Preserved egg and frozen tofu
Introduction:
Production steps:
Step 1: put the frozen tofu into the boiling water, boil it for 2 minutes, pick it up and cool it
Step 2: shell the preserved eggs, cut them into four pieces, and then cut them into eight pieces
Step 3: place the preserved eggs on the plate
Step 4: squeeze the frozen tofu and cut it into slices
Step 5: stack tofu in the middle of preserved eggs
Step 6: shred ginger and garlic, mix the juice with white vinegar and set aside
Step 7: pour vinegar on tofu and preserved eggs
Step 8: cut the red pepper and onion into small pieces
Step 9: Sprinkle the red pepper on the tofu preserved eggs
Step 10: decorate with Hangzhou pepper
Step 11: drizzle with soy sauce, sesame oil and chili oil, and mix well when eating
Materials required:
Preserved eggs: 2
Frozen tofu: 2 pieces
Red pepper: a little
Onion: a little
White vinegar: 2 teaspoons
Ginger: 4 tablets
Garlic: 2 cloves
Soy sauce: 2 teaspoons
Sesame oil: a little
Chili oil: 1 tsp
Precautions: 1. Add ginger juice when eating preserved eggs, which can reduce the astringency of raw preserved eggs. 2. Add vinegar when eating preserved eggs to neutralize alkaline substances and reduce damage to intestines and stomach.
Production difficulty: ordinary
Process: mixing
Production time: 10 minutes
Taste: slightly spicy
Chinese PinYin : Pi Dan Dong Dou Fu
Preserved egg and frozen tofu
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