Ingredients

300 grams of bean curd skin

ingredients

carrot

50 grams

coriander

20 grams

white sesame

1 spoon

seasoning

salt

of appropriate amount

chicken essence

a little

scallion

20 grams

garlic

3 petals

sesame oil

a little

capsicol

1 tablespoon

white vinegar

2 teaspoons

white sugar

1 spoon

thirteen?incense

a little

The practice of cold dried tofu

1. Lay the dried tofu flat and pile it together, then roll it into rolls and cut it into 0.5cm thick shredded tofu.

2. Boil the clean pot with clean water, then add the dried tofu and chop it for 30 seconds, turn off the heat, take it out, spread it out and let it cool naturally.

3. Slice carrots, shred onions, cut parsley, peel garlic, pat it into pieces with a knife, and then chop it into fine powder.

4. Put the dried tofu, carrot, shredded onion, parsley and minced garlic in a large bowl, then add all the seasonings and mix well.

knack for cooking

1, dried tofu is easier to shred when rolled into a roll;

2. Tofu can remove the bad beany smell after scalding with boiling water, and the taste is soft; (Very important) Never use cold water to cool the scalded dried tofu, as the moisture will affect the taste and mouthfeel;

3, garlic is smashed and then smashed, and the garlic flavor is more intense.

Dish features

Many friends like our small mixed vegetables in the northeast very much. I hope I can cook some, and I especially mention the cold dried tofu. Cold dried tofu is a very common side dish in Northeast China, and restaurants in Northeast China will basically serve several dishes of small pickles and small mixed vegetables before serving (I found that most restaurants have cancelled this item now because of the rapid rise in prices), so cold dried tofu is a must. Northeasters like to put monosodium glutamate in cold dishes. I admit that cold dishes with monosodium glutamate taste really good, but I haven't bought monosodium glutamate and chicken essence for many years. If I keep these at home, I can put some very tasty ones.