A lot of beautiful jasmine -- bean curd mixed with Jasmine

A lot of beautiful jasmine -- bean curd mixed with Jasmine

Introduction:

"In Yunnan, where all seasons are like spring, a hundred flowers are in full bloom, but in the eyes of Yunnan people, flowers are not only plants to be appreciated, but also fashionable dishes on the table. Almost every edible flower is associated with a variety of dishes. We all know that Jasmine can be used as tea, but who has heard that Jasmine can also be used as pickle. Jasmine buds are fragrant and crisp, and they are bright with red pepper. The taste is not only fragrant, but also sweet and sour, crisp and tender. When you eat it, you will feel fresh all over. Moreover, the volatile oil contained in Jasmine has the function of promoting qi and relieving pain, relieving depression and dispersing knots. It can relieve chest and abdominal pain, diarrhea and other symptoms. It is a good food therapy for relieving pain. "

Production steps:

Step 1: steam bean curd in steamer for half an hour to remove beany smell, and then cool.

Step 2: cut the cooled tofu into pieces and set aside on the plate.

Step 3: Chop garlic and scallion leaves into mud.

Step 4: take a small bowl, put chopped garlic and chive mud into it, add salt, soy sauce, chicken essence, vinegar, spicy oil, Chinese prickly ash oil, sesame oil and two tbsp of cold water to make the sauce.

Step 5: pour the sauce on the tofu.

Step 6: put the pickled jasmine on the tofu.

Materials required:

Tofu: 300g

Pickled Jasmine: 50g

Salt: right amount

Scallion leaves: moderate

Garlic: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Vinegar: right amount

Spicy oil: right amount

Zanthoxylum oil: right amount

Sesame oil: appropriate amount

Note: Cool tofu and refrigerate for two hours before mixing. It tastes more refreshing.

Production difficulty: ordinary

Process: mixing

Production time: one hour

Taste: slightly spicy