A friend said that when we ate at a restaurant outside and ordered cold dishes, there was a very delicious cold shredded dried tofu. It tasted soft and tender, and the texture was so fresh. Very fragrant. Why is it that when we make it at home, it doesn’t taste as good as what we eat outside, and it doesn’t taste good. Sometimes the dried tofu feels hard and dry when chewed. Could it be that some special seasoning was put in when it was cooked in the restaurant? In fact, some of the seasonings used in restaurants are also available at home, and we use them frequently. The cold dry tofu we make at home is not as delicious as the ones we make in restaurants. That is because we did not use the right method in the production process. Today the chef will take care of it. Teach you how to make cold dry tofu correctly. After learning to do this, the dried tofu will be more fragrant than the outside ones. You can make it at home if you want. It is easy to get the ingredients, easy to learn and easy to make.

Features of "Cold Dry Tofu": simple to make, tender and delicious

"All Ingredients"

Ingredients to prepare: 1 piece of dry tofu, 2 corianders root.

Prepare seasonings: 1 spoon of oyster sauce, 1 spoon of beer, 1 spoon of rice vinegar, 1 spoon of very fresh flavor, appropriate amounts of salt and MSG, 2 spoons of coarse dried chili powder, 1 spoon of cumin grains, cumin powder 1 spoon, 2 spoons of white sesame seeds.

"Preparation Method"

1. First, let's deal with the dry tofu. How to make the dry tofu taste the same as in a restaurant is mentioned here. We cut this piece of dry tofu into a rectangle, and then cut it into thick strips about one centimeter wide. If your friends like to eat shreds, you can also cut the dry tofu into thin strips.

2. Add an appropriate amount of water to the hot pot, and then add a little salt to the water. This will allow the dry tofu to absorb the flavor in advance. After the water boils, add the cut dry tofu strips, and then Turn off the heat immediately and blanch the dried tofu strips in boiling water for about 2 minutes. If the dried tofu bought by your friends is thin, the blanch time should not be too long, just one minute is enough.

3. Take out the blanched dry tofu strips and put them in a large basin first. Do not use cold water here. Let the dry tofu strips cool and dry on their own. Then we put the prepared seasonings. Add 1 spoon of oyster sauce, 1 spoon of beer, 1 spoon of rice vinegar, 1 spoon of extremely fresh flavor, appropriate amounts of salt and MSG to the dried tofu bean sticks.

4. After adding the seasoning, we start to prepare the warm mixing seasoning, take another empty bowl, and then add 2 tablespoons of the prepared coarse dry chili powder, 1 tablespoon of cumin grains, and 1 tablespoon of cumin powder , put 2 tablespoons of white sesame seeds into the bowl, take another tablespoon of hot oil from the pot and heat it until the oil smokes out, then pour the hot oil into the bowl, and after pouring, stir the seasoning inside evenly.

5. Pour the mixed seasoning into the bowl of dried tofu strips, and finally sprinkle with coriander segments, stir evenly and serve on a plate. Here we can also wear disposable gloves to grasp and mix evenly.

》》The dried tofu made in this way is simple to make and is an indispensable cold dish in summer. It is fresh, tender, cool and delicious. To make this dish, I mixed two kinds of sauces, one is seasoned and the other is oily. The combination of the two seasoning methods makes the home-style cold dry tofu we often eat not only taste like a cold dish. , you can also enjoy the taste of barbecue, the two are combined into one, fresh and delicious.

Friends, it is not difficult to learn this dish. As long as you pay attention to the following points during the production process and follow the production methods in this article to make it correctly, you can still make it taste like a chef. Home-cooked cold dishes.

First, the choice of dry tofu. We can often see at least two kinds of dry tofu on the market, one is thin and the other is thicker. This can be based on friends’ preferences. You can choose, but I suggest you buy the thinner ones, because the dry tofu will taste softer if it is thinner.

Second, during the production process, I used the method of drizzling cumin with oil to make this cold dry tofu. Friends can also add shredded carrots or their favorite vegetables to make it. The taste is also very good.

Third, when making cold dry tofu, be sure to blanch it in water for a while in advance. There is no need to blanch or boil it. The dry tofu that is blanched before eating will taste soft and elastic. My friends are buying thicker dry tofu. The best blanching time is within 2 minutes. The best blanching time for thin dry tofu is within 1 minute. The blanching time for both types of dry tofu should not be too long. Remember to wait until the water boils and then turn off the heat before scalding.

Fourth, when we make cold dishes, the sauce is the most critical. When making the sauce, adding a spoonful of beer can enhance the freshness of the cold dishes.

Friends, today’s food preparation method is shared here. Thank you very much for reading this article. If it is helpful to you or like it, then follow me, like it and forward it. If you want to To learn more about food making skills and methods, you can leave me a message. "Pistachio Loves Food" will share various delicious food cooking methods with friends every day. Here, "Pistachio Loves Food" would like to thank you very much for your support. See you next time.

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