2, auxiliary ingredients: squash 2 tablespoons, chopped pepper 1 tablespoon.
3. Seasoning: 1/2 teaspoon salt, 15 peppercorns, 1/2 tablespoon soy sauce, 1 tablespoon balsamic vinegar, 1/3 tablespoon sesame oil, 1 cilantro, 1/2 teaspoon sugar, 1/2 tablespoon chili oil, 1.5 tablespoons vegetable oil.
4. Boil water in a pot, add a pinch of refined salt and stir well, soak the bean curd in hot salted water and set aside; remove the shells and rinse the eggs with a cotton thread and divide them into small pieces and set aside.
5, the squash cut fine dice; cilantro washed and chopped spare.
6, endothelial tofu soak to remove the soybean smell, with a knife horizontal and vertical scratch a few times will be the tofu cut small block; fishing out of water into a large bowl spare
7, take a small bowl, mix salt, sugar, soy sauce, chili oil, vinegar, mix well; will be chopped cilantro, chopped mustard greens and red pepper on the top of the store to spare.
8: Spread the diced peeled egg on the tofu block. Add vegetable oil, medium-low heat, peppercorns popping incense, peppercorns blackened before it will be fished out and thrown away, turn the heat to high oil boiling hot, poured in a small bowl, while hot, mix well.
9, pour the sauce mixture in a large bowl, drizzle with sesame oil, and mix all ingredients well before serving.