Tofu 300 grams, 30 grams of green onions, 5 grams of refined salt, 3 grams of monosodium glutamate, 4 grams of sesame oil, 30 grams of refined oil.
The production
1) will remove the yellow leaves of green onions, washed and cut into scallions; tofu row cut into small pieces, into the hot water pot blanching soy flavor, removed with cold clean water cool, fish out drained water, served in the dish, then add refined salt and monosodium glutamate, then sprinkled with scallions, sprinkled with sesame oil.
②We put the frying pan on medium heat, pour refined oil boiled, and then served in a bowl, to be cooled down and poured on the tofu, you can go to the table, food mix can be.
Features
This dish is elegant and clean in color, fragrant and fresh.
Nutrition and function
Tofu has a high nutritional value, it contains a variety of nutrients that the human body needs. Tofu protein contains 8 essential amino acids that the human body cannot synthesize on its own, and its digestibility can reach 92% -96%, which is a kind of food rich in nutrients and easy to digest.
The part used for flavoring in addition to the main ingredients, scallions and tofu.
Commonly by the ginger juice or garlic juice, there are many variations in the process of making this juice, such as ginger juice, and then before making ginger juice, the choice of ginger is old or young, in the ginger is broken, add vinegar, whether or not a little bit of sugar inside; or whether or not a little bit of white wine after the juice will be loaded with bowls of warm water to keep warm for about an hour, out of the flavor is not the same.
Alternatively, there is no juice, directly onion or green onion, directly on the plate salt can be. Of course this makes it very simple, and the flavor is also more green.
I am more commonly used way is to cut thin slices of tofu, plate; after the onion cut into flowers onion, sprinkled in the tofu, leaving a little onion leaves to do a little animal shape affixed to the side of the plate; after that began to do ginger juice, add sugar and salt and vinegar, mixing well with a little of the high degree of white wine, stirring and let stand until the white wine sent out the fragrance, that can be sprinkled in the tofu on the plate to consume.
For reference only.