How to make tofu skin cold salad? It's delicious

Tofu skin cold salad can be made refreshing and appetizing, and the key lies in the selection, processing, and seasoning. Tofu skin itself has a flexible texture, and when paired with appropriate ingredients and seasonings, it can enhance the flavor. It is suitable for summer heat relief or as an appetizer.

For cold tofu skin, soak the dried tofu skin in warm water until soft, squeeze out the water, and then cut it into shreds or pieces. Blanching can remove the bean odor and make the taste smoother. The blanching time should be controlled at around 30 seconds, and after removing, it should be cooled with supercooled water to maintain elasticity. When seasoning, you can choose garlic powder, coriander, millet chili and other spices to enhance the flavor and color. The sauce is based on soy sauce, vinegar, sesame oil, and chili oil or Sichuan pepper oil is added according to taste to increase the layering. Recommended ingredients include crispy and tender vegetables such as cucumber shreds and carrot shreds, which can enrich the taste and balance nutrition.

Some people like to add crushed peanuts or cooked sesame seeds to enhance the aroma, but caution should be taken for those with nut allergies. If you prefer sour and spicy flavors, you can increase the proportion of vinegar and chili appropriately; If you prefer light dishes, you can reduce the amount of oil used and replace some vinegar with lemon juice. Tofu skin has a strong ability to absorb flavors. After mixing, let it stand for 10 minutes to enhance its flavor, but it should not be left for too long to prevent it from hardening. In special circumstances such as gastrointestinal sensitivity, spicy and irritating seasonings can be reduced, or mild ginger sauce can be used instead.

Cold tofu skin is recommended to be made and eaten immediately to avoid spoilage caused by overnight storage. The dietary fiber intake can be improved by matching with coarse grain Congee or whole wheat staple food, which is suitable for people with three high levels of fat and protein as a low fat and high protein meal. When consumed in summer, it can be refrigerated for a moment to make it more refreshing, but for those with spleen and stomach deficiency and cold, it is recommended to consume at room temperature. Pay attention to choosing high-quality tofu skin without additives to avoid excessive intake of salt and preservatives.