The correct method for cold mixed tender tofu

The correct methods for cold and tender tofu mainly include material selection, seasoning and pairing, selection of side dishes, mixing techniques, and storage methods.

1. Material selection and treatment

Select tender tofu with delicate texture, rinse with water, and blanch in boiling water for 30 seconds to remove the bean odor. Remove and drain the water. Avoid squeezing forcefully during processing, and use kitchen paper to gently press and absorb surface moisture. refrigerated tofu has a firmer texture and is suitable for people who enjoy a cool taste.

2. Seasoning Matching

Basic seasoning can be prepared by mixing soy sauce, vinegar, and sesame oil in a ratio of 2:1:1, and adding a small amount of white sugar for freshness. People who enjoy spicy food can add chili oil or minced garlic, and those who prefer a fragrant taste can add minced fragrant vegetables. The sauce should be evenly mixed in advance to avoid uneven taste caused by directly sprinkling condiments on tofu.

3. Side dish selection

Common side dishes include crispy vegetables such as cucumber shreds and carrot shreds, which need to be salted and dehydrated in advance. Seafood such as shrimp should be blanched, while meat such as shredded chicken should be torn into thin strips. Preserved eggs, Century egg, etc. need to be cut into small pieces, dried food materials such as laver, wood fish flower, etc. need to be soaked in advance.

4. Mixing technique

Cut tofu into small pieces measuring 2 centimeters square and place them in a large bowl. First, drizzle half of the seasoning sauce and gently stir. After adding the side dishes, pour in the remaining sauce and mix with chopsticks from the bottom up. Avoid excessive stirring that may cause tofu to break. After mixing, let it stand for 5 minutes to allow the flavor to penetrate.

5. Storage Method

Cold mixed tofu that has not been consumed should be sealed and refrigerated. It is recommended to consume it within 2 hours. If it needs to be stored for a longer time, tofu should be stored separately from the seasoning sauce and mixed before consumption. Tofu is prone to spoilage and needs to be reheated and sterilized for overnight storage, but its taste may deteriorate.

When making cold and tender tofu, it is important to pay attention to the freshness of the ingredients. It is recommended to eat it freshly in high temperature environments during summer. People with gastrointestinal sensitivity should control the amount of chili peppers and raw and cold ingredients, and add ginger powder appropriately to help digestion. Matching with millet porridge or staple food of miscellaneous grains can balance the dietary nutrition and avoid the gastrointestinal irritation caused by eating too cold food on an empty stomach. Choosing tofu made from non genetically modified soybeans has higher nutritional value and better calcium supplementation effect. Reduce the amount of sodium salt when seasoning, and partially replace salt with lemon juice, which is more in line with healthy eating principles.