The simplest cold preserved egg tofu puree, how to make cold preserved egg tofu delicious?

3 preserved eggs, 3 pieces of tofu.

Excipients: half a cucumber, a little peanuts, green and red cabbage peppers.

Seasoning: salt, vinegar, sesame oil.

Method. 1. Peel the preserved eggs and cut them into pieces, and put them on the outer ring of the plate.

2. Shred the cucumber and put it in the middle of the plate.

3. Boil half a pot of water, add tofu cubes, add a spoonful of salt and cook for a few minutes, then remove.

4. Spread the tofu on the cucumber shreds and cut them into small pieces with a knife.

5. 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 eat.

Tips: 1. Put the tofu in the refrigerator and freeze it for a while in advance, which will make the taste of the tofu firmer.

2. If you want to cut the shape of the tofu more beautifully, you can choose to use cotton thread instead of a knife, which is fast and does not stick to the thread, you might as well try it.

500 grams of tofu (north), 200 grams of Songhua egg (duck egg), seasoning: 25 grams of garlic (white skin), 3 grams of salt, 50 grams of soy sauce, 15 grams of vinegar, 50 grams of sesame oil, 5 grams of green onions, 5 grams of ginger, 1 gram of monosodium glutamate.

Mix with preserved egg tofu.

Mixed preserved egg tofu (5 photos).

Method. 1.Peel off the shell of the preserved eggs and wash them.

2.Peel the tofu and cut it into pieces.

3.Mash the garlic into a puree.

4.Finely chop the ginger and green onion separately.

5.Put the tofu and preserved eggs in a bowl, add soy sauce, vinegar, refined salt, garlic paste, minced ginger, monosodium glutamate, sesame oil, and chopped green onion and mix well.

How to mix preserved eggsHow to mix preserved egg tofuHow to mix preserved egg tofuHow to make preserved egg tofu delicious? After the skin and the egg are cooked, then the skin and the egg are cooked, and then the egg is peeled and tofu. Feet mash uh and finally g after the preserved egg is cooked, and then peel the preserved egg, with tofu.

Feet mashed uh and finally add a little vinegar to the preserved egg after it is cooked, and then peel the preserved egg and tofu. Feet mashed uh and finally add a little green onion and ginger shreds that the preserved egg is cooked, and then peel the preserved egg, with tofu. Mash the feet and add a little green onion, ginger and garlic at the end.

After the preserved egg is cooked, then the preserved egg is peeled and tofu. Mash the feet and add a little green onion, ginger and garlic at the end. After a dish of preserved eggs is cooked, then peel the preserved eggs and tofu.

Mash the feet and add a little green onion, ginger and garlic at the end. A delicious cold salad with preserved egg tofu is cooked with the preserved egg, and then the preserved egg is peeled and tofu. Mash the feet and add a little green onion, ginger and garlic at the end.

A delicious cold preserved egg tofu is cooked, and then the preserved egg is peeled and tofu. Mash the feet and add a little green onion, ginger and garlic at the end. A delicious cold salad with preserved egg tofu is ready.

1.Prepare preserved eggs and cold tofu. 2.

Cut the tofu into small pieces, cut it and set it aside, and then the tofu will come out of the water, and pour out the excess tofu water. 3.Peel the preserved eggs and cut them into small pieces.

4.Place the preserved egg on top of the tofu cubes. 5.

Mix the sauce in a bowl, salt: small half a spoon, MSG: small half a spoon, soy sauce:

A little, steamed fish soy sauce: a little, vinegar: a little, sesame oil:

3 drops. 6.Drizzle the sauce over the preserved egg tofu.

7.Sprinkle with some coriander.

1.Slice the tofu, add water to the pot, put in the tofu, add a little salt, and boil the fire to remove the tofu.

2.Platoon, chop the garlic and chili, cut the green onion into cubes, and peel the preserved egg into pieces. Placed on a plate.

3.Put soy sauce, light soy sauce and oil in a bowl, heat the oil in a pan, pour the oil into the condiment bowl, pour the prepared juice into the plate first, then pour the seasoning in, and sprinkle with chopped green onion.

How to make cold preserved egg tofu delicious? First cut the tofu into small pieces, then chop the preserved egg paste skin into pieces, put soy sauce, oyster sauce, garlic foam, and salt and mix well to eat.

First slice the inner fat tofu and put it on a plate, then put the chopped preserved egg on top of the tofu, and then put in some salt, extremely fresh, seaweed, shrimp skin, chili oil, sesame oil, coriander, and mix well when eating.

Buy water tofu, two preserved eggs, stir with sweet and sour water, mash the preserved eggs, mix them, and then you can eat them. The taste is delicious.

Cut the boxed tofu into cubes and put it on the bottom layer, then spread the diced eggs, put a layer of diced mustard, then put the millet pepper, sprinkle the salt evenly, put a little chicken essence, then heat the oil and pour it on the pepper.

