Essential on the cold mixed with pine eggs, each time to do two plates to meet, used to eating large fish and meat, to a mouthful of lactone tofu with pine eggs, instantly clear mouth cold, too much, 10 minutes to get it, many people tuned gazpacho, seasoning chaotic pouring no regularity, the flavor will be biased, chef teaches you the correct material juice practice, suitable for most of the gazpacho.

Cool loose eggs

Instruments loose eggs, polyester tofu, onion and ginger, millet pepper, cilantro

Seasoning salt, sugar, soy sauce, balsamic vinegar, sesame oil

1, eggs bought back, first cleaned up, carefully peeled off the eggshells, kitchen knife dipped in some water, cut will not be sticking, cut into equal pieces, set into the plate.

2, a box of lactone tofu, first tear off the lid, inverted on the plate, in the corners of the cut a small mouth exhaust, it is easy to take out the plastic box.

3, about a centimeter apart, cut the tofu into square blocks, into the dish, pour in the middle of the skin eggs.

4, prepare the ingredients used in the sauce, garlic, ginger minced, pepper, millet pepper cut into small circles, cilantro, green onion also chopped, and prepare a handful of cooked white sesame seeds.

5, so the ingredients into a small bowl, pour into the burning smoke of the hot oil, stirring well, hot oil can stimulate the flavor, wait for the oil temperature down, add 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of sesame oil, stirring well.

6, the cold sauce poured into the middle of the loose egg tofu, sprinkle some parsley, a delicious cold loose egg is ready, delicious and delicious, black and white with, color and flavor.

Cutting the eggs, knife on the oil or water, can prevent sticking, many people do gazpacho, seasoning chaotic pour and put, the flavor will be biased, affecting the taste appetite, according to this recipe made of material sauce, also suitable for other gazpacho, must be collection ready