Preserved egg tofu
Preserved egg tofu is such a dish. Simple and delicious, soft, tender and smooth, and melted in the mouth. No one knows who tried to use preserved eggs with tofu for the first time, but such a wonderful and inspirational innovation has brought unspeakable food pleasure to countless people. "Meaning better tofu" is homophonic with "Dufu" and "Dufu", implying that the whole table is rich, rich and happy.
Recipe Recommendations
- preserved eggs appropriate amount
- lactone tofu appropriate amount
- Faxiang appropriate amount
- red pepper appropriate amount
- garlic appropriate amount
- chili oil appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- vinegar appropriate amount
- sour and salty
- mix
- ten minutes
- simple
Steps for Preserved egg tofu
1
Ingredients: preserved egg, lactone tofu decoration: French fragrance, red pepper seasoning: mashed garlic, chili oil, soy sauce, chicken essence, vinegar, minced soybean, chopped chives.
2
Make a small mouth in the bottom corner of the lactone tofu box.
3
Tap gently with a knife a few times to remove the tofu.
4
Change the tofu into thin and evenly thick slices and place them into a plate.
5
Steam the preserved egg for 2 minutes, remove the shell, and cut the egg white on one side of the preserved egg to make the fish body.
6
Then lay it flat and cut it a few times to make fish tails, and button your eyes with a pen cap. (In order to give the eyes a layered feeling, a thin red pepper slices are also buckled on the cap)
7
Mix mashed garlic, chili oil, soy sauce, chicken essence, shredded fermented bean sauce, and minced coriander into a sauce, and pour it on the preserved eggs when serving.