Preserved Egg and Tender Tofu

Name: Preserved Egg and Tender Tofu
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs preserved egg; 400g Soft tofu; Some sesame oil; a little A little sugar; a little MSG; a little A little light soy sauce; 1/2 root carrot; 1/2 root parsley; a little Pixian Doubanjiang

by Lao Fang Xiaoyu

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

I bought some preserved eggs some time ago. I ate some of them, and there are 2 left, which I forgot. When I was tidying up at home on the weekend, I suddenly saw it. Fortunately, there is no bad and no smell, so I quickly put it into the pot and boiled it.
I bought a box of soft tofu in the afternoon when I was shopping for vegetables. I used the remaining 2 preserved eggs with the tofu, put coriander and carrots, and made a refreshing appetizer: preserved eggs with soft tofu~~~

Ingredients

2 pcs Preserved Egg
400g Soft Tofu
Some Sesame Oil
a little A Little Sugar
a little Msg
a little A Little Light Soy Sauce
1/2 root Carrot
1/2 root Parsley
a little Pixian Doubanjiang

Preserved Egg and Tender Tofu

1. Wash carrots and coriander, chop and set aside

2. Boil preserved eggs in a pot of cold water

3. Peel and cut open, then cut into small dices

4. Prepare the boxed tofu, and wipe the outer packaging clean

5. Buckle on the chopping board and cut with a knife: the small right angle at the top, after cutting it, turn it back to the front, tear off the front cover, buckle again, and gently lift the shell with both hands

6. Slice tofu

7. Put it in a plate, sprinkle with freshly chopped coriander and carrots, drizzle with sesame oil, light soy sauce, salt, monosodium glutamate, sugar, Pixian bean paste and other condiments

8. Just mix well

Tips:
1. Before cutting the boxed tofu: wipe it clean, otherwise it will be unhygienic
2. Four small corners, just cut off a very small piece, and then it is easy to take off the box
3. Add ingredients as you like