Tofu with shredded potato(shu si dou fu )

Tofu with shredded potato

Introduction:

"Tanabata, Tanabata, originally wanted to take advantage of Tanabata to do a few small dishes, but got a cold, dizzy, did not make anything, Tanabata spent in the rain bleakly... Today I feel a little better, I want to cheer up and do something anyway. It's good to make a cold dish with tender bean curd as the theme, but it's too common to make a cold dish, so I used crab stick and fried golden potato shreds. In this way, tender bean curd not only puts on a gorgeous coat, but also tastes like crab meat. With ginger sauce, it's delicious. "

Production steps:

Step 1: prepare the main materials, wash and peel the potatoes, wash the cucumbers and thaw the crab sticks.

Step 2: wipe the potatoes into silk, rinse off the starch with water repeatedly, and then soak in water for a while.

Step 3: take out the tender tofu carefully and blanch it.

Step 4: quickly blanch the crab meat stick, roll it in the boiling water and take it out.

Step 5: put the frying pan on the fire, pour in a proper amount of salad oil, heat 70% over medium heat, pour in shredded potatoes, turn to low heat, keep the oil temperature, and deep fry until golden.

Step 6: This is fried shredded potatoes, golden.

Step 7: put the tender tofu on the plate, slice the cucumber obliquely, and shred the crab meat stick.

Step 8: in a small bowl, pour vinegar, minced ginger, chili oil and soy sauce into the sauce; pour the sauce on the tofu, and then place cucumber slices and shredded crab meat sticks. It's better to put fried shredded potatoes.

Materials required:

Tender tofu: a box

Potatoes: one

Cucumber: 1 / 3 root

Crab sticks: 3

Vinegar: 15ml

Ginger powder: appropriate amount

Sesame oil: 5 ml, 3 G

Chili oil: 10 ml

Soy sauce: 30 ml

Oil: right amount

Note: to remind you that when you take out the tender tofu and blanch it, the technique must be gentle. If you do it hard, it is easy to break. Crab stick blanching time must be short, basically is to turn over and take out. If you don't like potatoes, you can change potatoes into taro, and the effect is the same. It has to be said that this cold dish has a unique taste, which integrates fresh, spicy, sweet and other tastes, but does not conflict with each other. The colors of red, yellow, green and other bright colors are bright layer upon layer. It is a home style that is both eye-catching and delicious.

Production difficulty: ordinary

Technology: seasoning

Production time: half an hour

Taste: other

Chinese PinYin : Shu Si Dou Fu