Tofu with Preserved Egg

Name: Tofu with Preserved Egg
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs preserved egg; 1 box Tofu (lactone); 3 tablespoons Soy sauce; 2 tablespoons Vinegar; a little Sugar; Some sesame oil; 1 Chives

by Noodle sister LEE

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

New Year's Day is coming again, and the holiday table is more formal and richer than usual. Cold dishes, hot stir-fry, fresh soup, desserts are also indispensable. The preserved eggs mixed with tofu in the cold dish can be regarded as a national dish, simple and delicious, especially before eating, there is always someone who enthusiastically mixes preserved eggs and tofu together, especially in a lively festive atmosphere. It's obviously a delicious dish, but foreigners are all black to preserved eggs. What is a thousand-year-old egg, a century-old egg. . . Especially when they learned that the Chinese had turned a fresh egg into this fossilized egg in just a few months, they were even more surprised. It's just that they didn't get the enlightenment of a superior person, and swallowed a preserved egg without any seasonings. It's an individual who can't stand it!

Ingredients

2 pcs Preserved Egg
1 box Tofu (lactone)
3 tablespoons Soy Sauce
2 tablespoons Vinegar
a little Sugar
Some Sesame Oil
1 Chives

Tofu with Preserved Egg

1. 1 box of lactone tofu or silk tofu, 2 preserved eggs

2. Cut the tofu crosswise in the middle

3. Then cut N knife vertically into small pieces

4. Use the back of a knife to scoop up the whole piece of tofu and transfer it to the plate completely.

5. After the preserved egg is shelled, everything is divided into two, and each half is cut into three small pieces, a total of 12 pieces

6. Cut into small dices with a vertical knife and spread on the tofu

7. Add 3 spoons of soy sauce, 2 spoons of Zhenjiang balsamic vinegar, a little sugar in a small bowl, cut into small chives (after eating the chives, I had to replace the green garlic), and finally some sesame oil

8. Pour it on the preserved egg tofu and mix well and it's delicious!

Tips:
Vinegar and sesame oil can make the taste of preserved eggs soft and fragrant. It is absolutely necessary. I even think soy sauce is not necessary for preserved eggs. And if the preserved eggs are heart-wrenching, they are good quality products, I like the sticky texture