Pine omelet tofu

1

Wash the fragrance and control the moisture

2

Take the pine eggs to the skin, wash them with water, because the pine eggs are still resilient, and cut them with a knife

3

The fragrance is cut into a fragrance so that it is more integrated with lactone tofu。

4

It's a fish tart. It's like Chinese sauce

5

A little control of the nematode tofu, put it in the pot, put it in the cut pine eggs, put it in the fragrance, pour it into a spoon of fish, put it in a spoon of perfume, put it in a little odor

6

Smuggle in the glass bowl。

7

Better put it in the fridge for another 10 minutes

It has been a long time since I made preserved egg with tofu. In the past, I always used the freshly made tofu from supermarkets; while it wasn't exactly delicious, it certainly wasn't bad. This weekend, I went to the supermarket with Mom. There was a tasting station for preserved egg with tofu made with silken tofu, and that was when I realized it could actually be eaten this way. Of course, the main purpose was to promote a brand of fish sauce. I glanced at it and saw it was a different brand from the one I usually buy. That made things easy. I went to the refrigerated section on the first floor, grabbed a box of silken tofu, and then bought two large preserved eggs from the egg section. After getting home, I realized I had bought too many preserved eggs because they were so large that the ratio to the tofu wasn't quite right. Using just one seemed a little too little, but it didn't matter; considering the fish sauce is salty, I decided to use one less egg. However, the most important aspect of the supermarket tasting was experiencing the "coolness." This can be achieved by chilling the silken tofu for a while.