Tofu with Preserved Egg

Name: Tofu with Preserved Egg
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 box Lactone Tofu; 2 pcs preserved egg; Some garlic; Some chopped green onion; 1g Vinegar; 1 tablespoon Soy sauce; 1 tablespoon Chili oil

by Lime Reviews

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

A homemade cold dish with preserved eggs and tofu, many people like to eat it. But many people don't do it well. The tofu produces juice, and the preserved eggs are not cut well and they stick to the knife! Seriously affect the taste and appearance!

The chef friend told me a coup to solve the problem of tofu and preserved eggs at once.

Ingredients

1 box Lactone Tofu
2 pcs Preserved Egg
Some Garlic
Some Chopped Green Onion
1g Vinegar
1 tablespoon Soy Sauce
1 tablespoon Chili Oil

Tofu with Preserved Egg

1. Prepare the ingredients

2. Turn the lactone tofu over, cut a small opening at the bottom four corners, and blow into the small mouth, the box and the tofu will separate automatically.

Pour out the excess soup.

3. Want to keep the tofu out of water, the secret of the preserved egg not sticking to the knife: steam it in the pot!

After the water is boiled and steamed, steam for 1-2 minutes.

The steamed tofu will have water, which will make the tofu taste better.

The steamed preserved eggs are well formed.

4. Make a sauce for the steaming time: garlic + vinegar + light soy sauce + chili oil and mix well.

The sauce is very simple, I don't like spicy food without chili oil.

5. Cut the preserved egg into small pieces.

Cut the steamed preserved eggs with a non-stick knife.

6. Tofu sliced open. This makes it easier to taste.

7. Put in preserved eggs, drizzle with sauce, and sprinkle with chopped green onion.
In summer, everyone likes to make preserved eggs mixed with tofu, a simple appetizer to go with wine.

In summer evenings, our family must make cold dishes. Children especially like preserved eggs.