Tofu with Preserved Egg with Shallots

Name: Tofu with Preserved Egg with Shallots
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 box Lactone Tofu; 1 piece preserved egg; 1 piece Shallots; Some salt; Some Chicken Bouillon Powder; Some sesame oil

by West Horse Gardenia

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Tofu with preserved egg and shallots is a common home-cooked dish, and it is also a well-known cheap dish. It is rich in nutrients, clears away heat, expectorant, promotes appetite, antibacterial, anti-virus, anti-cancer and anti-cancer effects. Spring onions are the most nutritious, tender, fragrant, and most delicious of the year. In spring, the spring onions are white and short with many green leaves. They are crispy and tender without being too spicy and will have a unique fragrance. "

Ingredients

1 box Lactone Tofu
1 piece Preserved Egg
1 piece Shallots
Some Salt

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Some Chicken Bouillon Powder

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Some Sesame Oil

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Tofu with Preserved Egg with Shallots

1. Prepare all ingredients.

2. Cut a small opening at each of the four corners at the bottom of the lactone tofu box.

3. Then peel off the packaging film on the box of tofu, pour it back on a flat plate, and gently remove the box of tofu.

4. Peel the preserved eggs and cut into small pieces.

5. Wash and chop the shallots.

6. Sprinkle the tofu with salt, marinate for 5 minutes, pour out the soup, and sprinkle with shallots.

7. Sprinkle preserved egg diced on the tofu.

8. Add chicken essence to taste and pour in sesame oil.

Tips:
Generally, the internal fat tofu has water. When the water sticks to the packaging box, there is no air between the tofu and the packaging box. The suction force makes the tofu suck firmly on the packaging box. We open four openings at the bottom of the tofu box. It is to make the box into the air, with the air will naturally separate the tofu and the tofu box, so that the tofu can be easily poured out.