Bean curd with preserved egg and Toona sinensis
Introduction:
"The preserved egg tofu with Toona sinensis makes the taste more fragrant. With a little bit of red pepper and fresh oyster sauce, a simple dish of tofu becomes an irresistible delicacy. "
Production steps:
Step 1: invert the inner fat tofu into the plate and cut it every 0.5cm with a knife.
Step 2: cut each preserved egg into four pieces and place them around.
Step 3: cut Toona sinensis into fine powder, cut red pepper into fine powder and put it on tofu.
Step 4: mix oyster sauce, vinegar, ginger powder, sesame oil and prickly ash oil into juice, pour evenly into tofu and serve.
Materials required:
Two preserved eggs
Inner fat tofu: 1 box
Red pepper: 20g
Toona sinensis: 10g
Minced ginger: 5g
Oyster sauce: 1 tbsp
Vinegar: 1 tbsp
Sesame oil: 1 tbsp
Pepper oil: 1 tbsp
Note: the sauce can be adjusted according to your own taste.
Production difficulty: ordinary
Process: mixing
Production time: 10 minutes
Taste: salty and fresh
Chinese PinYin : Pi Dan Xiang Chun Ban Dou Fu
Bean curd with preserved egg and Toona sinensis
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