Preserved Egg Tofu

Name: Preserved Egg Tofu
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pieces preserved egg; 1 box tofu; Some parsley; 5 pieces Dried red chili; Some Vegetable oil; Some Sesame sesame oil; Some salt; Some Soy sauce; Some Vinegar; Some Chicken Essence

by Mei is still

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Cleverly taking boxed tofu:
The internal fat tofu is very, very fragile, so how can we take out a whole and shaped tofu?
Use scissors to cut a small opening at each of the four corners at the bottom of the box of tofu. Don’t cut too much, then peel off the packaging film on the box of tofu and pour it back on a flat plate. A complete and beautiful tofu is enough. Out.
Four openings are opened at the bottom of the tofu box in order to allow air to enter the box. With the air, the tofu and the tofu box will be separated naturally, so that the tofu can be easily poured out. "

Preserved Egg Tofu

1. Prepare 3 preserved eggs and 1 box of internal fat tofu.

2. Use scissors to cut a small opening at each of the four corners at the bottom of the box of tofu. Do not cut too much, and then remove the packaging film on the box of tofu.

3. It fell back on a flat plate, and a complete and beautiful tofu came out.

4. Cut the tofu into about 1 cm slices and place them neatly on the plate. The minced tofu left over from the operation can be placed in the center for bottoming.