How to make preserved egg tofu more delicious?

Preserved eggs mixed with tofu.

Open categories: Tofu, preserved eggs, mixing.

Preserved eggs mixed with tofu.

Raw Materials: Raw Materials:

Ingredients: 1 box of boxed tofu, 2 preserved eggs, minced bonito (or meat floss), and a little chopped green onion. Seasoning: 3 tbsp soy sauce, 1 tbsp sesame oil, 1 2 tsp sugar.

Method: (1) Add water to boil the tofu, take it out and soak it in cold boiled water, drain the water, cut it into thick slices and put it on a plate.

2) Peel the shell thick in batches, cut it into small petals with a cotton thread or knife and place it next to the tofu.

3) Put the minced bonito and chopped green onion, mix the seasoning thoroughly, pour it on top and mix well.

Features: Spicy friend liquid can be cut into small grains with sharp green peppers, slightly salted and mixed into preserved eggs, and the fresh fish flavor will be served immediately.

Teach you a trick, tofu depends on personal preference, use boxed inner fat tofu, or old tofu can be, what kind of tofu is cut into depends on your eyes, hehe, whatever you want, anyway, eat it at home, if you make it for others to eat, just cut it to look good Use boiling water soup to remove the soybean fat and sour taste of tofu, cut the preserved egg into small dices, sprinkle it directly on the tofu, put an appropriate amount of salt and monosodium glutamate according to your taste, remember, it is monosodium glutamate, chicken essence is difficult to dissolve, sesame oil, if you like sour, put some vinegar, If you like spicy food, put some chili oil, chop the coriander and sprinkle it on top. Well, preserved egg tofu is ok In fact, if you have steamed fish soy sauce at home, you can use it instead of salt, and it tastes good

How to make preserved egg tofu? Peel the preserved eggs and pour them into the plate and cut them into pieces, pour the tofu into pieces, then sprinkle with minced green onions, ginger and garlic, and consume oil with millet spicy light soy sauce.

Preserved eggs mixed with tofu are delicious and appetizing, and it is OK with a simple operation

I always want to eat something in the middle of the night, the tender tofu is cut for later use, the preserved egg is cut, the garlic, ginger and chili pepper are chopped, the coriander sesame oil peanut rice is indispensable, the soy sauce is indispensable, stir evenly and pour it on the top of the tofu preserved egg, and eat

The best way to make preserved eggs and tofu:

Ingredients: 1 piece of soft tofu, 3-4 preserved eggs.

Seasoning: 1 red pepper, a few chives, 5 grams of oyster sauce, 5 grams of light soy sauce, 3 grams of sugar, 2 grams of salt, 2 grams of chicken essence.

Method:1Add water to the pot, put a spoonful of salt, put the tofu inside, boil over high heat, turn to low heat and cook for about 3 minutes, take it out, put it in a bowl, mash it with a rice spoon (the more broken, the better) for later use.

2.Peel the preserved eggs, then cut them into small pieces (the smaller the better) on a cutting board, and wash the chives and cut them into a bowl for later use.

3.We cut the red pepper into rings and put it in a small bowl, then add the oyster sauce, light soy sauce, sugar, chicken essence, salt and stir well (according to the recipe given above).

4.Take a plate, then pour the tofu into it, use a spoon to push it into a circle, leave space in the middle, and then pour the crushed preserved eggs into the open space in the middle, and then use the spoon to trim the shape of the tofu and preserved eggs, it feels good.

5.Then sprinkle the chopped chives on top of the preserved eggs, and then pour the sauce in the middle, so that the chili rings remain in the middle position, is it not very beautiful, and you can also pose a good shape according to your imagination.

The best way to make preserved eggs and tofu is as follows:Ingredients: 2 Songhua eggs, 1 lactone tofu, 15ml Luhua soy sauce, 10ml corn oil, a few drops of sesame oil, 1 coriander, 3 garlic.

1. Use a sharp knife to cut the lactone tofu packaging along the edge and open the seal.

2. Use a knife to cut the lactone tofu into even pieces.

3. Pour into a clean bowl and let stand for a few minutes.

4. Take two preserved eggs at this time.

5. Break the eggshell and peel it off, wash the preserved egg with water after peeling, and cut it into small pieces for later use.

6. Clean the coriander and remove the roots.

7. Cut into small pieces for later use.

8. Pat the garlic flat, peel it and cut it into minced garlic.

9. Pour out the water released by the lactone tofu, add the preserved egg, and add the umami soy sauce.

10. Sprinkle minced garlic evenly on top of the preserved eggs.

11. Pour the vegetable oil into the pan and heat until it smokes slightly. Slowly pour the hot oil into the bowl, add a few drops of sesame oil, and you can smell the fragrance and bury it.

12. Garnish the coriander on top of the minced garlic.

13. A delicious and appetizing Songhua egg mixed with tofu is complete.

14. The tender lactone tofu with the soft-hearted pine egg makes people salivate when they smell the taste.

The best way to make preserved eggs and tofu is as follows:Tools Ingredients: preserved egg, tofu, light soy sauce, chili oil, sugar, salt, oyster sauce, chicken essence.

1. Prepare 1 piece of tofu.

2. Cut the pieces before changing the knife. Sparrow nucleus.

3. Bring water to a boil, put two spoons of salt, boil the tofu for 3 minutes, remove and put on a plate for later use.

4. Steam the eggs in a pot for 5 minutes to remove the inner sugar.

5. Peel and change the knife and place it on the tofu.

6. 3 tablespoons of light soy sauce, 3 tablespoons of chili oil, half a tablespoon of sugar, 1 tablespoon of salt, 1 tablespoon of oyster sauce, half a tablespoon of chicken essence, and mix the sauce.

7. Pour the juice over the preserved eggs and the food is done.

Preserved eggs mixed with tofu.

The first time I made this dish, I used tender tofu, which was very tender and delicious