In Northeast China, there is such a dish as “fried shredded tofu with scallions” in any large food stall, snack bar and diner. Here is a spiritual seasoning: the material oil store only puts salt and material oil on the table, and then you can see. Everyone who orders this dish picks up the vinegar bottle beside the table and pours it fiercely, that chili oil, Dig so many spoons, and then mix, mix, mix And then, and then it’s cracked cheeks to make it ~! ~! ~!


2 shallots
600g tofu skin
2 tablespoons chili oil
1.5 tablespoons soy sauce
1.5 tsp salt
1 tablespoon raw soy sauce
2 tablespoons white vinegar
1 tablespoon sugar
6 tablespoons material oil
5 tablespoons aged vinegar


Step 1
Boil water in a pot

Step 2
The dried tofu is ready. It's big to buy today

Step 3
Cut into four fingers wide

Step 4
Then cut into silk

Step 5
After boiling, blanch shredded tofu for two minutes

Step 6
Remove to cool

Step 7
Cut the scallions first

Step 8
Then cut into silk

Step 9
Cool the dried tofu with white sugar and vinegar

Step 10
mature vinegar

Step 11
Raw pumping

Step 12
soy sauce

Step 13

Step 14
This is the seasoning of the soul: the material oil. I simply write down the practice. When the oil is cold in the pot, I put the pepper and star anise into the pot, press it over a low heat, press it until it is fast paste, press it with green onion, ginger and garlic, and then press it until it is fast paste. Take out all the seasonings and cool the oil

Step 15
Drain material oil

Step 16
Salt adjustment

Step 17
Finally, pour the shredded onion into the basin

Step 18
Mix well