Preserved egg tofu is made of tofu and internal fat. The tofu with internal fat takes β -gluconic acid internal fat as coagulant, which has simple technology, fine and white texture and long shelf life. The principle is that it is decomposed into gluconic acid by heating in water, and protein is solidified.

working methods

Ingredients: 2 preserved eggs, 2 boxes of tofu, 3 tablespoons of meat floss, 5- 10 slices of garlic, 3 tablespoons of oil.

Seasoning: 3 tbsp oyster sauce.

Production process:

1. Preserved eggs are shelled, washed and cut into small pieces.

2. Rinse the tofu slightly, steam it for 5-8 minutes, and drain the water.

3. Spread the preserved eggs on the tofu and drizzle with oyster sauce.

4. Heat the hot oil on high fire, pour in the minced garlic and stir-fry until fragrant. Pour hot oil and garlic on preserved eggs and tofu, and sprinkle with minced meat.