Colorful preserved egg tofu(wu cai pi dan dou fu )

Colorful preserved egg tofu

Introduction:

"Preserved egg tofu is a simple and delicious summer cold dish, which is deeply loved by me. The appearance of this dish is completely forced! I love to eat Songhua egg, but my husband Ma doesn't like it. When I made it for the first time, I just wanted to add some other patterns to it. I came out to have a try, and the effect was very good. The whole production process does not need to fire at all. It's very suitable for summer cooking. The key is that it's very beautiful. As a cold dish for banquet guests, you can become a skillful housewife in the eyes of a friend in five minutes

Production steps:

Step 1: take the tofu out of the box carefully, put the whole tofu on the plate and cut it into small pieces with a knife.

Step 2: cut the pepper, shallot and egg into pieces.

Step 3: cut ginger and garlic into small pieces, add cold soy sauce, rice vinegar, salt, monosodium glutamate, sesame oil, marinate a little, so that the taste of garlic and ginger into the sauce.

Step 4: put the chopped red pepper, minced green onion and preserved egg on the bean curd evenly, then pour the ginger and garlic juice on it~

Step 5: Sprinkle cooked sesame seeds for decoration, but for fragrance. If you don't like it, you can omit it.

Materials required:

Songhua egg: 1

Lactone tofu: 1 box

Color pepper: a little of each color

Shallot: moderate

Ginger: right amount

Garlic: right amount

Cooked sesame: right amount

Soy sauce: right amount

Cold vinegar: right amount

Salt: right amount

Sugar: right amount

Sesame oil: appropriate amount

MSG: right amount

Note: how about it? It's very simple ~ only need four steps!! Zero basic cooking good recipe!!

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Wu Cai Pi Dan Dou Fu