Cold tofu(liang diao dou fu )

Cold tofu

Introduction:

"Tender tofu, also known as South tofu, soft tofu. Generally refers to the use of gypsum as a coagulant made of more water content of tofu, which is characterized by delicate texture, elastic, high water content, generally 85% - 90% water content, protein content is also a lot, more than 5%. Box tofu and bag tofu made with glucosylactone as coagulant also belong to the category of tender tofu. Because tofu taste good, nutritional value is also quite high! It has become a common ingredient in our daily dishes. When I was stewing chicken leg, I suddenly thought that I could use chicken leg soup and some seasonings to make tofu. It's refreshing to eat with meat dishes! "

Production steps:

Step 1: cut the tender tofu into pieces, pass it in hot water and put it on the plate.

Step 2: prepare a bowl, add 1 teaspoon of soy sauce, 2 teaspoons of soy sauce, 1 teaspoon of rice vinegar, appropriate amount of salt, sugar, chicken essence, sesame oil, garlic, and then add a small amount of chicken soup to mix well, then add hot oil in the pot, stir fry pepper, remove pepper, and pour the oil into the bowl.

Step 3: sprinkle some scallions on the tofu, and then pour the sauce on the tofu!

Materials required:

Tender tofu: 1 piece

Chinese prickly ash: 10

Garlic: 3 cloves

Old style: moderate

Soy sauce: moderate

Rice vinegar: right amount

Sesame oil: right amount

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Thirteen spices: appropriate amount

Note: 1, if there is no ready-made chicken soup can be replaced by warm water, I was just that day stewed chicken leg made some soup, transfer in quite fresh. 2. When you taste the sauce, you can adjust the amount of seasoning according to your own taste.

Production difficulty: simple

Process: mixing

Ten minutes: Making

Taste: salty and fresh

Chinese PinYin : Liang Diao Dou Fu