In the hot summer, cold vegetable dishes are everyone’s favorite.

There are many vegetarian dishes suitable for cold salad, such as cold lotus root, cold cucumber, cold tomatoes, cold shredded radish, cold tofu, etc. They are all familiar home-cooked dishes. The preparation method is simple, and they can also stimulate the appetite and increase appetite.

In fact, everything remains the same. The process of making cold vegetable dishes is basically the same. It is nothing more than blanching and making sauce. After the ingredients are simply processed, they are mixed with our favorite seasonings. Well, it is delicious and refreshing.

The cold salad is on the table.

Today I will share how to make a summer cold vegetable dish using cold shredded tofu as an example.

Ingredients: half a catty of tofu skin, 2 coriander sticks, one red pepper, 3 cloves of garlic, 10 grams of soy sauce, 1 tsp of sesame oil, 1 gram of salt, appropriate amount of rice vinegar, 5 grams of sugar.

Instructions: 1. Cut the tofu skin into shreds.

2. Put the pot under boiling water and blanch it for 2 minutes.

3 Remove and drain. Set aside.

4. Cut the red pepper into shreds.

5.? Mince the garlic.

6. Cut the coriander into sections.

7. Take a clean container and pour the minced garlic, soy sauce, sesame oil, sugar, salt and vinegar together to make the sauce.

8. Put the tofu shreds, chili shreds and coriander together, add the sauce and mix well.

9. Plate.

Tips: As a soy product, it will inevitably have a beany smell. Blanch it in water to remove the smell and make it taste better to the senses.