Bean curd with preserved eggs

Bean curd with preserved eggs

Introduction:

"Preserved eggs, also known as Songhua eggs, are mainly processed from duck eggs. The jelly like protein after shelling contains pine needle like crystal and pattern, which is an invention of Chinese food processing method. Songhua egg is cool in nature, and has the effects of clearing lung and heat, astringent intestines, stopping dysentery, invigorating spleen and relieving alcohol. It can promote appetite, reduce blood pressure, and neutralize gastric acid due to alkalinity. Bean curd is also a traditional Chinese food, which is fermented and processed from soybean. It is delicious and has high nutritional value. Bean curd is cool, suitable for obesity, hyperlipidemia, physical weakness, deficiency of Qi and blood or frequent drinkers. Tofu, preserved eggs are cool, add ginger and garlic juice to neutralize when cold, weaken the cool, ensure acid-base balance of diet, avoid aggravating cold in the body

Production steps:

Step 1: lactone tofu 1 box.

Step 2: 3 preserved eggs.

Step 3: prepare sesame oil, soy sauce and vinegar.

Step 4: prepare onion, ginger and garlic.

Step 5: clean onion, ginger and garlic, and cut into fine grains.

Step 6: put the onion, ginger and garlic into a bowl, and pour in the vinegar.

Step 7: pour in the soy sauce.

Step 8: rinse the tofu with boiling water and cut it into small pieces.

Step 9: cut each preserved egg into four pieces.

Step 10: put the chopped tofu and preserved eggs on the plate and pour ginger and garlic juice on it.

Step 11: drizzle with sesame oil and mix well.

Materials required:

Lactone tofu: 1 box

Preserved eggs: 3

Ginger: 1 piece

Garlic alone: 1

Shallot: 2

Cold soy sauce: 2 teaspoons

Sesame oil: right amount

Vinegar: 3 teaspoons

Precautions: 1. Tofu should not be eaten with spinach. It will produce calcium oxalate which is not easy to be absorbed by human body and form stones. 2. Tofu should not be used with eggs. 3. The combination of tofu and radish is helpful to the digestion and absorption of nutrients. 4. Preserved egg is suitable for patients with aphthous ulcer, dry throat, thirst and periodontal disease. 5. Those with calcium deficiency and osteoporosis should not eat preserved eggs.

Production difficulty: ordinary

Process: mixing

Production time: 10 minutes

Taste: sour and salty