Japanese tofu salad
Vinegar: Cold dishes mixed with vinegar and cannot be used as the main course. After Japanese improvement, the Western salad has become an important member of the salad series. This time, the salad is a Japanese tofu salad.
Recipe Recommendations
Steps for Japanese tofu salad
1
Pour shredded onions into ice water.
2
Pour shredded carrot into ice water.
3
Pour the tomatoes into ice water.
4
Heat the pan and add the porpoise slices without putting in oil.
5
If you fire lightly, you cannot turn on a high fire, as it will quickly harden the meat.
6
Continuously turn each piece of meat so that each piece of meat is evenly heated.
7
After the meat slices change color, you can turn on high heat and fry for 30 seconds and then turn off the heat.
8
Add salad sauce and orange sauce in a bowl and stir well.
9
Add 1 teaspoon of freshly squeezed lemon juice to the evenly stirred sauce.
10
Stir all well.
11
Add a spoonful of fried black sesame seeds.
12
Add tofu and stir gently.
13
Remove the ingredients from the ice water and squeeze the water dry.
14
Place it on a plate.
15
Place the meat slices on the vegetables.
16
Add the mixed tofu and sauce.
17
Just sprinkle with garlic sprouts and basil, just mix the ingredients well when eating (if you don't like garlic sprouts, you can put the garlic sprouts on ice to remove a lot of odor).Japanese tofu salad Make Tips
1 Why is the salad you mixed by yourself not delicious? Because you didn't put the ingredients in ice water, but blanched them. The difference between the two is that the taste is completely different. The shredded carrot and shredded white onion must be soaked in ice for more than 20 minutes., you can remove the special taste of shredded carrot and the spicy taste of onions. When used as a cold salad, be sure to choose white onions and shred them in reverse pattern. 2 Don't omit any step, and don't use substitute ingredients casually, you can make the taste of a Japanese restaurant. 3 Black sesame seeds are best fried in a pig iron pan. If it is convenient, put them in the microwave and bite them. 4 The reason why pork neck meat (pork shoulder meat, plum meat) is chosen is because it is difficult for the meat to turn dry even after being cooked and fried for a long time, because the average distribution of oil makes it more fragrant and tender.