Preserved egg tofu is a classic cold dish. It has a smooth and tender taste and is easy to make. It is especially suitable for eating in summer. When talking about the cooking skills of this dish, it is nothing more than the cutting of the food and the preparation of the cold sauce. Read the detailed practical operation below.

Beginners can also succeed the first time.

We need to prepare a piece of water tofu or northern tofu in advance. This time I chose a piece of water tofu. After cleaning, cut it into long strips, and then cut it into cubes and set aside.

Bring the water to a boil and add a spoonful of salt to enhance the base flavor. After the water boils, add the diced tofu, gently push it with a spoon, and pour the water for about a minute. This can remove the bean flavor inside the water tofu and also

It can make the water tofu taste more smooth and tender.

Then pick it up and drain the water.

Prepare 5 to 6 preserved eggs in advance, wash them, put them in a pot and simmer for 5 minutes. This will make the flavor of the preserved eggs firmer.

Next, cut some seasonings, mince a handful of garlic, cut a piece of ginger into minced ginger, cut the millet into thin rings, and cut the onion into a gelatinous shape. Pour them together into a bowl and pour in 200-degree boiling oil to stir up the aroma.

, add appropriate amounts of salt, white sugar, light soy sauce, mature vinegar, and chicken essence. Add the chopped coriander that has been chopped in advance, stir well and set aside.

After the preserved eggs are cooked and too cool, peel off the shell and set aside all four petals.

Then put the water tofu into a small plate, turn it over on the plate, place the sliced ??preserved eggs next to it, pour the freshly prepared cold sauce, and it is ready to serve.

2 preserved eggs, 2 pieces of water tofu, steam for 5 minutes. Remove the water tofu and put it on a plate. Use a knife to cut it into even pieces. Cut the preserved eggs into crescent shapes and place them on the edge of the plate. Crush the ginger and garlic and stir-fry the lamb liver with oil.

Bring to a boil, add minced ginger and garlic and sauté until fragrant. Take a small bowl, add appropriate amount of salt, sugar, light soy sauce, vinegar, and chopped pepper to make the sauce. Stir it in and pour it on the soy products before eating.

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Preserved egg tofu is a home-cooked cold dish.

It is simple to make, extremely rich in nutrients, and can promptly supplement various nutritional values ??needed by the body.

Especially now that the climate is getting warmer and warmer, eating a bite of preserved egg tofu is not only refreshing and refreshing, but it can also clear away heat and detoxify.

The main ingredients for preserved egg tofu are northern tofu, preserved eggs, garlic paste, sesame oil and other simple raw materials.

Preserved egg tofu is a very unique cold dish. It is easy to make and has a unique taste. The tofu is soft and tender, and the preserved eggs are delicious. After adding the sauce, it tastes very delicious and is very popular among everyone.

Preserved egg tofu, this is also a home-cooked cold dish with more attitude.

Preserved eggs are called "bian eggs" in some areas, and "preserved eggs" in other areas. The names are different, the processing techniques and raw materials are different, but the taste is the same, with a unique taste. The Chinese people

One of the more popular foods, such as preserved egg porridge and roasted pepper and preserved eggs, are familiar to everyone.