Method for making cold stir dried tofu shreds

Health benefits

Carrots: invigorate the spleen

Vinegar: Relieve blood stasis

Ingredients and materials

Two pieces of dried tofu

Carrot section

Moderate amount of shredded scallions

Two spoons of soy sauce

One spoonful of white sugar

Two spoons of vinegar

A spoonful of sesame oil

Appropriate amount of chili powder

Garlic powder in moderation

A small handful of ripe sesame seeds

A little salt

Method for making cold stir dried tofu shreds

1.Due to poor knife skills, I used a manual noodle machine to shred the dried tofu

2. Soak dried tofu in boiling water, wait for the water temperature to cool down, and then scoop it out to control the moisture content

3. Squeeze out the water for later use

4. Cut carrots into shreds and scallions into shreds

5. Two spoons of soy sauce (if you don't like dark colors, you can skip soy sauce and season with salt)

6. Two spoons of vinegar

7. One spoonful of sesame oil, one spoonful of white sugar

8. Stir evenly and set aside for later use

9. Put chili powder, minced garlic, and cooked sesame seeds in the bowl

10. Heat oil in the wok and stir fry until fragrant, dried, red chili pepper segments and Sichuan peppercorns

11. Pour the oil into a bowl and discard the Sichuan peppercorns

12. Pour the seasoning into the bowl and stir evenly

13. Refrigerate it for a better taste, and add some shredded scallions when eating

Tips

Put it in the refrigerator for a while, dried tofu tastes even more flavorful

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