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Method for making preserved egg Japanese tofu
Love the attention of "preserved eggs"! A tender and spicy "Japanese preserved egg tofu" has been baked.

Many friends like to eat preserved eggs. Usually, we eat preserved eggs with cold salad, eggplant with preserved peppers and preserved eggs, and preserved egg lean porridge. Today, fishermen will introduce "Japanese preserved egg tofu". Preserved eggs taste q-bomb, and the egg heart is moist and attractive. Japanese tofu is tender, smooth and refreshing, with spicy fresh meat sauce. When you eat it, you can't help feeling that life is so beautiful!

The following is the method of "preserved eggs with Japanese tofu mushrooms"-easy to learn:

Ingredients: 4~5 preserved eggs, 4 Japanese tofu, a little Flammulina velutipes, and chopped Flammulina velutipes.

Ingredients: fresh meat foam (preferably 3% fat and 7% lean), ginger foam, garlic foam, chopped green onion, Chili powder (or fresh Chili rice), chopped pepper, oil consumption, light soy sauce or steamed fish drum oil.

Step 1: Cut the Japanese tofu into small pieces with uniform size, put the bottom of the bowl flat, steam it in a microwave oven or steamer for 3 to 5 minutes, and drain the water;

Step 2: cut the preserved eggs evenly and stack them on the Japanese tofu;

Step 3: Pour the juice, whether it is light soy sauce or steamed fish oil (spoon 1.5 spoon).

Step 2: put oil in a hot pan, stir-fry the meat foam, add ginger rice, garlic rice, Flammulina velutipes, Chili powder, chop the pepper, consume oil, stir-fry evenly, spread it on preserved eggs after frying, and sprinkle with chopped green onion;

Finally, the delicious Japanese preserved egg tofu is ready!

Tips:

Good preserved eggs, the protein is dark brown transparent body, which has a certain toughness, while the pollution is light green, which has poor toughness and is easy to loosen. Don't eat such preserved eggs;

Preserved eggs are nutritious and delicious, but they are too alkaline to eat. It is recommended to add some old vinegar when eating. Vinegar can sterilize, neutralize some alkalinity and taste more delicious.

Cleverly cut preserved eggs and tofu: prepare a bowl of cold boiled eggs, dip a knife in water and cut preserved eggs, which can cut preserved eggs very clean and have clear edges. Tofu should be cut from the middle of the bag, then gently squeezed out from the tail and cut into sections;

Chinese medicine believes that preserved eggs have the effects of moistening throat, clearing away heat, sobering up, purging large intestine fire and treating diarrhea.