Steamed Tofu with Preserved Egg
by Easy to cook
Favorite
Difficulty
Normal
Time
15m
Serving
3
Teach everyone to make an upgraded version of a dish that combines cold and steamed stew into one soul. Sounds difficult, right? Haha. Since it is a fast hand dish, it is a simplified version of the soul dish. Source of inspiration I entered a Chinese restaurant on the way to go shopping. The dishes at its home are so dazzling that everyone's eyes are dazzling. Blindly spotted a tofu steamed preserved egg. Yes, I don't know why I ordered a combination dish that I can't think of. Haven't eaten it yet, but still want to try it with a novel mentality.
When the tofu steamed preserved egg was on the table, I still grabbed the waiter and asked, is this what I ordered? ! Obviously it looks like a cold dish, and the tofu steamed preserved egg is topped with a layer of red chili oil. The waiter dropped the two characters, "Yes", and went to work. The first bite I ate, the slippery preserved egg and the melted tofu are two almost similar ingredients, like a sip of chocolate and a bite of milk. The two flavors of heavy and clear are rubbing on the tip of the tongue. How can there be a tofu steamed preserved egg that tastes like cold dressing? In my opinion, cold dishes are spicy, sour, salty and fragrant. After eating, I want to try it myself when I go home.
One dish made me change my way of using preserved eggs. We often use preserved eggs to cook porridge or cold salad directly. Tofu has many different forms, and the combination with preserved eggs is a perfect combination. It gives preserved eggs another kind. Smooth and tender taste. Preserved eggs are pungent, astringent, sweet, salty, cold in nature, and enter the stomach meridian; it has the effects of moisturizing the throat, removing heat, sobering, removing large intestine fire, and curing diarrhea; adding vinegar to food can clear heat, reduce inflammation, nourish the mind and nourish the mind. Fitness; used to treat periodontal disease, mouth sores, dry throat, thirst, etc., and protein-rich tofu has its own merits.
When the tofu steamed preserved egg was on the table, I still grabbed the waiter and asked, is this what I ordered? ! Obviously it looks like a cold dish, and the tofu steamed preserved egg is topped with a layer of red chili oil. The waiter dropped the two characters, "Yes", and went to work. The first bite I ate, the slippery preserved egg and the melted tofu are two almost similar ingredients, like a sip of chocolate and a bite of milk. The two flavors of heavy and clear are rubbing on the tip of the tongue. How can there be a tofu steamed preserved egg that tastes like cold dressing? In my opinion, cold dishes are spicy, sour, salty and fragrant. After eating, I want to try it myself when I go home.
One dish made me change my way of using preserved eggs. We often use preserved eggs to cook porridge or cold salad directly. Tofu has many different forms, and the combination with preserved eggs is a perfect combination. It gives preserved eggs another kind. Smooth and tender taste. Preserved eggs are pungent, astringent, sweet, salty, cold in nature, and enter the stomach meridian; it has the effects of moisturizing the throat, removing heat, sobering, removing large intestine fire, and curing diarrhea; adding vinegar to food can clear heat, reduce inflammation, nourish the mind and nourish the mind. Fitness; used to treat periodontal disease, mouth sores, dry throat, thirst, etc., and protein-rich tofu has its own merits.
