Iced "bean curd with preserved mustard and preserved egg"(bing zhen zha cai pi dan ban dou fu )

Iced "bean curd with preserved mustard and preserved egg"

Introduction:

"It's common for people to be lazy and unwilling to cook in the hot season. Today, we recommend a dish that is especially suitable for the hot season. We hope to add a cool and light taste to your table in the hot season. Dish features: 1, simple operation, time-saving, convenient life. 2. It is cool and light, appetizing and refreshing, with rich taste and comprehensive nutrition. 3. Good food in hot season. Now upload the ingredients configuration diagram of "pickled mustard and preserved egg mixed with tofu" to share with you, hoping to add a little new meaning to your table! May the delicious food always accompany you, and everyone will have a happy and healthy life

Production steps:

Step 1: select the old preserved egg, peel the eggshell and cut it into small cubes. Note: the selection method of old preserved egg: put the preserved egg in the palm of the hand, and hit the preserved egg with the other hand. At this time, the palm of the hand holding the preserved egg will feel the vibration of the preserved egg. The one with high vibration frequency and strong vibration is the old preserved egg, that is, the one with good preserved egg quality.

Step 2: choose the crispy mustard, wash, slice, shred, and then cut into small pieces. Note: the method of choosing crispy mustard tuber: the skin of mustard tuber is bright and the water is sufficient. When pressing the mustard tuber with fingers, the fingers feel that the mustard tuber is not sticky and rebounds slightly, which proves that the mustard tuber is fresh and crispy.

Step 3: select the shrimp skin with good quality and remove the broken residue for standby. Note: choice of shrimp skin: bright shell, complete whiskers and feet, less debris. The color of shrimp skin and body is light yellow with red, no peculiar smell.

Step 4: cut tofu into 1cm thick slices with a knife, stack them on a plate, and then pour in appropriate amount of fine salt, monosodium glutamate and sugar.

Step 5: cut the preserved egg into small cubes, stack it on the tofu, sprinkle with some shrimp skin, then sprinkle with diced mustard mustard, finally pour in some June fresh and sesame oil, and refrigerate for 10 minutes.

Step 6: the finished product picture of pickled mustard and preserved egg mixed with tofu.

Materials required:

Tofu: right amount

Preserved egg: moderate amount

Mustard tuber: right amount

Dried shrimps: right amount

Salt: right amount

MSG: right amount

White granulated sugar: right amount

June fresh: moderate

Sesame oil: appropriate amount

Note: the old preserved egg selection method: put the preserved egg in the palm of the hand, and tap the preserved egg with the other hand. At this time, holding the palm of the preserved egg, you will feel the vibration of the preserved egg. The one with high vibration frequency and strong vibration is the old preserved egg, that is, the preserved egg with good quality. The way to choose crispy mustard tuber: the skin of mustard tuber is bright and the water is sufficient. When you pinch the mustard tuber with your fingers, your fingers feel that the mustard tuber is not sticky and rebounds slightly, which proves that the mustard tuber is fresh and crispy. The choice of shrimp skin: 1. The shrimp shell is bright, the shrimp whiskers and feet are complete, and the debris is less. 2. The color of shrimp skin and body is yellowish

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: light

Chinese PinYin : Bing Zhen Zha Cai Pi Dan Ban Dou Fu