1. Pour the tofu upside down into the plate (you can tap the back of the box of tofu a few times with the back of a knife to pour it out well) Put preserved eggs, chili, garlic, shallots, chili powder, and Chinese pepper on a plate for later use.
2. Adjust the sauce, pour the soy sauce, vinegar, and MSG into a small bowl and stir well.
3. Put the oil in the dry pan and heat it up (you can feel the heat on the pan by hand, and the oil is ready to use).
4. Drizzle the oil on the tofu.
5. Pour the sauce on top of the tofu.
6. Is it easy to finish? When the tofu is eaten, it is dipped in the soup underneath. It is really refreshing. It is very appetizing and delicious.
7. I didn’t take the photo of the scallop ribs and radish soup today. I will take it next time I make it. The child loves it very much. The child drank two whole bowls (I drank a large bowl). The big bowl in the picture is the small bowl I drank. Drinking, sorry that the appetite is a bit big 😝😝😝.
Tips:Sometimes preserved eggs are bought and cut for meetings and found that the yolk is very thin. When cut like that, it is sticky and not tasty. I usually buy preserved eggs and put them in the refrigerator overnight, so that the yolks will solidify when they are taken out and cut. It tastes good, or if you are in a hurry, you can wrap a layer of wet paper on the skin of the preserved egg and freeze it for a few minutes! It tastes cool, and it feels more refreshing 😝.
