Dad is eating at my uncle's house. There were just a few cold dishes during the dinner, all made by my uncle himself. According to my father's evaluation, these cold dishes are more delicious than those cooked in the restaurant. One of them left a deep impression on my father. There were so many people at the dinner party that they tasted every dish. The next day, my father complained at home that he didn't like cold tofu.

Cold yuba is also my focus, which lies in the deployment of cold sauce. Many people think that red pepper oil is needed to make cold salad, and coffee has different views on this. You like to eat cold salad in autumn and winter, and you like to use Chili oil for coffee. The mixed dishes, red and bright in color, look particularly appetizing, but summer is different. Everyone likes cold salad with refreshing taste, so different cold salad juices should be used in different seasons. A favorite cold dish, I still think yuba is better with celery and peanuts, and it is best to add some fungus and the like. Cold yuba is rich in nutrition, and it is also a bean product cold dish that everyone likes. Today I will teach you two methods!

Cold yuba is more fragrant than eating meat, and it is also very simple to make. I often cook this dish at home. Let's share what seasonings and practices are needed for cold yuba. It's an ordinary cold dish. After eating greasy dishes, a special cold yuba will make you feel particularly appetizing and greasy. It tastes sour and delicious. It's delicious. It is very suitable for drinking or eating.

What seasoning does the cold yuba need? How come? Yuba, also known as tofu, is rich in bean flavor and has a unique taste that other bean products do not have. The yuba is yellow and white in color, bright in luster, rich in protein and various nutrients, and can develop after being soaked in clear water for 2-3 hours. It can be meat, vegetarian, fried, cold, soup, delicious and refreshing, no matter how it is cooked. . . . . .