Maize bean curd cold best practice is: Boil water in the pot, add a little salt, a few drops of cooking oil, and then pour the bean curd into the pot, blanch for 90 seconds until the bean curd breaks, Blanching time can be based on the age of the bean curd to decide, but be sure to cook to break.

After the beans are cooked to the raw, quickly fish out and cast into cool water to give the beans a quick cooling, this way the beans eat more crisp. Garlic peeled, and then contact the power of the garlic puree artifacts, quickly cut the garlic into garlic, which can be cut with a knife garlic to save too much work.

Then put the minced garlic on the blanched bean curd, add 1 spoon of balsamic vinegar, 1 spoon of soy sauce, a little sesame oil, stir well first. Make the sesame sauce for the beans, 2 spoons of sesame paste, add half a spoon of sugar, a little salt, and then add a small bowl of warm water, slowly stirring, the sesame paste melted.

Pour the sesame sauce evenly over the beans, then sprinkle a layer of white sesame seeds, this delicious sesame sauce beans is finished.

The tips for the cold sesame sauce bean curd are:

1, because I like sesame sauce, so I put too much. Reduce it by half is actually all enough. Eat at home, there is no need to set up this way, the more messy in fact, the better to pour sesame sauce. Sesame sauce is not used peanut butter, as very good.

2, sesame seed paste three cups of water will be relatively thin, twice the water is the consistency of my way, if you want to think of the kind of thin, add three times the water.

3, sesame sauce bean curd less garlic. But after eating to drink some green tea is easier to go to the garlic flavor.