Shredded tofu poured with oil
In summer, how can there be no cold dishes~ When a plate of colorful cold dishes is served, it instantly whets people’s appetite. The chewy shredded tofu, paired with various vegetables, is not only good-looking, but also rich in nutrition.
The practice of pouring shredded tofu with oil
Step 1
Prepare the ingredients.
Step 2
Soak the fungus in advance, blanch and drain the water for later use.
Step 3
Blanch the shredded tofu to remove the smell of beans.
Step 4
Knock the eggs into a bowl, break into egg liquid, heat a small amount of oil in the pot until 70% hot, pour in the egg liquid, turn the pot, spread it into egg skin, cut into shredded eggs after leaving the pot for later use.
Step 5
Shred cucumbers, carrots, fungus, onions into wider shreds, peel and stem garlic and cut into minced garlic for later use.
Step 6
Mix the cold sauce: 2 tablespoons of fragrant rice vinegar, 1 tablespoon of extremely fresh soy sauce, 1 tablespoon of oyster sauce, appropriate amount of salt and monosodium glutamate and stir well.
Step 7
Put all the prepared ingredients on a plate, pour over the sauce, sprinkle with minced garlic, white sesame seeds, dried paprika.
Step 8
Add 2 tablespoons of cooking oil to a small pot and heat until 90% hot, then pour over minced garlic and dried chili powder to stimulate the aroma. Mix well and serve.
Step 9
The soft and chewy shredded tofu is wrapped in a spicy and refreshing sauce, and a large plate is not enough to eat. The happiness of high satiety, babies who eat light food and lose fat quickly arrange it.
Cooking techniques for pouring shredded tofu with oil
The shredded tofu itself is light, and the method of splashing with oil can give it a rich layer, paired with seasonal vegetables to refresh and relieve greasy, and the garlic aroma collides with the crispy and tender taste of seasonal vegetables, highlighting the original flavor of the ingredients.