Preserved egg mixed with tofu
By BettyHerzog
It's hot and I love getting angry, so eating light dishes is the best choice! I have liked to eat preserved eggs since I was a child. The preserved eggs with their shells peeled off are black and shiny, with beautiful snowflake patterns, especially the unique taste that makes me particularly like! The mixture of preserved egg and tofu further demonstrates the different tastes of the two ingredients. The mellow preserved egg and the delicate tofu make this dish unique and has endless aftertaste! You must add soy sauce and vinegar to eat preserved eggs, which can eliminate lead poisoning! This [Preserved Egg Mixed with Tofu] does not add garlic, so it is more refreshing and light in taste! If you don't like garlic, you must try it. It's pure refreshing...
Recipe Recommendations
- preserved eggs 2 only
- lactone tofu 1 box
- coriander appropriate amount
- soy sauce appropriate amount
- mature vinegar appropriate amount
- salt appropriate amount
- MSG appropriate amount
- chili oil appropriate amount
- slightly spicy
- mix
- ten minutes
- simple
Steps for Preserved egg mixed with tofu
1
1 Raw tofu preserved eggs
2
2 Put the lactone tofu upside down on the plate. The tofu will slowly seep out and drain away. Then use a knife to cut it into small pieces.
3
3 Remove the shell of the preserved egg, dip the knife in water to cut the preserved egg. The knife dipped in water will cut the preserved egg neatly
4
4 Cut preserved eggs into small pieces for later use
5
5 Take a small bowl and mix the sauce: 1 tablespoon of soy sauce, 2 tablespoons of mature vinegar, a little salt, a little MSG, and a little chili oil. Gently place the preserved egg on the tofu blocks, pour the sauce and sprinkle with minced coriander.