1, materials: 2 pieces of tender bagongshan tofu, 2 preserved eggs, 2 cucumbers, scallion 1 root, tomato 1 piece, 4 tablespoons of soy sauce, vinegar 1 tablespoon, and 3 tablespoons of sesame oil.

2. Peel off the preserved egg shell. Carefully clean the preserved egg under the faucet. After peeling off the eggshell, cut it into a semicircle for later use.

3. Shredding Cucumber First, cut the cucumber into thin slices, and then obliquely cut into filaments; Wash with cold boiled water and drain for later use.

4. Shredding green onions is the same as cutting cucumbers. Cut green onions into filaments for later use.

5. Put the shredded cucumber on the bottom of the dish, then put the diced tofu and semi-circular preserved eggs on it, and put the shredded onion.

6. Cut the tomato into a semicircle and finally pour the sauce on it.