Chinese Food
Tofu with preserved egg
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Summer is coming. Cold dishes are indispensable. This sour and appetizing preserved egg tofu is just the gospel of Xiaobai. It's delicious. It's good-looking. It's easy to make. Don't try it yet. -
Cooking ingredients
Cooking Steps
Step1:Sauce - mashed garlic, millet pepper, soy sauce, vinegar, sugar, salt, sesame oil. Mix for use.
Step2:For lactone tofu, use a knife to cut the four sides of the covering film first.
Step3:Take off the cover film. Buckle it upside down in the plate. Use scissors to cut a small hole in the bottom corner. Let the air in. The box and tofu are naturally separated.
Step4:Cut tofu into pieces with a knife.
Step5:Put on the preserved egg. Pour in the sauce. The preserved egg can be boiled in boiling water for about 5 minutes before cutting. The yolk will not be everywhere.
Step6:Sprinkle with scallion.
Step7:It's on.
Step8:Pistachio is so beautiful.
Step9:It's hot and sour. It's necessary in summer.
Cooking tips:Zero difficulty. Just pay attention to the processing of lactone tofu and the cutting method of preserved eggs. There are skills in making delicious dishes.
