Cold tofu skin

Cold tofu skin

Introduction:

"Last Saturday, my father-in-law's fellow townsman and comrade in arms came back from Guangzhou to visit his relatives. He was very excited about this. On that day, in order to receive my father-in-law's comrades in arms, my husband and I were very busy. One was busy cooking, the other was busy picking up guests. Although we were very tired, we tried our best to make my father-in-law happy. This dish is a salad made that day. It is said that this is a special way of eating in my father-in-law's hometown. It happens that the guests are also from my father-in-law's hometown. Therefore, the dishes with local accent should be more suitable. It turns out that my choice is right. When other dishes are left, this dish will be wiped out. "

Production steps:

Step 1: wash the bean curd skin with cold boiled water, cut it into small sections and put it on a plate.

Step 2: wash shallot and cut into sections; wash coriander and cut into sections.

Step 3: put the chopped shallots on the tofu skin.

Step 4: put coriander on it.

Step 5: add soy sauce.

Step 6: add vinegar.

Step 7: add salt.

Step 8: add chicken essence.

Step 9: put into the mixing bowl, mix well, then put on the plate.

Materials required:

Tofu skin: 3 pieces

Coriander: 3

Shallot: moderate

Raw soy sauce: 1 tablespoon

Salt: a little

Vinegar: 2 tablespoons

Chicken essence: a little

Sesame oil: 1 tablespoon

Note: 1, be sure to use cold water to clean the surface of tofu skin first, so that it is more hygienic. 2. This dish uses the scallion white, the taste will be more, but because of the season problem, so use the shallot instead. 3. Bean curd skin itself has salinity, can not add salt.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and fresh