The magic effect of salad

The magic effect of salad

Introduction:

"What is" oil scraper "? You must have never heard of it ~! It's frozen tofu! The nutrition of bean curd is well known. Frozen bean curd has all its nutrition. It also has its own unique function - reducing the absorption of fat by the human body and promoting nutrition balance! It has a lot of honeycomb tissue, which is easy to taste. After eating it, it can absorb the excess oil in the stomach. Have you ever eaten cold tofu? Now follow me! It's very simple. It tastes like eating meat! "Slimming food ~!"

Production steps:

Step 1: raw material drawing

Step 2: control the moisture of the frozen tofu that has been completely thawed. You can also freeze a few more pieces in the refrigerator, and take them to the freezer one day in advance when you want to eat.

Step 3: cut green and red pepper into small circles; parsley into small sections; garlic into minced garlic; frozen tofu into 1-1.5cm square pieces, don't cut too big, that will affect the taste ~!

Step 4: blanch the frozen tofu in boiling water to sterilize and remove the beany smell. Here we should pay special attention to the fact that we must boil the underwater pot, blanch it for 5 seconds, and immediately pick it up, otherwise the tofu will be broken. Just blanch it in a boiling water pan.

Step 5: blanched frozen tofu should be put into cold water immediately to cool down, otherwise the frozen tofu will melt away ~! Cool drops of life ~!

Step 6: control the moisture of the cold frozen tofu, and then put all the ingredients in a large bowl.

Step 7: take a bowl and mix the juice. Put all the seasoning in a bowl and mix well. Then pour in half a bowl of water and dilute the seasoning. Pour the mixture into the dish. Stir well!

Step 8: great success ~! More healthy, more refreshing, more delicious way to eat, we quickly try it ~!

Step 9: my husband and I both like spicy food, so we put some fried chili oil ~! More delicious ~!

Materials required:

Frozen tofu: two pieces

Green pepper: one each

Coriander: two liang

Garlic: 5.6 petals

Cooked white sesame: a little

Red pepper: right amount

Lady's fresh chicken juice: 1 tbsp

Soy sauce: 2 tbsp

Sesame oil: 0.5 tbsp

Note: small wordy two sentences: 1. Blanching tofu must be boiled underwater pot, quickly picked up, immediately cool. 2. The bowl juice must be diluted with clear water. Because the frozen tofu has only honeycomb characteristics, its adsorption is too strong, or it will be too salty. 3. The soy sauce can be changed into steamed fish soy sauce. Do not put any salt in the dishes. The seasonings are salty. You can also taste it after mixing it. 4. Don't put vinegar in the frozen tofu, otherwise tofu tastes sour. It's not delicious to put vinegar in all cold dishes ~! Hehe~

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy