Preserved egg tofu
By KarleeDurgan
Ingredients and optional seasonings are added according to personal taste, and no addition will affect taste
Recipe Recommendations
- preserved eggs one
- shallots 2 pieces
- salt appropriate amount
- MSG appropriate amount
- sesame oil appropriate amount
Steps for Preserved egg tofu
1
Put the preserved eggs into the pan and steam for 5 minutes, remove them, peel them, and cut them into small pieces (the egg whites of the restored preserved eggs are not hard, so steaming can make it not stick to the knife when cutting, and it looks beautiful).2
Turn the box of tofu over, use scissors to cut a small opening at the bottom four corners, and gently shake it a few times to make air enter the box and separate the tofu from the box. Place the tofu box upright and open the top. Put it into a flat plate and remove the whole tofu.3
This step is just for the appearance. Cut the knife according to the shape of the plate. 1) If the plate is rectangular with high sides, you can cut the tofu along the length of the plate, without cutting it underneath, and then gently slice it from the middle to both sides of the plate to form layers. 2) If it is a plate of other shapes, you can slice it. Then lay down the tofu slices in one direction to form layers.4
Sprinkle the preserved eggs into small pieces on the tofu.5
Chop the shallots into powder, remove seeds and dice the peppers into circles or pieces, and sprinkle on the flower eggs. Sprinkle with monosodium glutamate, salt, and sesame oil. You can decide whether to add chili oil based on your personal taste.