Dried bean curd is a kind of bean curd product pressed into thin slices. Some places are called: bean skin, thousand sheets, bean curd skin and so on. , with different names. Dried bean curd is rich in protein, minerals and calcium. There are many ways to make dried tofu, which can be eaten raw. It's hot every day in summer, and dried tofu is especially suitable for cold dishes. Eating dried tofu is the most popular in summer. Here are some ways to make dried tofu cool and appetizing. Let's share the practice below.

Cold shredded tofu 1. Cut the bean skin into filaments. 2. Chop the garlic, cut the onion into chopped green onion, cut the dried pepper into sections with scissors, and the pepper seeds are not needed. 3. Add water to the pot to boil, blanch the dried bean curd, and after boiling 1min, remove the dried bean curd skin. Dried tofu is easier to taste after blanching. 4. After picking up the salted dried bean curd, immediately put it in cold water to find it cool, pick it up and hold the water in your hand. After the dried bean curd is blanched, there is no need to omit the cooling step, but cold water and dried bean curd stick together very easily and are not delicious.

5. Put the dried pepper segments into a heat-resistant bowl, then add garlic and pepper noodles, half of the onion segments, and pour hot oil into the heat-resistant bowl, which is very easy to explode. Add oil to the pot, heat the oil until it smokes, pour the seasoning into the bowl and stir-fry the seasoning. 6. Add salt, sugar, sesame oil and soy sauce to the bowl and mix well, so that the seasoning juice will be prepared. 7. Put the dried bean curd into a bowl, add the seasoning juice, stir it evenly with chopsticks, put it on a plate, sprinkle the remaining half of the onion, and a plate of delicious cold dried bean curd is ready.

Sprinkle the dried tofu with oil 1. Cut the dried bean skin into narrow strips and wash the bean sprouts. 2. Cut the onion into chopped green onion, chop the garlic, cut the fragrant garlic into pieces, and cut the dried pepper in half without pepper seeds. 3. Add water to the pot to boil, blanch the bean sprouts 1-2min, pick up the bean sprouts, cool them in cold water, and drain them for later use. 4. Boil the water in the pot again, put the dried bean curd in blanching water, cook for 2-3min, pick up the bean skin, cool it in cold water, and drain it. 5. spread the dried bean skin on the bottom of the basin, then put it on it, and pour soy sauce in circles. 6. Put the onion, garlic and dried pepper on the dried bean skin and sprinkle the delicious lai on the plate. 7. Add oil to the pot and heat it. Heat the oil until it smokes. Pour the hot oil on the Chili section of the plate and stir it while eating.

Cucumber mixed with dried bean curd vermicelli 1. Put the vermicelli in a pot, add boiling water to soften the vermicelli, then soak the vermicelli in warm water for 1-2 hours, and fully soak the vermicelli until it is hard and transparent. 2. Wash the cucumber, drain the water, cut it into pieces first, and then cut it into silk with uniform size. 3. Cucumber skin is nutritious and should be preserved raw. However, in order to prevent pesticide residues from harming human body, eggplant should be soaked in salt water 15-20min before being washed and eaten raw. When soaking cucumber in salt water, avoid pinching the head and removing the roots, always keep the cucumber intact, and avoid the nutrients flowing out from the cross section during soaking.

4. Cut the dried bean skin into two pieces along the length, then stack them together and cut them into silk with uniform size. Slice carrots, cut shallots, and chop garlic. 5. Boil the pot with boiling water, put the dried bean curd shreds into the water for 1-2 minutes, pick them up, cool them in cold water, pick them up and collect purified water. 6. Put shredded cucumber, dried bean curd, shredded carrot and vermicelli into a slightly larger container, and add oil pepper, sesame oil, salt, white vinegar, aged vinegar, white sugar and soy sauce. Stir quickly and evenly with chopsticks from bottom to top, and then serve.

Broccoli dried bean skin mixed with vermicelli 1. Soak dry vermicelli first, put the user into a container, pour boiling water, scald the vermicelli until it is loose, break the vermicelli up, soak the vermicelli in warm water for 20-30 minutes, and soak the vermicelli until it has no hard heart. Don't use boiling water all the time, it's easy to break vermicelli. 2. Cut the dried bean skin into shreds. 3. Break the garlic, then cut the garlic into garlic paste, cut the dried pepper into sections with scissors, and put it in a high-temperature resistant bowl. 4. Add water to the pot to boil, soak the dried bean curd in water, boil for 2-3min, cook the dried bean curd until it becomes loose, take out the dried bean curd, put it in cold water to cool, and take out and drain the water for later use.

5. Boil the water in the pot, add a little salt, add spinach and blanch until the color turns dark green, pick up broccoli, cool it in cold water, pick up purified water, and then cut the broccoli into sections for later use. 6. Add oil to the pot and heat it. Add pepper and simmer. Stir-fry peppers with slow fire until they are close to cola. There is no need to fish out the pepper. 7. Pour the fried pepper oil into a bowl filled with dried peppers while it is hot, and stir-fry the dried peppers. 8. Put the broccoli, dried bean curd and soaked vermicelli into the basin, then add the garlic paste, pour in the fried oil pepper, add salt, soy sauce, sugar and sesame oil, and mix well with chopsticks to serve.