Preserved eggs, also called preserved eggs, are mainly processed from duck eggs. The gel-like protein after peeling off the eggshell contains pine pin-like crystals and patterns. It is an invention of China's food processing method.
Concealed eggs are cool in nature and have the effects of clearing the lungs and relieving heat, astringent the intestines and stopping diarrhea, and awakening the spleen and relieving alcohol. It can promote appetite; lower blood pressure; and neutralize gastric acid due to its high alkalinity.
Tofu is also a traditional food in China. It is fermented and processed from soybeans. It is delicious and has high nutritional value.
Tofu is cool in nature and is suitable for obese people, hyperlipidemia, weak body, deficiency of qi and blood, or frequent drinkers.
Tofu and preserved eggs are both cool. Add ginger and garlic juice to neutralize it when mixing cold to weaken the coolness, ensure the acid-base balance of the diet, and avoid worsening of the cold in the body.
Cold preserved egg tofu
By FerneCarter
Recipe Recommendations
- lactone tofu 1 box
- preserved eggs of 3
- ginger 1 block
- shallots 2 pieces
- sesame oil appropriate amount
- balsamic vinegar 3 teaspoons
- sour and salty
- mix
- ten minutes
- ordinary
Steps for Cold preserved egg tofu
1
1 box of lactone tofu.
2
3 preserved eggs.
3
Prepare sesame oil, soy sauce, and balsamic vinegar.
4
Prepare onions, ginger and garlic.
5
Wash the onions, ginger and garlic and cut into fine grains.
6
Put the onions, ginger and garlic into a bowl and pour in the balsamic vinegar.
7
Pour in the light soy sauce.
8
Rinse tofu with boiling water and cut into small pieces.
9
Cut preserved eggs into four sections each.
10
Put the chopped tofu and preserved eggs on a plate, and pour the ginger and garlic juice.
11
Finally drizzle with sesame oil; mix well while eating.Cold preserved egg tofu Make Tips
1. Tofu should not be eaten with spinach, which will form calcium oxalate that is not easily absorbed by the body and form stones. 2. Tofu should not be eaten with eggs. 3. The combination of tofu and white radish helps the digestion and absorption of nutrients. 4. Preserved eggs are suitable for patients with aphtha, dry throat, thirst, and periodontal disease. 5. People with calcium deficiency and osteoporosis should not eat preserved eggs.