The practice of cold preserved eggs 1, preserved eggs are shelled, washed, cut into small pieces with a knife or thin thread and put on a plate. Sprinkle with Jiang Mo, minced garlic and dried peppers.
2. Take a small bowl, add salt, sugar, vinegar, soy sauce and sesame oil and mix well.
3. finally, pour the juice on the preserved eggs and sprinkle with chopped green onion.
The second method of cold preserved eggs is to prepare ingredients: 1 box of lactone tofu, 2 preserved eggs, ginger, 2 peppers, 1 root onion, 2 garlic cloves, soy sauce, balsamic vinegar, oil and sesame oil.
1.
Because lactone tofu is boxed, it is more tender and crisp than other tofu, so when you take it out, it will not be shaped if you are not careful, or some of it will stay in the box. So you need to use some skills, turn the box upside down and cut a small mouth at four corners with scissors.
2.
At this point, the tofu soaked inside has liquid flowing out. Turn it over and cut off the four sides of the box with scissors. Tear off the plastic film on the surface, pour the tofu upside down on the plate, and cut the tofu into thin slices horizontally with a clean waterless knife first, which makes it easier to taste.
3. Next, prepare the sauce, wash the onion, ginger and garlic and drain the water. Cut the onion into flowers, cut the ginger into powder, mash the garlic and put it in a container. Eggs are shelled and diced on a clean board.
4. Put the light soy sauce, dark soy sauce, sugar, chicken essence, cooking oil, sesame oil and balsamic vinegar into a bowl and stir well, let the small ingredients taste, marinate for 5 minutes, and put the cut preserved eggs into it and stir well.
5. Pour the seasoned preserved egg on the tofu, and a delicious preserved egg tofu is ready.