Accessories: appropriate amount of oil, salt, garlic half head, red pepper 1 root, coriander 5g, shallot 3g, chopped peanuts 10g, soy sauce 15ml, vinegar 20ml and sugar 5g.

The method of preserved egg tofu

1, boil water in the pot, steam with lactone tofu for 3 minutes.

2, preserved eggs cut into small dices.

3. Put the steamed tofu on a plate, cut it into large pieces and spread it with preserved eggs.

4, garlic minced, red pepper cut into small pieces in a bowl, sprinkle with salt.

5. Burn a spoonful of oil with a spoon to 70% heat, pour it on the minced garlic, hear the sound of "yi yi" and smell the fragrance.

6. Stir well.

7. Pour in soy sauce, vinegar, and sugar, and stir well to make juice.

8. Roast peanuts in advance, cut into pieces, cut shallots into small pieces, and cut parsley into small pieces.

9. Pour the juice on the preserved egg tofu.

10, sprinkle with chopped peanuts, shallots and parsley.