#豆腐的神仙 Practice# Tofu with Egg Yolk and Preserved Egg

#豆腐的神仙 Practice# Tofu with Egg Yolk and Preserved Egg

by Red Bean Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

A small mixed dish with wine, so one plate of tofu is not enough.

Ingredients

#豆腐的神仙 Practice# Tofu with Egg Yolk and Preserved Egg

1. Steam the lactone tofu in a steamer for 10 minutes.

#豆腐的神仙 Practice# Tofu with Egg Yolk and Preserved Egg recipe

2. Boiled egg yolk chopped

#豆腐的神仙 Practice# Tofu with Egg Yolk and Preserved Egg recipe

3. Finely chop the songhua eggs.

#豆腐的神仙 Practice# Tofu with Egg Yolk and Preserved Egg recipe

4. Take out the tofu and cut into pieces.

#豆腐的神仙 Practice# Tofu with Egg Yolk and Preserved Egg recipe

5. Topped with steamed fish soy sauce

#豆腐的神仙 Practice# Tofu with Egg Yolk and Preserved Egg recipe

6. Sprinkle with sesame oil.

#豆腐的神仙 Practice# Tofu with Egg Yolk and Preserved Egg recipe

7. Sprinkle with crushed preserved egg, salted egg yolk, and coriander.

#豆腐的神仙 Practice# Tofu with Egg Yolk and Preserved Egg recipe

Tips:
The lactone tofu cold dressing can remove excess water after steaming, and also make the tofu taste better.

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