Japanese Tofu Mixed with Preserved Eggs

Name: Japanese Tofu Mixed with Preserved Eggs
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Japanese tofu; 2 pcs preserved egg; Some pomegranate; 2 tablespoons Waterlogged juice

by Zhenzhen Baby

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Preserved egg tofu is a homemade cold dish. The main ingredients are internal fat tofu, mustard, preserved egg, sesame oil, and coriander. It is simple to make, rich in nutrients, clearing away heat and eliminating fire, and is rich in many nutrients needed by the human body. "

Ingredients

200g Japanese Tofu
2 pcs Preserved Egg
Some Pomegranate
2 tablespoons Waterlogged Juice

Japanese Tofu Mixed with Preserved Eggs

1. Cut Japanese tofu into 1 cm thick pieces and place on the plate

Japanese Tofu Mixed with Preserved Eggs recipe

2. Steam the preserved eggs in a steamer for ten minutes, then let cool. Cut the preserved eggs into four pieces and place them on the plate.

3. Pour in pomegranate grains for decoration

4. The preserved egg tofu is super nice to eat like this

5. Evenly drizzle with waterlogged juice to taste, you can enjoy the deliciousness.

Tips:
Preserved egg tofu is a homemade cold dish. The main ingredients are internal fat tofu, mustard, preserved egg, sesame oil, and coriander. It is simple to make, rich in nutrients, clearing away heat and eliminating fire, and is rich in many nutrients needed by the human body.