Take the tofu box cleverly:
Tofu with inner fat is very, very easy to break, so how can I get a complete and stylish tofu?
Use scissors to cut a small opening in each of the four corners at the bottom of the boxed tofu. Don't cut it too big. Then remove the packaging film on the boxed tofu, reverse it and pour it into a flat plate, and a complete and beautiful tofu will come out.
Four openings are opened at the bottom of the tofu box in order to allow air to enter the box. With air, the tofu and the tofu box will naturally be separated, so that the tofu can not be easily poured out.
Preserved egg tofu
By HarveyBrekke
Recipe Recommendations
- preserved eggs 3 pieces
- coriander appropriate amount
- dried red pepper of 5
- vegetable oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- chicken essence appropriate amount
- slightly spicy
- mix
- ten minutes
- ordinary
Steps for Preserved egg tofu
1
Prepare 3 preserved eggs and 1 box of fat tofu.
2
Use scissors to cut a small opening in each of the four corners at the bottom of the box of tofu, not too big, and then remove the packaging film on the box of tofu.
3
Pour it upside down on a flat plate, and a complete and beautiful tofu comes out.
4
Cut the tofu into slices about 1 cm long and place them neatly on the plate. The shredded tofu left over during the operation can be placed in the center to make a base.
5
When cutting preserved eggs, place a cup of cold boiling water next to them and dip the knife with water to cut them. It is easy to cut neatly.
6
Pour appropriate amount of oil into the pan, break the dried peppers, and heat up over low heat until the fragrance of peppers is emitted to make chili oil.
7
Pour sesame oil, salt, soy sauce, chicken essence, and vinegar into the spicy oil to make red oil juice.
8
Pour the red oil juice on a set plate of tofu preserved eggs, and sprinkle with inches of coriander.