Cold Mixed Tofu Skin
Summer has arrived, and the weather suddenly becomes unbearably hot. It's the season when you don't want to cook, and cold dishes are definitely the main character of this season. The oil and vinegar sauce I have been using lately has a particularly good taste. I have tried many cold dishes, including white fungus, zucchini, shredded tofu, etc., all of which are particularly delicious. Today, I mixed tofu skin, and the taste is even more delicious! This is something that must be shared. I think I can't do without this bowl of oil and vinegar sauce this summer. With it, stir fried dishes will instantly lose their fragrance.
Step 1 . First, let's do the preparation work. Wash and shred the carrots and cucumbers, cut the coriander into sections, and shred the tofu skin.
Step 2 . Mix a bowl of universal oil and vinegar, soy sauce, oyster sauce, sugar, salt, garlic slices, chili sections, sesame oil, white sesame seeds in a bowl.
Step 3 . Pour all the ingredients of the cold dish and the oil and vinegar juice into a bowl and stir well.
Step 4 . To enhance the fragrance, I like to add a little olive oil at the end. It doesn't need to be too much. The Westinghouse gravity opening and closing oil pot can sensitively control the amount of oil used, which is my secret oil control weapon.
Step 5 . Stir well and serve on the table~The taste is amazing!
Step 6 . Tasty~
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