How to make cold bean curd
Cold bean curd is a simple and delicious home-cooked dish, sour and spicy, suitable for summer consumption. The following are detailed steps:
Processing of bean curd
Soaking bean curd: Soak the bean curd in warm water for 2-3 hours until it is completely soft. After soaking, rinse with clean water and cut into small pieces for later use.
Blanching: Boil a pot of water, blanch the bean curd for 15-30 seconds, remove and rinse with cold water, and drain. Be careful not to cook for too long, so as not to make the bean curd too soft and affect the taste.
Preparation of side dishes
Cucumber: Wash and smash, cut into small pieces.
Carrot: Peel and wash, cut into thin strips, blanch with bean curd for 1-2 minutes, remove and rinse with cold water.
Coriander: Wash and cut into small pieces for the final seasoning.
Preparation of sauce
Basic sauce: Add one spoon of chopped green onion, one spoon of minced garlic, one spoon of white sesame, one spoon of coarse chili powder, and one spoon of fine chili powder to a bowl, and drizzle with one spoon of hot oil to stimulate the aroma.
Seasoning: Add two spoons of light soy sauce, two spoons of vinegar, one spoon of sugar, and half a spoon of salt, and mix well. The proportion can be adjusted according to personal taste.
Mixing and plating
Mixing: Put the bean curd skin segments, cucumber segments, and carrot shreds into a large bowl, pour in the prepared sauce, add the coriander segments, and stir well to ensure that each bean curd skin is covered with the sauce.
Plate: Plate the mixed cold bean curd skin and serve.
Tips
Flavoring skills: Add a little minced garlic at the end to enhance the flavor.
Ingredients: In addition to cucumbers and carrots, you can also add fungus, celery and other ingredients to enrich the taste.
This cold bean curd is sour and spicy, appetizing, and easy to make, suitable for beginners. Come and try it!