I learned this dish of cold dried tofu from my father-in-law. In our family, dried tofu is always stir-fried as a side dish with other things. It rarely plays the leading role. However, after eating the cold dried tofu made by my father-in-law for the first time,

I fell in love with this dish. I hope everything goes well for my parents-in-law in Chongqing. Ingredients: 4 pieces of dried tofu, seasonings: half a teaspoon of oily chili pepper, 1/5 teaspoon of oily Sichuan peppercorns, half a teaspoon of peanut butter, 2 cloves of garlic.

clove, a small piece of ginger, half a teaspoon of sugar, 2 tablespoons of light soy sauce, 4 tablespoons of water, a tablespoon of sesame seeds, 1 tablespoon of sesame oil, 1 teaspoon of vinegar, MSG is optional, I didn’t add it. Step 1: Dried fragrant tofu

Blanch in boiling water, cut into two crosswise sections and cut into shreds 2, mince the garlic and ginger, pour 2 spoons of boiling water to make garlic and ginger water, add 2 spoons of water to the peanut butter, 3, microwave the sesame seeds twice for 20 seconds until cooked, 4.

Pour all the seasonings (except vinegar) into the shredded tofu and mix evenly. Finally, drop in the vinegar and mix. A little tip: Don’t add vinegar with Sichuan peppercorns, as it will make it bitter.