The practice of cold preserved eggs 1 1, the preserved eggs are shelled, washed, divided into small pieces with a knife or thin thread, and placed on the plate. Sprinkle with Jiang Mo, minced garlic and dried peppers.
2. Take a small bowl, add salt, sugar, vinegar, soy sauce and sesame oil and mix well.
3. Finally, pour the juice on the preserved eggs, sprinkle with chopped green onion and serve.
Method 2 of cold preserved eggs Prepare ingredients: 1 box of lactone tofu, 2 preserved eggs, ginger, 2 peppers, 1 root onion, 2 garlic cloves, soy sauce, balsamic vinegar, oil and sesame oil.
1.
Because lactone tofu is boxed, it is more tender and fragile than other tofu, so when you take it out, if you are not careful, it will not form, or some of it will stay in the box. So you need to use some skills, turn the box upside down and cut a small mouth at four corners with scissors.
2.
At this time, the soaked tofu inside has liquid flowing out. Turn it over and cut off the four sides of the box with scissors. Tear off the plastic film on the surface, put the tofu upside down on the plate, and cut it into thin slices horizontally with a clean waterless knife first, so it is easier to taste.
3. Next, prepare the sauce, wash the onion, ginger and garlic, and dry the water. Cut the onion into flowers, cut the ginger into powder, smash the garlic and put it in a container. Eggs are shelled and diced on a clean board.
4. Put the soy sauce, soy sauce, sugar, chicken essence, cooking oil, sesame oil and balsamic vinegar into a bowl and stir well, let the small ingredients taste, marinate for 5 minutes, put the cut preserved eggs into it and stir well.
5. Pour the seasoned preserved egg on the tofu, and a delicious preserved egg tofu is ready.