A list of the contents of this article:

How to make cold bean curd skin delicious

Cold bean curd skin is a refreshing and palatable home-cooked cold dish, the practice is very simple. The main ingredient is tofu skin. Crisp and spicy, refreshing and palatable. Bean curd skin is a bean product made by condensation and drying after soybean grinding, cooking and cooking.

The first step: chopped parsley and soaked the tofu skin slightly in water; the second step: after heating the oil pan, add the minced ginger and stir until slightly golden; the third step: pour into the drained tofu skin and stir carefully; the fourth step: then pour in the mixed juice and stir well; step 5: turn off the heat after turning well; step 6: after the tofu skin cools slightly, put in the parsley, peanuts, sprinkle some sesame oil and mix well.

The practice of delicious cold bean curd skin is as follows: tools and materials: pots, plates, kitchen knives, boards, pots, leaky spoons, spoons, bowls, chopsticks, water, salt, black bean seedlings, tofu skins, cucumbers, carrots, onions, light soy sauce, vinegar, sesame oil, homemade chili oil, coriander. Wash ingredients and set aside. Cut into shreds and set aside. Boil a pot of boiling water and add a little salt. Add the black bean seedlings, blanch, remove and drain.

How to make cold bean curd skin delicious and simple

1. When making salad, blanch the water for better sterilization. Garlic can also be sterilized. If you don't like it, you can use chilli oil instead. 2, the soy bean skin is very outnumbered, a small handful can soak a lot, do not bubble a lot at a time.

2. Cold bean curd skin is a refreshing and palatable home-cooked cold dish, which is very simple. The main ingredient is tofu skin. Crisp and spicy, refreshing and palatable. Bean curd skin is a bean product made by condensation and drying after soybean grinding, cooking and cooking.

3. The method of cold bean curd skin: raw materials: 3 pieces of bean curd skin, several coriander, right amount of minced ginger, a handful of peanuts, oil, salt, fresh vegetable powder, vinegar, light soy sauce, sesame oil.

4, the right amount of auxiliary sauce, the right amount of salt, the right amount of coriander, the right amount of chili oil, the right amount of sesame oil, the right amount of tofu skin shredded. Boil water in the pot, put shredded bean curd in, James water. Rinse and cool, control and dry. The cucumber is shredded. Put shredded tofu skin that controls dry moisture into. Put the cilantro section. Put in the salt. Pour in the salad sauce. Sprinkle with a little sesame oil. Add chili oil. 1 stir evenly and load the plate.

5. The practice of delicious cold bean curd skin is as follows: tools and materials: pots, plates, kitchen knives, boards, pots, leaky spoons, spoons, bowls, chopsticks, water, salt, black bean seedlings, tofu skins, cucumbers, carrots, onions, light soy sauce, vinegar, sesame oil, home-made chili oil, coriander. Wash ingredients and set aside. Cut into shreds and set aside. Boil a pot of boiling water and add a little salt. Add the black bean seedlings, blanch, remove and drain.

How to salad bean curd skin and cucumber

Shred bean curd skin. Boil water in the pot, put shredded bean curd in, James water. Rinse and cool, control and dry. The cucumber is shredded. Put shredded tofu skin that controls dry moisture into. Put the cilantro section. Put in the salt. Pour in the salad sauce. Sprinkle with a little sesame oil. Add chili oil. 1 stir evenly and load the plate.

Boil water in the pot, put shredded bean curd in, James water. Cucumber in Sauce bean curd skin flush and throw into the cold to control the dry moisture.

Rice wrong right amount of sugar appropriate amount of soy sauce 1 tablespoon step cucumber, water radish washed and put on the board, dried tofu 2 long, set aside. All the ingredients are shredded and put on a plate. Dried tofu can be as thin as possible. Put the shredded cucumber, dried tofu and shredded radish together, add chopped garlic, salt, a little sugar and vinegar, soy sauce, chicken essence, chili oil, sesame oil and mix well. Mixed cold dishes.

Prepare all the ingredients, boil the shredded bean curd in boiling water in advance and set aside. Peel and shred cucumbers and marinate with a little salt for a while. Shred red pepper, chopped garlic, add light soy sauce, vinegar and sugar in a bowl and set aside. Rinse the pickled cucumbers and squeeze out the water and put the shredded bean curd in a large bowl. Heat the sesame oil in the wok and put in the minced garlic. And then join the old godmother. Stir-fry over low heat. Pour the mixed sauce into it.

Bean skin (bought in the vegetable market), cucumber, salt, light soy sauce, vinegar, small grinding sesame oil, chicken essence, spicy sauce, garlic water, white sugar.

How to make cold bean skins to taste good

Bean skins are very chewy, and the more they chew, the better they taste. There is a hint of sweetness after mixing the juice with cucumbers and carrots. This L plate is spicy and refreshing, and it's done standing up. The next plate is about 300 calories, which can be used instead of dinner. Ingredients: 60g bean skin, 1 half cucumber, carrot. Practice: universal cold sauce: minced garlic + millet spicy + chili powder + sesame + 1 tablespoon sesame oil + 2 tablespoons soy sauce + 1 tablespoon yak oil + 1 tablespoon aged vinegar bean skin over hot water, shredded cucumber and carrots, sprinkle with soy sauce and mix well.

