First of all, we prepare ingredients, such as preserved eggs, tofu, ginger, pepper, garlic and so on. Wash the preserved eggs in a bowl with running water, then put them in a pot, add water, cover them, and cook over low heat. At this time, when cooking eggs, we cut the prepared tender tofu into small squares of about one centimeter, put it into a bowl, add a proper amount of water, and add a spoonful of salt to taste. Then put the diced tofu into the pot and blanch it. You can gently scoop up the tofu in about three minutes to control the moisture, which will make the tofu taste more tender and smooth.
After preserved eggs and tofu are made, we will prepare some cool ingredients, such as garlic, ginger, red pepper and onion. Flatten garlic, cut into minced garlic, and cut ginger into Jiang Mo. Dice red pepper and onion, and color them. Then we take out the boiled preserved eggs, cool them with cold water, shell them, cut them into four parts with a knife and put them on a plate. Then put the tofu in the bowl upside down in the middle of the dish. The last step is also the soul of this dish, which is to mix the sauce. Add a spoonful of hot oil, salt, sugar, soy sauce and oyster sauce to a bowl filled with ingredients and stir well. Then sprinkle the sauce evenly on the preserved eggs and tofu, and add a little coriander on it. This dish is more delicious.
A refreshing, fresh, simple and delicious preserved egg mixed with tofu is ready. If you like this dish, you might as well cook it yourself. I believe this dish can touch your taste buds. If you have a better way, I hope you can share it with everyone.