Preserved egg and frozen tofu

Preserved egg and frozen tofu

Introduction:

Production steps:

Step 1: put the frozen tofu into the boiling water, boil it for 2 minutes, pick it up and cool it

Step 2: shell the preserved eggs, cut them into four pieces, and then cut them into eight pieces

Step 3: place the preserved eggs on the plate

Step 4: squeeze the frozen tofu and cut it into slices

Step 5: stack tofu in the middle of preserved eggs

Step 6: shred ginger and garlic, mix the juice with white vinegar and set aside

Step 7: pour vinegar on tofu and preserved eggs

Step 8: cut the red pepper and onion into small pieces

Step 9: Sprinkle the red pepper on the tofu preserved eggs

Step 10: decorate with Hangzhou pepper

Step 11: drizzle with soy sauce, sesame oil and chili oil, and mix well when eating

Materials required:

Preserved eggs: 2

Frozen tofu: 2 pieces

Red pepper: a little

Onion: a little

White vinegar: 2 teaspoons

Ginger: 4 tablets

Garlic: 2 cloves

Soy sauce: 2 teaspoons

Sesame oil: a little

Chili oil: 1 tsp

Precautions: 1. Add ginger juice when eating preserved eggs, which can reduce the astringency of raw preserved eggs. 2. Add vinegar when eating preserved eggs to neutralize alkaline substances and reduce damage to intestines and stomach.

Production difficulty: ordinary

Process: mixing

Production time: 10 minutes

Taste: slightly spicy