Clean the preserved eggs and cut them into four pieces. Cut the soy products into small pieces. Add light soy sauce, vinegar, oyster sauce, minced garlic and chicken bouillon. Stir well and you're done. It is a side dish that goes well with the sake.

Method. Boil the preserved eggs until the water boils and cook for a while to allow the yolks to solidify, then rinse and let cool and slice them with an egg cutter.

Mix the green onions, chili peppers and tofu into the sauce at the appropriate size.

Arrange the tofu and preserved eggs and drizzle with the sauce, and sprinkle with bonito flakes, chopped green onions and minced chili peppers.

The simplest way to make cold preserved egg tofu:Ingredients: one box of lactone tofu, two preserved eggs.

Excipients: 1/2 teaspoon of salt, 2 teaspoons of light soy sauce, 1 teaspoon of sesame oil, 2 cloves of garlic, 1 shallot.

Steps: 1. Open the lactone tofu.

2. Put the lactone tofu on a plate.

3. Slice the lactone tofu with a knife.

4. Two preserved eggs.

5. Remove the preserved eggshells.

6. Cut the preserved eggs into small pieces and arrange them on a plate.

7. Mince the garlic.

8. Finely chop the green onion and set aside.

9. Add minced garlic and chopped green onion to a bowl.

10. Two teaspoons of light soy sauce.

11. A teaspoon of sesame oil.

12. Stir half a teaspoon of sugar well.

13. Pour the prepared over the preserved egg tofu.

To make preserved egg tofu salad, you need to chop the garlic and ginger, cut the green and red pepper into cubes, put them in a bowl together, add an appropriate amount of salt, sugar, light soy sauce, and stir well with the hot oil. Pour the seasoning over the chopped tofu and preserved eggs and serve.

Tofu, preserved eggs, garlic for the year, ginger, green and red peppers, salt, sugar, light soy sauce, cooking oil.

First, cut the tofu into small pieces, peel the shell and cut the preserved eggs into cubes, and put them on a plate together.

Then mince the garlic and ginger, cut the green and red peppers into cubes, put them in a bowl, add an appropriate amount of salt, sugar, light soy sauce, and stir well.

Heat the oil, when the oil is seven ripe, pour in the seasoning, stir thoroughly, and pour it on the chopped tofu.

The preparation of preserved egg and tofu salad is as follows:Ingredients: a box of inner fat tofu, 2 preserved eggs, 2 spoons of soy sauce with 8 grams of fresh salt in June, 3 grams of sugar, 1 spoon of vinegar, 1 spoon of sesame oil, 1 spicy millet, 1 coriander, 2 cloves of garlic, 1 package of mustard.

1. Prepare all the ingredients. Finely chop the garlic and peel the preserved eggs and cut into cubes.

2. Tofu is easy to absorb the flavor by cutting it into a few knives.

3. Cut the preserved eggs into small pieces and put them on a plate.

4. Adjust the sauce: minced garlic, millet spicy, sugar, June fresh light soy sauce, vinegar, pepper oil and stir evenly for later use.

5. Place the diced mustard on top of the tofu.

6. Pour in the prepared sauce.

7. The spicy and fragrant cold preserved egg tofu is ready.

8. Eat with other ingredients. Very appetizing.

The preparation of preserved egg and tofu salad is as follows:Main ingredient shed wheel posture: 2 preserved eggs, 200 grams of tofu.

Excipients: appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of pepper, appropriate amount of sesame oil, appropriate amount of minced green onion.

1. Blanch the tofu with boiling water.

2. Cut into small pieces and remove the shells of the preserved eggs.

3. Add soy sauce.

4. Add rice vinegar.

5. Finally, add salt, pepper and sesame oil, mix well, and sprinkle with chopped green onions.

The preparation of preserved egg and tofu salad is as follows:

Ingredients: 1 box of tofu, 2 preserved eggs, 2 shallots, 2 spoons of vinegar, 1 spoon of soy sauce, 1 spoon of chili oil, appropriate amount of salt, and the appropriate amount of monosodium glutamate.

1. Open the prepared ingredients and wash them clean.

2. Use a knife to cut the opened tofu into small pieces of uniform size. Remove the outermost layer around the edge of the plate and set it up. Put some crumbs in the middle.

3. Remove the preserved eggshells, cut each into 4 small pieces, and place them on the inner layer of tofu.

4. Cut the washed shallots into chopped green onions and put them in the innermost layer of the plate, that is, the middle.

5. Take a small bowl, add all the other seasonings except the chili oil talker, mix well, let the salt dissolve, and then pour it on the preserved egg tofu.

6. Finally, drizzle chili oil evenly, and you can eat it after a simple mix. If you boil it with hot chili oil, it will taste even better.

7. Dinner salad is simple, fast and convenient, it can be served on the table by cutting and mixing, and novices can also learn it, and the key is delicious.