Ingredients: preserved eggs, lactone tofu, ginger, shallots, seafood soy sauce, sugar, rice vinegar and sesame oil.
Exercise:
1. The supermarket sells lactone tofu. It's all packaged. There will be four big characters on it. You can tell at a glance. There is nothing wrong with buying it. We prepared the necessary ingredients, peeled off all the preserved eggs, and washed the lactone tofu without tearing the package.
2. Then we find a steamer, turn to high heat and bring water to a boil, then add the shelled preserved eggs and lactone tofu, and steam for 90 seconds before taking it out.
3. When the temperature of preserved eggs and lactone tofu drops, take a pair of scissors, cut out two corners at the bottom of the tofu box, pour out the water inside, gently pour the tofu into a clean plate, and then cut the tofu with a knife for later use.
4. Next, we diced the steamed preserved eggs, put them on the tofu, washed the onion and ginger, chopped the onion directly, and chopped the Jiang Ye for later use.
5. Take out a small bowl, rinse it, pour the seafood soy sauce and rice vinegar into the bowl, then put it in Jiang Mo, add some sugar and stir it evenly with chopsticks. This juice is ok.
6, pour it on the preserved egg tofu, sprinkle some chopped green onion to enhance the fragrance, and finally pour a few drops of sesame oil. In this way, preserved egg tofu with good color and fragrance is completed.
Tip at the end of the article:
1. Second, it is very important to steam in a steamer for 90 seconds, so that tofu will not produce soup, and the knife will not stick when cutting preserved eggs, and the taste will be much better.
There are actually two kinds of preserved eggs, namely ginger and rice vinegar. Don't forget when seasoning and juicing.