As for the seemingly simple preserved egg tofu, many people made a mistake at the first step. Today, I will share with you two tips on preserved egg tofu.

One: To make preserved egg tofu, you must put the tofu and preserved eggs in the pot, steam them and cover them. Steam on high fire for ten minutes, and the beany smell of tofu can be steamed off. Moreover, after the preserved eggs are steamed, they will condense when they are cut, and it is not easy to spread out.

Two: while steaming the preserved tofu eggs, cut some accessories and chopped green onion. Next, we mix the juice of preserved egg and tofu with a spoonful of minced garlic, three spoonfuls of soy sauce, a little sugar and a little salt, then add a spoonful of rice vinegar and a spoonful of sesame oil and stir well.

Three: It's time for steaming. Let's open the lid and let it cool. Dice the preserved egg for him. Where are the boiled preserved eggs? It is easier to cut them. What about this box of tofu? Cut it from the back corner first, so that you can buckle it outside later. Remove the sealing film from the tofu box. This box of tofu is heat-resistant, so it's ok when steamed. Put this box of tofu on the plate, then change the knife, put chopped green onion, put preserved eggs, pour the prepared juice on it, eat spicy food, and add some Chili oil, so that our version of preserved egg tofu is ready.

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