Production steps: Peel the preserved eggs, wash them with cold boiled water, divide them into four parts, and then put the cut preserved eggs around the plate. Cut the semi-tender tofu in half, then cut it into small pieces and put it on a plate.
Cut coriander into powder, onion into chopped green onion, millet into small rings, garlic into small pieces, and then put them together in a small bowl. Add a little soy sauce, a little more mature vinegar and a proper amount of chicken powder, sugar, pepper and sesame oil to the bowl, and then stir well with a spoon. Pour the mixed juice evenly on the tofu and preserved eggs, and it tastes delicious.
Other practices of preserved egg tofu include:
Ingredients: 3 preserved eggs and 3 pieces of tofu. Accessories: half a cucumber, a little peanut, green pepper and red pepper.
Seasoning: salt, vinegar and sesame oil.
Practice: Preserved eggs are peeled and cut into pieces and placed on the outer ring of the plate. Cut the cucumber into shreds and put it in the middle of the plate. Boil half a pot of water, add tofu, add a spoonful of salt, boil for a few minutes, and take it out. Spread tofu on shredded cucumber and cut it into small pieces with a knife.
Chop the green and red peppers, stir-fry them in an oil pan, add salt, vinegar and sesame oil into a bowl, beat them into juice, and pour them on tofu to serve.