw. However, in order to prevent pesticide residues from harming the human body, cucumbers should be soaked in salt water for 15-20 minutes before being washed and eaten raw. When soaking cucumbers in salt water, do not pinch off the heads and remove the roots. Keep the cucumbers intact to prevent nutrients from being lost from the cut surfaces during the soaking process.

4. Cut the dried tofu in half lengthwise, stack them together, and cut into shreds of even thickness. Cut the carrots into thin strips, cut the coriander into small pieces, and mince the garlic.

5. Add water to the pot and bring to a boil, add dried tofu shreds and blanch for 1-2 minutes, take them out, put them in cold water to cool, take them out and squeeze out the water

6. Put cucumber shreds, dried tofu shreds, carrot shreds, and vermicelli in a slightly larger container, and add chili oil, sesame oil, salt, rice vinegar, mature vinegar, white sugar, and light soy sauce. Use chopsticks to quickly stir from bottom to top and mix evenly. Remove and serve on a plate.

Ingredients required for spinach and dried tofu mixed with vermicelli: half a catty of spinach, 2 sheets of dried tofu, 1 handful of vermicelli, appropriate amount of oil and salt, 1 tablespoon of sesame oil, 2 cloves of garlic, a few Sichuan peppercorns, 1 tablespoon of light soy sauce , half a tablespoon of sugar,

Steps:

1. First, soak the dried vermicelli, put the vermicelli in a container, pour in boiling water, and scald the vermicelli until soft. Spread the vermicelli and soak it in warm water for 20-30 minutes until the vermicelli is no longer hard-core. Do not soak your hair in boiling water all the time, as it may break the vermicelli.

2. Cut the dry tofu into shreds.

3. Crack the garlic, then mince the garlic, cut the dried chili into sections with scissors, and place them in a heat-resistant bowl.

4. Add water to the pot and bring to a boil. Add the dried tofu shreds and blanch the water. After the water boils, cook for 2-3 minutes. Cook the dried tofu shreds until they become soft. Take out the dried tofu shreds and put them in. Pour into cold water, drain and set aside.

5. Boil the water in the pot, add a little salt, add the spinach to blanch the water, blanch the spinach until the color turns dark green, take out the spinach, put it in cold water to cool, take it out and hold it. Remove the water and cut the spinach into sections for later use.

6. Heat the oil in the pot, add the peppercorns and fry over low heat. Fry the peppercorns over low heat until slightly charred, take out the peppercorns and discard.

7. Pour the fried pepper oil into the bowl of dried chili while it is hot, and fry the dried chili until fragrant.

8. Put the spinach segments, dried tofu shreds and soaked vermicelli in a basin, then add minced garlic, pour in fried chili oil, add salt, light soy sauce, sugar and sesame oil. , stir evenly with chopsticks, take out and serve on a plate.

Ingredients required for dry tofu mixed with celery: half a catty of celery, 3 pieces of dry tofu, 2-3 spicy millet, appropriate amount of oil and salt, 2 cloves of garlic, 1 teaspoon of pepper powder, a little sugar,

Steps of making:

1. Prepare the required materials. Remove the leaves from celery and do not throw away the leaves. It is also very nutritious and can be used in cold dishes or eaten with eggs.

2. Cut the dry tofu into shreds, mince the garlic, and cut the spicy millet into pepper rings.

3. Wash the celery and cut it into sections with a diagonal knife.

4. Add water to the pot, then add a little salt, add the celery to blanch the water, blanch the celery until the color turns dark green, and take out the celery. When blanching celery, add a little salt to the water to make the celery appear greener.

5. After taking out the celery, immediately put it in cold water and cool it. Drain the water and set aside for later use. After blanching the celery, put it in cold water and cool it to keep the celery crisp and tender. The taste is good, and the color will not turn yellow. This is a tip for making celery green and crispy. This step cannot be omitted.

6. Add water to the pot and bring to a boil. Add the dried tofu shreds and blanch them. After the water boils, cook for 1-2 minutes. Take out the dried tofu and put it in cold water to cool. Take it out and clean it. Keep the water aside.

7. Put the chili millet and pepper powder in a bowl, add oil in the pot and heat until smoking, pour the hot oil on the chili millet and pepper powder, and fry the seasoning until fragrant.

8. Put the shredded dried tofu and celery into a large bowl, then add the fried seasoning oil, minced garlic and salt. Use chopsticks to stir evenly, scoop out and serve on a plate. A plate of crispy, tender and refreshing dry tofu mixed with celery is ready.

