Spicy preserved egg tofu
Introduction:
What a hot day
Production steps:
Step 1: wash the tofu, slice it, mix it with salt, soy sauce and cooking wine, put it on the pot, steam over high heat for 10 minutes.
Step 2: steam the tofu and put it on a plate. Put less in the middle and leave a lower space.
Step 3: cut each preserved egg into eight equal parts.
Step 4: put the sliced preserved egg in the middle of the bean curd slice. This part should have a little shape.
Step 5: appropriate amount of minced garlic and chili powder, sprinkle with hot vegetable oil, add a little monosodium glutamate, appropriate amount of salt, soy sauce, vinegar and sesame oil to make spicy juice.
Step 6: pour spicy sauce on tofu and preserved egg, sprinkle with shallot powder for decoration.
Materials required:
Tofu: 200g
Preserved eggs: 2
Salt: right amount
Soy sauce: moderate
Minced garlic: right amount
Vegetable oil: right amount
Shallot: 1
MSG: right amount
Cooking wine: moderate
Sesame oil: appropriate amount
Vinegar: right amount
Chili powder: appropriate amount
Note: I almost forgot that the South tofu should be soaked in light salt water.
Production difficulty: simple
Process: mixing
Production time: 20 minutes
Taste: hot and sour
Chinese PinYin : Xiang La Pi Dan Dou Fu
Spicy preserved egg tofu
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