Frozen eggs and tofu
By VicentaLakin
At the end of the summer and early autumn, when the wind rises and warms in the morning and in the evenings, the venom of the people becomes even cold. There's no fire, no pain in the teeth, no mouth, no stomach, no stomach。
Recipe Recommendations
- lactone tofu 1 box
- preserved eggs of 3
- shallots 1 tree
- garlic 1 clove
- fresh ginger 1 block
- red pepper 1 block
- soy sauce 30 grams
- rice vinegar 20 grams
Steps for Frozen eggs and tofu
1
All materials are ready: lactone tofu is soft and particularly suitable for cooling; pine eggs are selected for a large brand of lead-free
2
Four angles at the bottom of the ester tofu box, with a small piece cut off with a scissors
3
(b) The light lifting of the box with the hand, the look, the disfigurement is complete and not a bit broken; this is because the four corners are cut and the air enters the inner section of the box, so it is easy to disengage
4
Cut the tofu with a knife, then cut it up a few times, into small squares
5
Scratch the pine eggs, take a suture line and flush them with water, put the wire at the end of the pine eggs, take the average one down, then divide the pine eggs into the desired equals; I split a pine egg into six
6
Onions, garlic, ginger, red peppers
7
Take a small bowl, a proper amount of rice vinegar in the bowl
8
The salt is added according to the taste, and both the raw and vinegar are even
9
First put tofu in the middle
10
And put the pine eggs around them and turn them into flowers. It's good to see the end evenly spread on the tofu, soak the juice on the tofu, eat it with a spoon, and swallow it with tofu pine eggs and a ginger and garlic
11
It's sour and sour and deliciousFrozen eggs and tofu Make Tips
1. Tofu is directly usable without the need for water, and the food and flavor of this dish is good after it is frozen, or when the main material is cooled and then processed; 2. Chon is essential because of the cold of the pine omelet, which has a chilling effect on the stomach。