Bean curd with shallot and preserved egg

Bean curd with shallot and preserved egg

Introduction:

"Preserved egg and shallot mixed with tofu is a common and cheap dish. It is rich in nutrition and has the functions of clearing away heat, eliminating phlegm, promoting appetite, antibacterial, anti-virus, anti-cancer and anti-cancer. Spring onion is the most nutritious, tender, fragrant and delicious time of the year. Spring shallots are white, short and green. They taste crisp and tender, but not too spicy. They have a unique flavor. "

Production steps:

Step 1: prepare the ingredients.

Step 2: cut a small opening in each of the four corners at the bottom of the lactone tofu box.

Step 3: remove the packaging film from the box of tofu, turn it upside down on a flat plate, and gently remove the tofu box.

Step 4: peel the preserved egg and cut it into small pieces.

Step 5: wash and chop shallots.

Step 6: Sprinkle the bean curd with salt, marinate for 5 minutes, then pour out the soup and sprinkle with shallot.

Step 7: Sprinkle egg cubes on tofu.

Step 8: add chicken essence to taste and pour in sesame oil.

Materials required:

Lactone tofu: 1 box

Preserved egg: 1

Shallot: 1

Salt: right amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Note: generally, there is water in the inner fat tofu. If the water is on the packing box, there is no air between the tofu and the packing box. The suction makes the tofu firmly suck on the packing box. We open four openings at the bottom of the tofu box to make the box enter the air. With the air, it will naturally separate the tofu and the tofu box, so that the tofu can not be poured out easily.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and fresh