How to make preserved egg tofu, how to make preserved egg tofu

To make a delicious light preserved egg tofu, you must consider two things: first, the preserved egg flavor is thick, the tofu is light, how to reconcile the two, so that the two are integrated; Second, make sure that both remain authentic. If these two things can be solved, then this preserved egg tofu will be a great success!

I don't know if the subject wants to choose thick or light. But I personally prefer lighter dishes, which are also my ancestral private dishes. So let's just say the original.

Preserved egg processing: Thin yellow preserved eggs cannot be used. The core of preserved egg processing is:

You should never add any extra ingredients to the preserved eggs. But preserved eggs are strongly alkaline and even have some astringency, so be sure to use vinegar (note, not vinegar). And the important trick here is:

Be sure to use a test tube to point vinegar, that is, you must not drop too much, let alone drop it on the tofu, just use the acid of vinegar to neutralize the alkali of the preserved egg, if the proportion is appropriate, the preserved egg at this time will exude a more peculiar fragrance. But if there is too much vinegar, or even a thick layer of vinegar is drizzled over the tofu, the dish must not be very successful.

If the subject's taste is a little heavier, you can also add a little minced ginger, and some ginger juice is better.

Tofu Processing: If you want to make this dish taste better, the processing of tofu is the key of the key. But all processing is guaranteed in the first place:

You can't take away the original flavor of tofu, but also make the lightness of tofu less abrupt. Therefore, I personally think that adding chili sauce or miso is not the best practice, and this kind of short and simple "fusion" does not fully respect the original taste of the ingredients, and it loses the original intention of eating tofu skin.

All tofu has a beany smell and must be removed. But the lactone tofu of this dish cannot be blanched in water, otherwise it will be broken if the operation is not good. The best way to do this is to cut it into thin pieces and drench it with clean water at about 50°C.

Then add a little lard to the purified water, cook over high heat, and cook until milky white (just like the color we usually cook chicken soup and pork rib soup, in fact, the milky white color of pork rib soup is also formed because the fat in the meat is fully emulsified into the water, not calcium or protein as we usually imagine). Add less salt, less sugar, and less white pepper to taste (but be sure to do less). After the soup is adjusted, cool to about 40°, and repeatedly pour the tofu cubes until the flavor is absorbed.

Put the processed tofu and preserved eggs on a plate. The taste of the preserved egg tofu produced in this way is harmonious, without losing innocence, light but not thin. The landlord can try it, the work is a little more complicated, but it is never difficult, and it will never be more complicated and time-consuming than making a fish (no discrimination against fish).

But it will definitely be better than the average restaurant, because this is a real "private dish" made by yourself!

To put it a little more wordy, many people like to add coriander on top of preserved eggs to decorate with color. But I thought that the strong aroma of coriander really robbed the original taste of this dish, and if it was good to eat it in advance, especially sometimes it would be mixed into the dish when eating, it would be no different from eating a bowl of the most sloppy tiger dish. (The emphasis is on "scribbling", not on "tiger dishes", but because coriander is added to tiger dishes, and I also love tiger dishes very much.)

So if you really need to decorate, you can recommend mint leaves.

A few simple steps to teach you how to make delicious preserved egg tofu.

How to make preserved egg tofu? Come and get it

Mix sour and spicy.

5 minutes on lower heat.

Beginner's Introduction. Preserved egg tofu is a classic home-cooked side dish with simple ingredients, but the taste is unique and likable. Preserved eggs, also known as Songhua eggs, are cool, add some minced ginger when eating, and the onion and garlic are at will.

Vinegar should also be put to cover the slight astringency of the preserved eggs, and it tastes more delicious. Tofu should be made of lactone tofu or tender tofu, which is delicate and smooth, and melts in the mouth. Lactone tofu is usually boxed, so I have a little trick up my sleeve to get it out of the box easily.

You look down and remember. 100% success, not a single miss! In addition, if you want the cross-section of the preserved egg to be clean and neat, and not occupy the knife or board, there is a small trick.

The same will be told to you in the process.

Ingredients: 3 servings.

2 Songhua eggs.

1 box of lactone tofu.

Accessories. A pinch of ginger.

2 shallots. 1 clove of garlic.

A little light soy sauce. Vinegar to taste.

A pinch of olive oil. Steps.

A complete list of preserved egg tofu practices.

Preserved eggs, lactone tofu, and a sewing thread are ready, and the thread is rinsed with water. Steps.

Preparation of preserved egg tofu**.

The tofu is upside down in a plate, and the four corners of the bottom are cut off in small pieces with scissors. Steps.

A home-cooked recipe for preserved egg tofu.

Hold the box in your hand and lift it up slightly, and see, the tofu is completely demolded. Steps.

