Tofu with Preserved Eggs(pi dan dou fu )

Tofu with Preserved Eggs

Introduction:

"Preserved egg bean curd is really a very simple cold dish. As long as you can get enough smooth lactone tofu, you can only transfer it to the sauce that is most suitable for your taste, so this dish is absolutely one of the Kwai dishes that you can't stop. My preserved egg tofu is not authentic at all. In fact, I don't know what the authentic preserved egg tofu looks like, but I just like to eat my own preserved egg tofu without red oil and soy sauce@^_ ^@)~”

Production steps:

Step 1: prepare the necessary materials, chop the scallion, shell the preserved egg

Step 2: cut the preserved egg in half and steam for 5 minutes

Step 3: mix all the seasonings, beat the sauce with chopsticks like an egg, until the sugar melts and the sesame oil melts into the sauce and no longer floats on the surface, then set aside for 10 minutes

Step 4: put lactone tofu in the refrigerator to cool for a while, then take it out and cut it into half pieces, add half a preserved egg, pour in the sauce, sprinkle with scallion and shredded wooden fish

Materials required:

Lactone tofu: 1 / 2 Box

Preserved egg: half

Scallion: right amount

Shredded wooden fish: right amount

Soy sauce paste: 2 tbsp

Oyster sauce: 1 / 2 tbsp

Sugar: 1 / 2 teaspoon

Sesame oil: 1 / 2 tsp

Cold boiled water: 1 tbsp

Precautions: 1. If you buy lactone tofu in a box, you should be more careful when taking lactone tofu, so as not to break the tofu. Although it can be eaten, it will affect the appearance. 2. I believe many people have heard the secret of this kind of tofu, that is, using scissors to cut a small hole in each corner of the bottom of the box, let the air in, and then take it out to ensure that it is complete tofu; 2. Cooking preserved eggs in advance, on the one hand to solidify the yolk inside, on the other hand, cooking can reduce the fishy smell of preserved eggs; 3. Using soy sauce paste in the import seasoning area of large supermarkets Generally can buy, in Taiwan dishes, soy sauce paste plays a very important role oh. For a thick sauce, this is essential. It's a bit strange to replace oyster sauce with oyster sauce. I've tried it before. I don't like it very much. 4. Stir the sauce with chopsticks like beating eggs to speed up the melting of sugar. In addition, it can also make the sesame oil fully integrate into the sauce, which will make the sauce more mellow and will not have a very abrupt flavor of sesame oil. 5. Without shredded fish, you can replace it with chaiyupian, or you can not use it. However, I think it will be more fresh and sweet with some shredded wooden fish. 6. Because there are few people, we don't use the whole lactone tofu. If we use a whole lactone tofu, we should make one more portion of the sauce. The amount of half of the tofu in the sauce mentioned above~~~

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Pi Dan Dou Fu