Ingredients required for cold spicy dry tofu shreds: 4 sheets of dry tofu, 1 coriander, 1 green onion, appropriate amount of oil and salt, 2 cloves of garlic, half a tablespoon of chili powder, 1 teaspoon of Sichuan peppercorns, light soy sauce 1 tablespoon, half tablespoon of sesame seeds, half tablespoon of sugar,

Steps:

1. Prepare the required ingredients, wash the shallots and coriander.

2. Cut the dry tofu into thin strips.

3. Cut the shallot into chopped green onion, cut the coriander into small pieces, and mince the garlic. Put the chopped green onion, minced garlic, and sesame seeds in a bowl, then add Sichuan peppercorns and chili powder.

4. Add oil to the pot and heat it until it smokes. Pour half of the hot oil into the bowl of seasonings. Stir evenly to prevent the chili noodles from being burnt if the temperature is too high. Then pour in the rest of the oil. Add half of the hot oil, stir evenly, then add light soy sauce, sugar, and salt, stir evenly, and the sauce with shredded dried tofu is ready.

5. Add water to the pot and bring to a boil, add dried tofu shreds and blanch the water. After the water boils, cook for 1-2 minutes and remove the dried tofu.

6. After taking out the dried tofu, put it in cold water to cool, take it out, and squeeze out the water from the dried tofu shreds.

7. Put the shredded dried tofu into a large bowl, pour in the prepared juice, add the coriander segments, stir evenly with chopsticks, and serve on a plate.

Ingredients for cucumber and peanut mixed with dry tofu: 3 cucumbers, 3 sheets of dry tofu, a small bowl of peanuts, 2 coriander stalks, appropriate amount of oil and salt, 1 tablespoon of chili oil, 1 tablespoon of sesame oil, 3 cloves of garlic, 1 tablespoon of white sugar, 2 tablespoons of rice vinegar, 1 tablespoon of mature vinegar, 2 tablespoons of light soy sauce. Method:

1. Prepare the required materials, wash the cucumbers and coriander, wash the cucumbers and put them aside Chill it in the refrigerator for 1-2 hours to make it more delicious. If you have a bad stomach and are afraid of cold, skip this step.

2. Add water to the pot and bring to a boil, add dry tofu and blanch for 1-2 minutes, take it out, put it in cold water to cool, take it out and squeeze out the water

3. Tear the dry tofu into pieces, cut the coriander into small pieces, and mince the garlic. Garlic is an indispensable seasoning in this cold dish, which enhances the flavor. Garlic also has a sterilizing effect

4. Add a little oil to the pot, add peanuts in the cold oil, fry the peanuts over low heat, and set aside.

5. Place the cucumber on the cutting board, use the back of a knife to crack the cucumber, make a cut in the middle, and then cut the cucumber into segments at an angle. The purpose of patting is to fully crack the cucumber. This will enhance the flavor when mixing.

6. Place the cucumbers and bean skins in a basin, add minced garlic, coriander segments, chili oil, sesame oil, salt, sugar, rice vinegar, mature vinegar, and light soy sauce, stir quickly and evenly, and add peanuts. Rice, stir evenly, take out and serve on a plate. The taste of this cold dish after mixing is sweet and sour, slightly spicy and slightly salty. Do not mix it with salty.

Ingredients required to stir-fry dry tofu shreds: 3-4 sheets of dry tofu, 2 coriander stalks, appropriate amount of oil and salt, 1 tablespoon of chili oil, 3 cloves of garlic, about 20 peppercorns, 2 aniseed, 1 teaspoon of sugar,

Preparation steps:

1. Prepare the required materials, wash the coriander and drain the water. The best choice for dry tofu is Northeastern dry tofu. Eat Strong.

2. Roll up the dry tofu, and then cut it into thin strips. It is easier to cut the dry tofu into rolls, and the cut strips will be longer.

3. Crack the garlic with the back of a knife, then chop into pieces, and cut the coriander into small pieces.

4. Add water to the pot and bring to a boil, add dried tofu shreds and blanch for 1 minute, remove, drain, spread out, and let cool. Blanching the dried tofu can remove the beany smell.

5. Add oil to the pot and heat until smoking, turn off the heat, lower the oil temperature slightly, add the Sichuan peppercorns and aniseed ingredients and fry over low heat, fry the Sichuan peppercorns and aniseed ingredients until slightly burnt, turn off the heat. Fire, take out the peppercorns and aniseed. The oil is raw oil. It needs to be heated until it smokes and refined. Otherwise, it will easily smell like raw oil. The peppercorns and aniseed should be fried over low heat so that they can be fully fried. Peppery aroma.

6. Put the dried tofu shreds in a basin, add minced garlic and coriander segments, pour hot oil on the minced garlic, then add chili oil, salt, and sugar, and stir from bottom to top with chopsticks. Evenly spread and serve on a plate.