Preserved egg tofu 1. Prepare the required ingredients
2. Cut the lactone tofu into small pieces or thin slices (it is sold in the vegetable market, and tender tofu can also be used). Cut the preserved egg into six pieces!
3, small materials: mustard tuber cut into small particles, chopped parsley, a little chopped green onion, millet spicy cut, minced garlic!
4. Flavor juice: soy sauce, Chili oil, spicy fresh dew, balsamic vinegar, sesame oil, monosodium glutamate, chicken essence and a little sugar!
5. Take a small bowl, add small ingredients and mix well with the sauce! Pour it on preserved egg tofu!
6. Decorate it with a little shrimp skin!
The method of preserved egg tofu
1. After peeling three or four preserved eggs, you can directly cut them into thumb-sized petals with white silk thread without a knife and arrange them in turn along the edge of the plate.
2. Dice tofu with appropriate amount of water, pour it into boiling water and cook for two minutes. The purpose of this is to make the diced tofu taste better and play a bactericidal role. Take it out after cooking and put it in the middle of the plate.
3. Sprinkle peanuts (peanuts can be bought in bags in the supermarket or made by yourself).
This is the sauce. Prepare a bowl, chop coriander and garlic, shred sour ginger and put it in the bowl. Add white vinegar, soy sauce, sesame oil, appropriate amount of Chili oil and white sugar and stir.
5 pour the juice into the plate and serve. Because bean curd and eggs are cool, adding ginger can be properly blended. Add peanuts and white vinegar, similar to patting cucumbers. In order to increase the flavor richness, you can add diced cucumber or other side dishes to see your own preferences.
Frozen tofu is soaked in salt water first and then frozen, which is the key step to make frozen tofu. Old tofu can also be made into frozen tofu according to this method, which will be more compact and difficult to spread when cooked and frozen.
Wash tender tofu, cut into thick slices, add proper amount of salt in warm water, and soak in tofu blocks for half an hour; . Take it out, wash it twice, drain it, put it in a fresh-keeping bag or container, and freeze it in the refrigerator.
In winter, stew, hot pot and frozen tofu must be indispensable. The honeycomb hole is full of soup, and then the feeling of biting into your mouth is really wonderful!