Name: 【best Cp～】chilled Preserved Egg Tofu ✨
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: tofu; preserved egg; garlic; Jiang Rong; chopped green onion; parsley; Mustard; Soy sauce; Vinegar; Sugar; Oily pepper; sesame oil

【best Cp～】chilled Preserved Egg Tofu ✨

by Little Bee_Candice

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Tofu with preserved egg is a well-known home-cooked cold dish, which belongs to Shandong cuisine and has a salty and fresh taste.

Talking about the origin of this dish, there is a folklore that is said to have an indissoluble bond with Guan Yu, a general of the Three Kingdoms period.

During the Three Kingdoms period, after Liu Bei borrowed troops from the Soochow, he led his troops to attack Xichuan, leaving Guan Yu to guard Jingzhou. This summer, the weather was very hot, and the soldiers practiced martial arts against the sun, all sweating. After a long period of time, many soldiers became angry and uttered their tongues. Guan Yu was very anxious and meditated alone in the study. At this time, the lower part of the meal comes, one of which is braised soybeans. Guan Yu immediately thought of tofu. It was said in medical books that plaster is cold and can dispel fire, so you might as well try it.

Because the tofu is so tender that it cannot be fried, the soldiers can only eat it with salt. It's also a coincidence that this tofu is like a good medicine. After the soldiers took it, the illnesses slowly healed!

Later, some Jiangling sergeants mixed the preserved eggs from their hometown with soft tofu and added seasonings, which not only tasted delicious, but also cleared heat and detoxified. It has become a famous dish and has been passed down to this day.

【best Cp～】chilled Preserved Egg Tofu ✨

1. Cut a notch in the four corners of the bottom of the box, tear off the sealing film, invert the plate, and the tofu can be taken out completely.

【best Cp～】chilled Preserved Egg Tofu ✨ recipe

2. Cut evenly with a flower knife. (Those who don’t care about the shape can be ignored. But the tofu with such a modified knife has a richer entrance level, and it is recommended~)

3. Mince garlic and green onion, rub some ginger paste on ginger. Add less oil to the pot, stir in the chives, ginger, garlic, and pour into the sauce bowl for later use.

4. Adjust the juice ~ 3 tablespoons of light soy sauce + 1 tablespoon of vinegar + spicy chili seeds + sesame oil + sugar + the scallion, ginger and minced garlic just stir-fried. (The spoon is the size of a ceramic spoon for eating. You can taste it to adjust the sauce, saltiness, acidity, spicyness, etc., and adjust according to your own taste preference. It is not recommended to be too sour, but the vinegar must be added carefully.) You can also saute the onion, ginger and garlic, and add All seasonings, sauté in a pot to stimulate the aroma and let it cool.

5. Sprinkle with preserved eggs and chopped mustard.

6. Pour the invincible sauce that you just made, sprinkle chopped coriander, and decorate some red pepper rings~dangdang, you're done! The recommended way to eat is to dig down a large spoonful of tofu, preserved eggs, chopped mustard, coriander, and juice.

Tips:
Adding chopped mustard tuber can improve the taste of the dish~ Don't omit the mustard tuber on hand, super recommended~~! !

For the cover image, only one coriander is placed. On weekdays, I sprinkle a lot.

When I cut preserved eggs, I cut them once or twice, and the knife is flushed into the water to prevent sticking. It is more recommended. Of course, you can also use a thin thread. (Wait, I have to find a thread for cooking, it’s a little troublesome~)