The method of preserved eggs mixed with tofu, the method of preserved eggs mixed with tofu

Chop the coriander into pieces and mince the garlic. Then slice the tofu. Peel the preserved eggs and cut them into small pieces. Then put the chopped coriander and minced garlic into a bowl, then pour in vinegar, light soy sauce, salt, and sesame oil and mix well to make a sauce. Put the chopped preserved egg cubes on top of the tofu and pour the sauce over them.

How to make preserved eggs delicious.

Ingredients: 4 preserved eggs, 200 grams of tofu, 50 grams of coriander, 5 cloves of garlic, 1 tablespoon of sesame oil, 1 tablespoon of vinegar, 1 tablespoon of light soy sauce, 1 teaspoon of salt.

How to mix preserved eggs with tofu:

1. Cut the coriander into sections and mince the garlic;

2. Then slice the tofu;

3. Peel the preserved eggs and cut them into small pieces;

4. Then put the chopped coriander and minced garlic into a bowl, then pour in vinegar, light soy sauce, salt and sesame oil and mix well to make a sauce;

5. Put the cut preserved egg pieces on the tofu and pour the sauce on top.

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.

1 lactone tofu, remove the cover, if there is liquid, discard it.

2 buckle in a plate and cut the two corners of a diagonal (probably take a closer look...) The color is lighter).

3After the two corners are cut, the tofu will fall naturally!

4. Peel the eggs.

5 halves cut.

6 Half of them shall be cut into three knives and cut into four pieces.

7. Place the other half on top of the tofu.

8. Four-petal preserved eggs are put together in the back like a fan.

9. The head of the fish is dotted with two tempeh, and the fish eyes become fish.

10Steamed fish soy sauce, spicy black bean sauce, light soy sauce, balsamic vinegar, salt and sugar, chicken broth mix into a bowl of sauce.

11. Pour the tofu around and serve. Stir well when eating!

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

Preserved eggs mixed with tofu, I think there are many people who eat this in Kuaishou, but there are also skills, you can go to Kuaishou to search for it, that is, search for your topic directly, and then you can search for related **.

Preserved egg tofu is a cold dish, simple to cook, is a traditional famous dish, one of the common home-cooked dishes and cold dishes all over China; So do you know how to make preserved egg tofu? Read the following article and follow me to find out.

Materials

Ingredients: 3 preserved eggs and 1 box of tofu (lactone).

Excipients: 3 tablespoons light soy sauce, 2 tablespoons chili oil, 1 tablespoon vinegar, a little sugar, 2 tablespoons sesame oil, 1 shallot, 1 tablespoon oil, a little salt, 1 garlic, 1 coriander.

How to mix preserved eggs with tofu:

1.Lactone tofu washed and cut into small pieces.

2.Put the tofu in a pot and steam for 5 minutes.

3.Peel the preserved eggs and cut them into small pieces.

4.Chop the garlic into small pieces, chop the green onion into green onions, and finely chop the coriander for later use.

5.In a bowl, add minced garlic, chives, 3 tablespoons of light soy sauce, 2 tablespoons of chili oil, 1 tablespoon of vinegar, 1 tablespoon of oil, 2 tablespoons of sesame oil, a small amount of salt and sugar, stir well and set aside.

6.Take out the steamed tofu and discard the excess water inside. Put the preserved eggs in step 3 into the tofu, and pour in the mixed ingredients in step 5 and sprinkle with coriander.

Menu features

Simple to cook, preserved egg tofu is a traditional famous dish, one of the common home-cooked dishes and cold dishes in China; It is a delicacy made of raw materials such as inner fat tofu, mustard, preserved eggs, sesame oil, coriander, etc., which is simple to make, rich in nutrition, clears heat and relieves fire, and is rich in a variety of nutrients required by the human body.

How to mix preserved eggs with tofu:Ingredients: 2 preserved eggs, 1 box of lactone tofu, 1 tablespoon of light soy sauce, half a spoon of sugar, 2 teaspoons of sesame oil, appropriate amount of chopped green onion, 1 millet pepper.

Steps: 1. Prepare preserved eggsPrepare tofu and peel preserved eggs.

2. Cut the four corners of the tofu box and tear off the wrapping paper on it.

3. Get a whole piece of tofu and cut it into thin slices.

4. Preserved eggs are cut into multiple cloves with wire.

5. Mix the sauce, light soy sauce, sesame oil, sugar, chopped green onion and millet pepper.

6. Arrange the tofu and gently press it into an inclined shape.

7. Drizzle with the sauce and you're done.

Ingredients: 2 preserved eggs, appropriate amount of garlic, appropriate amount of chopped pepper, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of sugar, appropriate amount of coriander, 150g of tofu

Cooking steps:1Cut the tofu into rectangular slices of consistent size and arrange them neatly on a plate.

2.Among them, the minced tofu can be placed in the center to make a base, and the preserved egg can be placed in the middle.

3.Put minced garlic, sugar, salt, vinegar, light soy sauce, chopped pepper, and sesame oil into a bowl, add an appropriate amount of cold boiled water to make juice.

4.Finally, pour the sauce on top of the formed tofu eggs and scatter the coriander.

Ingredients: tofu, preserved egg, red pepper, ginger, green onion, sesame oil, vinegar.

Method:1Cut the tofu with a knife a few times and cut it into thin pieces;

2.Red pepper, ginger, green onion diced for later use;

3.Pour in an appropriate amount of vinegar and sesame oil, stir well;

4.Cut the preserved eggs into small cubes;

5.Pour the preserved eggs over the tofu;

6.Finally, pour the juice over the preserved eggs.

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!

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

04 Preserved eggs mixed with tofu are simple and delicious.