Raw materials:

Tofu with inner fat, preserved eggs, green pepper, garlic, onion, oil, salt, vinegar, soy sauce, and oily pepper.

Steps:

Step 1: One tofu with internal fat for standby.

Step 2: take out the tofu with inner fat and change it into a knife and plate it.

Step 3: Chop the green pepper and get ready.

Step 4: Chop the preserved eggs and put them into tofu.

Step 5: put the chopped green pepper and chopped garlic in turn.

Step 6: pour in hot oil to stimulate the fragrance.

Step 7: Add salt, vinegar and soy sauce, and pour in oil and spicy seeds.

Step 8: Stir gently when eating.

Difference between lactone tofu and tender tofu

Lactone tofu, tofu produced with gluconic acid-δ-lactone as coagulant. The traditional method of making tofu with brine is changed, which can reduce the loss of protein and improve the water retention rate of tofu, which is nearly 1 times more than the conventional method. Moreover, tofu is tender, shiny, palatable, clean and hygienic.

Tender tofu, also known as South Tofu, Soft Tofu and Gypsum Tofu, uses gypsum as the molding agent, which is softer and more delicate than North Tofu. Using gypsum to make tofu is more common in rural areas. The main procedure is the same as making brine, vinegar water and "sweet leaf" tofu, except that gypsum is used instead of brine, vinegar water and sweet leaf juice.