material preparation
Specific materials: 3 preserved eggs, tofu 1 piece.
Accessories: ginger, 2 garlic, shallots, coriander, 2 green peppers, 1 millet spicy.
Seasoning ingredients: one spoonful of soy sauce, one spoonful of oyster sauce, and appropriate amount of sugar, salt, vinegar and bean paste (not allowed).
Start making
Step 1: Buy tofu. Many people use boxed lactone tofu to make this dish, but mainly because it is tender. But I'm afraid that there are too many additives and preservatives when the two children eat them, so I go to buy tofu made by my boss, which is generally divided into two categories: old and tender. I buy tender ones, which are not only healthy, but also taste better. You can also go to your neighborhood to see if there are any homemade shops.
Step 2: Cut into cubes. Tofu itself is tender, so don't cut it too thin or too small, or chopsticks won't hold it. Cut it open and put it in the middle of the plate.
Step 3: Prepare preserved eggs. It says mine is with me. I used three this time, which just filled a circle of bowls.
Step 4: gently break the shell, peel it off and rinse it under the faucet.
Step 5: Cut the peeled preserved eggs into small pieces and cut them vertically. Anyway, cut them several times. The size can be according to your own preferences.
Step 6: Prepare the materials now. Cut two pieces of garlic into small particles, or press them into mud with a garlic press, cut ginger into small particles, and cut onion and coriander into small pieces for later use. Suggestion: If there is a garlic press, try to press it with a tool. This kind of garlic paste is fragrant, and it is especially effective in making salads.
Step 7: Put the soy sauce, oyster sauce, soup, salt and vinegar into a small bowl and stir well for later use. Note: both oyster sauce and soy sauce have salt, which is increased according to your own taste; Vinegar is generally an essential ingredient of salad, and it is also increased according to its own situation.
Step 7: Heat oil in the pot, let the temperature drop after heating, turn off the fire, add ginger and garlic and stir fry, and add a little watercress. Don't add salad if you don't like it. I think my bean paste is also homemade, and it tastes stronger when fried.
Step 8: Add green pepper and stir fry. If you like spicy food, you can fry Xiaomi spicy. If it is slightly spicy, put it in the pot. Then cut into the sauce prepared before and turn it evenly.
Step 9: Pour the fried juice on the tofu, sprinkle with chopped green onion and coriander, and the whole dish is finished. Delicious, greasy and super!
The key step mentioned above is to fry the ingredients, garlic and pepper separately, and then mix the vegetables, so that the taste is stronger and it can be better integrated with tofu and preserved eggs. Compared with direct seasoning, it is very different. Parents may wish to give it a try. This is a detailed method of mixing preserved eggs and tofu shared by gourmets. I hope it helps you.