If you don’t want to eat spicy food, it’s best to make preserved egg tofu. It’s delicious and easy to make. Ingredients: tofu (boxed tender tofu), preserved eggs, pickled mustard, chopped green onion. Method: dice the tofu and put it on the bottom layer, then spread the preserved egg dices, and then

Put a layer of diced mustard, then add chopped green onion, sprinkle evenly with salt, add a little chicken essence, then heat the oil and pour it on (note, mainly pour on the chopped green onion, because the chopped green onion will burn in the oil, if you don't use hot oil, the green onion will be raw)

Too smokey) Just mix it well before eating ~ Tip: Don’t eat green onions with soy products.

There will be diarrhea.

Preserved egg tofu (eat hot) Ingredients: 2 preserved eggs, 2 boxes of tofu, 3 tablespoons of minced pork floss, 5-10 garlic cloves, 3 tablespoons of oil, seasoning: 3 tablespoons of oyster sauce, preparation method: Peel the preserved eggs, wash and cut into small pieces.

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

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

Heat the oil over high heat, stir-fry the garlic until fragrant, and pour the hot oil and garlic over the preserved eggs and tofu.

Sprinkle with meat floss.

Cilantro Preserved Egg Tofu This dish is relatively light and delicious, and is one of the side dishes often made at home.

It is also cheap and good, and the materials are easy to purchase and prepare.

Ingredients: preserved eggs, also known as transformed eggs.

Generally, if there are only about three people in the family, two will be enough.

We have a lot of family members, haha.

Want 4.

Peel and chop the preserved eggs and set aside.

Cilantro, also known as coriander.

After picking and washing, put it in boiling water.

Then chop it and set aside. Tofu is generally sold in supermarkets.

After buying it, wash it and steam it for three minutes.

You don’t have to steam it, but in our house we always steam it for disinfection, haha.

Salt, a little.

Method: Stir the chopped preserved eggs, coriander, and tofu (mash them with a spoon), add a little salt, stir evenly, and then add a little sesame oil.

Deluxe version of preserved egg tofu, soft tofu, 2 pieces of preserved eggs, 2 small cucumbers, 2 green onions, 1 large tomato, 1 soy sauce, 4 tablespoons of vinegar, 1 tablespoon of sesame oil, 3 tablespoons of sesame oil 1. Peel off the preserved egg shells. Wash the preserved eggs carefully under the tap and peel them off.

After removing the eggshells, cut into semi-circles and set aside.

2. Shred the cucumber. Cut the cucumber into thin slices first, then cut it diagonally into long strips. Wash with cold water, drain and set aside.

3. Cut the scallions into shreds in the same way as cucumbers. Cut the white scallions into long strips and set aside.

4. Arrange shredded cucumbers on the bottom of a plate, then place diced tofu and semi-circular preserved eggs on top, and add shredded green onions.

Cut the tomatoes into semi-circles and top with sauce.

Features: Light and refreshing, with a lingering aroma Ingredients: Tofu (Southern) (500g) Preserved Egg (Duck Egg) (250g) Seasoning: Garlic (25g) Salt (3g) Soy Sauce (50g) Spring Onion (5g)

) Vinegar (15g) Sesame oil (50g) Ginger (5g) MSG (1g) Production process 1. Peel off the shells of preserved eggs and wash them; 2. Peel and cut the tofu into pieces; 3. Wash the green onion and ginger, and cut the green onion into flowers.

Mince the ginger; 4. Peel off the garlic coating and mash it into puree; 5. Put the tofu and preserved eggs in a bowl, add soy sauce, rice vinegar, refined salt, minced garlic, minced ginger, MSG, sesame oil, and chopped green onion and mix well.