It is delicious to mix cold dishes. Actually, there are several tricks. Most cold dishes are really eaten cold, but it doesn't mean that this process doesn't need any heating! It's really easy to mix raw ingredients together-throw them out of the whole plate!
Cold dishes generally need soy sauce, which can be heated or not. The heated soy sauce is more mellow and can highlight the taste of cold dishes.
Also, it is best to fry garlic, otherwise it will be too exciting. Of course, except for basin friends who like to eat garlic raw!
There are peppers, whether they are fresh peppers, Chili oil, Chili noodles or chopped peppers ... all need to be fried, so as to stimulate its taste!
Therefore, it is very important to stir-fry all the seasonings with low fire before mixing cold dishes. This will taste better and taste better.
Materials?
2 preserved eggs
Lactone tofu 1 box
2 skewers of Chili peppers
4 pieces of garlic
Steamed fish and soy sauce 1 spoon
A quarter spoonful of sugar
Half a spoonful of Chili oil
Chop half a spoonful of pepper.
How to match preserved eggs with tofu (how to match delicious cold dishes from this dish)?
Preparation materials: a box of tender tofu, two preserved eggs, two pickled peppers, four garlic and three onion leaves. These are for cameras. Behind-the-scenes materials that are not used for the lens are: a spoonful of soy sauce, a spoonful of vinegar, a spoonful of steamed fish soy sauce, a quarter of sugar, half a spoonful of Chili oil and half a spoonful of chopped pepper.
Preserved eggs and tofu must be mixed with tender tofu, and no rebuttal is accepted. Others, steamed fish and soy sauce are not allowed, chopped peppers are not allowed, spicy line peppers are not allowed, and Chili oil is less.
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Now we need to take the tender tofu out of the box. Anyone who has eaten tender tofu knows what a journey it is. Basically, no whole tender tofu can run out of this box. Don't worry, tell everyone a little trick. Cut off the four sides of the tofu basin and let the air run in, so that the tender tofu can be easily taken out.
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Take out the tender tofu and cut it into small pieces. Not too thin, too thin and tender tofu is easy to break.
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Putting the cut tofu into the dish, basin friends, this process is simply suffering for me who is "the appearance of a woman, the essence of a straight man". I wanted to pose for you, but I had an accident and became like this. At least it's not broken. Well, I can only comfort myself!
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Next, it's time to peel the eggs. Be sure to peel the eggs slowly. Don't worry, try not to break preserved eggs. Well, I want to thank my hand for entering the mirror. Yes, that's right. It's my hand, not another man's, nor my husband's. It's mine, the hand of someone who still looks like a woman.
A friend on my official WeChat account left me a message, "Are those warm hands that often appear in the mirror your husband's?"
My heart hurts! So, do my hands really look so manly?
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Cut the preserved egg into small pieces and pour the cut preserved egg pieces on the tofu.
Pot friends, have you ever experienced the trouble of cutting preserved eggs with a knife? I also have a little hint here. Yes, I am known as the "queen of kitchen tricks" in the Jianghu. When cutting preserved eggs, put oil on both sides of the knife before cutting. This is much easier to cut, especially when making cold preserved eggs. It's simple, not very smooth.
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Next, cut garlic, onion and pepper into small pieces.
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Low heat, put oil in the pot, add shredded Chili, a spoonful of soy sauce, a spoonful of steamed fish soy sauce, half a spoonful of chopped Chili, half a spoonful of Chili oil, a quarter of sugar, a spoonful of vinegar, minced garlic and chopped green onion in turn, stir-fry for a few seconds, and immediately turn off the heat.
At this time, taste the sauce. If it is too light, you can put some salt according to your taste.
What basin friends need to remember is that all materials should be placed in the order I wrote them. Is it spicy? Is there any reason here?
Don't! This is metaphysics, just kidding! I specifically asked the master of a five-star hotel for this, and I would say?
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Let the fried ingredients cool a little, just for half a minute, and pour them on the preserved egg tofu. Preserved eggs mixed with tofu are ready
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Do you feel like eating? Friendly reminder: put it in the refrigerator before eating, preserved eggs and tofu will be more delicious. Not only preserved eggs and tofu are mixed like this, but many cold dishes are better to eat on the side!
What harm will it do if I eat it now? Think about it carefully, there is nothing but cold salad, and I will silently say to you: You damn fool, what are you in a hurry? Wait a minute, people will taste better!
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skill
The formula of preserved egg tofu is finished. Did the basin friends get a few points to make this dish well?
1, to use tender tofu, you can cut off the four corners of the tofu box before taking it.
2. In order to prevent the knife from sticking when cutting preserved eggs, you can put some oil on the knife.
3. Stir-fry the preserved eggs with small fire in advance.
4, this preserved egg mixed with tofu, refrigerated in the refrigerator for an hour tastes better!