Cold preserved egg tofu
Made in traditional methods, original flavor, rich nutrition, this dish is the first choice in summer
Recipe Recommendations
- tofu appropriate amount
- preserved eggs appropriate amount
- soybean appropriate amount
- coriander appropriate amount
- sesame oil appropriate amount
- fresh soy sauce appropriate amount
- chicken essence appropriate amount
- brine appropriate amount
Steps for Cold preserved egg tofu
1
Put the soybeans in the basin, wait until they are soft, and remove them for later use.
2
Put the soaked soybeans into the soymilk maker and start polishing.
3
Pour the polished soy milk into a gauze pocket and filter.
4
Pick up the gauze bag and drain the soy milk.
5
Turn on the gas and boil the soy milk. Next step.
6
Add the boiled soy milk into the brine.
7
Wait until the soy milk forms tofu pudding, then proceed.
8
Then put the tofu pudding into a gauze pocket to drain water, and put some heavy objects on it to make the tofu pudding form tofu.
9
Remove the tofu, cut it into small pieces, and place it on a plate. Wash the coriander and cut it into small pieces. Remove the shells and cut it into small pieces for later use.
10
Put the chopped coriander, preserved egg, and tofu into a plate, add the chicken essence, sprinkle with sesame oil, and fresh soy sauce, and serve.11
The operation is easy and simple. Grind more soy milk in the morning and you can make tofu. Tradition made, green food, rich in nutrients, delicious, and is the first choice for health