Preserved egg tofu
By JulianBoyer
China supermarkets really have everything, even preserved eggs, so I excitedly bought another box of tofu. A plate of preserved egg tofu reminded me of the taste of my hometown and my mother.
Recipe Recommendations
- tofu a box of
- preserved eggs of 2
- chili sauce 2 tablespoons
- soy sauce a spoonful
- coriander appropriate amount
- onion appropriate amount
- salt a little
- sesame oil a little
- slightly spicy
- flavoring
- ten minutes
- simple
Steps for Preserved egg tofu
1
Various raw materials should be highlighted first.
2
Sliced tofu platter.
3
Cut the preserved egg into pieces and add a spoonful of chili sauce. I think some recipes say that it is best to cook the preserved egg first, so that the egg yolk will not overflow when cutting it. This depends on personal habits. I think the soft egg yolk of the preserved egg is the most delicious.
4
Chop cilantro and green onions.
5
Put it into a bowl with preserved eggs, add all seasonings, and stir well.
6
I sprinkle these into the middle of the tofu, and sprinkle the remaining juice on other tofu. You can also sprinkle it evenly on the tofu.