How to make a cold salad with cucumber and tofu skin

The weather is hot in the summer, and many people like to eat cold dishes to cool down, which are refreshing and delicious. Cucumber and tofu skin salad is a favorite cold dish for many people. It is not only delicious, but also has high nutritional value. Cucumber has a high water content and contains various vitamins and trace elements. It has the effects of promoting body fluid and quenching thirst, detoxifying and beautifying. So, how to make cucumber and tofu salad?

What are the benefits of cucumber and tofu skin salad

Cold dishes are naturally popular in the summer. Cucumber with tofu skin is a home-cooked dish often eaten by many families in the summer. The water content of cucumber is more than 90%. It is rich in protein, carbohydrates, vitamin B2, vitamin C, vitamin E, carotene, niacin, calcium, phosphorus, iron, and other nutrients. Eating it in summer has the effects of clearing away heat and detoxifying, promoting salivation and quenching thirst; tofu skin is rich in protein, as well as sugars, fats, cellulose, potassium, calcium, iron and other minerals, and has the effects of clearing heat and detoxifying, moisturizing the lungs and nourishing the stomach.

Since everyone is eating it, how can we make the cold cucumber and tofu skin delicious?

When it comes to taste, it's difficult to satisfy everyone. Some people like spicy, some like sweet and sour, and some like garlic... So, in terms of taste, I recommend using local cucumbers for this dish today. The skin of the wild cucumber is basically free of thorns. It is the earliest variety. The skin is yellow-green in color. When fully ripe, it is yellow with a hint of green. It is a true cucumber. The wild cucumbers are crisper, sweeter, more tender and have a lighter cucumber smell. Mixed with soft tofu skin, the taste is unparalleled, very good!

Tofu skin is mild in nature and sweet in taste. It has the effects of clearing heat and moistening the lungs, relieving cough and eliminating phlegm, nourishing the stomach, detoxifying, and stopping sweating. Tofu skin is rich in nutrients and high in protein and amino acids. According to modern scientific measurements, it also contains 18 trace elements necessary for the human body, such as iron, calcium, and molybdenum. Children's consumption can improve their immunity and promote physical and intellectual development. Long-term consumption can prolong life for the elderly. Especially for pregnant women, eating it during the postpartum period can not only quickly restore their health but also increase milk supply. Tofu skin also has the advantages of being easy to digest and quickly absorbed. It is a good food suitable for women, children, the elderly and the weak.

Quasi-edible ingredients: local cucumbers and tofu skin. Seasoning: onion, garlic, soy sauce, vinegar, sugar, salt, pepper powder, chicken essence, cooked chili oil, and olive oil.

Wash the green onions and cut them into chopped green onions; peel the garlic, chop it into small pieces and mash it.

Make the sauce: prepare a small bowl, add soy sauce, vinegar, sugar, salt, pepper powder, chicken essence, cooked chili oil, garlic and mix well.

Rinse the tofu skin, cut it into strips about 4 cm wide, and then cut the strips into slices about 2 cm wide.

Put the cut tofu skin into the boiling water pot, boil it for another half minute after the water boils again, then turn off the heat. Remove from the water, place on a plate to cool, and set aside.

Wash and peel the cucumber. The skin of wild cucumbers is relatively old and must be peeled.

After peeling, cut it in half and use your hands to take out the seeds inside. If you can take them out, they are tender and you can ignore them. (If it cannot be taken out, it means it is old and all the seeds inside must be taken out.) After cutting in half, cut the slices diagonally into even thin slices, put them in a large bowl, add salt and marinate for 5 minutes. .

Squeeze out the water from the pickled cucumber slices with your hands, spread them out, and place them on a plate covered with cold tofu skin.

Pour the prepared sauce evenly over the cucumber and tofu skin and sprinkle with chopped green onions. Mix well before eating.