Bean curd with preserved egg and Toona sinensis

Bean curd with preserved egg and Toona sinensis

Introduction:

"The preserved egg tofu with Toona sinensis makes the taste more fragrant. With a little bit of red pepper and fresh oyster sauce, a simple dish of tofu becomes an irresistible delicacy. "

Production steps:

Step 1: invert the inner fat tofu into the plate and cut it every 0.5cm with a knife.

Step 2: cut each preserved egg into four pieces and place them around.

Step 3: cut Toona sinensis into fine powder, cut red pepper into fine powder and put it on tofu.

Step 4: mix oyster sauce, vinegar, ginger powder, sesame oil and prickly ash oil into juice, pour evenly into tofu and serve.

Materials required:

Two preserved eggs

Inner fat tofu: 1 box

Red pepper: 20g

Toona sinensis: 10g

Minced ginger: 5g

Oyster sauce: 1 tbsp

Vinegar: 1 tbsp

Sesame oil: 1 tbsp

Pepper oil: 1 tbsp

Note: the sauce can be adjusted according to your own taste.

Production difficulty: ordinary

Process: mixing

Production time: 10 minutes

Taste: salty and fresh