Cold lactone tofu(liang ban nei zhi dou fu )

Cold lactone tofu

Introduction:

Lactone tofu is produced with gluconic acid - δ - lactone as coagulant. It can reduce the loss of protein and improve the water retention rate of tofu, which is nearly twice as much as the conventional method. Moreover, tofu is tender, glossy, palatable and clean. Tofu is rich in nutrition, and the method of cold mixing is simple and fast. In summer, you can't do without all kinds of cold dishes, such as a box of lactone tofu and a small bowl of seasoning. In the summer of pharyngitis, it's a very refreshing dish. "

Production steps:

Materials required:

Lactone tofu: a box

Fried peanuts: about 20

Onion, ginger and garlic: right amount

Soy sauce: three spoonfuls

White vinegar: 1 teaspoon

Bean paste: right amount

Homemade spicy red oil: a little

Sesame oil: a little

Homemade zanthoxylum oil: a little

Pickled peppers: two

matters needing attention:

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Liang Ban Nei Zhi Dou Fu