Cold preserved egg tofu

Recipe Recommendations

• preserved eggs of 2
• tofu 1 box
• onion appropriate amount
• soy sauce appropriate amount
• white vinegar appropriate amount
• white sugar appropriate amount
• chicken essence appropriate amount
• sesame oil appropriate amount
• minced garlic appropriate amount
• Jiang appropriate amount

• salty and fresh
• mix
• ten minutes
• simple

Steps for Cold preserved egg tofu

1

preparation materials

2

Peel off the tofu packaging and use a knife to grid the tofu

3

Make a small cut at the bottom, turn it upside down and pat it on the plate (you can let it drain some water out of it)

4

Peel the preserved egg, cut two slices first to make the fish body

5

Then use preserved egg and cut it into thin strips to make fish tails

6

Use the pen cap to carve two eyes on the preserved egg white

7

Place it on the tofu

8

Cut the onions, ginger and garlic into the ground, place them in a bowl, add white sugar, chicken essence, soy sauce, white vinegar, and sesame oil to mix well (of course, you can add spicy oil if you like spicy food)

9

Pour the seasoning onto the tofu and serve.

Recipe Categories

• cold dishes
• home cooking
• Summer recipes