A friend said that when we ate in a restaurant outside and ordered cold dishes, there was a very delicious cold dried bean curd, which tasted soft and tender, and it was so delicious. Why is it that when we cook it ourselves at home, it is not as fragrant as it is when we eat it outside, and it tastes bad. Sometimes, dried tofu feels hard and chews dry. Is there any special seasoning when cooking in the restaurant? In fact, some of the seasonings used in the hotel are also available in our home, and we often use them. The cold dried tofu we cooked at home is not as delicious as that cooked in the hotel, which is because our method in the production process is useless. Today, the chef will teach you how to make cold dried tofu correctly. I learned that the dried tofu is more fragrant than the outside, and I can make it at home if I want to eat it. It is easy to get materials, learn and make.

The characteristics of Cold Dried Tofu are simple, tender and delicious.

All raw materials

Prepare ingredients: dried tofu 1 piece, 2 parsley.

Seasoning: oyster sauce 1 spoon, beer 1 spoon, rice vinegar 1 spoon, extremely fresh taste 1 spoon, salt and monosodium glutamate, 2 spoons of coarse dried Chili powder, cumin granules 1 spoon and cumin powder/kloc-0.

Production method

1, first of all, let's deal with dried tofu, how to make dried tofu taste the same as the restaurant, which is mentioned in it. We cut this Zhang Qian tofu into rectangles, and then cut it into thick strips with a width of about one centimeter. If friends like to eat silk, they can also cut the dried tofu into filaments.

2. Add a proper amount of water to the hot pot, and add a little salt to the water, so that the dried tofu can be tasted in advance. After the water is boiled, cut dried tofu strips are put in, and then immediately turn off the fire and let the dried tofu strips be scalded in boiling water for about 2 minutes. If the dried tofu bought by friends is thin, the scalding time should not be too long, just one minute.

3. Take out the scalded dried beancurd strips and put them in a big pot. Never let the dried beancurd strips cool themselves. Then we put the prepared seasonings, oyster sauce 1 spoon, beer 1 spoon, rice vinegar 1 spoon, which are extremely fresh 1 spoon.

4. After adding seasonings, we began to prepare warm-mixed seasonings, and took an empty bowl. Then we put 2 spoons of prepared coarse dried Chili powder, cumin granules 1 spoon, cumin powder 1 spoon, and white sesame seeds into the bowl, and another spoonful of hot oil was taken from the pot to burn smoke, and then we poured the hot oil into the bowl, after pouring it.

5, the stirred seasoning is poured in the bowl of dried tofu strips, and finally the parsley section is sprinkled, and it is enough to mix evenly and serve out. Here we can also put on disposable gloves and mix them evenly.

The dried tofu made in this way is simple and an indispensable cold dish in summer. It is delicious, tender, cool and delicious. I mixed two kinds of sauce to make this dish, one is seasoning, and the other is spilled with oil. The combination of the two seasoning methods makes the dried tofu, which we often eat, not only taste cold dishes, but also barbecue. The two are combined and delicious.

It is not difficult for friends to learn this dish. As long as you pay attention to the following points in the production process and make it correctly according to the production method in this article, you can make the same home-cooked cold dish with a taste comparable to that of the chef.

First, the choice of dried tofu, we often see at least two kinds of dried tofu in the market, one is thin and the other is a little thick. This can be chosen according to the preferences of friends, but I suggest buying a thinner one, because a thinner dried tofu will taste very soft.

Second, in the process of making this cold dried tofu, I mixed it with cumin oil. Friends can also add shredded carrots or their favorite vegetables, and the taste is also very good.

Third, when making cold dried tofu, you must scald it with water for a while in advance, without blanching or cooking. The dried tofu that is scalded and eaten again tastes soft and elastic. Friends buy thick dried tofu, and the scalding time is preferably within 2 minutes, while the scalding time of thin dried tofu is preferably within 1 minute. The scalding time of both dried tofu should not be too long. Remember to wait until the water boils and turn off the fire before scalding.

Fourth, when we are cooking cold dishes, seasoning juice is the most important thing. Adding a spoonful of beer to the sauce can play a role in refreshing the cold dishes.

That's all for friends to share today's cooking methods. Thank you very much for reading this article. If it helps you or likes it, please pay attention to me and forward it with a like. If you want to know more cooking skills and methods, you can leave me a message. "Pistachio loves food" will share all kinds of delicious cooking methods with friends every day. Thank you for your support. See you next time.

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