Cold bean curd skin is a refreshing and palatable home-cooked cold dish, the practice is very simple. The main ingredient is tofu skin. Crisp and spicy, refreshing and palatable. Bean curd skin is a bean product made by condensation and drying after soybean grinding, cooking and cooking.

Putting bean skin and cucumber together with cold and refreshing food is a cool summer dish that I like very much. Cucumber refreshing with bean skin taste, add some commonly used sauces, slightly spicy with crisp taste, ingredients are original, do not need excessive processing and cooking, well retain the nutritional value of the ingredients themselves, and it is very simple to do. Next, I would like to share with you the delicious recipe of this dish.

Practice: wash bean skin for a minute or two, soak fungus in boiling water and blanch water for 5 minutes, shred red pepper and onion, shred bean skin and onion, and cut coriander. Mix a sauce: 4 tablespoons of light soy sauce, 3 tablespoons of vinegar, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of chili oil. Pour the sauce into the basin, drop a few drops of sesame oil and mix it.

The practice of delicious cold bean curd skin is as follows: tools and materials: pots, plates, kitchen knives, boards, pots, leaky spoons, spoons, bowls, chopsticks, water, salt, black bean seedlings, tofu skins, cucumbers, carrots, onions, light soy sauce, vinegar, sesame oil, homemade chili oil, coriander. Wash ingredients and set aside. Cut into shreds and set aside. Boil a pot of boiling water and add a little salt. Add the black bean seedlings, blanch, remove and drain.

The process of making tofu skin

In the first step, put the soybeans in the basin, pour in the right amount of water and soak for 2 hours. Wait for the beans to bulge after 2 hours. Pour the beans into the juicer and add water to make soybean milk. After pressing, filter with gauze. Remove bean dregs. Put the rest of the soy milk into the pot and heat it to bubble. Cool until a thin skin appears on the surface of the soy milk. Take out the bean skin with a bamboo stick, dry it in the sun and cut it, so it's done.

Add 7kg of salt to 50kg of boiling water and stir to dissolve it, then cool. Soak the bean curd skin blanks in cooled salt water for about 2 hours, then remove and drain. After boiling the oil in the frying pan, put the drained tofu skin into the frying pan, deep-fry until the tofu skin floats and remove when it is sauce brown or meat brown.

Use a leaky net to leak out the water, add a small amount of water to grind the beans into soybean milk with a juicer, sift the beaten soybean milk with water with gauze, and pour out the remaining soybean dregs. After sifting, the soybean milk is poured into the pot to burn the bubbles on the surface. At this time, there is a thin skin on the surface of the soybean milk in the pot. This is the so-called bean skin. Pick the bean skin from the middle of it with a long bamboo stick. Just dry it in the sun. Done.

Production steps: dry soybeans soak for about 10 hours the proportion is 1:5 is a bowl of soybeans into three and a half bowls of water soaked soaked soybeans into the cooking machine. The proportion is 1:6: a bowl of soybeans with six bowls of water boil the soymilk in the pot over medium heat to remove the foam and then boil the soymilk over low heat for about 10 minutes. There will be a thin film on it. This is produced by the fat of soybean milk.

The production of bean curd skin is a little troublesome. It is necessary to make solidified soybean milk with boiled soybean milk and acid bittern, and then slowly press it into shape with a mold. Ingredient: 250g soybeans. Excipients: acid pulp 500ml, water 2500ml. Practice: soak the beans overnight when the weight ratio of soybeans to water is 1:3. Soak soft soybeans into 2500 grams of water (the ratio of dried beans to water is less than 1:10) and use a soymilk machine to grind into milk.

The cooling method of bean curd skin

1. To make cold bean curd skin, first of all, we prepare tofu skin, green onions, pepper and salt. Soy sauce, vinegar, cooking wine, sugar. Shred bean skins at the bottom of parsley. Shred onions, cut dried chili peppers, cut coriander. Sugar. The second step is to put oil in the pan and cook it 60% hot over low heat. Then put pepper, cooking wine, soy sauce, balsamic vinegar, sugar, water. Bring to the boil and let cool. The third step is to add shredded tofu and mix well.

2. Prepare ingredients. Spread the tofu skin in a boiling water pan and remove for 2 minutes to cool. Cut the tofu skin into 1-2 mm thin shreds. Wash green onions, carrots and parsley, shred and set aside. Put the extremely fresh soy sauce, balsamic vinegar, oyster sauce, sugar, chicken essence, salt and sesame oil into a bowl and stir until the sugar, salt and chicken essence melt.

3. the practice of cold bean skin is as follows: main ingredient: 2 pieces of bean curd skin. Excipients: 3 coriander, 2 peanuts, 2 tablespoons of light soy sauce, 1 tablespoon of rice vinegar, a little liquor, 1 spoonful of oil chili. Wash the parsley and bean skin, cut the parsley into small pieces, fold the bean skin and roll it into a strip, and then cut it to the width you want.