Spicy preserved egg tofu

Spicy preserved egg tofu

Introduction:

What a hot day

Production steps:

Step 1: wash the tofu, slice it, mix it with salt, soy sauce and cooking wine, put it on the pot, steam over high heat for 10 minutes.

Step 2: steam the tofu and put it on a plate. Put less in the middle and leave a lower space.

Step 3: cut each preserved egg into eight equal parts.

Step 4: put the sliced preserved egg in the middle of the bean curd slice. This part should have a little shape.

Step 5: appropriate amount of minced garlic and chili powder, sprinkle with hot vegetable oil, add a little monosodium glutamate, appropriate amount of salt, soy sauce, vinegar and sesame oil to make spicy juice.

Step 6: pour spicy sauce on tofu and preserved egg, sprinkle with shallot powder for decoration.

Materials required:

Tofu: 200g

Preserved eggs: 2

Salt: right amount

Soy sauce: moderate

Minced garlic: right amount

Vegetable oil: right amount

Shallot: 1

MSG: right amount

Cooking wine: moderate

Sesame oil: appropriate amount

Vinegar: right amount

Chili powder: appropriate amount

Note: I almost forgot that the South tofu should be soaked in light salt water.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: hot and sour