A simple way to make preserved egg tofu.

Pull a few knives horizontally and vertically with a knife to make the tofu into small pieces.

5 Rinse the preserved eggs after peeling, divide the preserved eggs into small pieces with a small thread, clean and neat, 6 and cut the surface neatly, mince the ginger, onion and garlic, 7 The proportion is adjusted according to your preference to place the preserved eggs in the tofu plate, mix the ginger, shallots and garlic a few times, sprinkle on it at will, and then drizzle with vinegar, light soy sauce and olive oil, and dig it with a spoon when eating.

How to make preserved egg tofu? Slice the tender tofu, pine eggs, pour them into a plate, prepare green onions, ginger, garlic, minced millet, spicy, light soy sauce, stir well and pour into the plate.

Cut the tofu into cubes, chop the shallots, chop the preserved eggs, pour in the aged vinegar, salt, chili oil, coriander and green onions.

No pot, no **, just a sauce of preserved egg tofu, beautiful and delicious.

Preserved egg tofu is a delicacy made of preserved eggs mixed with tender tofu, made of tender fat tofu, preserved eggs, sesame oil, coriander and other raw materials, this dish is not only appetizing, plus condiments, not only delicious, but also clear heat and detoxify, become a famous dish that has been passed down to this day, and eat more tofu also has the effect of whitening. The content of this article is the practice of preserved egg tofu, welcome to read and collect!

Ingredients:

2 preserved eggs, 200 grams of tofu, 2 millet peppers, 1 green onion, 2 cloves of garlic, light soy sauce and vinegar.

Steps.

1. Cut the preserved egg in half and cut it into small pieces, and cut the tofu into small cubes. Finely chop the millet pepper, mince the garlic, and chop the green onion.

2. Pour an appropriate amount of water into the pot and bring to a boil, put in the cut tofu cubes, blanch for 1 minute, then remove and drain. Stack the tofu cubes in the middle of the plate and top the preserved eggs on all sides.

3. Put chopped millet pepper, minced garlic, 1 tablespoon of light soy sauce, 1 tablespoon of vinegar, 1/2 tablespoon of chicken essence, 1/2 tablespoon of sugar, and 2 tablespoons of chili oil in a bowl.

4. Mix well and pour on the tofu and sprinkle with chopped green onions.

Ingredients:

3 preserved eggs, 1 box of inner fat tofu.

Ingredients:

Coriander. Seasoning:

5 dried red peppers, vegetable oil, sesame oil, salt, light soy sauce, vinegar, chicken essence.

Preparation of coriander preserved egg tofu:

1. Take out the boxed tofu completely.

2. Cut the tofu into slices of about 1 cm and put them neatly on a plate, among which the ones left over from the operation'Finely chopped tofu can be placed in the center.

3. When cutting preserved eggs, put a cup of cold boiled water next to it, and the knife is dipped in some water to cut, which is easy to cut neatly.

4. Pour an appropriate amount of oil into the pot, dry chili flakes, and heat over low heat until the fragrance of chili peppers is emitted to make chili oil.

5. Pour sesame oil, salt, light soy sauce, chicken essence and vinegar into the chili oil to make a red oil sauce.

6. Pour the red oil juice on the preserved tofu eggs on the plate, and scatter the inch pieces of coriander.

Material:

3 preserved eggs, 3 pieces of tofu, half a cucumber, a little peanuts, green and red cabbage peppers;

Seasoning:

salt, vinegar, sesame oil.

Production:

Peel the preserved eggs and cut them into cubes, and place them on the outer ring of the plate. Shred the cucumber and place in the middle of the plate. Bring half a pot of water to a boil, add the tofu cubes, add salt and cook for a few minutes, remove from the mix.

Spread the tofu on top of the cucumber shreds and cut into small pieces with a knife. Chop the green and red peppercorns, fry them in an oil pot until fragrant, put them in a bowl with salt, vinegar and sesame oil to make juice, pour them on the tofu and serve.

Ingredients:

Tender tofu preserved eggs;

Accessories.

mustard, coriander;

Seasoning:

soy sauce, sesame oil, sugar, chili oil;

The preparation of cold preserved egg tofu

1. Chop the mustard into pieces, peel the shell of the preserved egg and cut it into pieces, cut the coriander, and stir the soy sauce, sugar and sesame oil evenly to make the sauce;

2. Dry the surface of the tofu with kitchen paper, and then wrap it in kitchen paper to absorb the water for about 2 minutes;

3. Cut the tofu into slices with a knife, arrange the tofu slightly obliquely with your hands, spread a layer of mustard on the tofu, then preserved eggs, pour the seasoned sauce, and finally sprinkle some coriander, all done.