If it's hot and you don't have an appetite, teach you to use dry tofu to make cold dishes, which are refreshing and appetizing, and are good for wine and rice

The cold dish made of dried tofu shared today, the dried tofu has a strong taste, spicy taste, refreshing and appetizing, and it is good to drink and eat in the hot summer

【Cold Dried Tofu】Ingredients required: 3-4 pieces of dried tofu, half an onion, 2 coriander, appropriate amount of oil and salt, 1/2 tablespoon of sesame oil, 1 tablespoon of chili oil, 3 cloves of garlic, 1 tablespoon of seafood soy sauce, 10 Sichuan peppercorns, 5-6 dried chilies, a little sugar,

Steps:

1. Prepare the required materials, dried tofu is a specialty of the Northeast, also known as "Northeast dry tofu", which is a kind of tofu product pressed into thin flakes, which can be eaten raw and cooked.

2. Cut the dried tofu into evenly sized shreds.

3. Add water to the pot and bring to a boil, blanch the dried tofu, boil for 1-2 minutes after the water boils, remove the dried tofu, put it in cold water to cool, remove and drain the water for later use. Blanching dried tofu can remove the beany smell of dried tofu, and after blanching, pass through cold water to make the dried tofu taste strong.

4. Shred the onion, chop the coriander into small pieces, mince the garlic and cut the dried chili pepper into pieces and set aside.

5. Add oil to the pot and heat it, fry the peppercorns on low heat to make pepper oil, fry the peppercorns on low heat until slightly charred, turn off the heat, and remove the peppercorns.

6. Lower the oil temperature slightly, pour the hot oil into the bowl with the dried chili segments, and fry the dried chili peppers until fragrant.

7. Pour the fried seasoning oil into the dried tofu shreds, then add coriander segments, onion shreds, minced garlic, sesame oil, chili oil, salt, sugar, seafood soy sauce, stir evenly with chopsticks, put it on a plate, and a spicy and appetizing cold dried tofu shreds are ready.

Tips: After blanching the dried tofu, then under the cold water, the taste is stronger, when frying the peppercorns, they should be fried over low heat, so that the pepper fragrance of the peppercorns can be fully fried.