The juice of preserved egg tofu is made of oyster sauce, soy sauce, white vinegar, minced garlic, pepper and pepper segments.

The practice of preserved egg tofu:

Ingredients: a box of lactone tofu, 3 cloves of garlic, a little pepper, a little pepper, a spoonful of oil consumption, two spoonfuls of white vinegar, two spoonfuls of soy sauce, two drops of sesame oil and a preserved egg.

1. Soak the lactone tofu in water for 5 minutes, and take it out to control the water for later use.

2. Remove the eggshell from preserved eggs, cut small petals with a knife, and put them on lactone tofu after cutting.

3. Peel garlic and cut it into minced garlic. Cut pepper and pepper into small pieces with a knife.

4. Put oyster sauce, soy sauce and white vinegar in the bowl, and add minced garlic, pepper and pepper to make a sauce.

5. pour the sauce on the preserved egg tofu and add one or two drops of sesame oil to serve.