Tofu with preserved egg

Tofu with preserved egg

Introduction:

Production steps:

Step 1: one piece of tofu and two preserved eggs.

Step 2: cut tofu into small cubes.

Step 3: blanch in boiling water for one minute.

Step 4: take out the water, drain it and put it in a bowl.

Step 5: cut the preserved egg into small pieces, mix with tofu and sprinkle with garlic.

Step 6: mix the soup with salt, chicken essence, soy sauce, vinegar, chili oil, sesame oil and cold boiled water.

Step 7: pour the soup on it.

Step 8: add appropriate amount of coriander powder and mix well.

Materials required:

Tofu: one piece

Pipan: two

Minced garlic: right amount

Coriander powder: appropriate amount

Salt: right amount

Chicken essence: appropriate amount

Soy sauce: moderate

Notes: warm tips: 1. Preserved eggs can be put into the pot for five minutes, so that the preserved eggs will not be sticky and the soup is fresh. 2. Bean curd blanching water can remove the beany smell, and it is not fragile when mixing.

Production difficulty: ordinary

Process: mixing

Production time: 10 minutes

Taste: salty and fresh