Cold preserved egg tofu
Summer is hot and I don't like to eat too greasy things. I want to eat some light preserved egg tofu. It saves time and trouble and is cool to make.
Recipe Recommendations
- preserved eggs 2 (preferably duck eggs)
- mature vinegar a little
- salt little bit
- MSG a little
- chili oil a little
- coriander 1 piece
Steps for Cold preserved egg tofu
1
Cut off the skin of tofu with a knife and dig it on the chopping board to prepare for cutting into pieces.
2
After taking it out, place it on the chopping board and gently cut several times with a knife.
3
When you are done, serve it in your favorite bowl.
4
This is preserved egg peeled and rinsed with clean water.
5
Cut the washed preserved eggs into small pieces.
6
Cut the preserved eggs and place them on the tofu. You can add a little vinegar, a little salt, monosodium glutamate and pepper (never put too much, if you put too much, there will be no light aroma) and finally add coriander.
7
This is done. Gently stir with a spoon a few times before eating and serve.