Cold preserved egg
Ingredients: preserved eggs, lactone tofu, onion ginger, millet pepper and coriander.
Seasoning salt, sugar, soy sauce, balsamic vinegar and sesame oil.
1, preserved eggs are bought back. Wash them first, carefully peel off the eggshells, dip a kitchen knife in some water, and cut them into equal parts and put them on a plate.
2, a box of lactone tofu, first tear off the lid, put it upside down on the chopping board, cut a small hole in the corner to exhaust, it is easy to take out the plastic box.
3. Cut the tofu into four pieces every one centimeter or so, put it in a plate and pour it in the middle of preserved eggs.
4. Prepare the ingredients for juicing, cut garlic and ginger into pieces, cut string pepper and millet pepper into small circles, chop coriander and shallots, and then prepare a handful of cooked white sesame seeds.
5. Put all the materials into a small bowl, pour in the smoking hot oil and stir well. Hot oil can stimulate fragrance more. After the oil temperature drops, add 1 tbsp salt, 1 tbsp sugar, 1 tbsp soy sauce, 1 tbsp balsamic vinegar and 1 tbsp sesame oil, and stir well.
6. Pour the cold sauce into the middle of preserved egg and tofu, sprinkle some coriander, and a delicious cold preserved egg will be ready, delicious and delicious, black and white, full of color and flavor.
When cutting preserved eggs, put some oil or water on the knife to prevent adhesion. Many people cook cold dishes and turn them upside down, which will have a deviation in taste and affect their appetite. The juice made according to this formula is also suitable for other cold dishes, so be sure to collect it.