In summer, tofu is about to do this, it is tender and refreshing, delicious and easy to digest, and it is snatched up as soon as it is served

In summer, tofu is going to do this, it is tender and refreshing, delicious and easy to digest, and it is snatched up as soon as it is served on the table.

Materials

1 box of lactone tofu

Half a head of garlic

Ginger a small piece

2 shallots

3 dried chili peppers

Light soy sauce 2 scoops

Consume 2 scoops of oil

2 tablespoons cooking wine

Essence of chicken to taste

Salt a pinch of salt

2-3 scoops of cold boiled water

Balsamic vinegar (optional) 2 scoops

Cooking oil to taste

#夏日快手菜#凉拌内酯豆腐 How to mix shallots with tofu

1. A box of lactone tofu, shallots, garlic, ginger, dried chilies.

2. Buckle the lacone tofu upside down on the plate, and use a fruit knife to evenly draw a few horizontal and vertical knives on the tofu (this can make the tofu more flavorful). Crush the garlic, shred the ginger, and lay the chili on top of the tofu.

3. Heat the oil (usually the amount of cooking can be not too much), after the oil is burned to smoke, directly and evenly poured on the tofu, blanched and fragrant, and all kinds of raw condiments laid on the top.

4. Put two spoons of light soy sauce in a small bowl, two spoons of cooking wine, an appropriate amount of chicken essence, a little salt, two spoons of oil, two spoons of balsamic vinegar (optional) and stir well, if you don't like to eat vinegar, you can use 2-3 spoons of cold white open instead (of course, you can also prepare the sauce according to your favorite taste)

5. Pour the seasoned sauce evenly on top of the lactone tofu with a small spoon.

6. After pouring the sauce, sprinkle a handful of chopped green onions on top, and the appetizing and delicious cold lactone tofu is ready.